Kunukku is a traditional snack, prepared more often than bhajjis in tamizh households. Deep fried snacks are welcome with evening tea during winter months. I always use a lot of vegetables with these snacks to increase their nutritional value. While lot of people totally avoid deep fried snacks, I always believe in eating what ever we like in limited quantities. We have consciously included a lot of physical activity in our daily routine to avoid unwanted weight gain which leads to various health problems. So go ahead and enjoy all the deep fried snacks this winter and include a lot of physical exercise in your daily routine.
Kunukku
Ingredients
- Par boiled rice or raw rice – 1 cup
- Toor dal – 1/2 cup
- Channa dal – 1/2 cup
- Urad dal – 2 tablespoons
- Curry leaves – 2 twigs
- Grated coconut – 2 table spoons
- Finely chopped brinjal – 2 cups ( Large variety tastes best)
- Red chillies – 4 nos
- Hing – 1/2 teaspoon
- Salt – to taste
- Oil for deep frying – 2 cups
Method
- Wash and soak the rice and dals separately for 1 hour.
- Drain the water well.Grind the rice coarsely, add the dals, redchillies, curry leaves, coconut, hing and salt and grind to a coarse thick batter.
- Mix finely chopped brinjal. Heat oil in a kadai in a medium flame. Make 1 inch balls out of the batter and fry in hot oil till golden brown.
- Serve hot with coconut chutney or sauce.
Tips for deep frying
Temperature control is very important for deep frying the right way. Maintaining oil at a constant temperature – not allowing it to over heat or cool too much is very important.
The flame should be high while dropping the balls so that the batter does not disintegrate or scatter in the oil.
Lower the flame to medium to allow even cooking.
The temperature of oil should never go beyond smoke point. If oil begins to go beyond smoke point, replace with fresh oil.
Oil should be cleaned of any remaining smaller food particles before you proceed with each batch.
Food should be removed when golden in colour to best retain flavour and nutrition and should not turn dark brown.
Drain well while removing from oil to avoid excess oil sticking to the snack. Perforated ladles are best suited for deep frying. Drain on a rack or perforated vessel after removing from oil.
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I have never ate them. It looks so delicious I will try them during the holidays . Only time i use binjal is when i make sambar.
Looks delicious.Missed u and ur post
past 3 days
kamala
Hi Latha! The Kunukku looks yummy. I like deep fried stuff though it’s not good for health:) Although its alright to indulge once in a while, right?
kunukku is appa’s fav snack:) so much so that he used to insist whenever we had adai at home some be fried as kunukku for him! i never really appreciated this snack (like many other goodies) until i left home after marriage. now i gladly devour them even if made everyday:) with brinjal is very innovative… perfect for ‘aiyo kathirikai-a’ cases:)) i think they’ll taste great floated in mor kuzhambu… will try them soon Lathamma!
What ever i wanted to say Latha have already told! And nice idea of adding brinjal in it…never heard b4 adding brinjal! We used to add finely chopped coconut rather grated coconut 🙂
Looks lovely Latha mam!
Love eggplant in any which way.. But never had your Kunukku.. Would like to try it soon!!
My friend mentioned kunukku recently and I didn’t know what it was – now I do!! 🙂 This looks awesome Latha mami.
Ooooo they look so inviting 🙂 I have used adai and made them, but have not used brinjals..have to give it a try.
I always use Left over adai maavu this way…I add mixed veggies too…grate them or in cut into v small pieces..I dont think I have ever added brinjal! Will give it a try next time.. 🙂
deep fried stuff in winters, just the thought of it is making me crave for them. Those kunukkus look so delicious!!
kunukkus looks awesome…i havent tasted this deep fried snack yet… looks sooo invitating…..thanku
My MIL makes something in chick pea flour called kunukku. This is new to me, especially with the brinjal. Looks so delicious and mouthwatering.
Ths ‘Kunukku’ snack is totally new to me amma..looks soooooo deliiiiiiiiiiiiissssssssshhhhhhhhhhhhhhh.. wish I cud gobble up some into my mouth..:).. thanks for the recipe.. will try them.. but am sure, mine will not be as yummier as urs lathamma..:)
~ Siri
thats a lovely and new recipe adding brinjal yummmm pics looks wonderfull
This is a totally new dish to me and they look delicious and crunchy. We are guilty of that, totally trying to restrict deep-fried stuff even though we love it 🙂
That plate looks so delicious..I am adding so many for the next visit>..:D
Looks yummy!! Kunukku is my mom in-law’s favorite too. To make adais (batter), the same recipe is be followed right!
Simply superb. my sis used to like these kind of goodies. will make it this sunday! And why my comments go to spam?
We have something called “dangar” in our Konkani cuisine which is similar to this. We usually make it with cabbage. I will try this variation with eggplants soon. My hubby is a great eggplant fan.
I would give anything for this delicious and unusual (to me) snack on this snowy day!
Hello Lathamma, I did make them today:) we had 1/2 as snack and remaining in mor kuzhambu. It’s been very long since i made bonda mor kuzhambu.. with appalam it was heavenly. The kathirikkai in the kunukku gives a very different taste. Thanks for the recipe:)
Made this yest, with leftover adai batter 🙂 No brinjals at home though, just put some onion in it.. Tastes heavenly, lathamma.. Thanx for bringing this heavenly snack back to my home ! 🙂
I like your idea of incorporating veggies into a deep fried snack……
Thanks for visiting my Blog and your kind comments 🙂 I would be more than happy to add you also to my Blog Roll too..
What a wonderful Blog you have and brinjals I must say look so delicious mmmmm…
Rosie x
[…] I make bhajjis quite often, about once in a month. I generally use a wide variety of vegetables to make bhajjis, like, carrots, raw plantain, onion, capsicum, large brinjals, potato, tender yellow pumpkin (parangi kottai), Chowchow, paneer etc. All the snacks and tiffin varieties are prepared and served from the stove to the plate. I find it difficult to take pictures most of the time. But this time I decided to take pictures, to post in the blog of course. The bhajjis I make are quite simple. The temperature of the oil and the consistency of the batter matter most while preparing a tasty crispy bhajji. For tips on the right way to deep fry refer to my earlier post on kunukku. […]
Oh, I’ve been missing alot here! These look just perfect for a chilly evening, indeed. And with brinjal, my favorite — twice as nice! 🙂
Linda
I love kunuku very much, though amma makes with left over adai maaavu, patti makes this separately. Cute koodai and inviting kunukus. Tempting me to take one..Best Chakki Atta for all variety snacks.