Uggani: with puffed rice

Uggani is a simple dish made from puffed rice or locally called borugulu. It is famous in our place, Anantapur, Andhrapradesh.

Ingredients:

Puffed rice (borugulu) - 1 large bowl

Onions - 2 (medium size)

Green chillies - 4 (medium size)

Tomato - 2 (medium size)

Oil - 3 to 4 tea spoons

Salt - 1 teaspoon

Turmeric powder - ½ tea spoon

Curry leaves -  8 to 10

Cumin seeds(jeelakarra) and mustard seeds(aawalu)  - a pinch

Garlic pieces – 4 to5

Procedure :

Cut onions, green chilies and tomatoes into small pieces. 

 

Take the puffed rice in large bowel, wash and soak in water  for about 2 to 3 mints. 

 

Then squeeze out the water by taking the soaked puffed rice into the cupped hands and keep it aside.

 Then put  the frying pan add 3 to 4 spoons of oil, after it becomes heat add curry leaves, a pinch of Cumin seeds(jeelakarra) and mustard seeds(aawalu). Then  add onion pieces, green chilly pieces into it. Fry for some time then add tomato pieces into it and fry till they become soft. Then add 1 teaspoon salt.

 

 Next add the soaked puffed rice, mix it well and keep in sim for 5 to 10 min.

 Now the dish is ready. It can be served with mirapakaya bajji or onion pakoda. It can be cooked for breakfast or as evening snacks.