Uggani

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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.

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Ingredients:

  • 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
    Tadka:
  • aavalu (mustard ), minapappu (urad dal), senega pappu (chana dal), curry leaves

Method:

  • 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.

 

 

 

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