This is dish made with puffed rice/Borugulu/mur mur. An easy recipe which goes ideal for the snacks time.. This is one of those dishes I have learnt in my priliminary cooking days from mom :) Kids would love it for sure.. But, remember, it tastes yummy when served hot. Once it gets cooled.., you would not enjoy it.. So, plan it 30 min before you want to serve.
Ingredients:
6 cups Puffed rice/Borugulu
1 big Tomato
1 Medium sized Onion
4 Green Chillies-slit
2 Red Chillies-torn into pieces
1 small Potato chopped
1 spring of curry leaves
For Tempering(Talimpu):
2 tbsp oil
1 tsp Cumin Seeds/Jeelakarra
1 tsp Mustard Seeds/Aavalu
2 tbsp Peanuts/Pallilu
1 tbsp Bengal gram/pachi senagapappu
1 tbsp Black gram/minapappu
2 tbsp Cashew/Jeedipappu
Directions:
1. Heat oil in a pan and add all the tempering ingredients. Add both the chillies,curry leaves and fry until light brown.
2. Add a pinch of hing/asafoetida and turmeric. Add onions and fry until transparent. Add tomatoes and potatoes. Fry until both turn soft. Add little salt at this moment enough for the tomatoes and potatoes.
3. Take a wide bowl with water and add the puffed rice. Soak for a while and then squeeze out the water from them with your palm and collect it in a plate.
4. Add the soft puffed rice to the pan and mix well. Adjust salt and if interested end it with some lemon juice. May be 1 tbsp.
5. Mix well and serve hot.
*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com
Ingredients:
6 cups Puffed rice/Borugulu
1 big Tomato
1 Medium sized Onion
4 Green Chillies-slit
2 Red Chillies-torn into pieces
1 small Potato chopped
1 spring of curry leaves
For Tempering(Talimpu):
2 tbsp oil
1 tsp Cumin Seeds/Jeelakarra
1 tsp Mustard Seeds/Aavalu
2 tbsp Peanuts/Pallilu
1 tbsp Bengal gram/pachi senagapappu
1 tbsp Black gram/minapappu
2 tbsp Cashew/Jeedipappu
Directions:
1. Heat oil in a pan and add all the tempering ingredients. Add both the chillies,curry leaves and fry until light brown.
2. Add a pinch of hing/asafoetida and turmeric. Add onions and fry until transparent. Add tomatoes and potatoes. Fry until both turn soft. Add little salt at this moment enough for the tomatoes and potatoes.
3. Take a wide bowl with water and add the puffed rice. Soak for a while and then squeeze out the water from them with your palm and collect it in a plate.
4. Add the soft puffed rice to the pan and mix well. Adjust salt and if interested end it with some lemon juice. May be 1 tbsp.
5. Mix well and serve hot.
*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com
thanks for giving such a tasty food item, but can you also post some Andhra food items.....
ReplyDeletewaiting for your posts......
nice dish its very tasty food ,like snacks
ReplyDeleteHey Kavitha, This is good blog. I shown this to my wife. She also likes ur recipes.
ReplyDeleteHello Kishore.. thank you for visiting.. and, this is an adhra style of making upma with puffed rice irrespective of where it actually originated :) will definitely cover typical Andhra recipes too.. Keep watching our blog :)
ReplyDeleteGeetha garu.. thank you so much :)
Hey Vaasu.. Thanks a ton for visiting and encouraging us. Keep watching our blog :)