Ulundu sadam recipe a Nelai / Tirunelveli special dish made with black urad dal and rice.
Ulundu sadam recipe with step by step pictures and video. This is one of nellai special dish made with black urad dal and rice.
I was first introduced to this rice from my friend Aarthi. She often makes this rice with thogayal for lunch and whenever I heat this I wanted to try it. This is popularly called as Ulunudu soru. This combo of ulundu sadam with thogayal is one of the most comforting and healthy one that I always wanted to try. Black urad dal is very good for stengthening bones so I always make Kali atleast twice a month. This rice is very good for young girls who attain puberty
This combo is the best so don’t skip thogayal while making this rice. This rice is meant to be slightly mushy not grain seperated so water should to be added accordingly as she had mentioned. Also surprisingly idli rice is used for making of this rice not our regular ponni rice. The taste of rice dal combo with the tempering, a hint of sweetness and flavour from palm jaggery tastes best. I loved it so much and am sure to include this often.
About Ulundu Sadam Recipe:
This is one of the quickest and easiest one pot meal. To begin with first roast urad dal for few mins, set aside to cool then rinse along with rice and keep it ready. Heat oil in a pressure cooker – add the tempering items, let it splutter then add rice, dal and required water along with salt. Presusre cook for 3-4 whistles, let pressure release by itself. Then open, fluff and serve hot!
Variations:
- You can add ginger while tempering.
- Adding palm jaggery is optional but I would recommend adding it.
- You can use ponni rice instead of idli rice too.
- The ratio I used here is 1(rice):1(urad dal) but you can use 2:1 also.
- I used aplit urad dal but you can use whole black urad dal too.
More related recipes:
Ulundu Sadam Recipe
Ingredients
- 1/4 cup rice
- 1/4 cup urad dal
- 1 heaped tsp palm jaggery
- 2 tbsp coconut
- 2 cups water
- salt to taste
To temper:
- 1 tbsp gingelly oil
- 1/2 tsp mustard seeds
- 1/2 tsp jeera
- few curry leaves
- 1 small red chilli
- 5 cloves garlic
- 1/8 tsp fenugreek seeds
- a generous pinch hing
Instructions
- To begin with first dry roast urad dal until nice aroma comes. Set aside to cool down. Rinse it along with rice and set aside.
- Heat oil in a pressure cooker - add the items listed under 'to temper'. Let it splutter.
- Saute for a minute until garlic is slightly golden.
- Add rinsed rice,dal to it.
- Saute for a minute.
- Add coconut, palm jaggery, salt.
- Give a quick mix.
- Add 2.5 cups water.
- Pressure cook for 3-4 whistles
- Let pressure release by itself.Open.
- Fluff the rice. It will look moist at this stage but after cooling down it will be perfect.
- Serve hot with thogayal.
Video
Notes
- You can use idli rice or regular ponni rice but add water accordingly.
- I would recommend adding split black urad dal as it tastes best for this rice.
- Do not make this rice grain seperated as it will not taste good. It should be slightly mushy and moist not too dry.
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Step by step method to make Ulundu sadam recipe:
1.To begin with first dry roast urad dal until nice aroma comes.Set aside to cool down.Rinse it along with rice and set aside.
2.Heat oil in a pressure cooker – add the items listed under ‘to temper’. Let it splutter.
3.Saute for a minute until garlic is slightly golden.
4.Add rinsed rice,dal to it.
5.Saute for a minute.
6.Add coconut, palm jaggery, salt.
7.Give a quick mix.
8.Add 2.5 cups water.
9.Pressure cook for 3-4 whistles
10.Let pressure release by itself. Open.
11.Fluff the rice. It will look moist at this stage but after cooling down it will be perfect.
Serve hot with thogayal.
My tips while making Ulundu sadam recipe:
- You can use idli rice or regular ponni rice but add water accordingly.
- I would recommend adding split black urad dal as it tastes best for this rice.
- Do not make this rice grain seperated as it will not taste good. It should be slightly mushy and moist not too dry.
Simon
this looks so amazing, curious about it’s taste.