andhraMediumvegetariangluten freenut free

Perugu Garelu

Name: Perugu Garelu
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: andhra
Ingredients: 1 cup urad dal (soaked for 4 hours and drained); 2 pcs green chili (finely chopped); 1 inch ginger (peeled and finely chopped); 6 pcs curry leaves (finely chopped for batter); 0.5 tsp salt (for batter and yogurt); 2 cup oil for deep frying; 0 water (for grinding); 3 cup yogurt (well whisked); 0.5 cup milk (to loosen the yogurt if needed); 1 pinch cumin powder; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili (broken); 2 tbsp cilantro (finely chopped)

RATING

4.6/5(127)

TASTE SCORE

9/10

Crisp urad dal vadas soaked briefly in water, then tucked into lightly seasoned yogurt until soft and creamy. This Andhra favorite is cooling, tangy, and perfect as a festive snack or side.

PREP

25m

COOK

25m

SERVES

1 PIECE

215 cal

SERVINGS

METHOD · 10 STEPS

prep · ~240 min
Soak and drain the urad dal.
Wash the urad dal well and soak it in plenty of water for 4 hours. Drain completely before grinding.
TIPDrain the dal very well so the batter stays thick and fluffy.
mix · ~8 min
Grind the batter.
1.Add the drained urad dal to a grinder.
2.Use a little water at a time and grind to a smooth, thick, fluffy batter.
3.Transfer the batter to a bowl and beat it for 1 to 2 minutes to lighten it.
mix · ~2 min
Season the batter.
1.Add green chili, ginger, chopped curry leaves, and half of the salt to the batter.
2.Mix well until evenly combined.
3.Keep the batter thick enough to hold its shape.
TIPIf the batter gets loose, the garelu will drink more oil and lose their shape.
fry · ~15 min
Shape and fry the garelu.
1.Heat the oil for deep frying over medium heat.
2.Wet your fingers, take a small portion of batter, shape it into a round vada, and make a hole in the center.
3.Slide it gently into the hot oil and fry a few at a time.
4.Turn and fry until crisp and golden on both sides.
TIPKeep the oil at medium heat so the garelu cook through without turning dark too quickly.
prep · ~3 min
Soak the fried garelu briefly.
1.Place the fried garelu in the water for 1 to 2 minutes.
2.Lift them out one by one.
3.Press each gare gently between your palms to remove excess water.
TIPDo not soak them too long or they can break.
mix · ~3 min
Prepare the yogurt mixture.
1.Whisk the yogurt in a wide bowl until smooth.
2.Add the remaining salt and cumin powder.
3.Add milk if needed to make the yogurt creamy and pourable.
temper · ~1 min
Make the tempering.
1.Heat 1 teaspoon oil in a small pan.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, dried red chili, and curry leaves.
4.Cook for a few seconds until fragrant.
assemble · ~15 min
Soak the garelu in yogurt.
Arrange the squeezed garelu in the yogurt mixture and spoon the yogurt over them. Pour the tempering on top and let them rest for 10 to 15 minutes so they soften.
garnish
Garnish with cilantro.
serve
Serve the perugu garelu chilled or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the urad dal with very little water; a thick batter gives airy garelu that hold their center hole.
2
Beat the batter well after grinding so the vadas puff up and stay light even after soaking in yogurt.
3
Wet your fingers before shaping each gare; it prevents sticking and helps you slide them safely into the oil.
4
Fry on medium heat only; if the oil is too hot, the outside browns before the center cooks through.
5
Soak the fried garelu in plain water just until softened, then squeeze gently so they can absorb seasoned yogurt without turning mushy.
6
Whisk the yogurt completely smooth before adding the garelu, or the coating will look grainy and sit unevenly.
7
Let the assembled perugu garelu rest 10 to 15 minutes before serving so the centers soften and the tempering flavors spread.