Popularly known as Pesara Punukulu in Andhra Pradesh, this dish is a tasty snack and is a nice accompaniment for tea/coffee. Soak mung bean for 6 hours (or over-night if the dish is prepared for breakfast).
Whole mung bean (pesalu) : 1 cup
Onion : 1; big, finely chopped
Green chillis : 3; finely chopped
Cumin seeds : 1 teaspoon (optional)
Salt : to taste
Ginger : 1″ piece; crush finely
Oil : for frying
1. Grind soaked mung bean (no need to add water).
2. Add chopped onion, chillis, crushed ginger, salt and cumin seeds. Mix well.
3. Heat oil for deep frying. Once oil is piping hot, drop the mixture with a spoon and fry punukulu till golden brown.
4. Serve hot with coconut chutney or ketchup.
You can also add a small bunch of finely chopped coriander leaves, a handful of finely chopped mint leaves and 4-5 twigs of curry leaves to the mung bean mixture, to further enhance the taste of fritters.