708. Punugulu / Punukulu

mayurisjikoni

9 years ago

MEGA BLOGGING MARATHON -SEPT 2017/SHH COOKING SECRETLY

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/ANDHRA PRADESH CUISINE

DAY:25

Here’s another recipe that I’ve combined for 2 different themes. Last for this event, promise;) Well, has to be as we are nearly coming to the end of our Protein Rich Dishes for the Mega Blogging Marathon. The other group that I’m presenting this recipe to is Shhh Cooking Secretly, started by Priya of Priya’s Versatile Recipes. From the month of September, the group is traveling round India state wise. No we’re not on an actual journey (but that does sound good) but we’re going to cook from different States of India. The first one is Andhra Pradesh. When Shobha Keshwani suggested this theme I was really excited as this will give me the opportunity to discover what each state is famous for. I no longer will associate South Indian cuisine as being the same in the south. There are variations depending on the States.

One thing I know is that Andhra food can be on the hotter side, chili wise. Its while reading up about Andhra cuisine I learnt that gongura (sorrel) is a leafy edible plant famous in Andhra Pradesh. Dishes like Pulihora (tamarind rice), Pesarattu(moong dal dosa), Gutti Vankaya Kora (stuffed eggplant), curd rice, bobbatlu (puran poori), medu vada, uppindi (upma), biryanis,etc are famous in Andhra cuisine. So spoilt for choice as what to make. However, I had to stick to the secret ingredients given to me by Kalyani my partner who blogs at Sizzling Buds. Check out her blog for so many vegan recipes, eggless bakes and delicious desserts. She gave me urad dal and fenugreek. I gave her moong dal and curry leaves.

I decided to make punugulu/punukulu with the ingredients she gave me. Punugulu is a famous street food of Andhra Pradesh. Its a deep fried snack usually served with either peanut, coconut or toor dal chutney. I made a different kind of peanut chutney. I used fenugreek seeds when I soaked the dal and rice. I also added fresh fenugreek to the batter before frying the punugulu.
I had punugulu for the first time and loved the crunchy exterior and the soft interior with a bit of sour taste. Hope you to will like this recipe. I made extra chutney which I served with other snacks and used it as a dip.

Protein sources in this recipe are lentils, rice, peanuts

By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I’m just trying to include non meat non fish dishes from which you can get your protein source.

PUNUGULU/PUNUKULU

Serves 2-4

Recipe source: Foodvedam

For the Punugulu:

½ cup urad dal

¼ cup rice

6-8 fenugreek seeds

½ tsp salt

a generous pinch of soda bicarbonate

1 small onion finely chopped

¼ cup finely chopped fresh fenugreek

2 tbsp finely chopped fresh coriander

1-2 green chillis finely chopped

6-8 finely chopped curry leaves

1 tsp ginger paste

For the Peanut Coriander Chutney:

1 cup chopped fresh coriander

½ cup roasted peanuts

1-2 green chillis

1 tbsp tamarind paste

1 tsp jaggery powder

1 tsp salt

1 tsp oil

Oil for deep frying

Preparation of the punugulu:

Soak dal, rice and fenugreek seeds for 4-6 hours.
Drain out the water.
Put the dal rice and fenugreek mixture into a food processor.
Grind into a thick paste using little water. The mixture should not be runny.
Add salt and soda bicarbonate and mix the batter well.
Let the batter ferment for 4-6 hours. You want it to turn a bit sour.
Add chopped onion, coriander, fenugreek, chillis, ginger, curry leaves and mix the batter well.
Heat oil in a Karai, wok or deep frying pan over medium heat.
Scoop up a bit of the batter with your fingers and drop it into the oil in a round or oval shape. Use your thumb to slip off the batter from your finger. If you can’t do that use two spoons. Depending on the size of the wok, you’ll be able to fry 6-8 at a time.
Fry the punugulu till its golden brown in colour.
Remove from the oil and put it in a colander which is lined with some kitchen towel.

Preparation of the chutney:

Heat oil in a small pan.
Add coriander and chili and stir fry till the water evaporates.
Add this mixture to a blender.
Add the rest of the ingredients for the chutney.
Add very little water and process the mixture till its coarse.
Remove the chutney into a serving bowl.

Serve hot pungulu with chutney as a snack.

Tips:

Let the batter ferment properly as this fried snack should have a bit of the sour taste.
I added 2 tbsp of my discarded sourdough to the batter for the added sourness.
If you find it difficult to drop lumps of batter into the oil using your hands then use two spoons. Keep wetting the spoons.
I also kept on wetting my fingers with water so that the batter slipped of easily.
Fry them over medium heat. You don’t the outside to become brown and the inside is raw.

My Protein Rich Dishes so far:

Day 1 – Mixed Dal Paddu