Perugu Garelu is a lip-smacking south Indian delicacy. It resembles a very famous chat recipe, which is also prepared using similar techniques. It is prepared using some easily available ingredients in your kitchen. All you need is whole urad dal, onion, curd, curry leaves, chilies, and few spices. This famous recipe can be severed as a side dish which you can enjoy ity anytime. Garelu is crispy on the outside and fluffy on the inside, whereas Perugu is referred to as curd. This recipe is similar to North India’s famous Dahi Vada but is slightly different in its tampering. The tampering is prepared using a twist, also the garelu or vada has a distinct flavor.
2 cup urad dal
4 green chilli
1 handful curry leaves
2 tablespoon cumin seeds
salt as required
1 teaspoon mustard seeds
1 teaspoon powdered turmeric
water as required
2 medium onion
1 handful coriander leaves
1 teaspoon powdered dry red chili
refined oil as required
1 teaspoon fenugreek seeds
500 gm yoghurt (curd)
1/2 teaspoon asafoetida
Take plenty of water in a clean bowl and wash properly the required urad dal. After it is washed and cleaned, soak it in water for 4-5 hours. Grind the dal with little water into a smooth and thick mixture with some salt.
Now to prepare the garelu, take a pan for deep frying and heat required oil on a medium flame. To make the vada, dip your hands in water and take a small amount of batter. Try to make a round shape with a hole in the middle. Now slip the vadas into the heated oil slowly. Repeat the same procedure to prepare fry the vadas. Keep frying until you get golden colored crispy vadas.
After our vadas are ready, keep it aside and now start preparing for the curd mixture. Start by mixing thick yogurt with a pinch of turmeric powder, salt along with little bit of water to make a smooth consistency.
Now to prepare the tampering take another pan and heat some oil. Add cumin seeds, curry leaves, hing, mustard seeds, methi seeds, chopped green chilies, ginger and chopped onion into it. Let it splutter for sometime then remove it from flame and add it into the curd mixture.
Now, put the vadas into the curd mixture and keep it aside for sometimes. Let the vadas completely soak in the curd. You can refrigerate this preparation before serving.
Serve it chilled with a little bit of chopped coriander and a pinch of dry chilli powder on the top.