Lavu Karappusa
Thick sev with pepper and ajwain — a tea-time favourite. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Lavu Karappusa
Lavu Karappusa is the thicker, bolder cousin of the everyday sev — sturdy strands of gram-flour dough pressed through a wide-hole mould and fried in cold-pressed sesame oil. What sets our Lavu Karappusa apart is the pepper-and-ajwain backbone: warm, slightly bitter, slightly tingly, with a satisfying chew at the centre and a crisp shell that snaps with every bite. A tea-time favourite, plain and proud.
Thick, peppery, hand-pressed
We use freshly milled gram flour, cracked black pepper, ajwain and rock salt — no chilli to mask the spice. The dough is pressed through a wide-aperture mould directly into hot oil, where it puffs into thick, golden strands. Frying in cold-pressed sesame oil gives Lavu Karappusa its nutty finish; the thick gauge gives it the chew that defines the snack.
How to enjoy Lavu Karappusa
Lavu Karappusa was made for chai breaks — a small bowl on the side, a cup of strong tea in hand, and an unhurried hour. Crumble it over curd rice for instant crunch and pepper warmth, or pack it into journey tins where it holds up better than thinner sev. A frequent feature in Andhra wedding and festive hampers.
Product highlights
- Thick-gauge hand-pressed sev
- Cracked black pepper and ajwain
- Fried in cold-pressed sesame oil
- No maida or artificial flavours
- Made in small Tanuku batches
Ingredients
Gram flour, rice flour, black pepper, ajwain, rock salt, cold-pressed sesame oil, asafoetida.
