Sailu's Network:
Indian recipes food blog with a focus on Andhra cooking
Indian Recipes food blog of Indian food, Andhra recipes, Indian vegetarian recipes and non vegetarian recipes, You will also find Indian snacks, bakes, Indo Chinese recipes, tiffin and dinner recipes.
"Praise and appreciation need not be reserved for big things. In fact, it's good to concentrate on the little things because those are what often go unnoticed; and yet it's these little things that make the big things possible."

Punukkulu & Peanut-Coriander Chutney

Print version of 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-coriander-chutney
Punukulu/Punugulu

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

.

Ingredients:

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.

coriander-chutney
Peanut Coriander Chutney

Peanut Coriander Chutney Recipe

Preparation: 15 mts

Serves 4-5 persons

Cuisine: Andhra

.

Ingredients:

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.

Punukkulu & Peanut-Coriander Chutney Recipe

Prep time: min
Cook time: min
Main Ingredients:

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/Punugulu Punukulu are a deep fried snack, a part of Andhra street food culture, served with an assortment […]

All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: , ,
Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email
Enter your email address:
Follow me on Google Plus by visiting my profile

By • Jan 31st, 2009 • Category: All Recipes, Andhra Recipes, Chaat Recipes, Indian Breakfast Recipes, Indian Chutney Recipes - Pachadi, Indian Vegetarian Recipes

  • usha

    nice recipe. i sometimes used blackeyed peas, moong dhal, chana dhal etc instead of urad dhal for the same recipe.

  • http://cooking4allseasons.blogspot.com Srivalli

    Those surely look yum!..thanks sailu..

  • shaikhmohammed

    just simply the best. thanks sailuji.

  • cheli_amu

    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

    • Glory

      Ohh! The one’s behind the LIC building are the best punugulu evver. I’m a big fan of them and have eaten them in 12 cities in Andhra and several in vizag too. Their punugulu are by far the best ones ever.
      I still eat there every time I go to India.

  • http://cilantro-cilantro.blogspot.com/ Cilantro

    I soak the rice too and grind to a fine paste. We can also soak them in coconut milk for a dessert.

  • http://khaugiri.blogspot.com/ Preeti

    Wow looks tempting. I’ll try it.

  • http://www.deepthimuddu.blogspot.com joshmybench

    Awesome pics.
    i appreciate your time, effort and detailing you have for ur stuff.
    Kudos to u.
    Cheers
    JOSH

  • sudha
  • http://ruchii-madhu.blogspot.com Madhu/ruchii

    Looks delicious,good way to use leftover batters..

  • http://mykitchentreasures.blogspot.com/ Happy Cook

    Wow i have never had this, it looks so cute and delicious.

  • http://sindhirasoi.com Alka

    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 !

  • http://www.nannaadige.blogspot.com Ashwini

    nice pictures.. We too make punukulu the same way..looks yummy with chutney..

  • http://www.quickindiancooking.com Mallika

    No peanuts for another five weeks for me. But at least I can have the fritters…

  • http://www.asvadha.com Rathna

    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 ?

  • http://swethaskitchen.com swetha

    wow punukulu looks yummy,even chutney looks good sailu

  • Madhu

    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. :)

  • http://spiceandrice.blogspot.com/ MR

    that is a great idea to use up leftover idli batter
    which I always have
    thanks

  • sm

    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.

  • Rajani

    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.

  • Pavan

    Naku Punugulu Cheyatam radu Chutney vachu gani…..

    Chalaga Reciepe ichesav kada weekend i will try mone mixie konamu kothadi :P

  • udaya

    sailu,
    can we make these with rice flour and urad flour in 4:1 ratio?
    any ideas?

  • bharathi

    Hi Sailu,

    really mouth-watering…mising home v much..thanks 4 the recipe.will surely try tis weekend

    bharathi

  • http://sourashtrakitchen.blogspot.com Radhika Vasanth

    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..

  • http://dattasai.com/blogweb/index.php Hetal

    It is a very great recipe, I tried and came out very well. Thank you.

  • http://reachingumsy.blogspot.com/ Umsy

    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. :)

  • http://reachingumsy.blogspot.com/ Umsy

    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….

  • Sarika

    Great work..an inspiration to all food lovers and bloggers alike!!

  • http://www.meesosweetandspicy.blogspot.com meeso

    Those look good! I love fried treats! And the chutney looks excellent!

  • usha

    When should I add this jaggery or sugar to the chutney??

    Add it at the time of grinding the chutney.

  • Prash

    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 ..

  • Kavita

    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

  • rozy

    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.

    • http://sailusfood.com Sailu

      It has to be like a thick dosa batter so add water accordingly.

  • http://www.anubhavati.wordpress.com Shoba Shrinivasan

    Hello Sailu,

    Tried out this chutnney today with a few moderations in the spice levels and they came out very well. Lovely and creamy!!! Will post it soon. Do take a peek when you can.

    Cheers,

    Shobha

  • Pingback: Corriander Chutney. (Peanut flavoured corriander leaves chutney) « Anubhavati -Tastes from my kitchen

  • guest

    Sailu garu,

    Punukulu pelutunnayi enduko. Do you know the reason? Batter thick ga unte pelutaya?

    Kindly let me know.