Pesarapunukulu with Allam Pachadi | Moongdal Punukulu With Ginger Chutney | Moongdal Fritters
Pesarapunukulu with Allam Pachadi- Green Gram (whole) is soaked and ground along with ginger, Cumin and Green chiilies. Salt, Cooking Soda and Curry leaves are mixed in and small round Bondas are deep fried in oil. This dish is known as Pesarapunukulu and is a great favourite recipe in the Konaseema region (the fertile region between the Godavari and the Bay of Bengal tributaries in Andhra).
All over the Konaseema region it is a common sight to see these Punukulu sold in street side vending carts. The Punukulu are traditionally served with Ginger Chutney. The Pesarapunukulu are so delicious that you bite into one hot fritter and you will end up eating any number.
I am giving the recipe of the Ginger Chutney alongside the recipe of the street-type Pesarapunukulu. Do try once. I assure you that you will like it immensely.
Print this Recipe
Tips
Green Gram:
-
I have used whole Green Gram in my recipe. You can use dehusked Moong if you like.
-
Actually the street vendors prepare the Pesarapunukulu with polished Moong Dal. They also use a little bit more of cooking Soda.
-
The Pesarapunukulu made with dehusked, polished Moong Dal are good to look at. But the Punukulu made with unpolished whole moong are very crisp and tasty.
How to get light and crisp Punukulu:
-
The Dal should be ground very fine. Actually it is better to use the traditional grinder rather than an electric mixer
-
I have ground the ground the dal in an electric mixer; so I beat the batter well to make it airy and light. This step is very important if you are going to use the mixie.
-
Once the batter is beaten well, it is always better to mix in a little cooking Soda to improve the lightness of the Punukulu.
Ginger Pachadi:
-
The correct combination with Pesarapunukulu is of course the Ginger Pachadi.
-
This chutney is very simple with only Green Chillies, Jaggery and Salt ground with Ginger. There is no special restriction on measures. We may adjust the spice and the sweet according to our taste.
Pesarapunukulu with Allam Pachadi | Moongdal Punukulu With Ginger Chutney | Moongdal Fritters - Recipe Video
Pesarapunukulu with Allam Pachadi | Moongdal Punukulu With Ginger Chutney | Moongdal Fritters
Prep Time 5 mins- Soaking Time 3 hrs
- Cook Time 20 mins
- Total Time 3 hrs 25 mins
Servings 6
Ingredients
-
For Pesarapunukulu:
- 1 cup Whole Green Gram (Moong)
- 3 Green chillies
- Curry Leaves chopped (A little)
- 1 tsp Cumin (Zeera)
- Salt (To taste)
- Water (sufficient to grind into a thick batter)
- ¼ tsp Cooking Soda
- Oil (For Deep Frying)
-
For Ginger Pachadi:
- ¼ kg Green chillies
- 50 gms Ginger
- 50 gms Jaggery
- 15 gms Salt
- 50 gms Tamarind
- 1 tbsp Bengal Gram (Chana Dal)
- 3 tbsp Oil
- ½ tsp Mustard Seeds (Rai)
- ½ tsp Cumin (Zeera)
- 2 Dry Red Chilli
- 2 sprigs Curry Leaves
- ½ tsp Black Gram (Urad Dal)
- Water (to grind the Chutney)
Instructions
-
Grind soaked Moong along with Green Chillies, Zeera, Ginger and Salt with just sufficient water to make a fine thick batter.
-
Add Curry Leaves and Cooking Soda and beat the batter well for 5-6 minutes. This will prevent any lumps and the Punukulus will be airy and light.
-
Heat oil in a Kadai. Wet the palms of your hands and make small lemon size balls and drop into the hot oil. Fry to a nice golden colour, drain the oil well and take out.
-
Heat oil and fry the Chana Dal till brown. Add ginger pieces and fry.
-
When ginger is somewhat fried add green chillies and Salt. Fry till the chillies get spotted with brown.
-
Grind the fried mixture in a mixer along with Jaggery and Tamarind. Add a little water to get a fine paste.
-
In the remaining oil, fry Urad Dal, Rai, Zeera and Dry Chillies (Broken into pieces). When the seasoning is fried to a nice rich brown, add the Chutney paste in and mix well, Take it off the flame.
-
This Chutney can be kept in the fridge. It will stay fresh for over a month easily.
Leave a comment ×