Zunka vadi recipe
Learn how to prepare Zunka or Jhunka Vadi with the help of step-by-step pictures. This popular curry hails from North Karnataka and is made using gram flour, onions, and a blend of spices. It serves as a delicious and simple accompaniment to chapathi or jowar bhakri (jolada rotti). Interestingly, this delectable curry is not widely known in the southern parts of Karnataka. However, if you've ever had the "jolada rotti oota" at Bengaluru Kamath hotels, chances are you've tasted this curry without realizing what it is or how it's made.Zunka or jhunka vadi is both tasty and incredibly easy to prepare. It can come in different forms depending on the amount of water used. It can have a thick paste-like consistency, a very dry texture, or something in between, as explained here. In the thick paste version, one cup of gram flour is mixed with two cups of water and cooked. In the dry version, gram flour is roasted, and water is sprinkled at the end. For enhanced digestion, you can add finely chopped ginger, garlic, or asafoetida.
Ingredients
- 2 cup gram flour
- 1 big onion
- 1-2 tsp red chili powder / 1 tsp green chili paste
- 5-6 curry leaves
- 1/2 tsp mustard seeds
- 1 tsp jeera / cumin seeds
- 1/4 tsp turmeric powder
- 3/4 cup water (+1/4 cup if not using milk)
- 1/4 cup milk (optional)
- 8-10 tsp cooking oil
- 1 tsp sugar (or as per your taste)
- 1 tsp salt (or as per your taste)
- 2 tsp chopped coriander leaves
Instructions
- Chop onion, curry leaves and coriander leaves. Sieve the gram flour.
- Take oil in a frying pan, add cumin and mustard seeds. When cumin seed splutters add chopped onion and curry leaves. Fry till the onions are soft.
- When onions turn soft, add turmeric powder and red chili powder. Saute it for a while. Then add 3/4th cup of water and 1/4 cup of milk. If you are not using milk add 1 cup of water.
- Add salt and sugar. Bring it to boil.
- When the water starts boiling, add 2 cups of gram flour and mix well. Reduce the flame at this stage.
- After mixing for few minutes add 2 tsp of oil and mix again. Transfer it to a plate, make it into pieces or serve as it is with chapathi or jowar bhakri(jolada rotti).
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