KUNUKKU RECIPE
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| KUNUKKU |
The recent lockdown due to COVID-19 brought forth a few new recipes into our household and this Kunukku recipe was one among them. My husband came up with a YouTube video of this Kunukku recipe by Santha Paati(Santha Paati Samayal). Kunukku is a traditional teatime snack prepared with Rice & Dhal. Small gooseberry sized balls made with coarsely ground batter, deep-fried until golden yellow in colour with a crispy outer layer. The way she explained the recipe in her Brahmin slang and how she elegantly prepared it impressed me to the core. The same day I prepared the recipe for an evening snack. I made two batches one without the add-ons and another with Onions, green chillies & coriander leaves. Both tasted good, but we liked the ones without the add-ons. I paired it up with Coconut Chutney. Hot Kunukku with hot-hot Coffee/Tea is truly an indulgence to experience.
Frankly, I have never heard about this Kunukku or tasted it before. Though the name sounded somewhere acquainted least had an idea what it was. Traditional recipe with Rice & dhals sounded nutritious and while preparing the snack I felt it was more or less like Adai. After making this Kunukku I literally was impressed by the snack that I taught my Mother & my MIL with detailed explanation and precise measurement as Santha Paati had suggested in her recipe. She said that this Kunukku is also catered as a Naivedhyam during Navratri Festival.
This Kunukku has become the recent addition into my recipe log with repetitive trials. Even I served it for lunch as a side dish to go along with Rasam. Every time, this snack comes out to be so perfect, crispy and tasty. It is truly a wonderful Teatime snack.
Recipe Type - Snacks & Savouries
Difficulty - Easy Yields - 35 - 40 Kunukku
Author - SM
Preparation Time - 15 -20 Minutes
Soaking Time - 3 - 31/2 Hours.
Cooking Time - 5 - 7 Minutes for 1 Batch
HOW TO COOK KUNUKKU
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| KUNUKKU |
INGREDIENTS:
To Soak & Grind:
Bengal Gram Dhal - 100 Gms
Tuvar Dhal - 100 Gms
Black Gram Dhal/Urad Dhal - 1 Tspn
Par-boiled Rice - 200 Gms
Dry Red Chillies - 4 Nos
Green Chillies - 4 Nos
Asafoetida - 1 Tspn
Salt - To Taste
Additional Ingredients:
Coconut - 1 Cup
Curry Leaves - a Sprig
Optional Ingredients:
Onion - 1/2 No.
Carrots - Few
Coriander Leaves - few
For Deep Frying:
Oil
METHOD:
- Soak the Dhal & Par-boiled Rice along with Dry Chillies for about 3-31/2 Hours.
- Once soaked drain the ingredients.
- Add the soaked ingredients & Green Chillies into a blender jar and grind it into a coarse mix.
- Finally, add Asafoetida and a dash of Salt to the above and grind it briefly.
- Do not add Water while grinding the ingredients.
- Collect the coarsely ground mix in a bowl and add Grated Coconut and Curry leaves into it & mix well.
- Meanwhile heat Oil in a pan on a high flame.
- Allow the Oil to smoke off.
- Reduce the flame to medium-high.
- Dip your hands in a bowl of Water and take a handful of Kunukku Mix.
- Roughly make small Gooseberry sized balls out of the Kunukku Batter and carefully drop them into the hot oil.
- Fry few pieces at a time so that the Oil doesn't cool down.
- Make sure not to overcrowd the pan while frying.
- Turn & fry the Kunukku so that it browns evenly.
- Remove the Kunukku from the oil when it is cooked through and it turns into golden yellow in colour.
- Drain them on a paper towel.
- Serve Kunukku hot with your choice of Chutneys or Sauces.
- Kunukku serves to be a wonderful Teatime snack. Pair it up with hot-hot Coffee or Tea.
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| KUNUKKU |
NOTES:
- Drain the soaked ingredients and make sure there is no water while grinding the ingredients.
- Grind it into a coarse mix.
- Commonly this Kunukku recipe is prepared with left-over Adai Batter.
- I made this Kunukku recipe without adding Onions or any vegetables or coriander leaves.
- You can add your preferred add-ons into the batter and make this Kunukku.
- Roughly make small Gooseberry sized balls out of the Kunukku Batter and carefully drop them into the hot oil.
- Make sure not to overcrowd the pan with kunukku while frying.
- Which may cool down the oil which would not yield you with crispy Kunukku and also it may stick to each other which will be difficult to handle.
- Fry evenly until the Kunukku becomes Golden Yellow in colour.
- Leftover Batter can be (diluted) used to make Adai.
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