Andhra Style Saggubiyyam Punugulu (Crispy Tapioca Snack)
Introduction:
Saggubiyyam Punugulu is a beloved Andhra street snack that features crispy, golden-brown balls on the outside and soft, gooey interiors. Known locally as “Punugulu” in Vijayawada, this dish is made with saggubiyyam (tapioca pearls), and is often paired with tangy coconut chutney or toor dal chutney for an added flavor punch. The combination of crispy texture and mild, spiced flavor makes this snack an irresistible treat, perfect for pairing with a warm cup of tea.
Cuisine: Andhra
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1 cup (soaked for 2 hours) |
| Hung Curd (Greek Yogurt) | 2 tablespoons |
| Rice flour | 1 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Red Chilli powder | 1 tablespoon |
| Curry leaves (chopped) | 1 sprig |
| Green Chillies (chopped) | 2 |
| Onion (sliced) | 1 |
| Salt | To taste |
Preparation Time: 150 minutes (soaking and boiling tapioca pearls)
Cooking Time: 25 minutes
Instructions:
-
Soak and Boil Tapioca Pearls:
- Begin by soaking the tapioca pearls (sabudana) in water for about 2 hours. Once they are fully soaked, drain the excess water.
- In a saucepan, add the soaked tapioca pearls along with a bit of water and bring it to a boil. Cook for about 10 minutes until the tapioca pearls become soft and translucent. Set aside to cool.
-
Prepare the Punugulu Batter:
- In a mixing bowl, combine the boiled tapioca pearls with the other ingredientsโhung curd (Greek yogurt), rice flour, cumin seeds, red chilli powder, curry leaves, green chillies, sliced onion, and salt to taste.
- Mix everything thoroughly until well incorporated.
- If the batter seems too thick, add a little water to achieve a thick, spoonable consistency.
-
Pan-Frying the Punugulu:
- Heat a kuzhi paniyaram pan (or a similar deep-dish frying pan) on medium heat.
- Drizzle a teaspoon of oil into each cavity of the pan to ensure the punugulu fry evenly and do not stick to the pan.
- Spoon the prepared batter into each cavity of the pan, filling them to the brim.
- Fry the punugulu until golden brown and crispy, turning them occasionally to ensure even cooking on all sides. Add a little more oil on top if you prefer extra crispiness.
-
Serving the Snack:
- Once the punugulu are crispy and golden, remove them from the pan and place them on a paper towel to drain excess oil.
- Serve the Andhra Style Saggubiyyam Punugulu hot, alongside tangy coconut chutney or toor dal chutney for dipping.
Enjoy Your Snack:
These crispy tapioca balls are a great snack to enjoy during the evening with your chai. Their perfect combination of crunchiness and soft texture inside will surely become a family favorite!
By following this recipe, you can easily recreate the popular street food from Andhra Pradesh in your own kitchen. The deep-fried balls of deliciousness are not only a treat to the taste buds but also a nostalgic indulgence that will transport you to the streets of Vijayawada.
