Padmas Navaruchi

ARALU SANDIGE

padmakmurthy

February 22, 2024

HELLO after a long break, I am back with a very easy and tasty recipe of ARALU SANDIGE.

It is a hot summer now in my surroundings and this is the best time to make and preserve a few things such as papad,sandige. kudlai, etc

Many of you may not know, what is ARALU and what is SANDIGE. Let me explain to you.

THIS IS PURELY A SOUTH INDIAN DISH AND NEW FOR OTHER REGIONS OF INDIA.

ARALU:- means puffed paddy. Rice paddy is dry roasted in the special furnace to puff, which then becomes edible, and tasty. (as popcorns are done).

SANDIGE:-This means frymes, made with puffed paddy with a binding of boiled sabudana starch and a few spices such as chilies, fenugreek powder, Asafoetida, and salt.

After mixing, the mix is then molded in a small cap, and then dried in sunlight for 2 days, turning upside down to dry properly.

Ingredients needed to make ARALU SANDIGE:-

Table of Contents

Aralu (puffed paddy)- 250 grams
Sabudana- 1/2 cup
water to soak and cook-2 cups
salt-1.5 teaspoons
fenugreek powder-1 teaspoon.
Asafoetida-1 peanut size
Green chilies-12 in number.

preparations needed for making Aralu sandige:-

firstly, select good fresh puffed paddy
clean it nicely and remove the broken residue of the paddy if any
measure and keep it handy.

Now soak 1/2 a cup sabudana in a cup of water, after washing it nicely for 4-5 hours or overnight.

you will see that sabudana has soaked well, and this procedure makes the cooking faster.

Now keep the soaked sabudana to cook adding 1.5 cups of water on a low flame stirring in between.

Boil for at least 5 mts or till you see the sabudana pearls are transparent.

Transfer the semi-liquid content to a bowl and cool.
After cooling add, crushed green chilies, powdered fenugreek, dissolved Asafoetida, and salt to it.

Now mix all of them nicely. let the consistency be like a semi-liquid form.

Take the puffed paddy in a big bowl or tub or kadhai. and add the mixture you just made.

mix all of them light-handedly, without squeezing them or else they may not puff nicely when fried.

Now is the time to taste, you can put salt or chilies if needed.

After you are done, keep the ARALU SANDIGE in sunlight to dry.
Do not forget to cover it with a thin muslin cloth to avoid small dust particles and also with birds and squirrels.

You need to turn the Aralu Sandige upside down, to dry both the sides equally.

After 2 days of drying in sun light,the color changes and also it shrinks ,whhich again regains its size.

If you want to taste ARALU SANDIGE , you have to wait for at least 2 days, untill it is well-dried.

FRYING METHOD OF ARALU SANDIGE:-

NOTES:-

While frying Aralu Sandige, the oil should be well heated.
take enough quantity of oil to dip theSandige fully while frying.
If possible pour hot oil on the Sandige and you see it expands.
one more very important thing is that when you fry them you may get a darker shade instead of a white color do not worry after a few days this problem goes off. especially after a rain shower, the Sandige fully cools down.