Avadalu / Perugu Garelu

Ingredients:

For Garelu / Chitti Garelu - 10-12

Urad dal - 1 cup

Salt - as per taste

Oil - to deep fry

For buttermilk:

Curd - 250 ml

Water - required

Green chillies, slit length wise - 4-5

Ginger, finely chopped - 1/2 inch

Fenugreek seeds - 4-5

Mustard seeds - 1/4 tbsp

Cumin seeds - 1/4 tbsp

Curry leaves - few

Turmeric- 1/4 tbsp

Hing - pinch

Salt - as per taste

Oil - 1 tbsp

Finely grated carrot - to garnish

Finely chopped coriander - to garnish

Boondi mixture - to garnish

Procedure:

How to make Garelu / Chitti Garelu?

Wash thoroughly and soak urad dal overnight or at least for 6-7 hours. Blend soaked urad dal to get a smooth batter. Add salt and mix well. Take a wide kadai and heat oil. When oil is sufficiently hot, wet your hand and take a small portion of batter, gently press it and make a hole in the center. Slowly drop this in oil and deep fry until they turn to light golden yellow color. Immediately transfer deep fried hot garelu in to a bowl of cold water and wait for at least 1 minute until they absorb water and turn soft. Now remove soaked garelu from water and gently apply pressure to squeeze all the excess water. Finally transfer them in to seasoned spicy buttermilk.

How to make seasoned spicy butter milk?

1. Take a wide mixing bowl, add curd and beat well to get a smooth mixture. Add required water and churn well to get lump free butter milk. Adjust salt and keep aside.
2. Take a small pan, heat oil, add fenugreek seeds, mustard seeds, cumin seeds and let them splutter. 
3. Add green chillies, chopped ginger, curry leaves and fry them. Then add turmeric, hing and mix well. Now transfer this immediately in to butter milk mixture and mix well.
4. Then add soaked garelu in to seasoned butter milk and wait for 1-2 hours until they are well absorbed with butter milk and turn soft and fluffy. Finally garnish with finely chopped carrot, coriander leaves and boondi mixture.