Friday, 13 June 2008

Mandalu Oggarane/ Puffed rice Upma...

BYE FOR A FEW WEEKS FRIENDS

My stay in this place coming to an end.. a new place to visit , new people to meet and new life to build. It is not easy but is quite exciting.Every town has its own flavour to offer and who knows what new colour is waiting to be added to my nomadic life ,, which is already as coloured as a rainbow.
I am off for more than 8 weeks ,, so adieu till i settle again and get time to try more food and update the block.. till then enjoy this time tested and tasty recipe.


Mandalu oggarane/Uggani/puffed rice


A few day sago while browsing i came across the name murmure ki biryani.. tempted by the name i read the recipe which was nothing other than what my mother and grandmother made very regularly as breakfast known as Mandalu Oggarani.. dae out of normal puffed rice and definitely tasty and light . In my town ,Yemmiganur,a small town in Kurnool district this is a truly poor man's biriyani.
The dish is easy to make and quite low in fat. This is made a little different in Rayala seema side of Andhra pradesh.. which is served with mirchi bhajji...That is so yummy .. I always make it a point to get some for one of the roadside joints.. it has a unique taste.




Mandalu oggarane

I tried it once or twice but it wasn't the same taste , husband and kids were not delighted.. Last week I tried it out again by asking her again for the recipe ... luckily for me it was great and girls absolutely loved it...
so here's the recipe for you all...



Oggarane/soosala

Ingredients:

Puffed rice (Murmure)- about a cup per person.

One big onion - finely chopped

green chillies - finely chopped

1 tsp of salt

two tsps of oil

Pinch of turmeric

1/2 tsp of jeera(cumin)


1/2 tsp of rai ( mustard seeds)

1 spoon of urad dal (black gram dhal)

1 spoon of chana dal (bengal gram dhal)

A sprig of fresh curry leaves

finely chopped coriander leaves


1 tablespoon of roasted gram dal powder (putani pudi /phutana powder)

two spoons of lemon juice.

freshly grated coconut or desiccated coconut (optional, for the variation)


Method:

Soak the Puffed rice in a large pan of water for not more than 6 to 8 minutes. Squeeze and let it stay in a colander.

In the mean time, heat two spoons of oil in a kadai , add rai, cumin, urad dal, chana dal, turmeric powder,curry leaves, green chillies and onions.When the onions are cooked and get soft,add the squeezed puffed rice mix thoroughly. Add the phutana powder, salt and mix well.

Turn the heat off and add lemon juice and garnish with fresh coriander leaves.Serve and eat hot.


It is very tasty with some fresh plain yogurt too.

Variations..

My grandmother was not keen on using onions in this dish she just used freshly grated coconut in the end.. it would turn out as delicious.
I add potaoes and capsicum both finely chopped and peas to the above recipe. It tasts amazing and visually the green peas adds a lot of colour to the dish.


Well hoping to be back in action as soon as possible...

Pofta buna



8 comments:

Richa said...

i was waiting for this recipe since you added the photo in orkut :-)

P said...

Oh, sounds yummy, and perfect for a Sat. morning breakfast (or an evening snack). Keep going , Shubha !! Excellent work :-)

tiruka said...

wonderful recipe

idannu namma maneyalli aagaaga maaDuttalE irtaare

aMda haage yemmiganur aMdre MG lorry / bus service? arrE beLLari hattira?

meeroo maa ooru vaaLlaa?

Shubha said...

Houdu Sir, ade yemmiganuru.... parents settled there for livelyhood so itis my hometown for all pratical reasons.

Vasudaika kutumbaka, andulo doubtu yenduku saar?

srinivas said...

ayyO!!! hoTTe hasivaagtide aMta illige baMdre - aDuge mane khaalinaa?

:(

LG said...

Mandalu Oggarane nodi khushi aythu..Gowri Ganesha habbada shubhashayagalu

veera said...

yemmiganur is mother place of uggani bhajji, the procedure you used here is not good,. what we made in yemmiganur is totally different,.

the taste you find in yemmiganur vggani bhajji is yummy and tasty.,

Shubha said...

@Veera, Each place has a different way of making the same dish. I love yemmiganur uggani... but this way i make is also as delicious. We cannot say one recipe is gooe or bad... may be you can say you dont like it any other way.Please do post the way you make it .. would like to learn that too.