Cashew Kunukku

Recipe by
Total Time:
3.75 hours
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

Rate This Recipe


How to Make Cashew Kunukku

  • Wash the lentils and the rice in cold water.
  • Then soak them along with dried chillies for at least 3 hours.
  • Drain the water from the soaked lentils and rice.
  • Grind them with very little water along with coconut, salt and asafoetida to form a coarse batter.
  • Add the curry leaves, green chillies along with the broken cashew pieces. Stir well.
  • Meanwhile, heat the pancake puff pan with 1/4 tsp of oil in each of the depressions.
  • Drop spoonful of batter inside each of the holes.
  • Cook until the underside gets brown and then turn it upside down and cook for another 2-3 minutes.
  • Serve with coconut chutney.
  • Recipe courtesy: Dhivya Karthik