March 11, 2018

Karamani Kunukku | Lobia Pakoras | Black Eye Bean Fritters

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  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

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
finely chopped curry leaves, corriander leaves and mint leaves (optional)
Oil for deep frying


  • 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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