Friday, June 13, 2014

Ulundham Paruppu Sadham/Ulutham Paruppu Sadham/Urad dal Rice


Yet another mom’s special. Yet another Tirunelveli traditional food! All i m doing these days is eating, sleeping and clicking once in a while! What else do you expect from a spoilt brat foodie who is pampered to the core?
Every day starts with the planning of a menu for rest of the day and that alone has to be done as i have a wonderful chef (ya! My Ma) who brings out bowls of yum from her kitchen and today the menu happened to be one of the traditionals again and this time its my mom’s favourite. I have already posted a lunch menu with this uluntham paruppu sadham. But it took me this long, to post the detailed recipe (lazy goosy!)  The very same menu was made today as those are the perfect sides though we have another combination of uluntham paruppu sadham, ellu thogayal, aviyal and kothavarangai/seeni avaraikkai vathal which is followed by my MIL. But I usually make the one given here and here is the recipe!
Ingredients:
Split urad dal with skin/black split urad dal-1/4 cup
Ponni rice-1 cup
Garlic-10 pods, peeled
Turmeric powder-1 tsp
Salt-as needed
Water-3 & ½ cups of water
Coconut shredded- ½ cup
To Temper:
Mustard seeds-1 tsp
Urad dal-1 tsp
Red chilly (long)-2
Oil-1 tbsp

How It happened:
1. Heat 1 tsp of oil in a kadai and add the urad dal and roast them until it gives away nice aroma and turns golden brown. Transfer it to a pressure cooker. Wash and soak the rice for 30 minutes.
2. To the same pressure cooker add washed rice, turmeric powder, garlic pods, salt and water. Mix well and put on the lid and keep in medium flame.
3. After 1 whistle simmer and allow it to cook for 5 minutes. Switch off the flame and wait until the pressure is released and then remove the lid.
4. Heat rest of the oil in a kadai and add the ingredients given under the ‘to temper’ list. When they pop, add it to the rice along with shredded coconut and mix to combine all the ingredients together.
5. Serve hot with appalam,kathirikkai pachadi and thengai thogayal.

Notes:
*The rice is supposed to be sticky so ma has added 3 & ½ cups of water. If you want the rice to be non-sticky you can add 3 cups of water. But take into account the nature and type of rice you use.
*Adding coconut is optional but it adds a texture and a mild sweetness.

*Usually Amma doesn’t do the tempering as Appa says it tastes the same either ways. But my aunts and grannies used to do. So it’s optional.

2 comments :

  1. That sounds delicious, I would eat that till I was stuffed, wish I could easily make that..
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  2. Wow that is a very awesome recipe. I will definitely try this at home. Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes

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