Navarathri… The joyous festival of 9 nights and 10 days celebrating the goddess in her resplendent forms of durga, lakshmi, and saraswathi. My connect with the goddess is through food again. Planning and preparation of simple food along with “sundal a day” is offered after pooja. This year the celebration has mixed feelings. Trying to keep positivity at its zenith, my humble offering today…
- Lemon rice
- Curd rice
- Mixed pulse sundal
Navaratri is also associated with another simple yet delicious fare ….the Kunukku which is made during Navaratri, thus breaking the “Sundal Monotony”.This is made with a mixture of rice and dal and an easier way of preparation is to use leftover Adai Maavu. A typical Tambhram fare these gooseberry-sized roundels are deep fried and packed along with the Tamboolam for the Golu hopping women and girls.
Ingredients for Kunukku:
- BENGAL GRAM
- DAL/CHANNA DAL ½ C
- RED GRAM
- DAL/TUVAR DAL ½ C
- BLACK GRAM
- DAL/URAD DAL 2 TBSP
- RED CHILLY 6-8
- ASAFOETIDA ½ TSP
- CURRY LEAVES FEW
- GREEN CHILLY
- FINELY CHOPPED 2
- COCONUT SLIVER 2 TBSP
- OIL FOR DEEP FRYING
- Salt as required
OPTIONAL INGREDIENTS:
- ONION FINELY CHOPPED 1 MEDIUM
- GRATED CARROTS 1 BIG
Preparation Method for Kunukku:
- Wash and soak the dals for 3 hours along with the red chilly. Drain and grind to a coarse, thick mixture.
- Add the rest of the ingredients. Mix well.
- Heat oil and when medium hot, drop small marble-sized balls of the batter. Deep fry till golden brown.
NOTE: The optional ingredients can be added when Kunukku is prepared on Non- Navaratri times.
