Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums
Sundried fryums with ash gourd & puffed rice is a must try recipe especially during summers when you have ample sunlight. Serve with any South Indian Meal and enjoy.
Aralu Sandige Recipe - Puffed Paddy Fryums is a traditional age old summer special recipe from Karnataka. Now popular mostly through commercially prepared store bought sandige.
During early days, Sandige were made in bulk, sun dried and stored to use regularly till the next summer. Making Karnataka Style Aralu Sandige Recipe at home is easy when you have ample sunlight. These Sandige is mildly flavoured with cumin seeds and green chili paste which makes these super tasty. You can even fry and serve these as an evening snack along with a cup of tea.
If you like this recipe, here are more similar side dish recipes for you
- 10 cups Puffed rice , (aralu)
- 1/2 cup Sabudana (Tapioca Pearls)
- 1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) , de skinned & finely chopped
- 4 Green Chillies , paste
- Coriander (Dhania) Leaves , small bunch, finely chopped
- 1/2 teaspoon Cumin seeds (Jeera)
- Asafoetida (hing) , (optional)
- Salt , to taste
How to make Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums
To begin making Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums, deskin ash gourd, remove the seeds and softer part and finely chop the harder portion. Keep aside.
Pressure cook sabudana in small cooker for 1-2 whistle. If you want you can cook them directly in a pan too. Sieve extra water.
Prepare a large tray or plastic sheet by lightly greasing it.
Take a big mixing bowl, add cooked sabudana, ash gourd,chilli paste, chopped coriander, hing and salt and mix well.
Take another big vessel with water. Add aralu little by little to the water. Dampen it, lightly press it between your palms to squeeze out extra water and add it to the mixing bowl with the sabudana spicy mixture.
Repeat the same for entire aralu. Once done, gently mix the entire mix with your finger tips. Don't add any extra water or pressure.
Wet your hands slightly, take a small ball of aralu sandige mix and press it very gently to the sides of the vessel, give a pyramid shape and place on tray.
Sundry them for 1-3 days till they are completely dried .Remove them and store in airtight containers.
Deep fry Aralu Sandige whenever you need and serve.
Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
Hi , I am Smitha - the face behind the blog " Cook With Smile " . An ex Engineer turned to blogger , food stylist and amateur photographer through passion . My blog is my journal , my space to pen down some food related memories .i always believe in homemade food created with love is the best way for a healthy lifestyle .