March 11, 2018

Karamani Kunukku | Lobia Pakoras | Black Eye Bean Fritters

  A different type of fried snack using lobia/karamani alongwith udad dhall and pumpkin pulp. A traditional south indian more so ;a  tamil recipe used to make sun dried fritters or wadis traditionally , but can also be used to make a fresh tea time snack .

This deep fried snack is dedicated to my paati (grandmom) and thatha (grandpa)  . 
kunukku was my thatha's favorite  and was made very frequently  during my dad's childhood . The recipe was taught to me by my Dad when I was emptying a pack of lobia into the grocery box.

This same batter can be scooped out as roundels and sun dried during peak summer and be used as Sambar Karuvadaam / Wadiyan as they call it in Northern India.  These sun dried wadis can then be deep fried and put into gravies like Sambar , VethaKozhambu, More Kuzhambu  etc just like how we use the Soya chunks or Wadis in Khadis.

Preparation Time : 1 - 1.5 hrs ( includes the soaking time) 
Cooking Time : 30 mins
Serves : 4-5
Complexity : Medium




Ingredients
1 measure or 1 cup  udad dhall / black gram / ulutham paruppu 
1/2 measure or 1/2 cup lobia / karamani / black eyed peas
small pulp of white pumpkin cleaned and de seeded 
5-6 dry red chillies ( I used mix of spicy variety as well as kashmiri chilli for color)
salt to taste
asafoetida
finely chopped curry leaves, corriander leaves and mint leaves (optional)
Oil for deep frying

Method


  • Take the udad dhall and lobia in a big vessel / bowl and wash it thoroughly. Rinse it multiple times until you see clear water .
  • Soak the washed dhalls and red chillies in enough water for about 1 hr.
  • After 1 hr,drain the water completely .

  • Add the pumpkin pulp, dhalls and chillies to a blender and grind it to a smooth paste.


  • No need of excess water,since the water from the pupmkin pulp is more than enough to help grinding . Incase you feel it is hard to grind,you may sprinkle some water. 

  • Take the ground batter in a mixing bowl,add salt,asafoetida and chopped greens (curry leaves, mint and corriander) and mix it well.

  • Heat the oil in a frying pan,and drop small balls of the batter into the oil for frying. Fry in medium flame for best results.

  • Fry until they appear crisp and golden brown. Drain carefully and serve it hot with green chutney or coconut chutney or pop them in as is.

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