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 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.
This is favourite snack, and is available, in various versions, across South Indian households and even restaurants.
Senegala vada with chutney
This is different from “masala vada” as the masala vada is made with split bengal gram, not the whole one.
- 2 cups brown senegalu (chana, whole bengal gram) – soaked and drained.
- 6-8 green chillies
- 1″ piece of ginger
- optional – finely chopped onion
- optional – croasely ground pepper
- Chopped curry leaves
- pinch of asafetida/hing
- 1 tsp salt
- Oil for frying
The washed senegalu with chillies and ginger
- Rough-grind the soaked senegalu. You may add a bit of water to help in the grinding.
- Add the chillies and ginger and grind again so they are mixed well.
- Ensure that the senegalu remain rough, and are not finely ground. That would take away from the texture and taste of the final vada.
coarsely ground with the chillies and ginger mixed in.
- remove from jar and add salt and mix well.
- You may add the other ingredients at this time, and set aside till the oil heats.
- Wet your fingers and take a bit of the batter and flatten.
- Ensure that the edges are not broken as this may cause the vada to break while frying.
Flatten on your fingers
- Once the oil is heated enough, gently drop this into the oil for frying.
- You may also use a plastic sheet for shaping the vadas. They can then be dropped from the sheet into the oil.
- Turn the vada until it is uniformly brown and then take out.
Frying into a lovely brown
- Put it on a plate lined with kitchen tissue to soak the excess oil.
Senegala vada ready!!
Serve hot with coconut chutney! 🙂