Ulundu Sadam is a Nelai / Tirunelveli special dish made with black urad dal and rice. It is one of the best healthy one pot meal options. Learn to make Ulundu Sadam Recipe the authentic way with step by step pictures and video.
Ulundu Sadam was first introduced to me from my friend Aarthi. 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.
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What is Ulundu Sadam?
Ulundu Sadam is a one pot rice dish made with rice and split black urad dal as main ingredients along with the basic tempering, coconut and palm jaggery. This is one of the quickest and healthiest one pot meal.
Popularly known as Ulundan Soru it is one of the Nellai – Tirunelveli special one pot rice dish. It is basically urad dal rice but the texture and taste o this rice dish is unique as it is slightly mushy and sticky that is how it is supposed to be.
Black urad dal is very good for strengthening bones so I always make Kali at least twice a month. This rice is very good for young girls who attain puberty. I always make it a point to include black urad dal in any form either kali or kanji or dal makhani etc.
One of the most popular demanding dish with black urad dal is dal makhani as kids love it with chapathi. But at times for lunch make this ulundu sadam and thogayal. This combo is the best so don’t skip thogayal while making this rice.
Ulundu Sadam is meant to be slightly mushy not grain separated so water should be added accordingly. 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 flavor from palm jaggery tastes best. I loved it so much and so include this often.
Ulundu Sadam Video
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Ulundu Sadam Ingredients
- Idli Rice – Yes this dish is made using idli rice not the regular rice.
- Split black urad dal – You can get split black urad dal in supermarkets else you can buy whole urad dal, pulse it in mixer and use it.
- Tempering – A basic tempering is done using mustard seeds, cumin seeds, fenugreek seeds, curry leaves, onion and red chilli.
- Palm jaggery – Palm jaggery adds a flavor and balance to this rice.
- Coconut – Coconut adds a crunch and flavor to this rice.
How to make Ulundu Sadam Step by Step
1.To begin with first dry roast 1/4 cup split black urad dal until nice aroma comes. Set aside to cool down. Rinse it along with 1/4 cup idli rice and set aside.
2.Heat oil in a pressure cooker – add the items listed under ‘to temper’.
- 1 tablespoon gingelly oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon jeera
- few curry leaves
- 1 small red chilli
- 5 cloves garlic
- 1/8 teaspoon fenugreek seeds
- a generous pinch hing
Let it splutter.
3.Saute for a minute until garlic is slightly golden.
4.Add rinsed rice, split urad dal to it.
5.Saute for a minute.
6.Add 2 tablespoon coconut, 1 heaped teaspoon palm jaggery and salt to taste.
7.Give a quick mix.
8.Add 2 and 1/2 cups water.
9.Pressure cook for 3-4 whistles in low medium flame.
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.
Expert Tips
- 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 separated as it will not taste good. It should be slightly mushy and moist not too dry.
- 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 split urad dal but you can use whole black urad dal , roast for a minute then pulse it and use it.
Serving & Storage
The best combo with ulundu sadam is thenga thogayal or any thogayal of your choice. However ulundu sadam tastes great on its own too.
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📖 Recipe Card
Ulundu Sadam Recipe | Urad Dal Rice Recipe
Ingredients
- 1/4 cup idli rice
- 1/4 cup urad dal
- 1 heaped teaspoon palm jaggery
- 2 tablespoon coconut
- 2 and 1/2 cups water
- salt to taste
To temper:
- 1 tablespoon gingelly oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon jeera
- few curry leaves
- 1 small red chilli
- 5 cloves garlic
- 1/8 teaspoon fenugreek seeds
- a generous pinch hing
Instructions
- To begin with first dry roast 1/4 cup split black urad dal until nice aroma comes. Set aside to cool down. Rinse it along with 1/4 cup idli rice and set aside.
- Heat oil in a pressure cooker – add the items listed under ‘to temper’ – 1 tablespoon gingelly oil, 1/2 teaspoon mustard seeds, 1/2 teaspoon jeera, few curry leaves, 1 small red chilli
- 5 cloves garlic, 1/8 teaspoon fenugreek seeds, a generous pinch hing. Let it splutter.
- Saute for a minute until garlic is slightly golden.
- Add rinsed rice, split urad dal to it.
- Saute for a minute.
- Add 2 tablespoon coconut, 1 heaped teaspoon palm jaggery and salt to taste.
- Give a quick mix.
- Add 2 and 1/2 cups water.
- Pressure cook for 3-4 whistles in low medium flame.
- 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 separated as it will not taste good. It should be slightly mushy and moist not too dry.
- 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 split urad dal but you can use whole black urad dal too.
Simon
this looks so amazing, curious about it’s taste.