Punugulu kura

Punugulu kura

Punugulu kura is popular in Godavari districts of Andhra Pradesh. It’s served in almost all hotels, restaurants in Andhra. There are many variations to prepare this recipe. Traditional punukulu curry is prepared with moong dal fritters., But today I’ve prepared using punugulu which are made out of left over idly batter. They almost taste the same. Here I present tasty recipe Punugulu kura which is served with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Accompaniment/side dish, curries

Cuisine: Andhra, India

Servings: 4

Ingredients:

Left over idly batter: One cup

Bombay Rava/Sooji: 2-3 tbsp

Or as required to get thick consistency

Salt: as required

Tomato: 2/3 nos.

Ginger: 1 inch piece

Red chilli powder: 1 tsp

Oil: As required for deep frying

Tempering:

Oil: 1 tbsp

mustard: 1 tsp

Cumin: 1 tsp

Asafoetida: A pinch

Method of preparation:

💛. Take one cup of idly batter and add 3 tbsp of Sooji. Mix well and add little salt if required. Add finely chopped green chilli and coriander leaves. Mix thoroughly and make Punugulu or deep fried fritters in hot oil.

💛. Now heat kadai and pour oil for tempering. Add cumin and mustard seeds.

💛. When mustard splutter, add adage, chopped ginger.

💛. Mix well and add chopped tomato pieces. Mix them well.

💛. Saute them well till tomatoes turn into mushy. Now add little water and red chilli powder. Also add required amount of salt.

💛. Bring the mixture to boil and add fried punugulu into it. Mix carefully and allow to set for 15-30 minutes so that Punugulu absorbs all the flavors.