Saturday, October 7, 2017


Back home 2 weeks back after a short stay away from home, am completely relaxed now.  With back to back trips at short intervals, I was feeling homesick and my mind was wavering with restless thoughts.  Home is not just a place and it is a feeling which couldn't be described in words.  On the day of my return, mom prepared her specialty dish Kunukku for me.  It's a deep friend snack made with ground rice and lentil mixture along with redchillies and salt.  The preparation is same as that of Adai but the batter has to be ground in thicker texture.  You can vary the recipe by adding finely chopped mixed vegetables such as carrot/ cabbage or just add onions which enhances the flavor and taste.  I forgot to take  step by step picture as I was busy chit chatting with family. 
Idly rice - 1 cup
Toor dhal - 4 tsp
Bengal gram - 4 tsp
Urad dhal - 2 tsp
Asafoetida powder - a pinch
Red chillies - 6
Salt - to taste
Onions - finely chipped (Optional)
Curry/coriander  leaves - finely chopped
Oil for deep frying

1. Soak rice and dhal separately for 3 hours and  grind to a slightly coarse paste adding salt, red chillies, and asafoetida powder.
2. Add finely chopped onions if needed, in a kadai, heat oil, drop in small spoons of batter and deep fry until golden brown. 

Tasty snack is ready to be served.  There is no side dish required for this dish and can be taken as a starter/appetizer.

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