Black
Urad Dal Rice/Ulundhu Sadham is a traditional and authentic recipe of
Thirunelveli District, Tamil Nadu. It is a very flavourful and protein packed
rice variety that can be made very easily and quickly. This ulundhu soru is
usually paired with Ellu Thuvaiyal/Black Sesame Seeds Thuvaiyal but it can be served with any spicy kuzhambuvarieties and appalam.This black urad dal rice is given to girls during puberty
which helps in bone growth and strengthens the bone. Do check out other
interesting Ulundhu recipes like Ulundhu Kali/Urad dal Kali, Ulundhu Paal/UradDal Paal, Urad Dal Ladoo here. Also check out other Vegetarian Pulavs/Biryanis/One PotMeals/Rice Varieties here.
Other Vadai varieties made of Urad dal that might be of your interest...
Here’s
how to make Black Urad Dal Rice/Ulundhu Soru
with step by step photos here...
Ingredients
Rice/Raw Rice/Pacha Arisi
|
1 cup
|
Split Black Urad Dal/Karuppu Ulundhu
|
½ cup
|
Garlic Cloves/Poondu pallu
|
8-10
|
Fenugreek seeds/Vendhayam
|
¼ tsp
|
Salt
|
As needed
|
Nallaennai/Gingelly Oil
|
2 tsp
|
For
Tempering
Oil/Nallaennai/Gingelly Oil
|
2 tbsp
|
Cumin Seeds/Jeeragam
|
1 tsp
|
Asafoetida/Peungayam
|
¼ tsp
|
Curry Leaves/Karuvepilai
|
12-15
|
Grated Coconut
|
¼ cup
|
Preparation
Time: 10 minutes
Recipe Category: Lunch, dinner
Cooking
Time: 25-30 minutes
Recipe Cuisine: South Indian-Tirunelveli
Author:
Priya Anandakumar
Other Ulundhu Recipes that might be of your interest...
Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.
Other Vadai varieties made of Urad dal that might be of your interest...
Method
Add the
split black urad dal to a pan and dry roast it well until nice aroma arises.
Keep stirring the dal to avoid it from burning and then switch off the stove.
Now
wash the rice [I have used pacha arisi, you can use brown rice, boiled rice any
rice of your choice] and roasted urad dal together with water at least for 2-3
times and drain the water.
Add the
washed rice and black urad dal to the pressure cooker.
Add
peeled garlic cloves, fenugreek seeds, salt, 2 tsp of oil to the pressure cooker.
Now add
3 ½ cups of water to the pressure cooker.
Pressure
cook on low heat for 2 whistles and switch off the stove.
Wait
for the steam to release all by itself, open the lid and fluff up the rice.
For
Tempering
Heat
oil in a pan, crackle cumin seeds, add curry leaves and fry until they turn
crispy.
Add asafoetida/perungayam,
grated coconut and saute for few seconds and switch off the stove.
Add the
tempering to the rice & dal mixture.
Mix
everything really well and serve it hot with Ellu Thuvaiyal. For detailed
recipe of Ellu Thuvaiyal with step by step photos click here.
Delicious
and healthy Karuppu Ullundhu Sadham is ready to be enjoyed. You can also serve
it hot with kara kuzhambu, vatha kuzhambu or even with Kari Kuzhambu/Mutton
Kuzhambu or any spicy South Indian Kuzhambu of your choice.
Ingredients
For Ellu Thuvaiyal
Ellu/Black Sesame Seeds/Karuppu Ellu
|
¼ cup
|
Urad dal
|
1 tbsp
|
Coconut
|
3-4 pieces small
|
Dry Red Chillies
|
4-5
|
Tamarind/Puli
|
One small amla size ball
|
Perungayam/Hing
|
¼ tsp
|
Salt
|
As needed
|
Oil
|
1 tsp
|
Method
Dry
roast ellu/black sesame seeds and transfer it to a plate. Heat 1 tsp of oil in
the same pan, add urad dal, perungayam, dry red chillies and fry well until it
turns to golden brown color. Add coconut and tamarind and sauté for few more
seconds and switch off the stove. Add everything to the mixer and grind it well
to smooth paste with little water. Ellu thuvaiyal is ready, you can temper it
and enjoy with this karuppu ullundhu sadam.
Thank
you all for visiting my space, please come back again for more delectable and
tempting recipes from my kitchen.
Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...
Other Vadai varieties made of Urad dal that might be of your interest...
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Can we use whole urud dhal with skin instead? Do we need to soak it overnight or dry roast?
ReplyDeleteYes surely you can use the whole Black urad dal, dry roasting it is more than enough, do not soak it, it will go soggy and will not taste good.
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