Boodu kumbalakai aralu sandige | ash gourd puffed paddy sandige This is a unique sandige using ash gourd/budu kumbalakai and battada aralu /puffed paddy.
All these SUN DRIED recipes are prepared during summer time and relish during winter evenings and rainy days. Usually this particular ash gourd sandige is not deep fried like other varieties. It is like shallow fry with very little oil on low heat. DO try this easy boodukumbalai sandige this summer and let us know how you liked it in the comment section.
Other sandige happala recipes:
balaka / majjige menasu
And more happala sandige recipes here
- boodu kumbalakai / ash gourd
- battada araLu | puffed paddy (quantity depends on the water content in the Ash Gourd)
- juice of half lemon/lime
- 3/4 tsp salt or salt to taste
- 1 tsp jeerige / cumin seeds/jeera
- around 8 green chilies
- Grease the plate with little oil and keep it ready
- Wash, peel the skin and grate the kumbalakai
- Transfer it to a big bowl
- Finely chop or grind the green chilies
- Add chilies, salt , jeera and araLu. mix it, (don’t add all the aralu at once)
- Consistency should be like an ambode mix. add aralu accordingly. you can use a spoon to combine everything.
- Squeeze the lemon juice, mix it. you can use a spoon to combine everything
- Take a tbsp of this mix, shape it as shown here, then place it on the greased plate.
- don’t make sandige too thick.(please watch the video for detailed instruction)
- Let sandiges sun dry for 1 to 2 days. Or until dried completely
- This is after 2 days – completely dried and ready to store!
- Normally we don’t deep fry these sandiges instead fry the sandige with a little oil on low heat until it turns golden brown. ( you can deep fry as well )
- You can eat the fried sandige as it is or crush it , mix it with rice and drizzle a little coconut oil, eat.