Ulundhu Kanji Recipe | Ulutham kanji

Ulundhu kanji or ulutham kanji recipe - salt version with black gram, rice, coconut and garlic. Black urad dal porridge is Urad Dal Porridge, nutritious and tasty breakfast packed with protein and nutrients.

Best energy booster as breakfast with lots of dietary fiber and nutritional value from black gram with skin.

Check out my Ulundhu kali recipe and ulundhu urundai recipe in this website.

Inspiration

For past few years, have got requests to post ulundhu kanji. I never seen mom and MIL making ulundhu kanji.

Had Black gram (whole urad with skin) muzhu karuppu ulundhu, so wanted to give it a try.

A friend of mine Suji, called me and shared the recipe. So today I made it as it was similar to the vendhaya kanji.

She asked to add coconut milk. But I have seen my MIL adds grated coconut instead of coconut milk in vendhaya kanji

I wanted to keep this kanji recipe simple. So thought of making ulundhu kanji with grated coconut instead of thengai paal.

You can add thengai pal too if you don't mind going through an extra step.

I was initially doubtful how grated coconut will make up for thengai paal. But it was really not that much big difference.

I felt the garlic and coconut flavour is the main thing. So it was really yummy just like when we add thengai pal.

You can include these kind of kanji (porridges) Monthly once or twice in weekends. You get relaxing weekend breakfast as well as healthy one.

Before going to the recipe, let me highlight few points:

Ulundhu kanji benefits

• Packed with protein and nutrients, provides energy for the day.
• Dietary fiber in urad dal with skin keep you full as well as prevents constipation.
• Garlic added in the kanji helps boosting immunity.
• Strengthens hips and back as well as helps reducing joint pains.

Step by step Images

1. Keep all the ingredients ready. Heat a small pressure cooker. Dry roast ulundhu (black gram) for just a minute.
   
2. Add 2 & ½ cups water and add washed rice, fenugreek seeds (if adding) and garlic to it.
   
3. Pressure cook for 5 whistles in medium flame.
   
4. Once done, mash it, add water or milk to adjust consistency.
   
5. Add required salt, grated coconut and mix well. Heat again and bring to boil, switch off flame.
   

Serve warm/ hot. Smells and tastes great with poondu and coconut combination.

Top tips

• Make sure to take care not to let it get burn yet to cook the urad dal soft. Depending on your cooker make and model the timing and whistles may vary.
• After mashing and boiling, there are high chances of burnt bottom if you are not stirring well. So keep stirring.
• Depending on the consistency you want, you can add more water or milk while boiling to get it right.

Substitutions & Variations

• Instead of whole urad dal, you can use the split ones. Or white urad dal (both whole or split).
• Add vegetables to add more nutritional value, but we always keep it simple.
• You can also make a sweet version by adding jaggery and skip salt.

FAQ

Recipe card

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5 from 9 votes

Ulundhu Kanji | Ulutham kanji recipe

Ulundhu kanji, Ulutham kanji recipe - salt version with black gram, rice, coconut and garlic. Quick video, step by step detailed pictures.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Author Raks Anand

Servings 3

1x2x3x

Cup measurements

Ingredients

• ¼ cup Black gram karuppu ulundhu
• ¼ cup rice par boiled or raw
• ¼ cup coconut grated
• ¼ teaspoon fenugreek seeds optional
• 5 garlic cloves small variety
• Salt

Instructions

• Keep all the ingredients ready. Heat a small pressure cooker. Dry roast ulundhu (black gram) for just a minute.
• Add 2 & ½ cups water and add washed rice, fenugreek seeds (if adding) and garlic to it.
• Pressure cook for 5 whistles in medium flame.
• Once done, mash it, add water or milk to adjust consistency.
• Add required salt, grated coconut and mix well.
• Heat again and bring to boil, switch off flame.

Video

Notes

• You can use split black gram or whole, both works fine. But just make sure to use the one with skin instead of the white ones for nutritional value.
• Do not roast more as it wont get mashed. One minute is enough.
• Adding fenugreek is totally optional and have to say it is slightly bitter if you add it.

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