Tag Archives: Food and Related Products



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.




Saggubiyam Vadiayalu (Sago Crisps)

Saggubiyam Vadiayalu (Sago Crisps)

Most summers across Andhra Pradesh, you will find terraces filled with plastic sheets spread out and held down with stones, and various shapes and sizes of crisps drying out in the sun. In fact, this is mostly done in the first half of summer (March – April). So whenever We made a trip back home for the holidays, The crisps would be ready for us to consume! 🙂

Ready to fry!

Ready to fry!

There are various kinds of crisps or vadiyalu as they are traditionally called. They are made with various dals or rice, sometimes even mixed proportions of all! 🙂

Since my marriage, my mother-in-law has been making for us. This year, since she was with us during early summer, I took the opportunity to note some of her recipes down. So here are the saggubiyam vadiyalu. 🙂

NOTE: Most of the measurements/amounts  were shown by hand and not with any measuring cup; I have given approximations based on my personal understanding. This is the traditional way of working in most families. Recipes, and amounts, differ on this basis. And that also accounts why one person’s cooking may taste better than another’s even though they made it the same way with the very same ingredients! 😀


  • Nylon sago – 1/2 kg
  • Green chillies – 1/4 kg
  • Salt – 1.5 tsp
  • Water – 6 ltrs
  • Black hing (asafoetida) – 1 tsp (approximation as these are broken pieces)
  • Juice from 2 lemons
  • Large plastic sheet ( 4ft x 6 ft)


  • Boil water in a large vessel (approx 8-9 ltrs size)
  • Simultaneously grind the chillies and black hing. Add a little water to ensure it grinds properly to a very fine paste.
  • Once the water boils, add the chilli paste and salt to the water and mix well
The water and chilli paste boiling away

The water and chilli paste boiling away

  • Wash the sago and set aside.
  • When the chilli water boils, gently add the sago while constantly stirring
  • Keep stirring until it thickens, and the sago has become completely transparent and fluffy to look at. Turn off the flame.
Note the color change after the sago is added

Note the color change after the sago is added

The texture is thick, and ready for spreading out

The texture is thick, and ready for spreading out

  • Spread out the plastic sheet at a place where you will get a lot of direct sunshine and hold down the corners.
  • Take a tea spoon and pour out approximately 3/4th spoon amount of the batter onto the sheet.
freshly spread out...

freshly spread out…

.. and beginning to dry out. See how the sheet is pulled by the drying vadiyalu

.. and beginning to dry out. See how the sheet is pulled by the drying vadiyalu

  • Keep a litre of water handy. Be sure that the batter is liquid enough to spread a bit and not stick to the spoon, but not runny.
  • Once they dry out completely the vadiyalu will come off the sheet by themselves. However, they will need about 2-3 days of good sunshine to dry properly
  • Store in an airtight container.
all ready to be stored / fried up!

all ready to be stored / fried up!

Couple of points to be kept in mind are:

  • It’s a good idea to complete the process before8-9am in the morning. This is for 2 reasons:
    • You can take full advantage of the sun during the day
    • Your feet won’t burn on the hot terrace while spreading out on the sheet! 😉
  • Do not make in the 2nd half of summer (May-June). By this time the winds will start carrying dust, as well as the unpredictable pre-monsoon showers can play havoc with the process of drying the vadiyalu.

This vadiyalu will last in storage for about a year. Actually, I’ve never tested that out: the vadiyalu never really last the year! 😉

At any time you can deep fry them in hot oil, without a worry! It can be served with hot rice and sambhar, pulusu, pulusu-kura or even pindimiriyam!

Kaju Katli


This particular sweet was made by my sister-in-law and shared with me. It was superb, and I just had to share this!!

The Kaju Katli has a distinctive look: pale in colour and diamond-shaped. It is a sweet savoured all across India, and is also part of most gifts given during festivals.

The recipie is rather straight-forward. I never would have guess it to be so easy!!

2 cups cashewnuts
1cup sugar
40%of a cup water


  • Grind the cashewnut into a fine powder and set aside
  • Mix the sugar and water and set on medium fame to form single-string consistency.
  • Once done, take off the flame and mix the cashewnut thoroughly to remove any lumps
  • Set aside for 15 minutes
  • Gease a plate with some ghee and spread the mix.
  • Set aside for 30 mins, and then cut into the diamond shapes.

This sweet is light, and very healthy too!