ZUNKA / JHUNKA

This is a Maharastrian side dish prepared with gram flour and can be served with roti / puri / bhakri.

This hardly takes any time to make and all the ingredients are usually available in every kitchen. I had been planning to make this since a long time. Taking the opportunity of Pari's event, ONLY tried and tasted from Foodelicious, I made this with her recipe guidelines. As she has explained in her post that Zunka actually is a dry version of besan curry. This recipe is some what similar to Pithala, which is a wet version. I prefer this with to the dry version.

Ingredients:

Besan / gram flour ... 2 heaped tbsps

Onion ......... 1 small (finely chopped)

Mustard seeds ...... 1 tsp

Cumin seeds .... 1 tsp

Urad dal ............. 1 tsp

Dry red chillies .... 1-2

Turmeric powder .. 1/4 tsp

Green chillies ...... 1-2 (chopped finely)

Ginger ............ 1 tsp (grated)

Coriander leaves .... 2 tbsps

Curry leaves ..... few

Sour curds ..... 2 tbsps

Water ......... 1 glass or little more.

Salt .... to taste

Oil .... 3-4 tbsps



Method:

1. Heat the oil in a pan and add the mustard seeds, urad dal, dry red chillies and curry leaves.

2. When they crackle, add the ginger and green chillies. Tip in the finely chopped onion and saute until translucent.

3. Add the chickpea flour and turmeric powder. Saute until roasted lightly and you get a nice aroma.

4. Now lower the flame and add the curds and water. Stir immediately to avoid lumps.

5. Add coriander leaves, salt and simmer to cook. It takes about 10 minutes on low flame and keep stirring it from time to time.

6. Keep the consistency a little thinner as it thickens while cooking and further on cooling. Keeping this in mind add water accordingly.

After you remove from the gas when it is done you must keep stirring it from time to time to avoid it from becoming a thick lump.

Linking to Pari's event : ONLY tried and tasted.from Foodelicious.

Posted in: Indian Cook