Ulundhu Kanji is a popular porridge made with rice and urad dal. Let us learn to make Ulundhu Kanji Recipe with step by step pictures and video.
Ulunthu kanji is a healthy porridge made with black urad dal and rice as main ingredients.
This is one of the kanji recipes I wanted to give a try since a long time.I got the recipe from a friend as its a staple in their house for lunch atleast once a week.Black urad dal has a lot of health benefits and is very good for bones.We always make ulunthu kali atleast twice a month but this kanji is new to me.But after tasting it I am going to make this as regular in our menu too as I loved it.
As a kid I never liked kali and kanji varieties and as a contrast I am so loving it.Blame it on ageing and ofcourse when you start cooking you are more health conscious I guess. The main reason being you feel more responsible for your family’s good health and look for more nutritious and healthy food.
This ulunthan kanji is
- nutritious
- tasty
- healthy
- boosts energy etc.
You can make this either for breakfast or lunch.Do try this healthy kanji and enjoy!
More porridge recipes
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Ulundhu Kanji | Ulunthan Kanji | Urad dal Porridge
Ingredients
- 1/4 cup whole black urad dal
- 1/4 cup rice
- 3 big garlic cloves
- 1/8 tsp fenugreek seeds
- 1/4 tsp cumin seeds
- 2 tbsp coconut
- 3 cups water
- 1/4 cup milk optional
- salt to taste
Instructions
- Rinse urad dal and rice well and add to cooker along with garlic, fenugreek seeds and jeera. Add 3 cups water to it, mix well.
- Pressure cook for 6 whistles in low medium flame. Let pressure release by itself. Open mash well with a ladle. Switch off and cook.
- Mash it well. It should be nicely mashed to a porridge consistency like this. Add water if needed. Add milk and coconut to it, mix well. Switch off. Adjust consistency according to your preference. Enjoy Ulundhu Kanji!
Video
Notes
- I used whole black urad dal but you can use split ones too.
- You can use white urad dal also but the one with skin(black urad dal) has more health benefits packed.So I recommend using black urad dal either whole or split.
- Add more milk or water according to the consistency you like your porridge.
- You can even add coconut milk and skip coconut too.It gives nice flavour to the porridge.
- It thickens with time so switch off accordingly.
How to make Ulundhu Kanji
- Rinse urad dal and rice well and add to cooker along with garlic,fenugreek seeds and jeera.Add 3 cups water to it, mix well.
- Pressure cook for 6 whisltes in low medium flame.Let pressure release by itself.Open mash well with a laddle.Switch off and cook.
- Mash it well.It should be nicely mashed to a porridge consistency like this.Add water if needed.Add milk and coconut to it, mix well.Switch off.Adjust consistency according to your preference.
- Serve hot or warm!
Expert Tips
- I used whole black urad dal but you can split ones too.
- I recommend using black urad dal either whole or split.You can use white urad dal also but the one with skin(black urad dal) has more health benefits packed.
- Add more milk or water according to the consistency you like your porridge.
- You can even add coconut milk and skip coconut too.It gives nice flavour to the porridge.
- It thickens with time so switch off accordingly.
Dido
In your list of Instructions (#2 and #3) you write “cook” after pressure-cooking the dal/rice mixture. How long does it need to cook in that state or did you mean to write ‘cool?’ Thanks, Dido.
Sharmilee J
I meant switch off and cook as that heat is just enough to mash the porridge.