Sunday, August 24, 2008

Pesara Punugulu

This is my submission to the event-Think Spice…think favourite-Cumin seeds hosted by Sunitha of
I have chosen cumin seeds for the event Think Spice... think favourite as I use them regularly because of their flavour and medicinal value.
Cumin seeds can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent.
For more details, please visit the following site:


Splitted green grams-4 cups
Cumin seeds-1 tablespoon
Green chilli-2
Curry leaves-a few
Salt-1 teaspoon
Oil for deep fry


1. Soak the splitted green grams overnight and wash them properly until the skin gets removed.
2. Grind them into a coarse paste by adding salt, cumin seeds and a little bit of water. Do not make the batter loose.
3. Cut the green chillies into small pieces and add them to the batter along with the curry leaves.
4. Heat the oil in a kadai or frying pan and drop little portions of the batter using your fore fingers.
5. Fry them until they turn brown and transfer them onto a paper towel. Serve them hot with your favourite chutney.


sunita said...

Thank you for your lovely entry :-)

Daily Meals said...

Thank you too, for hosting this event:)

Bhawna said...

Hi Vijaya..u know ur recipes are easy, tasty and the best part is for everyday cooking.
thank u for one more tasty snack.

Uma said...

yummy punugulu! thanks for the delicious recipe.

Daily Meals said...

Thank you Bhawna! You are a days I am not getting enough time to spend more time in the kitchen...trying to make simple, tasty and ofcourse healthy dishes:)

Daily Meals said...

Thank you Uma:)