Jhunka Vadi | Zunka | North Karnataka Recipe
Ingredients
- Gramflour- 1/2 cup
- Onion- 1 no.
- Green chillies- 2 nos.
- Turmeric powder- 1/2 tsp
- Tamarind - Small marble sized
- Salt- 3/4 tsp
- Water- 3/4 cup
- Coriander leaves- Handful
- Roasted white sesame seeds- 1 tsp Optional
- Fresh grated coconut- 1 tbsp Optional
To temper
- Oil- 1 tbsp
- Cumin seeds- 1/2 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- Peel off the onion and chop it finely. Chop the green chillies and coriander leaves as well. Keep them aside.
- Soak tamarind in 1/4 cup of water for about 15 minutes. Extract it's juice discarding the residue.
Method
- Heat a pan adding oil, mustard, cumin seeds and curry leaves. Saute and let them sizzle. As you see mustard seeds crackling, include chopped onion and green chillies. Saute till the onion turn translucent.
- When the onions are soft, add turmeric powder, water and salt. Let it boil.
- Next include tamarind extract also. When it is boiling, slowly add gram flour while stirring continuously. Be quick in stirring to avoid lump formation.
- Continue cooking till the mixture comes together. Switch off and transfer it over a tray. Sprinkle over coriander leaves, grated coconut and sesame seeds. Let it cool down.
- As it cools down, you can make pieces. An easy side dish Jhunka vadi is ready to relish with rotti and chapati.
Notes
- You can add a small piece of jaggery along with tamarind to enrich the taste.
- As you add gram flour to boiling water, it can form lumps easily. You should stir continuously while adding the flour.
- You can even mix the gram flour with water beforehand, then add to the tempering. This will avoid lump formation.
- This side dish has to be little spicy, so use green chilly or red chilly powder as per your taste.