From Tamil Nadu to Karnataka and Andhra Pradesh, Diwali is one of the biggest festivals in the calendar. Like most parts of India, it is a time of family, friends, faith, fireworks and celebration. It is also the time for Diwali dishes. Most homes start preparations for Diwali a few weeks in advance and this is not limited to just shopping. This is also the time when many home cooks prepare delicious desserts. It is also the time for delicious Diwali dishes complemented by a range of sweets. In many houses in Tamil Nadu you will be served sweets, caram and kaapi (coffee). We’ll focus on karam or vermicelli with three unique recipes that you can try at home:
Also read: Healthy festive dishes: These South Indian sweets are a mix of taste and health – NDTV Food
Photo Credit: iStock
Recipe – Kavuni Arisi Murukku
It is a unique twist on the classic murukku (chakli) (murukku gets its name from the twist), which is made with black rice. Many experts consider black rice (or kavunni arisi in Tamil) a superfood due to the presence of anthocyanin, a powerful antioxidant. Black rice is also rich in fiber and a source of phytonutrients that cleanse the body. This unique variety of rice adds a unique chocolate brown color to this murukku:
Material:
- 1 cup black rice (kavuni arisi)
- 1/4 cup gram flour
- 1 tbsp red chilli powder
- 2 tbsp ghee
- 1/4 tbsp asafoetida
- 1 tablespoon white sesame seeds
- oil for deep frying
- salt to taste
- water as required
Method:
- Wash black rice. Soak the rice for at least two hours.
- Drain the water and spread it on a cloth; Let it dry completely.
- Grind black rice finely in mixer.
- Add ground black rice, gram flour, asafoetida, sesame seeds, red chilli powder, salt and ghee in a bowl and mix well.
- Add water as required and knead a soft dough; Add oil and knead again.
- Use the murukku mould, fill the prepared dough in it and press it to get the perfect shape as you squeeze it into the hot oil.
- Deep fry in medium hot oil until crisp and turn to fry evenly from both sides.
- When it is fried well, remove excess oil with tissue paper. Once cooled, store in an airtight container.
Recipe – Ribbon Pakora
Its name is derived from the unique ribbon shape (which you can get from the right mold).
Material:
- 1 cup gram flour
- 1 cup rice flour
- 1 teaspoon asafoetida
- 3/4 tbsp red chilli powder
- 1 tbsp sesame (white)
- 1 tablespoon melted butter
- 1 tablespoon oil
- Salt and water – to taste
- oil for frying
Method:
- In a bowl, add rice flour, gram flour, red chilli powder, melted butter, oil, asafoetida and salt and mix well.
- Keep adding small amounts of water to knead the sticky dough.
- Use ribbon dumpling mould. Fill the dough into the mold and press the dough into the hot oil in a circular motion to form a layer.
- Turn the pakoda and fry it evenly from both the sides.
- When it is fried well, remove excess oil with tissue paper.
- Once cooled, store in an airtight container.
Recipe – Karuvappellai Murukku
I was first introduced to this interesting twist on murukku at Anandas in Coimbatore, one of the most popular vegetarian restaurants and sweet shops in the city. Anandas has a range of interesting namkeens which include beetroot murukku with red velvety color and the karuvappellai (curry leaf) variant which combines the flavors and goodness of curry leaves.
Also read: Chettinad’s Kalakandu Vadai gives a sweet flavor to the South Indian breakfast staple (recipe inside)
Material:
- 1 cup rice flour
- 1/4 cup roasted gram flour
- 1/2 cup curry leaves tightly packed
- 3 green chillies
- 2 garlic cloves
- 1 tbsp cumin
- 1 tbsp sesame seeds
- 1 tablespoon melted butter
- 1/4 tbsp asafoetida
- oil for deep frying
- salt as required
Method:
- – Add rice flour, roasted gram flour, cumin, sesame, salt and asafoetida in a bowl.
- Add melted butter and mix well.
- – Grind curry leaves, garlic and green chillies with water. Sieve it before adding it to the flour mixture.
- Knead the dough well, cover it with a cloth and keep it for 5 minutes.
- Use the murukku mould, fill the prepared dough into the mold and press to get the perfect shape as you squeeze it into the hot oil.
- Deep fry in medium hot oil until crisp and turn to fry evenly from both sides.
- When it is fried well, remove excess oil with tissue paper.
- Once cooled, store in an airtight container.
