Pulusu Garelu - E.A.T. easyvegrecipes

Pulusu Garelu

Pulusu Garelu is a very tasty snack. First we have to make garelu (vada) with urad dal and then dip them in a specially made pulusu. It takes a little time to make but they are very tasty. The measurements specified in this recipe will make 40 garelu of medium size.
I normally choose split black gram with skin. But it is a laborious process to clean that. Once it is soaked, the skin has to be removed. The black gram has to be washed to peel off its skin so that the skin floats on water. Pour out the water to throw the skin out. Repeat the action till a plain urad dal remains. But we can use normal black gram also to make garelu.


Black Gram - 500 gm
Tamarind pulp- 1 tbsp
Salt-to taste
Sesame seeds powder-2 tbsp
Turmeric Powder-1 tsp
Asafoetida- 1 tsp
Oil-for frying garelu

For seasoning:

Mustard seeds-1tsp
Cumin seeds-1tsp
Red chillies-1(make 2 or 3 pieces)
Green Chillies-3 (split)
Curry leaves-5 or 6
Red chilli powder-1 tsp


Pulusu Making:

Boil water and put tamarind in it. Let it cool down. Squeeze out and make tamarind pulp. Add water, salt, sesame seeds powder and jaggery. Heat oil in a kadai and add ingredients under seasoning except red chilli powder.  Once they splutter, switch off the stove and add red chilli powder. Add this seasoning to the above tamarind pulp.

Making Garelu:

Soak black gram for 4 hours. Grind and make a smooth batter of it. Be careful while adding water. Do not add more water while grinding it. 
The batter should be as smooth and thick as we take it in our hands we must be able make a small ball with it.
Heat 1/2 ltr oil in a wide kadai. 
Wet fingers and take a small portion of batter and make a ball of it. Flatten the ball and make a hole with thumb. Drop the flatten dumpling into the hot oil. 
In the same way put four or five dumplings in the oils at a time.Or sufficient to the oil.  Fry them in the medium flame. 
Fry them till they turn into light brown colour or the dumpling floats in oil. Take them from the oil with the help of slotted ladle. 
Dip these garelu in water immediately after taking them from oil. Take them out from the water after 2 minutes and dip them in the above prepared soup or pulusu.

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