Kerala Spicy Mixture
For sev:
- Besan/Kadalamavu/Gram flour - 2 cups
- Red chilli powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Hing/asafoetida/kayam - 2 pinch
- Salt - as needed
- Water - enough for making dough
- Besan/Kadalamavu/Gram flour - 1 cup
- Red chilli powder - 1/2 tsp
- Turmeric powder - a pinch
- Hing - a pinch
- Salt - as needed
- Water - enough for making batter
- Peanuts - 1/2 cup(with skin)
- Crushed garlic - 4(with skin)
- Pottu kadala/split dalia - 1/4 cup
- Curry leaves - 1 spring
- Hing - a pinch
- Salt - as needed
- Red chilli powder- 1/4 tsp
- Oil - for deep frying
Sev:
- In a mixing bowl, mix together gram flour, red chilli powder, turmeric powder, hing, and salt.Add enough water and knead into a smooth dough.
- In a pan, heat oil enough for deep frying.Using an idiyappam mould /string hopper, press down the dough into the hot oil.Fry until it gets golden colour and drain to a paper towel.Let it cool completely.After cooling, crush it with hands and set aside.
Boondi:
- In a mixing bowl, add all the ingredients listed under 'for boondi' except water, and mix well.Add enough water and form a batter similar to dosa batter, which is not too thick or thin.
- Place a slotted ladle on top of hot oil and pour a ladleful of batter over it.The batter will drop into the oil through the holes to form boondi.
- Fry until it becomes golden colour and drain to a paper towel.
- Fry peanuts,crushed garlic,split dalia and curry leaves in hot oil separately;Set aside.
- In a mixing bowl, add the prepared sev, boondi, peanuts, garlic,split dalia , curry leaves, red chilli powder, hing, enough salt and mix well.Store in an airtight container.
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