Wednesday, April 28, 2010
"Vadhyar kadai" was our favourite haunt which satiated our incessant craving for 'crunchy munchies' during our childhood days. Vadhyar was a kindly man with a spurt of friendly laughter which was ever ready to burst out of his mouth.The thought of 'bennae biscuit' and 'kharada kadalaekai' from his shop makes my mouth water even after so many years.
Kharada kadalaekai is one of the most popular Mysore ' munchies' usually sold in 'petti angadies' and Iyengar bakeries. Relishing the spicy pea nuts one by one from the paper cone while walking around the Dasara exhibition is a cherished memory now.
Peanuts (unroasted) - 250 gms
Chilly powder - 2 tbsps
Salt - 3/4 tbsp
Rice flour or Bengal gram flour - 2 tbsps
Asafoetida - 1 pinch
Garlic (peeled) - 2 cloves( optional)
Oil - for frying
1. Grind chilly powder,salt, asafoetida, flour and garlic into a very thick paste adding just enough water.
2. Coat the pea nuts with the paste as evenly as possible and spread thinly on a plate.
3. Allow the paste to dry for fifteen to twenty minutes.
4. Heat oil in a kadai.
5. Sprinkle a handful of peanuts in the hot oil one by one, so that they do not clump together.
6. Gently fry till the nuts crackle.
7. Remove and drain on a paper towel.
8. The 'kharada kadalaekai' will become crisp after cooling down,ready to be stored in an air tight container.
Crunch and munch the kharada kadalaekai while reading a book or watching T.V. or while day - dreaming!