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Karnataka Style Aralu Sandige

By: Archana
Region: Indian
Dish:Vegetarian - Others


10 cups Puffed rice , (aralu)
1/2 cup Sabudana (Tapioca Pearls)
1 cup Ash gourd (White Pumpkin) , de skinned & finely chopped
4 Green Chillies , finely chopped
Coriander leaves (Dhania) , small bunch, finely chopped
1/2 teaspoon Cumin seeds
Asafoetida (hing) , (optional)
Salt , to taste


To prepare Karnataka Style Aralu Sandige Recipe (Puffed Paddy Fryums), deskin ash gourd, remove the softer part and finely shopped the harder portion. Set aside.

Pressure cook sabudana in small cooker for 1-2 whistle. If you want you can cook them directly in a pan too. Sieve extra water.

Prepare a large tray or plastic sheet by lightly greasing it, to dry the fryums.

Roughly do chilli paste. Take a big mixing bowl . To that add cooked sabudana, ash gourd,chilli paste, chopped coriander, hing and salt and mix well.

Take another big vessel with water. Add aralu little by little in steps to the water. Dampen it, lightly press it between your palms to squeeze out extra water and add it to the mixing bowl having sabudana spicy mixture.

Repeat the same for entire aralu. When done, gently mix the entire mix with your finger tips. Dont add any extra water or pressure.

Wet your hands slightly, take a small ball of aralu sandige mix and press it very gently to the sides of the vessel, give a pyramid shape and place on tray.

Sundry them for 1-3 days till they are completely dried .Remove them and store in airtight containers.

Deep fry Aralu Sandige whenever you need. Makes a perfect evening snack or as an accompaniment along with steamed rice, sambar and a poriyal.


Aralu Sandige Recipe (Puffed Paddy Fryums) is a traditional age old summer special recipe from Karnataka. Now popular mostly through commercially prepared store bought sandige, this Aralu sandige maintains makes way into the traditional meals as a side dish. During early days, Sandige were made in bulk, sun dried and stored to use regularly till the next summer.

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