Tamil NaduDessertVegetarian

Cashew Bunch Recipe

Name: Cashew Bunch Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Tamil Nadu
Ingredients: 1/2 cup green moong dal (whole); 1/3 cup jaggery; 1/3 cup water; 1/2 cup fresh coconut - grated; 1 teaspoon cardamom powder (elaichi); sunflower oil - for frying; 3 tablespoons corn flour; 2 tablespoons rice flour; 1/4 teaspoon turmeric powder (haldi); salt - as required; water - as required

A vegetarian Tamil Nadu recipe with green moong dal (whole), jaggery, water. Ready in 30 min, serves 5.

Curated byKavya Sharma🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs64g

Protein34g

Fats21g

Servings Scaler

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)

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Recipe Source: archanaskitchen.com

Tamil NaduDessertVegetarian

Cashew Bunch Recipe

A vegetarian Tamil Nadu recipe with green moong dal (whole), jaggery, water. Ready in 30 min, serves 5.

Curated byKavya Sharma🇮🇳

Cook Time30 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

64g(44%)

Protein

34g(23%)

Fats

21g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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)