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  • Kunukku

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    malarvk
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    This document provides a recipe for kunukku, a South Indian snack made from raw rice, three types of dal, red chili peppers, asafoetida, and curry leaves that are soaked, ground into a batter, and deep fried. The recipe notes that kunukku is easy to make, needs no accompaniments, and the combination of raw rice and dals gives it a crisp outside and soft interior bite.

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    This document provides a recipe for kunukku, a South Indian snack made from raw rice, three types of dal, red chili peppers, asafoetida, and curry leaves that are soaked, ground into a batter, and deep fried. The recipe notes that kunukku is easy to make, needs no accompaniments, and the combination of raw rice and dals gives it a crisp outside and soft interior bite.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Kunukku

    Uploaded by

    malarvk
    This document provides a recipe for kunukku, a South Indian snack made from raw rice, three types of dal, red chili peppers, asafoetida, and curry leaves that are soaked, ground into a batter, and deep fried. The recipe notes that kunukku is easy to make, needs no accompaniments, and the combination of raw rice and dals gives it a crisp outside and soft interior bite.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    of 1

    Kunukku

    Posted by anusha247 on June 1, 2010

    I love this one snack my mother makes. It’s easy to make and delicious to eat.

    Ingredients:

    Raw rice(Pacharisi) – 1 cup

    Channa dal(Kadalai Paruppu) – 1/2 cup

    Toor dal(Thuvaram Paruppu) – 1/2 cup

    Urad dal(Ulutham Paruppu) – 1 tbsp

    Red chillies(Vatha milagai) – 4

    Asafoetida(Perungaya Podi) – 1/4 tsp

    Curry leaves(Karuveppilai) – 6 or 7

    Salt(Uppu) – to taste

    Oil(Ennai) – For deep frying

    Procedure:

    1. Soak rice, dal and chillies together for 3-4 hours.

    2. Grind them with asafoetida and salt adding very little water to a fine batter. Add the curry leaves to the
    batter and mix.

    3. Take a palm of the batter, push it with the back of the thumb one by one in oil and deep fry.

    Kunukku is an easy-to-make snack and needs no accompaniments. The raw rice makes it crisp outside and
    the dals together give a soft bite. This is made during navarathri to break the monotony of sundals.

    This was my entry to mygrandmasrecipe in the Metro Plus weekend edition of the Hindu. It was published
    last weekend.

    Check it out at http://beta.thehindu.com/life-and-style/Food/article440400.ece.

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