Amma likes to try out new recipes...and will not rest till she tries out the same! That's how this Sakkaravalli Kizhangu Murukku or as we call it Tengozhal, came about. Once in 3 months we buy little bit of sweet potato to make either Sweet Potato masala, Sweet Potato Thoran, Sweet Potato molakootal or just steam and eat!
This time Amma wanted to try this Ratalu Sev! Very delicious..a sweet and mildly spiced flavour! This can be added as a Diwali Special Item for sure!
INGREDIENTS
1 cup Rice Flour
1/3 cup Sweet Potato paste, boiled | mashed
1/4 tsp Ajwain | Carom | Omam seeds
1/8 tsp Hing | Asafoetida Powder
1/4 tsp Kali Miri | Black Pepper Powder
Water as needed to make dough
To taste Salt
For deep fry Oil
1/3 cup Sweet Potato paste, boiled | mashed
1/4 tsp Ajwain | Carom | Omam seeds
1/8 tsp Hing | Asafoetida Powder
1/4 tsp Kali Miri | Black Pepper Powder
Water as needed to make dough
To taste Salt
For deep fry Oil
METHOD
- Pressure cook the sweet potato for 3 whistles. Once its cool, peel the skin and mash the sweet potato and keep aside.
- In a mixing bowl, add the rice flour, hing, ajwain, black pepper and salt and mix well.
- Now add the sweet potato paste and make a smooth dough by adding water. if required. The consistency is like that of Roti dough.
- In a deep kadhai, heat the oil for frying.
- In a murrukku press, add a portion of this smooth dough and when the oil is hot, press to make the tengoils.
- Turn the Tengozhal to the other side after 2 minutes and once the bubbles in the oil subside, the Tengozhal can be transferred onto a tissue paper.
- Once they are of room temperature, store them in an air tight container.
- These can last upto a week.
This Murukku tastes so delicious with the hint of carom and the heat from the pepper..with a gentle sweet undertone from the sweet potatoes! Do try this unique Murukku! We would love to hear from you!
About C R Meena
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