Pesara Punukulu with Kobbari Pachadi

Instructions

1. 1

   Soak Dal and Rice

   • Rinse the whole green moong dal and rice together under cool running water until the water runs clear.
   • Place them in a large bowl and cover with at least 3 inches of water.
   • Let them soak for a minimum of 4 hours, or up to 6 hours. Do not over-soak.
2. 2

   Prepare the Batter

   • Drain the soaked dal and rice completely, reserving a few tablespoons of the soaking water.
   • Transfer the drained mixture to a blender or wet grinder along with the chopped ginger and green chilies.
   • Grind into a thick, coarse batter. Avoid adding water initially. If the blender struggles, add 1 tablespoon of the reserved water at a time. The final consistency should be thick and slightly grainy, not a smooth paste.
3. 3

   Flavor the Batter

   • Scrape the batter into a mixing bowl.
   • Add the finely chopped onion, cumin seeds, chopped coriander leaves, and salt.
   • Mix thoroughly with a spoon or your hand until all the ingredients are evenly incorporated.
4. 4

   Deep Fry the Punukulu

   • Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface without browning too quickly.
   • Using your fingertips or a small spoon, carefully drop small, round portions of the batter into the hot oil. Fry in batches to avoid overcrowding the pan.
   • Fry for about 4-5 minutes, stirring them gently for even cooking, until they turn a deep golden brown and are crisp on the outside.
   • Use a slotted spoon to remove the punukulu and transfer them to a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot

   • Serve the Pesara Punukulu immediately while they are hot and crispy.
   • They pair exceptionally well with traditional Andhra chutneys like Allam Pachadi (ginger chutney) or Verusenaga Pachadi (peanut chutney).