Uggani 2

Uggani

Ingredients Puffed rice - 7 OZ 1

 big Onion- chopped into big squares

 Tamarind- size of a lime

 Curry Leaves 

green chillies

Jeera

Cummin seeds 

Avalu

rai

Mustard seeds

 Garilc-2 big pods 

fistful of putlanlu

dalia

roasted chickpeas, finely powdered.

 Salt 

Oil

 Method 

Soak puffed rice in water for few minutes and then take all the water out.

 They become nice and soft after soaking in the water Soak tamarind in water and the take the pulp out Heat the oil in a pan. Add mustard seeds.

 Once they start spluttering add curry leaves and onions. 

Make a paste of chillies, jeera,garlic and salt. Once onion starts browing, add the paste.

 Let it fry a little and the add the tamarind pulp. let it cook for few minutes .

 Onion soaks in some of the tamarind, add the soaked puffed rice. 

Mix well and add powered putnalu and let it be on the heat for few minutes. 

Putnalu power is very very important as it makes uggani dry and gives a unique taste. 

Please do not skip this, if you make it. 

Note:

Traditional way of eating uggani is with mirchi bajji. We were not patient enough to make bajjis. Uggani was tempting on its own. This is one recipe that I have made for quiten a few of my friends and they all really really liked it. Hope you guys will enjoy it too.