Zunkad Vadi


Junkad vadi is made of gram flour and it comes in two different flavors. Plain and with Fenugreek (methy, menthe leaves). It goes really well with hot chapatis or rottis.

Type 1 – Plain Vadi:

Ingredients:

2 cups besan(gram) flour, 1 cup finely cut onion, 1 table spoon ground green chilli, 3 table spoon veg oil, turmeric powder, tamarind paste 1 spoon, jagri powder 1 spoon,1 teaspoon cumin powder, cumin seeds, mustard seeds and asaphoetida powder for seasoning,  salt to taste.

Process:

  • Heat oil in pan.
  • Put cumin seeds, mustard seeds and asaphoetida powder (hingu).
  • After mustard seeds crack, put the chopped onion, turmeric powder, green chilli paste and cumin powder and stir well.
  • After 2 minutes, transfer the cut methy leaves and allow to cook for 2-3 minutes.
  • Now add 2 cups water containing the  tamarind paste, jaggery and salt and let it boil.
  • Transfer besan flour with left hand to this boiling mix and  stirring constantly with the right hand in order to avoid lump formation.
  • Close the vessel and let the ‘zunka’ get cookedon low fire for about 5 minutes.
  • There should be formation of solid mass.
  • Now grease a plate (preferably rectangular) and spread the zunka uniformly on it and cut into square pieces of 1by 1 inch size.
  • Transfer into a serving bowl piece by piece and serve with chapati or roti.

Type 2 – With Fenugreek leaves

Ingredients: 2 cup fresh coarsely cut methy leaves, 2 cups besan (gram) flour, 1 cup finely cut onion, 1 table spoon ground green chilli, 3 table spoon veg oil, turmeric powder, tamarind paste 1 spoon, jaggery powder 1 spoon, 1 teaspoon cumin powder, cumin seeds , mustard seeds and asaphoetida powder for seasoning,  salt to taste

Process:

  • Heat oil in pan.
  • Put cumin seeds, mustard seeds and asaphoetida powder (hingu).
  • After mustard seeds crackle, put the cut onion, turmeric powder, cumin powder and green chilli paste and stir well.
  • After 2 minutes, transfer the cut methy leaves and allow to cook for 2-3 minutes.
  • Now add 2 cups water containing the  tamarind paste, jaggery and salt and let it boil.
  • Transfer besan flour with left hand to this boiling mix while stirring constantly with the right hand in order to avoid lump formation.
  • Close the vessel and let the ‘zunka’ get cooked on low fire for about 5 minutes.
  • There should be formation of solid mass. Now grease a plate (preferably rectangular) and spread the zunka uniformly on it and cut into square pieces of 1by 1 inch size.
  • Transfer into a serving bowl and serve with chapati or roti.

Tips and Tricks:

If the zunka is a little soft, you need to heat it for longer until some more water evaporates. That way the rectangular vadis retain the shape. Don’t make it too dry either – it can then become brittle.

Typically Served With:

chapatis, rotti, sajji rotti, katak rotti

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9 Responses

  1. hi there,

    was looking for this recipe and found it here…my mom’s side of the family r from dharwad my aunt makes this especially when she travels….good traveling food i guess..
    anyways keep up the good work…keep posting us some authentic north karnataka food..
    thanks

  2. This is a nice recipe it would taste great with a cup of hot coffee 🙂 , I will surely give it a try some time.
    I also found some interesting recipes at http://hungryzone.com , may be you all can visit it.

  3. Hi,

    I belong to HUBLI. I liked your blog very much. Excellent, Good writing too. I am impressed.

    I am preparing a website basically targetting NK students. This is Non-Commercial site. I wish to give information on how to prepare for various EXAMs and many more useful information.

    I wish to reproduce all your recipe and images in my website. It would be great if you can give consent for the same.

    Hope to receive your positive response.

    with love

    JYOTI

    Hi Jyoti,

    Thanks for your comments. As mentioned previously, you cannot reproduce the content here because it is copyrighted. You are welcome to put a link to this site from your website.

    Thanks
    Harsha

  4. HI Harsha
    Please can you help me here, its out of recipes!! just now I saw Jyothi Lakkundi’s comment here. She is my friend, and I dont know where she is, I lost her touch few years back. So happy to read her name here. Please can u give my email Id to her and tell her Its Nivedita from HUBLI, SSY. I hope you will help me.
    Thanks .

    Hi Nivedita,

    I sent you an email with Jyoti’s id. I am glad to bring you both together via this site!

    Take care,
    Harsha 🙂

  5. Hi this is a nice recipe….i was waiting for so many days for some north karnataka food……..thanks a lot……..

    You can visit this site……It features online restaurant booking and provides food guides.

  6. Hi Harsha,

    Thanks so much for the recipes.Iam from Dharwad and so happy to see all these recipes.

    Trying Zunakada Vadi today..I just love it a lot..

    Thanks again for sharing the recipes..

  7. Hi Harsha akka,
    h r u? i like this zunkad vadi very much.today will try this recipe.thanks for uploading.

    Cheers,
    VeenaVinay.

  8. It’s a great day today and i feel like testing some new recipes. Thanks for your ideas and wonderful posts in your blog, you’ve done an excelent job!

  9. […] Zhunkad Vaadi – Besan sauteed with spices and Fenugreek leaves […]

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