Rayalaseema uggani or burugula upma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions, green chilies, and ginger. Saute until the onions turn translucent.
• STEP 3.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 4.Add the puffed rice and gently mix until all the spices are evenly coated.
• STEP 5.Cover the pan and cook for 2-3 minutes on low heat, allowing the flavors to blend.
• STEP 6.Remove from heat and garnish with chopped coriander leaves.
• STEP 7.Serve hot with coconut chutney or pickle.

Cooking Tips

• Make sure to use fresh and crispy puffed rice for the best texture.
• You can add vegetables like carrots, peas, or bell peppers for added nutrition.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• To make it more filling, you can also add roasted peanuts or cashews.
• Leftover uggani can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the Rayalaseema Uggani hot as a breakfast or snack.
• It pairs well with coconut chutney, peanut chutney, or any pickle of your choice.
• You can also enjoy it with a cup of hot tea or coffee.
• Reheat the leftovers in a pan or microwave before serving.