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!