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Ulandagore is flavorful healthy and tasty 10 minutes instant variety rice.

Kovil ulundhu SADHAM RECIPE

If you are looking for a quick beginner-friendly recipe this is perfect. Be it a simple weekday meal or travel food or lunch box/tiffin box recipe for kids' school or office this rice is a great choice. The aroma of freshly prepared urad dal podi makes the rice so flavorful

Can I use a black urad?

Yes, you can use any urad dal of your choice. Black urad takes a longer time to roast.

Can I use frozen coconut?

Yes, I have used frozen coconut. Thaw the coconut first then saute

Is it spicy urad dal powder?

To make it kids friendly spice I have used less red chilli. Adjust the chilli according to your taste.

Cool well then pulse

Always cool the roasted ingredients well then pulse. I would recommend pulsing as it gives the best texture for ulundhorai. Avoid grinding.

CAN I USE LEFTOVER RICE FOR ulundhogarai?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice from the fridge, make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate, drizzle sesame oil then use it.

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off then add sesame oil. I generally add a few drops of sesame oil while cooking rice as it helps fluffy rice.

WHAT KIND OF RICE SHOULD I USE?

I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice or hand pound rice, or millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion

WHAT TASTES BEST WITH urad dal podi RICE?

Rice tastes best with tamarind based kuzhambu, varuval variety, curd based kuzhambu, kootu variety, curd-based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

VARIETY RICE RECIPES IN TMF

NO ONION NO GARLIC KALANDHA SADAM

Ingredients

Ulundhu podi

1/4 cup whole urad dal

1 teaspoon pepper

1/2 tablespoon sesame seeds

1 red chilli

1/4 cup coconut

1/2 teaspoon cumin seeds

Asafoetida generous portion

Temper

1 tablespoon sesame oil

1/2 teaspoon mustard seeds

2 red chilli

1/2 tablespoon urad dal

Curry leaves few

1/2 tablespoon chana dal

5 cashews

2 tablespoon roasted peanuts

Asafoetida generous portion

Ulundogare

3 cups cooked rice

Required salt

1 teaspoon ghee

How to make Ulundhoraiwith step-by-step pictures

Urad dal podi

Place a wide pan on the stove and turn on low- medium flame

First add urad dal, red chilli, pepper, and sesame seeds; mix well and roast till oil starts to change colour

Furthermore, add coconut and cumin seeds; mix well and roast till it turns aromatic. Also, dal turns golden brown and coconut moisture evaporates

Turn off the stove

Remove the red chilli cap and break; quickly mix

Finally, add asafoetida; mix well and cool completely

Transfer to the mixie jar and pulse a few times. Mix well in between. Avoid grinding

Temper

Add oil to a wide heavy bottomed pan

Turn on the stove on low- medium flame

Furthermore, add mustard seeds, urad dal, chana dal, red chilli, curry leaves, cashews and peanuts; mix well and splutter

Add asafoetida and give a quick mix

Turn down to low flame

Podi sadam

Furthermore, add cooked rice and mix well

Add half of the ground podi; give a quick mix

Furthermore add the required salt, ghee and remaining podi; mix well and cook for 1 minute