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
4
servings10
minutes15
minutesDiscover 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.
Ingredients
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
Directions
- 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.
Thank you very much for this post.
I had to prepare this for a Homan at home. I went about it word by word and it came out perfectly. This is the first time ever that I did it. Thanks a ton!
Thank you Srividya for your kind feed back.