Recipe from Cook and See Part 2
Kunnukku is generally made in Tamilian homes, as a snack . Most homes make the adai batter and relish them as breakfast. However, after the second or third day the batter is used to make kunukkus.
They also can be made from scratch. The following is the recipe for making kunnukkus ,which are coarsely ground lentils with spices, which are deep fried .
Ingredients
- Bengal gram dal or chana dal ½ cup,
- Blackgram dal ¼ cup,
- Red gram dal ½ cup,
- Raw rice or boiled rice or idly rice ¼ cup,
- Coconut grated ½ cup,
- Green chilies 4 to 6 finely chopped,
- Curry leaves 6 to 8,
- Coriander leaves ¼ cup,
- Oil for deep frying, 1 litre
- Salt 2 teaspoon/ to taste
- Asafoetida ¼ tsp powdered,
- Red chilies 4 to 5.
Method
- Soak all the dals and rice after giving them a nice wash,in running water .
- Let them soak for 2 hrs or more, check if they have softened, grind them with salt , chilies, asafoetida, curry leaves and salt. Add a little water but not much, so that you can grind them to coarse and firm batter . Add grated coconut and coriander leaves. Mix the batter well.
- Heat oil in a deep pan, take the batter ( just pinch a bit). . You need not make the surface smooth, drop them gently one by one into the hot oil.
- Deep fry as many as it can hold.
- The kunnukkus will sizzle and rise up. Cook both sides by turning them by a slotted spoon.
- When they turn golden brown , remove and drain. Serve hot with hot steaming tea or coffee.
- Ideal as evening snack.
- This can be made from adai batter/maavu too.
- You can add chopped onions too to make the kunnukkus tastier. Adjust salt and chilly according to your preferred taste.
A sweet word said without a slightest spite, will provide delight in this life and next. Thirukkural