Description
Punukulu are savory, deep fried dough balls often served with coconut chutney as a snack. This dish probably invented to use up leftover punukulu is a delightful dish that goes well over steaming hot rice.
Ingredients
- A dozen large or 20 small punukulu
- 1 large onion
- 4 - 5 green chillies
- A small lime sized ball of tamarind pulp
- 2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 3 - 4 dried red chillies, broken in half
- 1/2 tbsp jaggery
- 1 tsp rice powder
- 1/4 cup cooking oil
- Salt to taste
Directions
- Chop the onion and green chillies finely and set aside
- Soak the tamarind in hot water and also set aside
- Heat the oil in a wok
- When the oil is hot, throw in the popu ingredients - mustard seeds, fenugreek seeds and dried red chillies
- When the mustard seeds splutter, add the chopped onion and green chillies and fry till the onions are golden brown
- Add the salt and continue to fry until the onions turn brown
- Add the tamarind pulp, 1 cup of water and the jaggery and bring to a boil
- Add punukulu and continue to boil for 10 minutes
- Make a slurry with the rice powder in some water and mix it in
- Boil for another 5 minutes and turn off the heat
Serve over steaming hot rice