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    Home » Recipes » Variety Rice

    Ulundogare recipe, urad dal rice, ulundu sadam

    November 8, 2018 by Raks Anand 8 Comments / Jump to Recipe

    ulundogare recipe
    Ulundogare, urad dal rice is a rice variety made with urad dal (de-husked black gram). It really healthy, so simple to prepare, yet tasty and flavourful.

    When I was browsing Instagram, saw this ulundhogare and attracted by the name. I also love rice varieties (carbs😁) so decided to try it out. I browsed youtube and found this simple video and followed it to prepare this delicious rice variety. This was similar to the way mom prepares thengai sadam, but the slight variations make it taste totally different.
    First rice is cooked, cooled down and kept aside. Temper and mixed with rice. Then at the time of serving, roasted urad dal and kopra (I used dessicated coconut) is mixed for best tasting ulundogare. The crispy coarse powdered urad dal and pepper takes the rice to a whole new level.
    I tasted both when it is mixed and the urad dal is crisp as well as later after sometime. But the freshly mixed crisp urad dal is really great in this dish. So do try that way 😋.urad dal rice

    Recipe card

    ulundogare-recipe
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    5 from 1 vote

    urad dal rice

    Ulundogare, urad dal rice is a rice variety made with urad dal (de-husked black gram). It really healthy, so simple to prepare, yet tasty and flavourful.
    Course Main Course
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 1 & ½ cup Basmati rice
    • ¼ cup Kopra/ dessicated coconut - ¼ cup

    To dry roast

    • ¼ cup Urad dal
    • 1 teaspoon Black pepper

    To temper

    • 2 tablespoon Oil
    • 1 tablespoon Ghee
    • ½ teaspoon Mustard
    • 2 teaspoon Urad dal
    • 2 teaspoon Chana dal
    • ¼ teaspoon Asafoetida
    • 3 Red chilli
    • 10 Cashews
    • Curry leaves - a sprig
    Prevent your screen from going dark

    Instructions

    • Wash and soak basmati rice for 10 mins. Pressure cook with 2 cups of water for 3-4 whistles.
    • Once done, cool down in a broad vessel. Add 2 teaspoon sesame oil for easy separation of grains.
    • In a pan, dry roast urad dal in medium flame until crisp and slightly golden. Keep aside.
    • Dry roast black pepper until it starts to pop.
    • I used dessicated coconut, roasted it until fragrant.
    • Grind urad dal and black pepper coarsely.
    • Heat a broad pan with oil, ghee. Splutter mustard, add urad dal, channa dal, red chilli, cashew and asafoetida. Once cashews are golden, add curry leaves.
    • Add cooked rice (cooled, separated grains), salt and mix gently.
    • At the time of serving, mix powdered urad dal+ pepper and coconut. Mix well to serve.

    Notes

    • Add powdered coconut, urad dal and pepper at the time of serving for best texture.
    • Asafoetida is main flavour in this dish, so add generously.
    • I made double the quantity, so what you see in picture, quantity might be different.
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    Ulundogare method:

      1. Wash and soak basmati rice for 10 mins. Pressure cook with 2 cups of water for 3-4 whistles. Once done, cool down in a broad vessel. Add 2 teaspoon sesame oil for easy separation of grains.ulundogarai-step1
      2. In a pan, dry roast urad dal in medium flame until crisp and slightly golden. Keep aside.ulundogarai-step2
      3. Dry roast black pepper until it starts to pop.ulundogarai-prep3
      4. I used dessicated coconut, roasted it until fragrant.ulundogarai-prep4
      5. Grind urad dal and black pepper coarsely.ulundogarai-prep7
      6. Heat a broad pan with oil, ghee. Splutter mustard, add urad dal, channa dal, red chilli, cashew and asafoetida. Once cashews are golden, add curry leaves.ulundogarai-prep5
      7. Add cooked rice (cooled, separated grains), salt and mix gently.ulundogarai-prep6
      8. At the time of serving, mix powdered urad dal+ pepper and coconut. Mix well to serve.ulundogare-step8

    Since Vj likes it with a kootu, I served it with snake gourd kootu. You can simply serve with fryums/ papad/ vadams.
    ulundogare

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    Reader Interactions

    Comments

    1. Sudha

      November 08, 2018 at 11:00 pm

      Have tasted at my Aunt's place earlier. Will try it soon. Loved the clicks and your Mehandhi as well 🙂

      Reply
    2. Harini Kumarasamy

      November 16, 2018 at 12:35 pm

      Super Raji....I must try...Your Mehandhi looks Beautiful....

      Reply
    3. Meenal Ramanathan

      November 16, 2018 at 12:35 pm

      If using fresh coconut should we need to dry roast

      Reply
    4. Kanaha

      November 16, 2018 at 12:35 pm

      Never heard. Will try. Thanks

      Reply
    5. Raks Kitchen

      November 16, 2018 at 1:08 pm

      Yes

      Reply
    6. Raks Kitchen

      November 16, 2018 at 1:09 pm

      Thank you Harini

      Reply
    7. Vaishnavi

      November 19, 2018 at 9:27 pm

      I noticed the mehndi.. Very beautiful

      Reply
    8. Sugandhi

      December 10, 2018 at 12:52 am

      Can we use black urud?

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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