This is a breakfast/snack dish that I learnt from my SIL. Her family is from the Rayalaseema region of Andhra Pradesh, and this is a very typical dish from that region. Typically Uggani is served with mirchi bajji. However, both dishes can be had independently of each other too.
- Borugolu or murmaralu – 250gms
- green chillies – 2
- 1 onion chopped finely
1 finely chopped tomato (preferably naati/local tomato rather than hybrid)
- roasted peanuts
- senega pappu podi (can be replaced with desiccated coconut and putanalu pappu)
- turmeric – 1 pinch
- salt to taste
- aavalu (mustard ), minapappu (urad dal), senega pappu (chana dal), curry leaves
- In a large bowl, soak the borugulu for a minute, squeeze the water out hard and set aside.
- In a wok, heat a 1 tbsp oil and add the tadka.
- once the tadka starts to sputter, add the onion and fry till it turns translucent.
- add in the tomato and chopped green chillies, and braise till the tomato has completely mingled with the tadka and onion.
- add the borugulu, salt and turmeric powder, and mix well.
- let it cook for a minute and take off the flame.
- garnish with chopped coriander and serve hot.
You can serve the uggani with mirchi bajjis as a side. Or it can be had by itself as a snack.
This is a dish that my husband has always praised. It used to be served at his college, and so has always been associated with good memories. However, I wasn’t very familiar with UP cuisine, and wasn’t able to search this recipe out. Recently though, my husband came by the name, and I was finally able to re-create this dish!
This is a typically UP dish, and does not use onion or garlic. It makes a great side to parathas or puris, and is easily prepared.
- 4 medium potatoes/aloo
- 2 medium tomatoes
- 1 inch ginger, finely chopped
- 2 tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp cumin/jeera
- 1 tsp coriander powder/dhania powder
- 1 tsp dry mango powder/amchur powder (optional)
- ½ tsp garam masala powder
- 1 tsp salt
- Peel and boil the potatoes till they are very well cooked and can be easily crumbled.
- In a wok, heat some oil and add the jeera and dhania powder.
- add finely chopped ginger and saute for a half a minute on low flame.
- Add the chopped tomatoes, chilli powder, turmeric and braise till the tomatoes are completely cooked and mashed.
- Mash some of the potatoes and add along with salt and mix well.
- add water and braise till it reaches the consistency you want. The gravy will come from the mashed potatoes and tomato mix.
- Here you can add dry mango powder/amchur powder and garam masala. Keep braising till the gravy comes together.
- Add chopped coriander leaves for garnishing.
This gravy is best served hot. Since it doesn’t really take very long, its a perfect breakfast/dinner dish.
Recently, my father-in-law brought home some berries to be cooked. My mother-in-law remembered it from their days at SriHariKota (abt 28 years back). So she prepared it, and we definitely enjoyed the taste that very day! I do keep to keep a look out though, for its availability in Bangalore..
To quote Wikipedia: Common names include “crane berry” (English), karonda (Devanagari: करोंदा), karamardaka (Sanskrit), kauLi hannu/ಕೌಳಿ ಹಣ್ಣು (Kannada), kali maina/कालि मैना (Marathi),karauna (Maithili), vakkay (Telugu), kilaakkaai/கிளாக்காய் (Tamil)The fruit is a rich source of iron, so it sometimes used in treatment of anaemia. It contains a fair amount of Vitamin C and therefore is an antiscorbutic.
Ripe one, with seed
- Cook the dal, chopped green chillies and vakkaya chopped into long pieces of 6 or 9.
- Once the dal has cooked, mash the dal and chillies well. Some of the vakkaya pieces may get smashed.
- Add the salt, chilli powder . and hing and mix well
- cook for 10 mins or till excess water dries up
- In a small wok, heat 1 tsp oil and add the tadka.
- Once the aavalu start popping, add to the dal and mix
- Cook the dal for a couple of minutes more and then take off flame.
Can see the vakkaya pieces being cooked
Serve hot with rice and ghee.
Vakkaya pappu all set!!