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Pesarapunukulu with Allam Pachadi | Moongdal Punukulu With Ginger Chutney | Moongdal Fritters

Street Food | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 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

  1. Grind soaked Moong along with Green Chillies, Zeera, Ginger and Salt with just sufficient water to make a fine thick batter.
  2. 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.
  3. 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.
  4. Heat oil and fry the Chana Dal till brown. Add ginger pieces and fry.
  5. When ginger is somewhat fried add green chillies and Salt. Fry till the chillies get spotted with brown.
  6. Grind the fried mixture in a mixer along with Jaggery and Tamarind. Add a little water to get a fine paste.
  7. 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.
  8. This Chutney can be kept in the fridge. It will stay fresh for over a month easily.