Punukkulu & Peanut-Coriander Chutney
Have leftover idli or dosa batter sitting in your refrigerator? Need something quick and easy to prepare with it? Just add chopped onion, green chillis, coriander leaves, cumin seeds to the batter and prepare fritters aka Punukulu.
Punukulu are a deep fried snack, a part of Andhra street food culture, served with an assortment of chutneys. There are number of variations to punukulu aka punugulu recipe. What ever the method and ingredients used, punukulu have a tangy chewy interior and a beautiful golden crisp exterior. Inspite of Punukulu being a deep-fried treat, you cannot but feel affection for it and is an example of the simple pleasures of Andhra street food. Its a comfort oriented, addictively delicious, cold-weather favorite that is hard to resist!
This morning, it was Punukulu with peanut coriander chutney. But, I did not use any left over batter to prepare punukulu. I prepared Punukulu batter from scratch.
Punukulu Recipe
Prep: 20 mts
Serves 4-5 persons
Cuisine: Andhra
.
4 cups raw rice, soak in water overnight, drain for an hour, make a fine powder
1 cup urad dal/minappa pappu/black gram dal, soak for 4-5 hrs
oil for deep frying
salt to taste
1 Grind the soaked dal to a fine paste. Add the ground rice pwd to the batter and make a smooth batter. Ferment the batter for 6-7 hrs.
2 Heat oil for deep frying in a heavy bottomed vessel. Once it reaching piping hot stage, reduce flame to medium and drop a tbsp of batter into the hot oil. Prepare a batch of 10-12 punukulu based on the size of the vessel.
3 Deep fry to a golden brown shade and remove onto absorbent paper. Serve hot with chutney and finely chopped onions by the side.
Note:
You can add cumin seeds, chopped onions and green chillis to the batter before deep frying. If using left over dosa/idli batter, add 1-2 tbsps of semolina, chopped onions, cumin, green chillis and coriander leaves to the batter and prepare punukulu.
Peanut Coriander Chutney Recipe
Preparation: 15 mts
Serves 4-5 persons
Cuisine: Andhra
.
1 1/2 cups packed fresh coriander leaves
3/4 cup roasted peanuts
3-4 green chillies (increase or decrease to suit your spice level)
small gooseberry sized tamarind (soak in 2 tbsps warm water)
1 tsp jaggery or sugar
2 tsps oil
salt to taste
1 Heat oil in a pan, add the green chillis and coriander leaves and fry till for 2-3 mts. Remove and cool.
4 Grind the peanuts, green chillis, coriander leaves, tamarind, jaggery and salt. Add a few tbsps water and make a fine paste. Serve with hot punukulu, pesarattu, dosas or idlis.
My entry to “My Legume Love Affair – Seventh Helping”, food event started by Susan of The Well-Seasoned Cook and hosted this month by Srivalli of Cooking 4 All Seasons.
By Sailu • Jan 31st, 2009 • Category: All Recipes, Andhra Recipes, Breakfast Recipes, Chutney & Pachadi Recipes, Savories, Snacks, Chaat & Tiffin Recipes, Vegetarian Recipes
nice recipe. i sometimes used blackeyed peas, moong dhal, chana dhal etc instead of urad dhal for the same recipe.
Those surely look yum!..thanks sailu..
just simply the best. thanks sailuji.
hi sailu
i love these punukulu and have been waiting for a long time for
the recipe…we get these in vizag just behind the lic building.
thanks a lot for the recipe
I soak the rice too and grind to a fine paste. We can also soak them in coconut milk for a dessert.
Wow looks tempting. I’ll try it.
Awesome pics.
i appreciate your time, effort and detailing you have for ur stuff.
Kudos to u.
Cheers
JOSH
Looks delicious,good way to use leftover batters..
Wow i have never had this, it looks so cute and delicious.
One of our neighbourhood Pakoda waala(the guy who sells bhajjis,make these tiny KACHORIS as we call it ,and they are so crisp and tasty.I thought those were made from urad dal batter,and tried several times at my home,but they never turned out that crispy.Maybe i need to add some rice batter for that Abra ka dhaabra effect
Thanks for sharing yet another lovely recipe !
nice pictures.. We too make punukulu the same way..looks yummy with chutney..
No peanuts for another five weeks for me. But at least I can have the fritters…
Wow…I’m drooling over the pictures. Sailu, is there a variation with yogurt in the recipe ? Cause, I remember eating it tangy. Does the sour taste come because of fermentation ?
wow punukulu looks yummy,even chutney looks good sailu
Dear Sailu,
I have written before in appreciation of your recipes and your website. Today, I write in appreciation of the different quotes you have on your website. They are so profound!This is my favorite. Where do you get these?
“When other people look up to you, you have a great opportunity to help unlock their potential. But you can’t do that if you insist on calling all the shots. Being right or being successful doesn’t need to come at the expense of others.’”
Madhu, I have a desktop inspirational quote book “Mottos for success” published by ‘The Family International’. The moment I get out of bed, I start my day by reading the day’s quote.
that is a great idea to use up leftover idli batter
which I always have
thanks
Hi Sailaja garu,
Peanut coriander chutney was superb. we had it with rava idlis. I am sure that this will be one of my fav chutneys to make. Yesterday I tried your spinach stir-fry and crumbled peas subzi (with tofu). They turned out tasty. Thanks for ur wonderful recipes and effort.
Sailu, 4 cups raw rice or 4 cups rice flour is going to be the same measure for the pungulu. If I don’t want to use raw rice to ground powder.
Naku Punugulu Cheyatam radu Chutney vachu gani…..
Chalaga Reciepe ichesav kada weekend i will try mone mixie konamu kothadi
sailu,
can we make these with rice flour and urad flour in 4:1 ratio?
any ideas?
Hi Sailu,
really mouth-watering…mising home v much..thanks 4 the recipe.will surely try tis weekend
bharathi
Hey they are my favorites.. it was one of the snack item served in the andhra mess near my ex-work place.. i am drooling already.. can’t wait to try it in my kitchen..
It is a very great recipe, I tried and came out very well. Thank you.
Sailu,
Yr blog is very helpful and I will be inspired by many things here. I see so many things I can make quickly.
Yesterday I made ” Mundu pappu” and loved it for the fact that its’ so easy to make and very healthy. May I share this recipe on my blog…?
Thanks
Of course, Umsy, your most welcome to share the recipe on your blog.
I made the punukkulu!!! It tasted good….and the peanut sauce was also good. However the shape of the punukkulu which I made was a bit different…they were smal flattened rounds rather than globules as seen here. Thanks anyways….
Great work..an inspiration to all food lovers and bloggers alike!!
Those look good! I love fried treats! And the chutney looks excellent!
When should I add this jaggery or sugar to the chutney??
Add it at the time of grinding the chutney.
They became too crispy on the outside.. not sure how to avoid that.
Also added few onions and chilli to the batter
but the chutney was awesome!!
Thanks a lot ..
Hi Sailu Garu
I tried out punugulus 2-3 times and they came out awsome. I got many compliments but the credit is urs
Keep doing good work.
Best wishes,
Kavita
Hi Sailu,
Loved this recipe.Could you tell me how much water needs to be added while grinding the soaked dal into a smooth paste.
It has to be like a thick dosa batter so add water accordingly.