Cashew Kunukku

Recipe by
Total Time:
3.75 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 2/3 cup - plain short grained rice
  • 1/3 cup - par boiled rice
  • 1 cup - toor dal
  • 1/4 cup - channa dal
  • 1/4 cup - whole urad dal
  • 2 to 3 - dried red chillies
  • 1/2 cup - broken cashews
  • 1/2 tsp - asafoetida
  • 1/4 cup - grated coconut
  • 1 to 2 - green chillies
  • Few sprigs of curry leaves
  • Salt to taste

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