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One of the most common and most loved household snacks, Perugu Garelu has a distinct perfection of it's own/Andhra style Dahi Vada aka Perugu Garelu (Aavadalu). They differ from North Indian style Dahi Vada in terms of the tempering and the use of green chilies and ginger.
Its the same process as one would prepare Dahi Vada or Tamil style Thayir Vada. Prepare the vadas, soak in water/buttermilk for a few minutes and pour a savory yogurt sauce (seasoned with spices), over the vadas. You can serve them at room temperature or chilled. Perugu Garelu recipe is a must make snack during festivals like Deepavali, at our home.
Ingredient:
- Urad dal - 1/4 kg
- Curd - 1/4 kg
- Cumin seeds (Jeera) - 1 tsp
- Mustard seeds - 1 tsp
- Finely chopped ginger pieces - 1 tsp
- Salt to taste
- Curry leaves - 8
- Dry red chillies - 5
- Suji (Upma rawa) - 1 tbsp
- Oil - 1 tbsp
- Chopped coriander leaves - 1 tbsp
- Turmerci powder - Pinch
- Asafoetida (Hing / Inguva) - Pinch
- Water
- Oil
- Urad dal for seasoning - 1 tsp
Methods:
- Soak urad dal in water for 2 - 3 hours.
- Grind urad dal with 1/2 tsp cumin seeds into the mixer with sufficient amount of water.
- Make it a semi soft solid paste without adding too much water so that you must be able to do doughnut and drop it into the oil.
- Take curd into a bowl and add little amount of salt to it.
- Heat oil in a pan for seasoning / tadka.
- Add mustard seeds and when they crackle add urad dal, ginger pieces, curry leaves, dry red chillies, asafoetida and turmeric.
- Add this tadka to curd.
- Add salt and suji to grinded urad dal and mix.
- Now heat oil in a kadai or wide sauce pan to fry vadas
- Take small portion of urad dal mixture and prepare vada (doughnut) or disc shape of about 1 1/2 -2 inch diameter.
- Drop them on top of hot oil.
- Fry till they turn golden yellow.
- After you have made all vadas soak them in water for 5 -10 minutes.
- Squeeze the vadas gently to take out the water, be careful not to break the vadas.
- Soak these vadas in curd mixture for about an hour.
- Garnish with coriander leaves and serve.
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