Avocado and Puffed Rice
Puffed rice is to rice, like popcorn is to corn. Puffed rice, known as borugulu in Telugu, is a staple food in many parts of Andhra, India. Traditionally they were made fresh daily by heating rice in a sand-filled oven. The processing makes rice less perishable and the puffed shape, the crunchiness makes them quite a favorite among all age groups.
We often prepare upma style breakfast called (B)Uggani with puffed rice. While making this today, I thought, “why not add avocado?” Why not, indeed. This is how I introduced avocado to parents. It was great and we all loved the avocado borugula breakfast this morning.
Avocado Puffed Rice (Avocado Borugulu)
(for four for a light meal or breakfast)
8 cups crisp, puffed rice
1 avocado – ripe flesh finely chopped
1 large red onion, finely sliced
1 semi ripe tomato, finely diced
4 fresh green chillies, finely chopped
½ tsp each- turmeric and salt
1/4 cup- cooked chickpeas or roasted peanuts
Few sprigs of fresh cilantro and one lime or lemon
1 tablespoon- peanut oil
From masala dabba: cumin, mustard seeds and curry leaves
The preparation is a two step process.
Step 1: Take a big pot and fill half of it with water. Add puffed rice in it and with your hands push the puffed rice into water to soak them well. After about 5 minutes, take handfuls of puffed rice and firmly squeeze the water out. Place them in a colander. This is done to clean the puffed rice. What must stay behind in water is any sand, dust and chaff of the puffed rice. To see this process in photos, click here.
Step 2: Heat oil in a large skillet over medium heat. Add and fry a sprig of curry leaves and a pinch each – mustard seeds and cumin to fragrance. Add onions, green chilli and tomatoes. Saute for five minutes to tender. Add chickpeas, turmeric and salt. Stir and fry for two more minutes and turn off the heat.
Add the puffed rice to this hot onion mixture. Add avocado, cilantro and lime juice. Combine well gently. Serve as soon as you prepare. Tastes great when still hot.
© Recipe and Photos Copyright 2009 Indira Singari.
Avocado Borugulu ~ for Breakfast Today