Kara Halwa / Spicy Halwa

Kara Halwa or Spicy Halwa , I know it sounds like an oxymoron and the definition of halwa is something that is dense and sweet. But This dish is definitely dense in texture but is very spicy , in fact its tangy due to the sour curd that is used to prepare this.

This is famously known as “Mor Kalli” , “Mor” meaning buttermilk and “Kalli” meaning something that is very dense in texture and spicy. But in our household we refer  to this as “Kara Halwa” , hence the name of this post.

 

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This is a typical “Tambrahm” staple tiffin , its one of those dishes that does not require any knife or chopping board. Get some rice flour , sour buttermilk and spices , whisk them together and cook it in some sesame seed oil , voila! your evening snack fix is ready. Takes only 10 minutes to prepare and is the most sought out savoury in my house. My mum makes this quiet often and it is always accompanied with a pickle of our choice.

 

Summary

  • Cuisine : South Indian
  • Serves : 4 people
  • Prep time : 10 minutes
  • Difficulty level : easy

 

Ingredients

  • 300 ml sour buttermilk
  • 200 grams rice flour
  • salt to taste
  • 1/4 tsp asafoetida
  • 5-6 tbsps of sesame oil
  • 1 tsp mustard seeds
  • 1 tsp channa dal / kadalai paruppu
  • 1 tsp white urad dal / udaicha ullundhu paruppu
  • 5-6 curry leaves
  • 4 dried red chillies
  • 4 green chillies

 

Steps

  1. Gather all the ingredients.IMG_20161018_162007.jpg
  2. In a mixing bowl , whisk together , sour buttermilk , salt , rice flour and asafoetida , without forming any lumps. Set this aside.IMG_20161018_162037.jpg
  3. Take a heavy bottomed wok / kadaai , keep this on medium heat. Add sesame oil (Do not add any other oil for this dish , as it will alter the taste) , crackle mustard seeds , and saute channa dal and urad dal. Once they turn golden brown break the stalks of dried red chillies and add them. You can either slit the green chillies or you can just break them into smaller pieces and add them. Saute this until aromatic. 

     

    4. Simmer the heat to low , and slowly pour in buttermilk mixture and start whisking with a whisker . Do this fast and at the same time be a bit firm as it will start spluttering on you. This will incrementally turn into a ball like consistency within seconds and you will have your kalli almost ready.

    5. Now , Take a flat head spatula and slightly fold in the kalli for a minute on medium heat. Switch off the stove and serve it hot with a pickle of your choice.IMG_20161018_163705.jpg

NOTE

  • This recipe is sometimes made using wheat flour instead of rice flour , which I personally dislike.
  • Instead of buttermilk , you can use tamarind extract too.
  • Do not replace the sesame oil with any other cooking oil. The speciality of this dish lies in the flavor of sesame oil.
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