Name: Kara Sandhuvah recipe by Shanthi Vetrivel at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 4
Ingredients: Boiled Rice - ½ Kg; Mustard seeds - ½ tsp; Urad Dhal - ½ tsp; Chana Dhal - ½ tsp; Big Onion - 1 no; Green Chili - 2 nos; Turmeric Powder - ½ tsp; Curry Leaves - few; Cashews - 10 Nos; Grated Coconut - ½ Cup; Oil - as required; Salt - to taste

Instructions

Take ½ kg of Boiled rice and soak it in water for about 5 hours. Once soaked rinse the rice well so that the rice become soft and mashable. Grind the soaked rice using grinder until it becomes like a dosa batter.
Now fill the batter in the idly pot and close with the lid then allow it cook for 10 minutes (ref image)
Take the cooked idly and use the manual sandhuvah machine (Ref Image) to make soft and silky sandhuvah.(Note: This is also readily available in selected supermarkets which you can check it out and get it)
Take little amount of oil in a frying pan and add mustard seeds, urad dhal, chana dhal, curry leaves, broken cashews and green chilies. Cook these ingredients in a medium flame and wait until the cashews turns in to golden brown col
Add the finely chopped onion and mix well so that the ingredients get cooked well with onion. Onion is the main ingredient of this dish as it acts as the taste enhancer; add salt and turmeric powder as required.
Once the color of the onion changes it indicates that it’s cooked, so now add the sandhuvah to it and stir well at the medium flame.
Once all mixed well the fried sandhuvah will look as rich lemon yellow color. Our recipe is now almost finished and finally add the freshly grated coconut to taste.
Transfer the whole content to a serving bowl and place some chopped coriander leaves around the bowl and keep fried cashews at the center this looks so presentable and yummy.

Similar Recipes