Name: Ginger Chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 100 g Ginger (Peeled and roughly chopped. Use young, tender ginger for best results.); 25 g Tamarind (Seedless, about a small lime-sized ball.); 40 g Jaggery (Grated or powdered. Adjust to taste.); 8 pcs Dry Red Chilies (Use a mix of Byadgi for color and Guntur for heat. Adjust to your spice preference.); 3 tbsp Gingelly Oil (Also known as Indian sesame oil.); 1 tsp Urad Dal (Split and skinned black gram lentils.); 1 tsp Chana Dal (Split Bengal gram.); 1 tsp Mustard Seeds; 0.25 tsp Asafoetida (Also known as Hing.); 1 sprig Curry Leaves (About 10-12 leaves.); 1 tsp Salt (Adjust to taste.); 0.25 cup Hot Water (For soaking tamarind.)

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Punugulu Recipe - Andhra South Indian Snack | CraftMyMeals

Instructions

1
Soak Rice and Lentils (4-6 hours)
- Thoroughly rinse the idli rice and urad dal together under cool running water until the water is clear.
- Place the rinsed rice and dal in a large bowl and cover with at least 3-4 inches of fresh water. Let them soak for a minimum of 4 to 6 hours.
- About 15 minutes before you plan to grind, rinse the poha and soak it in just enough water to cover it.
2
Grind the Batter (10 minutes)
- Drain all the water from the soaked rice and dal. Transfer them to a high-speed blender or wet grinder.
- Add the soaked poha (along with its soaking water) to the grinder.
- Grind the mixture into a smooth, thick batter. Add water sparingly, 1-2 tablespoons at a time, only as needed to help the blades move. The final consistency should be thick and fluffy, similar to idli batter.
3
Ferment the Batter (8-12 hours)
- Transfer the ground batter to a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
- Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
- The batter is ready when it has visibly increased in volume, looks airy, and has a pleasant, slightly sour aroma.
4
Prepare the Punugulu Mix (5 minutes)
- Once fermented, gently stir the batter. Do not overmix, as this will deflate the air pockets.
- Add the finely chopped onion, green chillies, grated ginger, cumin seeds, chopped coriander leaves, and salt to the batter.
- If using, add the baking soda now. Gently fold all the ingredients together until just combined.
5
Deep Fry the Punugulu (15-20 minutes)
- Heat oil in a kadai or deep pan over medium heat. The oil should be hot enough (around 175°C or 350°F). To test, drop a tiny speck of batter; it should sizzle and rise to the surface immediately.
- Wet your fingers with water to prevent sticking. Take small, bite-sized portions of the batter and carefully drop them into the hot oil.
- Fry in batches, ensuring not to overcrowd the pan. This helps maintain the oil temperature for even cooking.
- Fry for 4-5 minutes, turning them occasionally, until they are an even golden-brown color and crisp on the outside.
- Using a slotted spoon, remove the punugulu from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6
Serve Hot
- Serve the punugulu immediately while they are hot and crispy.
- They pair wonderfully with traditional Andhra chutneys like peanut chutney (palli chutney), ginger chutney (allam chutney), or coconut chutney.

Ingredients

100 g Ginger (Peeled and roughly chopped. Use young, tender ginger for best results.)
25 g Tamarind (Seedless, about a small lime-sized ball.)
40 g Jaggery (Grated or powdered. Adjust to taste.)
8 pcs Dry Red Chilies (Use a mix of Byadgi for color and Guntur for heat. Adjust to your spice preference.)
3 tbsp Gingelly Oil (Also known as Indian sesame oil.)
1 tsp Urad Dal (Split and skinned black gram lentils.)
1 tsp Chana Dal (Split Bengal gram.)
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Also known as Hing.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 tsp Salt (Adjust to taste.)
0.25 cup Hot Water (For soaking tamarind.)

Instructions

1
Prepare Tamarind and Ginger: Place the seedless tamarind in a small bowl and pour 1/4 cup of hot water over it. Let it soak for 15-20 minutes to soften. While it soaks, peel and roughly chop the ginger.
2
Sauté Lentils and Chilies: Heat 2 tablespoons of gingelly oil in a heavy-bottomed pan over low-medium heat. Add the urad dal and chana dal. Sauté for 2-3 minutes, stirring continuously, until they turn light golden and aromatic. Add the dry red chilies and continue to sauté for another minute until they puff up slightly. Ensure the dals don't burn.
3
Cook the Ginger: Add the chopped ginger to the same pan. Sauté for 5-7 minutes on low heat, stirring frequently. The ginger should lose its raw, pungent smell, become fragrant, and get lightly browned at the edges. This step is crucial for developing a deep, mellow flavor. Turn off the heat and allow the mixture to cool completely.
4
Grind the Chutney: Once cooled, transfer the sautéed mixture to a blender or mixie jar. Squeeze the pulp from the soaked tamarind directly into the jar, discarding any fibers. Add the grated jaggery and salt. Grind to a thick, smooth paste. If needed, add 1-2 tablespoons of the leftover tamarind water to aid grinding, but avoid adding too much to maintain a thick consistency.
5
Prepare the Tempering (Tadka): In a small pan, heat the remaining 1 tablespoon of oil over medium heat. Once hot, add the mustard seeds and let them splutter completely. Immediately add the asafoetida and curry leaves (be careful as they will splutter). Sauté for 20-30 seconds until the curry leaves are crisp.
6

Punugulu with Ginger Chutney

Nutrition per Serving

Recipes in this Meal

1. Punugulu

Ingredients

2. Ginger Chutney

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About Punugulu with Ginger Chutney

Instructions

Ingredients

Instructions