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.




Aloo Rasedar


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!


Aloo Rasedar

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.

Vakkaya Pappu

Vakkaya Pappu

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


After de-seeding



  • 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!!