Kunukku

Ingredients

• ½ cup split Bengal gram (chana dal), washed, soaked for 1 hour and drained
• ½ cup split skinless green gram (dhuli moong dal), washed, soaked for 1 hour and drained
• ½ cup split red lentils (masoor dal), washed, soaked for 1 hour and drained
• ½ cup parboiled rice, washed, soaked for 1 hour and drained
• ½ cup split skinless black gram (dhuli urad dal), washed, soaked for 1 hour and drained
• ½ cup short grain rice, washed, soaked for 1 hour and drained
• 2-3 green chillies
• 2-3 dried red chillies
• ¼ cup scraped fresh coconut
• 2 tablespoons chopped fresh coriander leaves
• ¼ teaspoon asafoetida
• Salt to taste
• 2 medium onions, chopped
• 10-12 curry leaves, chopped
• Oil for deep frying
• Coconut chutney to serve

Method

1. Put split Bengal gram, split skinless green gram, split red lentils, parboiled rice, split skinless black gram, short grain rice, green chillies and dried red chillies in a mixer jar  and grind. Add ½ cup water and grind to a coarse paste.
2. Put the ground paste in a large bowl, add coconut, coriander leaves, asafoetida, salt, onions and mix well.
3. Add curry leaves and mix till well combined.
4. Heat sufficient oil in a kadai. Slide in small portions of the mixture into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
5. Transfer the kunukku into a serving bowl and serve hot with coconut chutney.