Ulundhorai | Ulundogare
Ulundhorai | Ulundogare | ulundogarai | urad dal rice | urad dal podi rice | spicy urad dal powder rice | ulundhu sadam | quick lunch box ideas | variety rice | no onion no garlic rice | podi Saddam | healthy and tasty rice | lunch box recipe | 10 mins rice | temple style ulundhu sadam with step by step pictures, and video recipe. Check out the Ulundhorai video recipe. If you like the video pls SUBSCRIBE to my channel.
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
NO ONION NO GARLIC KALANDHA SADAM
Ingredients
Ulundhu podi
1/4 cup whole urad dal
1 tsp pepper
1/2 tbsp sesame seeds
1 red chilli
1/4 cup coconut
1/2 tsp cumin seeds
Asafoetida generous portion
Temper
1 tbsp sesame oil
1/2 tsp mustard seeds
2 red chilli
1/2 tbsp urad dal
Curry leaves few
1/2 tbsp chana dal
5 cashews
2 tbsp roasted peanuts
Asafoetida generous portion
Ulundogare
3 cups cooked rice
Required salt
1 tsp 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
Ingredients
Ulundhu podi
- 1/4 cup whole urad dal
- 1 tsp pepper
- 1/2 tbsp sesame seeds
- 1 red chilli
- 1/4 cup coconut
- 1/2 tsp cumin seeds
- Asafoetida generous portion
Temper
- 1 tbsp sesame oil
- 1/2 tsp mustard seeds
- 2 red chilli
- 1/2 tbsp urad dal
- Curry leaves few
- 1/2 tbsp chana dal
- 5 cashews
- 2 tbsp roasted peanuts
- Asafoetida generous portion
Ulundogare
- 3 cups cooked rice
- Required salt
- 1 tsp ghee
Instructions
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 mixie jar and pulse 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
Video
