ULUNDHU SADHAM RECIPE |
STARTUP COOKING
Ulundhu Sadham and Ellu Thogayal is one of the signature dishes of Tirunelveli district made from black urad dal. Black urad dal is also known as ulutham paruppu in Tamil, Minappappu in Telugu and Uzhunnu Parippu in Malayalam.
In India, it is commonly used in cooking to make dals, dal makhani, idli, rice and kanji. Urad dal is rich in protein and Vitamin B and also it has good source of iron, folic acid, calcium, magnesium and potassium which is required for the body.
Black urad dal has both soluble and insoluble fibers which helps relieve in constipation. This black urad dal is very good for women’s to strengthen the bones and muscles. It is also said to improve milk secretion in lactating mothers. Also, this dal is given to girls, when they attain puberty as it strengthens the uterus.
Here is the few tips that i have learnt from my aunt to make fluffy rice. First, roast the dal, rice and fenugreek seeds separately in low flame until hot to touch. Then rinse in running water and then soak for 15 minutes before adding into the boiling water.
Ulundhu sadham and ellu thogayal is the best combo, so don’t skip thogayal while making this rice. This is one of the healthy, easiest and quick one pot meal can be made under 30 minutes. Also, this rice is perfect to pack in the busy morning hours for office and school lunch boxes.
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Follow my step by step photo recipe to prepare Ulundhu Sadham or Urad Dal Rice. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
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- sambar sadam
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RECIPE FOR URAD DAL RICE
Coarse : lunch
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 15 min
Total Time : 25 min
INGREDIENTS
- 1 cup sona masoori rice or raw rice
- 1/3 cup black urad dal (whole or split)
- 1/4 tsp fenugreek seeds
- 2 garlic – crushed
- salt to taste
- 1/3 cup grated coconut – fresh
- 3 cup water
PROCEDURE
- dry roast black urad dal, rice and fenugreek seeds separately until hot to touch
- rinse the roasted dal, rice and fenugreek seeds in running water and soak together for 10-15 minutes
- in a pressure cooker add 3 cup water, crushed garlic and salt
- bring water to boil
- once water starts to boil, add soaked rice, black urad dal and fenugreek seeds
- mix well
- cook on high flame for 5 minutes or until 80% of rice cooked
- now add freshly grated coconut and mix well
- cover with lid and cook on low flame for another 15 minutes, and then switch off the flame
- once the pressure subsides down naturally, then open the cooker and mix well
- serve hot with ellu thogayal/thuvaiyal
- Enjoy!
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NOTES
- you can use any rice for this recipe
- also, you can use whole black urad dal or split ones
- you can also temper this rice with mustard seeds, cumin seeds, hing and curry leaves
INDIAN RICE RECIPES, PANEER RECIPES, SPINACH RECIPES, MUSHROOM RECIPES
Ulundhu Choru With Step By Step Photo Recipe
dry roast whole black urad dal and set aside
dry roast sona massori rice until hot to touch and set aside
dry roast fenugreek seeds, set aside
rinse well in running water and soak for 15 minutes
in a pressure cooker, add 3 cup water, crushed garlic and salt
once water starts to boil, add soaked rice, dal and fenugreek seeds
mix well
cook on high flame for 5 minutes or until 80% of rice cooked
add freshly grated coconut
mix well
cover with lid and cook on low flame for 15 minutes
after 15 minutes, ulundhu sadham is ready
mix well and serve hot
serve hot with ellu thogayal
