Rayalseema Style Borugula Upma Recipe

Name: Rayalseema Style Borugula Upma Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup Puffed Rice (2 cup Puffed rice); 1 piece Yellow Onion (1 Onion chopped); 1 piece Green Chili (1 Green Chilli chopped); 2 tbsp Peanut (2 tablespoon Roasted Peanuts (Moongphali)); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves); 2 tbsp Desiccated Coconut (2 tablespoon Dessicated Coconut); 2 tbsp Chana Dal (2 tablespoon Roasted Gram Dal (Pottukadalai) roasted); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 1 sprig Curry leaves (1 sprig Curry leaves); 0 pieces Vegetable Oil (Oil for cooking (vegetable oil used))

Rayalseema Style Borugula Upma Recipe - Upma Recipes (Indian)

20 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Puffed Rice2 cup · 2 cup Puffed rice
Yellow Onion1 piece · 1 Onion chopped
Green Chili1 piece · 1 Green Chilli chopped
Peanut2 tbsp · 2 tablespoon Roasted Peanuts (Moongphali)
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Cilantro2 sprig · 2 sprig Coriander (Dhania) Leaves
Desiccated Coconut2 tbsp · 2 tablespoon Dessicated Coconut
Chana Dal2 tbsp · 2 tablespoon Roasted Gram Dal (Pottukadalai) roasted
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
White Urad Dal1 tsp · 1 teaspoon White Urad Dal (Split)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Curry leaves1 sprig · 1 sprig Curry leaves
Vegetable Oil0 pieces · Oil for cooking (vegetable oil used)

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Steps

1To begin making the Rayalseema Style Borugula Upma Recipe, grind the roasted chickpeas and desiccated coconut in a mixer grinder to a coarse powder and keep it ready.
2Heat a kadai with oil on medium flame, add the mustard seeds, urad dal, cumin seeds and allow them splutter for 10 seconds.
3Add curry leaves and allow it crackle and then add the onions, green chilli and sauté till it becomes light brown.
4Add the turmeric powder and switch off the heat.
5Now add the puffed rice along with ground chickpea and coconut and toasted peanuts, drizzle the lemon juice and adjust the salt.
6Once the Borugula Upma is mixed garnish it with chopped coriander.
7Serve the Rayalseema Style Borugula Upma Recipe as a morning breakfast with a glass ofchaiand vada to kick start your morning meal.