A - Z Karnataka Vegetarian Recipe Series ~ Z for Zhunka Vadi

It's time for the final post of this 'A - Z' culinary journey through Karnataka, showcasing some of the local vegetarian dishes. The only 'Z' dishes that I could think of were zhunka and zhunka vadi, which are traditionally prepared in North Karnataka and Maharashtra as well. Both dishes are made with chickpea flour and served as a side dish. Zhunka is a thick gravy which is also called as pitla while zhunka vadi is cooked until the chickpea flour mixture thickens enough to be able to cut into squares. 

These protein rich vadi are gluten free, vegan and can be enjoyed both as a side dish or a snack, by shallow frying them if preferred.  This is one of my favorite chickpea flour based snacks and I prefer it as a healthy snack as these are prepared with very little oil. Zhunka vadi and sorghum flour flatbreads are a popular combo in the North Karnataka region.  

This tasty zhunka vadi preparation is not a complex one, all one needs to do is keep stirring until the mixture thickens and leaves the sides of the pan. Using a non stick pan definitely helps in preparing these vadi. I made a smaller portion and it took me around 20 minutes to cook it. Dried red chili powder can be used instead of green chilis, which gives the vadi a orange-brown hue. Taste and adjust the seasonings according to taste as there must be a balance of flavors in the dish.

Ingredients:

1/2 cup chickpea flour / gram flour / besan

3/4 cup water

1 tbsp. oil

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

Few curry leaves

2 green chillies or to taste, finely chopped

1/8 tsp. turmeric powder

2 pinches of asafoetida

1 big sized onion, finely chopped

Salt (I added a little more than 1 tsp.)

1 tbsp. tamarind puree

1 tbsp. jaggery / sugar

Ingredients for garnishing:

Toasted white sesame seeds

Shredded fresh coconut

Minced cilantro

Directions:

* Mix chickpea flour and water in a bowl and pass through a sieve to avoid from any lumps forming. Keep it aside.

* Heat oil in a pan, preferably a non stick one and add mustard seeds and cumin seeds. When mustard seeds start to splutter and black gram start to change their color, add curry leaves and green chilies. Saute for few seconds.

* Next add turmeric and asafoetida and mix once. Add onion and saute on low flame until it turns translucent.

* Next add salt, tamarind and jaggery to the pan.

* Sauté the mixture for a couple of minutes. 

* Next add chickpea flour slurry to the pan. 

* Stir quickly as the mixture starts to thicken immediately. Start cooking the mixture on medium flame, stirring continuously. 

* Keep continuously stirring, especially at the final stages. The mixture looks like this after about two minutes of cooking. 

* The below one is after five minutes of cooking, with constant stirring.

* It would take about 10 to 12 minutes in total to cook perfectly (after adding the chickpea flour slurry). By the time, the mixture would become a thick, lumpy mass, leaving the sides of the pan.

* Spread the mixture on a greased plate and set it with a spatula. (I made a small portion.)

* Let it sit for a while and then cut it with a knife to square / rhombus shapes.

* Garnish with minced cilantro / coriander leaves, toasted white sesame seeds and shredded coconut.

* Serve it as a snack or side dish with jowar bhakri / roti.

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose

Ellu Pajji
Field Beans / Avarekalu Payasa
Girmit
Hitakida Avarekalu Huli

Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju

Mysore Pak
Nuchinunde
Oodhalina Bisibele Bhath
Panchakajjaya

Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti
Thambittu Unde

Ukkarisida Rotti / Ubbu Rotti

Vangi Bhath

Watermelon Rind Dose

X-ploring Karnataka Cuisine

Yogiratna

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