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Uggani Borugula Chithranam

UGGANI BORUGULA CHITHRANAM
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About Recipe

How to make UGGANI BORUGULA CHITHRANAM

(59 ratings)
0 reviews so far
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
UGGANI BORUGULA CHITHRANAM
Author : Vahchef
Main Ingredient : Puffed rice
Servings : 2 persons
Published date : November 06, 2016


Ingredients used in UGGANI BORUGULA CHITHRANAM
• Curry leaves - 1 spring.
• Cumin seeds - 1 tablespoon.
• Musterd seeds - 1 tablespoon.
• Oil - 3-4 tablespoons.
• Desicated coconut powder - 2 tablespoons.
• Dahlia - 3 tablespoons.
• Tomato - 1 number.
• Green chillies - 5-6 numbers.
• Onion - 1 big.
• Uriddal - 1 tablespoon.
• Chanadal - 1 tablespoon.
• Peanuts - 2 tablespoons.
• Puffed rice - 2 lbs.
• Red chillies - 2 numbers.
• Asafoetida - 1 pinch.
• Turmeric - half tablespoon.
• Lemon/lime - 1 number.
Method:
  • Soak puffed rice in plenty of water for about 20-30 minutes till they become soft,then remove from waterby sqeezing all water out of them.
  • Blend dahlia coconut into fine powderand mix into the above.
  • Take a kadai on stove add 3-4teaspoon of oil,when it it is heated first do tampering by adding musterd seed,cuminseeds,red chillies,curryleaves hing.
  • Now fry by adding peanuts ,chana dal urid dal till they become golden brown.
  • saute diced onions by adding little salt turmeric till they beccome soft then add green chillies paste diced tomato ,sautefor another 5 minutes on medium flame so that tomato becomes slightly mushy.
  • Add above puffed rice to this saute for anothe5-6 minutes on medium heat ,then sqeeze lime juice in to it adjust ur salt.switch off the flame.

serve with hot-hot mirchi bajjis or any other kind of bajjis.






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