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Ulundu Rice | உளுந்து சோறு

Ulundu (Black Gram) rice is normally prepared with parboiled (Puzhungal Arisi) Rice and whole black gram (Karuppu Ulundu) with skin. Garlic, cumin, coconut, fenugreek seeds are added to the rice and dal and cooked. Gingelly oil is added to the cooked rice and served with Thuvaiyal.  I slightly modified this traditional dish and made with raw rice and white Urad dhal. 

Ulundu Rice | உளுந்து சோறு

Recipe by S Kamala
Recipe rating: N/A
Course: RiceCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover a delicious twist on the classic Ulundu rice dish! This recipe uses raw rice and white Urad dhal, resulting in a flavorful and satisfying meal.


  • Raw rice – 1 cup

  • Urad dhal – 1/4 cup

  • Garlic flakes – 10 to 15

  • Fenugreek seeds – 1/4 teaspoon

  • Gingelly Oil – 1 tablespoon

  • Cumin (Jeeragam) – 1 teaspoon

  • Asafoetida powder – 2 pinches

  • Cashew Nuts – few

  • Curry Leaves – few

  • Coconut Gratings – 2 to 3 tablespoons

  • Salt – 1 teaspoon or as per taste


  • Heat a kadai over medium flame and add the rice. Stir for a few seconds or until the rice is warm to the touch. Repeat this step with the Ulundu (Black Gram).
  • Transfer the toasted rice, black gram, garlic flakes, fenugreek seeds, and a pinch of salt to a pressure cooker. Add 2.5 cups of water. Secure the lid and cook for 3 to 4 whistles. Allow the cooker to cool before opening.
  • In a separate kadai, heat some oil. When hot, add cumin seeds, asafoetida powder, cashew nuts, and curry leaves. Fry briefly—just for a second. Add the coconut gratings and stir for a few more seconds.
  • Gently fold in the cooked rice mixture, ensuring it’s well-integrated. Remove from heat.
  • Serve with Ellu Thuvaiyal or any other Thuvaiyal of your choice. This dish also pairs well with papad.

Recipe Video

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