Kunukku , usually prepared out of left over Adai batter is a wonderful snack to munch along with evening tea. The snack can also be made from scratch for its delicious taste. As we were enjoying Kunukku the other day, my sister mentioned about the yummy Pakoda Kuzhambu she had relished during her tour. ‘Why not Kunukku Kuzhambu ?’ said I and here is Kunukku Puli Kuzhambu ready to tickle your taste buds!


Rice – 1 cup
Tur dal – 1/2 cup
Bengal gram -1/2 cup
Black gram dal   – 2 tbsps
Red chillies – 4
Salt – 1/2 tsp
Asafoetida –  1 pinch
Curry leaves – a few
Finely chopped onions – 1/2 cup
Oil for frying


1. Wash and soak rice and all the lentils together for an hour.
2. Drain the soaked ingredients and grind them together with red chillies, asafoetida and salt to a thick and coarse paste.
3. Mix in the chopped onions and curry leaves.
4. Heat oil in a kadai and drop spoonful of batter to make 6 to 8 Kunukkus at a time.
5. Fry the Kunukkus till they are golden brown in colour .
6. Remove them when they are done and drain them on a paper towel.
Tamarind – one lime size ball (Soak in warm water and extract juice – about four cups, which will reduce as the Kuzhambu cooks)
Salt – 1 1/2 tsp
Sambar powder – 1 1/2 tsp
Powdered jaggery – 2 tbsps
Sesame oil – 1 tbsp
Mustard seeds – 1 pinch
Fenugreek seeds – 1/4 tsp
Bengal gram dal – 1 tbsp
Red chillies broken – 2
Green chillies slit – 2
Fresh ginger slivered – 1 tbsp
Curry leaves – a few
Turmeric powder – 1/4 tsp
Sesame seeds ( Roasted and coarsely powdered) – 1 tbsp


1. Heat oil in a kadai and splutter the mustard seeds.
2. Add fenugreek seeds followed by Bengal gram dal and fry till they are golden in colour.
3. Add asafoetida, broken red chillies, slit green chillies, slivered ginger and curry leaves.
4. Add turmeric powder and fry well.
5. Add tamarind juice, salt, sambar powder and jaggery .
6. Cook till the Puli Kuzhambu emanates a very pleasant aroma.
7. Blend in the roasted and powdered sesame seeds.
1. Add the prepared Kunukkus to the Kuzhambu and cook for five more minutes.


2. Switch off flame when the Kunukkus turn soft and luscious.


Enjoy a bowl of hot Kunukku Puli Kuzhambu as it is. Or you may relish it as a side dish with rice or any tiffin of your choice.

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