Category: Biyyam-Murmura

Brussels Sprouts Borugulu

The beneficence of the vegetables in gastronomical matters is well known. In ingestion, the well-treated vegetable pleases the palate and in digestion, it gives no cause for problems. In this Bharath inspired recipe, you can see that brussels sprouts are well treated. They are on intimate terms with herbs and spices, and they combine smartly with other glories. Yet they seem to believe wholeheartedly in their own importance. Resulting in a tasty dish that would delight the brussels sprouts believers.

Brussels Sprouts and Borugulu (Murmura)

Brussels Sprouts Borugulu
(serves two to four)

250 grams of Borugulu (Murmura or puffed rice) from Indian grocery
12 Brussels sprouts, cleaned and thinly sliced lengthwise
1 red onion, skin peeled and thinly sliced lengthwise
1 carrot, grated, about a cup
1 cup, sprouted moong (mung)
2 tablespoons of minced, fresh green chilli
1/2 teaspoon salt or to taste
1/4 teaspoon turmeric
2 tablespoons each- Fresh cilantro and roasted, shelled peanuts
For curryleaf tadka: a tablespoon of peanut oil, a pinch each -cumin&mustard seeds, a sprig of fresh curry leaves

Borugulu: Take a big pot and fill half of it with water. Add borugulu and with your hands push into water to soak them well. After about 5 minutes, take handfuls of borugulu 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 are any sand, dust and chaff of the puffed rice. To see this process in photos, click here.

Brussels Sprouts: Heat oil in a large skillet over medium heat. Add and fry curry leaves, mustard seeds and cumin to fragrance. Add onions and sauté to brown. Then add the brussels sprouts, carrot and moong sprouts. Cook, until they are barely tender. Add green chilli, salt and turmeric. Sprinkle cilantro and peanuts. Stir and sauté turning the vegetables over and over again for about five minutes.

Brussels Borugulu: Add the puffed rice to this hot brussels sprouts mixture. Squeeze some lime juice if you prefer. Combine well gently. Serve as soon as you prepare.

I also added some pappula podi at the end, for some extra ruchi. Vegetables, sprouts and borugulu, it was a simple yet wholesome, tasty meal.

Brussels Sprouts Borugulu
Brussels Sprouts Borugulu ~ for Meal Today

Avocado Puffed Rice (Avocado Borugulu)

Avocado and Puffed Rice
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.

Traditional Borugula Recipes:
(B)Uggani for Breakfast
Borugula Laddu for Dessert

Avocado Puffed Rice
Avocado Borugulu ~ for Breakfast Today

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