Cashew Bunch Recipe
A vegetarian Tamil Nadu recipe with green moong dal (whole), jaggery, water. Ready in 30 min, serves 5.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Munthiri Kothu, dry roast green gram in medium flame until it changes golden brown
green moong dal (whole)(1/2 cup) - 2
Allow it to cool and transfer into mixer
- 3
Grind into coarse powder and keep it aside
cardamom powder (elaichi)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 4
Dry roast coconut until it changes color
fresh coconut - grated(1/2 cup) - 5
I have used dessicated coconut
fresh coconut - grated(1/2 cup) - 6
Now add jaggery to a pan and add water
jaggery(1/3 cup)water(1/3 cup)water - as required - 7
Stir and boil until jaggery dissolves and add cardamom powder and mix
jaggery(1/3 cup)cardamom powder (elaichi)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 8
No need to check for any consistency
- 9
Once the jaggery syrup starts boiling, add powdered green gram and roasted coconut
green moong dal (whole)(1/2 cup)jaggery(1/3 cup)fresh coconut - grated(1/2 cup)cardamom powder (elaichi)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 10
Mix everything together until combined
- 11
Once it is warm enough to touch, take small portion and roll into balls
- 12
Keep aside
- 13
Heat oil in a heavy bottomed pan
- 14
Meanwhile, take corn flour, rice flour, turmeric powder and salt in a bowl
cardamom powder (elaichi)(1 teaspoon)tablespoons corn flour(3)tablespoons rice flour(2)turmeric powder (haldi)(1/4 teaspoon)salt - as required - 15
Add water little by little and mix without lumps into a smooth batter
water(1/3 cup)water - as required - 16
The consistency has to be slightly thinner than dosa batter
- 17
Dip the balls into batter and roll so that it gets well coated by batter on all sides
- 18
Drop the coated balls one by one into oil and fry in medium flame turning often until it turns golden on all sides
- 19
Remove from oil and drain excess oil in kitchen tissues
- 20
Serve warm and enjoy
- 21
It stays good for about a week at room temperature
- 22
Serve Munthiri Kothu as a dessert after your everyday meal of Mixed Vegetable Sambar, Cabbage Poriyal and Steamed Rice
tablespoons rice flour(2)
Rate this recipe
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Cashew Bunch Recipe
A vegetarian Tamil Nadu recipe with green moong dal (whole), jaggery, water. Ready in 30 min, serves 5.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
22 steps- 1
To begin making the Munthiri Kothu, dry roast green gram in medium flame until it changes golden brown
green moong dal (whole)(1/2 cup) - 2
Allow it to cool and transfer into mixer
- 3
Grind into coarse powder and keep it aside
cardamom powder (elaichi)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 4
Dry roast coconut until it changes color
fresh coconut - grated(1/2 cup) - 5
I have used dessicated coconut
fresh coconut - grated(1/2 cup) - 6
Now add jaggery to a pan and add water
jaggery(1/3 cup)water(1/3 cup)water - as required - 7
Stir and boil until jaggery dissolves and add cardamom powder and mix
jaggery(1/3 cup)cardamom powder (elaichi)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 8
No need to check for any consistency
- 9
Once the jaggery syrup starts boiling, add powdered green gram and roasted coconut
green moong dal (whole)(1/2 cup)jaggery(1/3 cup)fresh coconut - grated(1/2 cup)cardamom powder (elaichi)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 10
Mix everything together until combined
- 11
Once it is warm enough to touch, take small portion and roll into balls
- 12
Keep aside
- 13
Heat oil in a heavy bottomed pan
- 14
Meanwhile, take corn flour, rice flour, turmeric powder and salt in a bowl
cardamom powder (elaichi)(1 teaspoon)tablespoons corn flour(3)tablespoons rice flour(2)turmeric powder (haldi)(1/4 teaspoon)salt - as required - 15
Add water little by little and mix without lumps into a smooth batter
water(1/3 cup)water - as required - 16
The consistency has to be slightly thinner than dosa batter
- 17
Dip the balls into batter and roll so that it gets well coated by batter on all sides
- 18
Drop the coated balls one by one into oil and fry in medium flame turning often until it turns golden on all sides
- 19
Remove from oil and drain excess oil in kitchen tissues
- 20
Serve warm and enjoy
- 21
It stays good for about a week at room temperature
- 22
Serve Munthiri Kothu as a dessert after your everyday meal of Mixed Vegetable Sambar, Cabbage Poriyal and Steamed Rice
tablespoons rice flour(2)
Rate this recipe
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