Attu Tunukala/Tunaka Koora

October 31, 2019mayurisjikoni
Blog post

EVENT: SHHH COOKING SECRETLY

THEME: TELANGANA CUISINE

A bit about the group:

October took Shhh Cooking Secretly group to Telangana, where I got the opportunity to make Attu Tunukala/Tunaka Koora. This group is where members get together to cook a dish on the decided theme. We are paired up and give each other two secret ingredients to cook with. This group was started by Priya of Priya’s Versatile Recipes. Other members have to then guess the two secret ingredients till we share the recipe link. Its a fun group and along the way have made some good friends.

shhh

A bit about Telangana

Telangana is the 29th state of India, formed after separating from Andhra Pradesh in 2014. Hyderabad still remains the capital for both states. Situated on the Deccan Plateau, it borders 5 states – Chhattisgarh and Odisha in the northeast, Andhra Pradesh in the south, Karnataka in southwest and Maharashtra in the north. Its drained by two big rivers, Rivers Krishna and Godavari. An agricultural state, rice is the major and staple crop. The world famous Charminar is in this state, rather in Hyderabad.

Cuisine of Telangana

Telangana cuisine is mainly based on usage of rice, millet and jowar (sorghum). Having been under the rule of the Asaf Jahi dynasty for a long time, mainly in Hyderabad its no wonder that Telangana cuisine is also influenced by the Middle East style of cooking. Hyderabadi cuisine or Deccani cuisine is the native style of cooking by Hyderabadi Muslims.  Some famous dishes are:

  • Rotis made from sorghum  (jonna rotte), pearl millet (sajje roti) or from broken rice ( sarva pindi or uppudi pindi).
  • In Telangana curry is known as koora and if tamarind is used then its called pulusu. Koora and pulusu are made from a variety of vegetables, meat and lentils too.
  • Sakinalu is a popular snack made from rice flour during festivals and weddings.
  • Malidalu is sweet laddoos made from leftover rotis, nuts and jaggery.
  • Garijalu is like karanji/googra/ where the filling is made from coconut, sugar and cardamom.
  • Pachi Pulusu is like a rasam but requires very little cooking. Tamarind is soaked in water and onion, coriander are added to the extract. Only cooking is the tempering.
  • Golichina Mamsam, mutton based dish in a thick gravy and enjoyed with rice, roti or dosa.
  • The famous Hyderabadi Biryani, influenced but the Nizams of Hyderabad. No trip is complete to Hyderabad without sampling the wide selection of biryanis.
  • Chegodilu is a famous crunchy and crispy snack made from rice flour and sesame seeds.
  • Polelu, a flatbread stuffed with jaggery, chana dal and cardamom. Served usually during festivals like Ganesh Chaturthi.
  • Qubani ka meetha, a sweet dish made from dried apricots.
  • Rail Palaram, are rice dumplings steamed and tempering is added. Its usually served for breakfast.

South Indian Dishes

Before I started blogging my knowledge of South Indian Cuisine was limited to idli sambhar and dosa. Its after I got to know fellow bloggers that a whole new cuisine opened up for me. I love Punugulu, famous street food from Andhra Pradesh. I finally made hubby’s favorite, Mysore Saaru/Rasam. What I simply love any time as a light meal or as a snack are paniyaram and ammini kozhukkatai. Chidambaram Gosthu is simply a superbly delicious eggplant curry.

My Partner

My partner for this cuisine was Aruna who blogs at Vasusvegkitchen. I love her blog for the variety of South Indian recipes she has. I’ve bookmarked Usirikaya Pulihora and Sweet Coconut Paratha from her blog. While I gave her mace and yogurt to use in her dish, Aruna gave me Gram flour (chickpea flour, besan) and coriander powder.  I couldn’t be happier as I had Attu Tunukala or Attu Thunaka Koora bookmarked from My Spicy Kitchen for a very long time. This was the right opportunity to try out this dish. Using her ingredients Aruna prepared a delicious and aromatic Hyderabadi Veg Dum Biryani. Please check out her dish.

What is Attu Tunukala or Attu Thunaka Koora?

As I mentioned above Koora is a curry. In this case its not a wet curry but dry. Its usually served along with a pulusu or another koora. Chickpea flour is the star ingredient making it gluten free and vegan. Simple to make, I actually enjoyed the Attu Tunukala on its own. So without any delay, lets get to the recipe.  Attu is dosa, crepe or pancake, tunukala means pieces and koora is curry.

attu tunukala 4

attu tunukala

attu tunukala 5

attu tunukala 6

ATTU TUNUKALA/ATTU TUNAKA KOORA

Serves 2

For Attu:

½ cup besan (chickpea flour, gram flour)

½ cup water

½ tsp salt

¼ – ½ tsp chilli powder

¼ tsp coriander powder

¼ tsp cumin powder

2 tbsp oil

¼ cup + 2tbsp water

For Koora:

2 tbsp oil

½ tsp cumin seeds (jeera)

½ cup finely chopped onion

1 tsp ginger paste

1-2 green chilis, chopped

1 tsp garlic paste

1 sprig curry leaves

¼ tsp salt

1 tsp coriander powder

¼ tsp chilli powder

¼ tsp turmeric powder

1-2 tbsp chopped fresh coriander

Preparation of Attu:

  1. Sieve besan, salt, coriander powder, chilli powder and cumin powder together in a bowl. Add  1 tbsp oil and water and make a batter that is not too thick or too thin. It should be thick enough to be able to spread it a little with a spoon.
  2. Heat a frying pan or tawa over medium heat. Add a bit of the remaining oil and spread it.
  3. Add the batter. With a spoon, spread it evenly. It should be at least ¼ inch thick.
  4. Drizzle remaining oil around it. Cover the pan and let the Attu cook for 2-3 minutes over medium to low heat or till it becomes firm.
  5. Flip it over carefully and cook the other side for 2-3 minutes till it becomes light golden in colour.
  6. Let the pancake cool down completely.
  7. Cut the Attu into small squares.

Preparation of Koora:

  1. Heat oil in a wide pan over medium heat.
  2. Add cumin seeds.
  3. When the cumin seeds begin to sizzle, add the onion.
  4. Stir fry till it becomes soft.
  5. Add curry leaves, green chilis, ginger and garlic paste.
  6. Mix for a few seconds.
  7. Add coriander, chilli, turmeric powder and salt. Mix well.
  8. Add the cut pieces of Attu and mix well. The spices should cover the Attu pieces.
  9. Let the Attu become a bit crisp over low heat.
  10. Garnish with chopped coriander and serve along with rice and other curries.

Tips:

  • Amount of water required to make the batter will depend on the amount of water the flour absorbs. Make sure it does not become too watery.
  • Cook the Attu well by covering it as raw Attu will not taste good.
  • Adjust spices according to your taste.
  • Add enough oil when stir frying Attu as it will not taste good with less oil.

Pin for later:

Attu tunukala koora

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

21 Comments

  • sizzlingtastebuds

    November 1, 2019 at 8:50 am

    I love the way u presented this dish and its text too. so patiently written about each part of the post… I think this dish is such a wonderful snack on its own… and also when one runs out of veggies in the fridge (think #KhaaliFridge theme of FMBH 😛 lol !!!)

     
    1. mayurisjikoni

      November 1, 2019 at 7:46 pm

      Thanks Kalyani, yes I did think of the theme as I already had this recipe ready 🙂

       
  • usha

    November 2, 2019 at 4:06 pm

    Mayuri, thanks for trying the recipe. I am glad your family liked it and yes this can be eaten as is. Koora has come out perfect and nicely presented.

     
    1. mayurisjikoni

      November 3, 2019 at 7:19 pm

      Thank you so much Usha.

       
      1. The Girl Next Door

        November 9, 2019 at 6:03 am

        This dish looks so good! It sounds like gatte ki Sabzi in terms of the preparation, but is so completely different. I’d love to try this out some time. 🙂

         
      2. mayurisjikoni

        November 11, 2019 at 4:02 pm

        Thanks Priya, its so different in both how its made and the taste too.

         
  • Priya Vj

    November 4, 2019 at 4:49 pm

    Reminds me off the ghatte ki sabji’s dry version. You have detailed it really well and presentation kindles the taste buds right away

     
    1. mayurisjikoni

      November 5, 2019 at 4:19 pm

      Thank you so much Priya. It does look like dry gatte ki sabji but it tastes so different because of the different spices used.

       
  • Narmadha T

    November 9, 2019 at 8:11 am

    Wow.. it looked like yam first when you posted the photo. Looks so yummy and delicious. Would love to have it as a snack or side dish to rice. Will keep this in mind when I am running out of veggies

     
    1. mayurisjikoni

      November 11, 2019 at 4:01 pm

      Thank you so much Narmadha, it does look like yam when you mentioned it. The colour actually comes from the coriander, cumin and red chili powders.

       
  • Batter Up With Sujata

    November 9, 2019 at 12:50 pm

    Loved your write up Mayuri. Glad to know about different dishes from Hyderabad. This dry curry looks so flavorful and delicious. I will try it sometime.

     
    1. mayurisjikoni

      November 11, 2019 at 3:59 pm

      Thanks Sujata. Try it and it doesn’t take long to make it.

       
      1. Batter Up With Sujata

        November 11, 2019 at 4:16 pm

        Sure

         
  • Renu Agrawal Dongre

    November 12, 2019 at 7:19 pm

    Maharashtra has something similar but it is steamed and has more gravy to it. It is fascinating to see India having different versions and methods of cooking with the same ingredients and making it a completely new and delicious recipe. I was intrigued by the pics when I saw this and I am loving this gluten free recipe of koora. This will be perfect when we run out of vegetables or even as a dish in parties.

     
    1. mayurisjikoni

      November 13, 2019 at 6:40 pm

      Thank you so much Renu, the recipe had been bookmarked for such a long time.

       
  • Vasusvegkitchen

    November 14, 2019 at 12:28 pm

    Thanks for lovely words di, attu Tunukala koora looks superb with lovely and inviting presentation di. The way you gave information about Telengana cuisine is awsome. We can have this as snack or even as breakfast 👍👌.

     
    1. mayurisjikoni

      November 18, 2019 at 3:57 pm

      Thank you so much Aruna. I would love to enjoy it as breakfast.

       
  • Pavani

    November 15, 2019 at 2:01 am

    This dish is very new and interesting for me . It looks very delicious and beautiful presentation. Thanks for explaining the recipe in detail.

     
    1. mayurisjikoni

      November 15, 2019 at 6:15 pm

      Thank you so much Pavani and you’re welcome.

       
  • FoodTrails

    November 16, 2019 at 7:59 am

    A new dish and very interesting that is so easy to make.. besan comes so handy to make snacks and main course items.. even if there are no veggies.. would love to try this soon.

     
    1. mayurisjikoni

      November 18, 2019 at 3:55 pm

      Thanks Swaty, and yes this is an easy snack or dry sabji when one doesn’t have any veggies.

       

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