Uggani, or murmura upma, is a South Indian breakfast dish made with puffed rice tossed with curry leaves, onions, peanuts and spices. Light yet flavourful, it’s great for kids and adults. It comes together in minutes. It’s perfect as a relaxed weekend brunch, a teatime snack, or even a light breakfast. This is ideal when you want something comforting but not heavy.
Note – This recipe has been updated from the archives – first published on 15th of February 2019. I’ve added new process images and helpful content.
In our kitchen and most Indian households, murmura is most commonly used in savoury dishes like bhel puri , sev mamra and sweet dishes like murmura ladoo . We’ve never ventured further out than that.
My Mum and I were watching an Indian cooking TV show and came across Uggani, also known as mamra upma. We learned that it’s a recipe from North Karnataka. It’s typically served for breakfast but is equally enjoyed as a snack later in the day with mirchi bhaji (pakoda) or Potato Bhajia.
Our usual hot breakfasts are Gujarati bateta poha perfect for busy mornings or Punjabi paneer paratha on a lazy weekends – so we just had to give the recipe a try!
We picked up many tips and made perfect uggani. The recipe is straightforward and forgiving – basic spices, a handful of vegetables, and puffed rice.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mamra / puffed rice – we use plain Indian puffed rice. Rinsing it briefly softens it just enough without making it soggy.
Peanuts – dry roasting them first enhances flavour and keeps them crunchy.
Onion, ginger & green chillies – these aromatics form the base — finely chopping helps everything cook quickly and evenly.
Curry leaves – typical in South Indian cooking, these add the most incredible flavour.
Toppings: Fresh elements like cucumber, tomatoes, pomegranate, coconut, and coriander add contrast and are best added just before serving.
How to make
Start by placing the puffed rice in a colander and rinsing it under running water for about 30 seconds. This softens the mamra slightly so it absorbs flavour without breaking. Set it aside to drain completely — excess water can make the upma mushy.
Dry roast the peanuts in a heavy-bottomed pan until lightly golden, then remove and set aside. In the same pan, heat the oil and add mustard and cumin seeds. Once they splutter, add curry leaves, asafoetida, and the roasted peanuts.
Add finely chopped onion, green chillies, and ginger, and sauté on a low flame until the onions soften. They should begin to brown lightly. Stir in salt, turmeric, and red chilli powder (if using). Keep the seasoning balanced as puffed rice needs only a little salt.
Add the drained puffed rice along with lemon juice and a pinch of sugar. Mix gently so the mamra stays intact. Once everything is well combined and heated through, transfer to a serving dish. Finish with your choice of toppings.
Mamra upma is best enjoyed immediately, while it’s warm and lightly crisp.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Murmura Upma (Uggani)
Equipment
- Heavy bottom pan or kadai
- Colander
Ingredients
- 2 cup puffed rice
- 1 tablespoon oil
- 1 teaspoon mustard and cumin seeds
- ¼ teaspoon asafoetida hing
- 1 medium onion
- 1 teaspoon ginger minced
- 2-3 green chillies cut
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
- 2 tablespoon dry roasted peanuts
- salt to taste you won’t need much
- 1 teaspoon sugar optional
- 1 tablespoon lemon juice
Toppings
- 2 tablespoon coriander
- 2 tablespoon pomegranate arils
- 2 tablespoon tomatoes
- 2 tablespoon cucumber
Instructions
- First place 2 cup puffed rice in a colander and wash it under the running water for 30 seconds and put it aside for all the excess water to drain out.
- In the same pan add 1 tablespoon oil , once oil is heated up add 1 teaspoon mustard and cumin seeds , and ¼ teaspoon asafoetida . Once seeds splutter add 1 sprig curry leaves and 2 tablespoon dry roasted peanuts .
- After a couple of minutes add finely chopped 1 medium onion , 2-3 green chillies and grated 1 teaspoon ginger , saute on a low flame until onion starts browning.
- Add salt to taste ( not too much), ½ teaspoon turmeric powder , red chilli powder (if using) and mix well.
- Add wet puffed rice, 1 tablespoon lemon juice , 1 teaspoon sugar (if using) and stir everything well.
- Serve in a serving dish, top it up with 2 tablespoon coriander , 2 tablespoon pomegranate arils , 2 tablespoon tomatoes and 2 tablespoon cucumber .
- Consume immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Murmura Upma (Uggani)
Equipment
- Heavy bottom pan or kadai
- Colander
Ingredients
- 2 cup puffed rice
- 1 tablespoon oil
- 1 teaspoon mustard and cumin seeds
- ¼ teaspoon asafoetida hing
- 1 medium onion
- 1 teaspoon ginger minced
- 2-3 green chillies cut
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
- 2 tablespoon dry roasted peanuts
- salt to taste you won’t need much
- 1 teaspoon sugar optional
- 1 tablespoon lemon juice
Toppings
- 2 tablespoon coriander
- 2 tablespoon pomegranate arils
- 2 tablespoon tomatoes
- 2 tablespoon cucumber
Instructions
- First place 2 cup puffed rice in a colander and wash it under the running water for 30 seconds and put it aside for all the excess water to drain out.
- In the same pan add 1 tablespoon oil , once oil is heated up add 1 teaspoon mustard and cumin seeds , and ¼ teaspoon asafoetida . Once seeds splutter add 1 sprig curry leaves and 2 tablespoon dry roasted peanuts .
- After a couple of minutes add finely chopped 1 medium onion , 2-3 green chillies and grated 1 teaspoon ginger , saute on a low flame until onion starts browning.
- Add salt to taste ( not too much), ½ teaspoon turmeric powder , red chilli powder (if using) and mix well.
- Add wet puffed rice, 1 tablespoon lemon juice , 1 teaspoon sugar (if using) and stir everything well.
- Serve in a serving dish, top it up with 2 tablespoon coriander , 2 tablespoon pomegranate arils , 2 tablespoon tomatoes and 2 tablespoon cucumber .
- Consume immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Here’s my family recipe for an instant 15 minutes lal mirch ka achar. Red chillies are stuffed with a sweet and tangy dhana jeeru and amchoor powder masala then tossed through a panch phoran tempering. Easy, quick and the perfect accompaniment to your favourite Indian meals.
Note – This recipe has been updated from the archives – first published 10 March 2013. I’ve added new images and helpful content, the recipe remains the same.
A warming plate of daal and rice is delicious, but a warming plate of daal, rice and pickle is down-right incredible!
This stuffed red chilli pickle is up there with the best! It fits perfectly in a lunch or dinner thali but can also go simply with breads. My go-to pairing is with vaghareli khichdi or methi paratha .
I love that the recipe is instant too. Many pickle recipes need maturing and plenty of sunlight. I have neither the weather nor the patience so this version is perfect! Also, we prefer making small batches and enjoying them at their freshest.
It’s as simple as putting together a quick masala powder, stuffing into long red chillies then cooking on the stove for a few minutes.
The Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Red achaar chillies – you specifically need the thick, long red chillies that you can slit and stuff. They’re also not too spicy.
- Panch phoran – a pickling mix of 5 seeds which gives all the important flavour to this pickle.
- Oil – for the tempering
- Hing
Masala:
- Coriander and cumin powder
- Sugar – the sugar balances out the spices and completes the tang from the dry mango powder. It gives so much depth to the pickle so don’t skip it!
- Fennel seeds – fennel seeds complete the flavour and are often added to North Indian pickles.
- Dry mango powder – amchoor powder gives tanginess.
How to make red chilli pickle step by step
There are three main steps to making red chilli pickle.
- Mix together masala
- Stuff chillies
- Temper and cook the stuffed chillies
To make the masala, mix together all the masala ingredients and oil. You can have a little taste test – it should be tangy, mildly sweet and earthy.
Next, wash and dry the chillies. Make a slit down the middle but keeping the chilli intact. You can scrape out the seeds if you wish but I tend to keep them in. Stuff the masala gently into the chillies.
Next, heat oil in a pan and add the panch phoran. Wait for it to crackle to allow the panch phoran to release aroma. Pop the stuffed chillies into the pan and cover with a lid. The chillies will cook on low heat in their own steam. If you need, add a splash of water to prevent burning. Cook for around 5-7 minutes or until chillies are tender. Check by piercing with a sharp knife.
Storage
I keep it red chilli pickle the fridge for up to 5 days in an airtight container. I find it tastes best at room temperature.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Instant Stuffed Red Chilli Pickle (Lal Mirch Ka Achar)
Ingredients
Pickle
- 3 large red chillies
- 2 tablespoon oil
- 1 tablespoon panch phoran
- ½ teaspoon hing
Stuffing Masala
- ¼ cup ground cumin and coriander combined
- 1 tablespoon fennel seeds
- 1 tablespoon amchoor powder
- 2 tablespoon sugar
- 1 tablespoon oil
- salt to taste
Instructions
Stuffing Masala
- In a bowl add ¼ cup ground cumin and coriander , 1 tablespoon fennel seeds , 1 tablespoon amchoor powder , 2 tablespoon sugar , 1 tablespoon oil and salt to taste . Mix well and set aside for later use.
Stuffing and Temering
- Wash and pat dry 3 large red chillies , if they are very large, cut into half.
- Slit to open one side of chillies and stuff the masala in the slit chillies.
- Heat 2 tablespoon oil in a pan on medium heat, and add 1 tablespoon panch phoran and ½ teaspoon hing .
- When spices crackle, carefully add stuffed chillies in to the pan and arrange them in one layer.
- Stir fry the chillies for a minute, then cover with a lid. Turn the heat low and cook about 5-7 minutes or until tender. Keep checking in between and flip them around, so they do not burn.
- Turn of the heat and serve at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
