Tag Archives: Chile powder

Sanna Karappusa


This is the first time i’m trying this particular snack. My mother-in-law assured me it was very easy… and of couse, my nephew kept asking on the phone if i’m making it! Talk of pressure!! 😉

1 cup Besan (gram flour)
1tsp salt
1 tsp chilli powder
1 tsp ajwain (carom seeds) – optional


  • Mix all the ingredients to a thick paste.
  • Set a muruku press to the plate with fine holes. Fill with with besan mixture.
  • In a large wok, heat oil. Ensure you have enough oil for deep frying.
  • Gently press and turn in a clockwise manner.
  • Let it fry for a few moments and then turn over for frying on the other side. This part is a little tricky since the karappusa is very fine and brittle. But with gentle care, it becomes easy.

You get a quick and easy snack which you can have by itself, or add it to other snacks such as bhel or any chaat item.



Goru Chikkudukaya Kura


This particular vegetable comes under the category of really easy to make! 🙂

1/4 kg goru chikkudukaya (Cluster beans)
1/2 fresh coconut, desiccated
1 tsp salt
a pinch of turmeric
1/2 tsp chilli powder

1/2 tsp mustard seeds
1tsp urad dal
1 red chilli


  • Scrape the goru chikkudukaya and break them into pieces, while removing as much of the ‘strings’ on the side as possible.
  • In a wok, heat the beans, water to submerge the goru chikkudukayas pieces, salt and turmeric. You may also cook this in a pressure cooker.
  • Place a lid on the wok, and cook till all water dries up.
  • Gently check if the goru chikkudukaya pieces are done.
  • Once all water has dried up, add chilli powder and cook on open flame for 5 minutes.
  • Take off the gas, and prepare tadka.
  • Once the tadka starts popping, add to the vegetable, and put the vegetable back to cook for a couple of minutes. This will help the vegetable to absorb the minimal oil from the tadka.
  • Add the desiccated coconut and cook for 5 minutes or till the coconut dries and coats the goru chikkudukaya pieces.

Serve hot with rice or chapati.

Panasa Ginjala Fry

I remember this dish from my childhood. Back then the duty of peeling the white skin off the seeds fell to us kids. But that only made the taste that much more memorable :).

The seeds from the jackfruit need to be dried out ion the sun for at least 1 day. The outer skin then becomes opaque and more visible. This white skin needs to be peeled off to show the brown skin below. Check image 1.

Jackfruit seeds
Chilli powder


  • Peel the white skin off the seeds. Chop into halves.
  • Cook the seeds ina pressure-cooker.
  • Once cooled, drain the brown-coloured water and set aside. The seeds will be soft but still firm.
  • In a wok, heat some oil.
  • fry the boiled seeds in the oil.
  • Drain excess oil, and add salt & chilli powder to taste.

The purpose of boiling the seeds in to prevent it from absorbing too much oil while frying. Raw seeds can be fried, but they will take a long time, absorbing a lot of oil.

Serve hot with rice.