Rayalaseema uggani or burugula upma Recipe

Recipe By Slurrp

Rayalaseema Uggani, also known as Burugula Upma, is a traditional South Indian breakfast dish made with puffed rice. It is a flavorful and spicy dish that is quick and easy to prepare. The puffed rice is tempered with mustard seeds, curry leaves, and spices, giving it a delicious and aromatic taste. It is often served with a side of coconut chutney or pickle for a complete meal.

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20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Rayalaseema uggani or burugula upma
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ingredients serve

Ingredients for Rayalaseema uggani or burugula upma Recipe

  • 1 cup Puffed Rice
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • 0.33 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 0.33 Onion, Finely Chopped
  • 0.67 Green Chilies, Slit
  • 0.33 teaspoon Ginger, Grated
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as required Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
411
calories per serving
11 g Fat12 g Protein65 g Carbs8 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    12g
  • Carbs
    65g
  • Fiber
    8g

MacroNutrients

  • Carbs
    65g
  • Protein
    12g
  • Fiber
    8g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    6mg
  • Vitamin A
    687mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    64mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    118mg
  • Manganese
    1mg
  • Phosphorus
    223mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp