Uggani is a famous dish in my native Anantapur. We make it for breakfast. Mirchi bajji is a must side dish for uggani. Whenever i think of food, i miss my home very much. Back there we can have the luxury of just going out and eating whatever we like. Thats the thing we cant find here whatever else we have...
INGREDIENTS
1 big bowl Borugulu (Puffed rice)
1 Onion (chopped lengthwise)
1 Tomato (finely chopped)
3 Chillies(chopped lengthwise)
5tbsp Chickpeas
3tbsp Coconut powder
1/2 tbsp Red chilli powder
1/2 a lime
salt
Cilantro
Turmeric
SEASONING INGREDIENTS
Mustard Seeds
Cumin Seeds
Curry Leaves
Chana dal
Red Chilli
Oil
PROCEDURE
1. Soak puffed rice in water for about 5 minutes. Then squeeze all the water out and keep them another bowl.
2. Do the seasoning in a large pan. Add onions and green chillies. when onions are soft, add tomato and turmeric. Now add puffed rice, mix well.
3. Grind chickpeas, coconut powder and red chilli powder together into a fine powder. Add it along with salt and mix well. Simmer it for few minutes.
4. Squeeze half a lime and garnish with cilantro. Serve hot.
hmmm....yummy uggani...i learnt of the very existence of this dish at Gooty again in the lunch hour, thought it was pulihora but realized the softness after eating, and the first thing I did after I went home was telling mom of this dish, and my neighbor aunty told mom as to how to make it, and now its made very often and I love it to pieces...I never get tired of it...can eat it all day long..thanx for the post...1
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThats gud to know..:)
ReplyDeleteAnd as u know now uggani is one of rayalaseemas signature dish.