KUNUKKU RECIPE


SNACKS & SAVOURIES
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



SNACKS & SAVOURIES
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.


SNACKS & SAVOURIES
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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