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.
This past year I’ve been mostly AWOL from my online presence for a lot of reasons. And getting back to blogging is something i wish to focus on this year. A huge development that did take place was the growth of my kitchen garden. I became a part of a group of gardeners here in Bangalore who encouraged to grow-what-you-eat-and-eat-what-you-grow! My focus is to be healthy, and a great way of doing that is to eat organic foods. Adn the best way I found to achieve that, is to grow organic!! 🙂
Today’s recipe is made using vankaya that I grow in my garden!
There are 2 varieties of vankaya pachadi in Telugu cuisine. One is the way I will describe below. The other is one that Telugu cuisine shares with other Indian regions and is called baingan-ka-bharta. Hopefully, I’ll get around to featuring that too soon!
While baingan ka bharta relies on the violet colored brinjals, this pachadi can be made with any variety. That is a blessing, given that my kitchen garden doesn’t feature the violet ones (yet). What I do have are these 2 kinds of brinjal:
Veggies from my garden!
The picture was taken along with other produce from my garden that day. I’ve used the single big whitish vankaya in this recipe.
So here goes!
- Brinjal/eggplant/vankaya – 1 large (or abt 100 gm)
- green chillies – 10-12
- red chillies – 5
- Tamarind – about 1/2 lemon size (approximately)
- Salt – 1 tsp
- Turmeric – 1/2 tsp
- Cooking oil – 2 tbsp
- Seasoning: mustard seeds (aavalu) – 1 tsp, urad dal (mina pappu) – 1 tsp, fenugreek seeds (menthulu) 1/3tsp, asafoetida (inguva) – 1tsp
- In a lidded saucepan, pour in the oil and place the uncut vankaya in it. The saucepan needs to be deep enough for the lid to set properly after planing the vankaya.
- Keep turning the vankaya time to time to ensure the whole thing in braised. The skin will seem to split a bit, or at least part from the body. When lightly pressed, the skin will fold into the vankaya.
- Remove from the saucepan, retaining the oil. Set the vankaya aside for cooling in the final serving dish.
- Add the seasoning into the oil. Once the mustard seeds start to pop, add the red and green chillies and let them stay in the oil till all the chillies start changing color.
- Take off the flame immediately and add the washed tamarind, turmeric and salt, and set aside to cool.
- Once cool, grind the seasoning into a fine paste.
- Peel the skin off the cooled vankaya. This will actually peel off easily if the vankaya has been braised properly.
- Mash the peeled vankaya lightly. You may opt to keep pieces or mash the whole thing finely.
- Mix the seasoning paste into the mashed vankaya welland set aside for some time.
The pachadi is best served with hot rice and ghee! 🙂
Its been a long time that I’ve blogged about anything. Well, it’s not that I’ve not been cooking! 😉 It’s just that so many things have been happening in real life that this aspect of my own took a backseat.
I’ll start this one with a dish that happens to be a favourite of hubster’s, but I’ve not dared to attempt. The reasons for which will be clear thru the rest of the blog post. 😉 This particular batch was prepared by my SIL, with initial help/support provided be me.
- Groundnuts (Palli) 1.5kg
- jaggery 1kg
- water – a bit for melting the jaggery. approx 1/2 cup i guess
- Pound the jaggery so that it is a fine powder. The reason for this is that it mixes better and faster this way.
- The way I do this is take a thick plastic cover, find a heavy stone, and pound the heck out of jaggery while in the plastic cover. The cover goes waste, but you have fine jaggery powder within a min or so.
- Dry roast the groundnut till the skin is dark and brittle.
- Once it cools, remove the skin and blow is off. This is normally a process that is a bit time-consuming, as the skin needs to blow of completely for the next steps.
- Break the groundnuts into halves.
- Transfer the jaggery into a large, thick-bottomed vessel, and add the water and mix it in till the jaggery is completely melted.
- Set the syrup to cook on a high flame,stirring constantly.
- Set aside a small cup with water to check the consistency of the syrup. Once it reaches single-string consistency, drop a bit into the water. The syrup should set and not melt into the water. Keep at it till this point is reached.
- A little longer would mean it gets crystallized. A little lesser means the laddoo wont form properly.
- Take it off the flame and immediately add the broken groundnut and mix very well. Ensure all the groundnut is covered with the syrup.
Ready to be made into laddoos!
- Move to a table that’s been covered with old newspapers. Set out a plate that has been greased. Keep a bowl of water for wetting the hand within easy access.
- Keeping the palm wet, take up a bit of the groundnut syrup and roll into a ball. Note the syrup is still hot at this time, so please be careful! 😉
- Actually this is the part where I have an issue 😛
Wet the palm and then shape the laddoo.
- Once all the laddoos have been shaped, set for drying out for at least 10 hrs (or overnight if making in the evening)
Once cooled down, this is a fun snack to have with your evening tea. 🙂