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 salt, roasted peanuts, senega pappu podi and turmeric powder, and mix well.
- Finally add the borugulu 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.