Fried & savoury
Kunukku
Also called Kunukku-padi.
A fritter category named in the Tirumala inscriptional corpus.
What goes into it
Pulse/grain batter
Temple formula varies.
How it is made
Small fritters made from a pulse/grain batter.
Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.
Where it is offered
This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Tamil/Tirumala historical corpus.
History and evidence
It appears in the historical and inscriptional record under the name Kunukku-padi.
Earliest documentation: Vijayanagara period.
Dietary note
Recorded as Yes in the tradition described.
This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.
Source
- Primary reference for this entry · Documented · confidence High
https://www.academia.edu/120514244/Inscriptional_study_on_Pras%C4%81dam_at_the_Tirumala_Tirupati_Tem