Ulundhorai Recipe, Ulundu Sadam recipe, Spiced Urad dal rice
Prep time
Cook time
Total time
ULUNDHORAI/ULUNDORAI IS THE SPICED URAD DAL RICE WHICH IS OFFERED TO THE LORD PERUMAL(EXACTLY MADAPALLI PRASADAM STYLE RECIPE). THIS RECIPE IS TRADITIONAL ULUNDHORAI RECIPE WITH NO SHORTCUTS USED. THE TASTE IS EXACTLY WHAT WE GET IN TEMPLE.
Author: Premalatha Aravindhan
Recipe type: Main
Cuisine: SouthIndian
Serves: 2
Ingredients
- FOR TEMPERING
- 1 tbsp Ghee or coconut oil
- 2 Red Chili
- Few Curry Leaves
- 10 Cashew nuts
- FOR SPICE POWDER
- 3 tbsp Urad Dal(we can also use black urad dal)
- 2 Red Chili
- Few Curry Leaves
- 2 tbsp grated coconut
- 2 tsp salt
- OTHER INGREDIENTS
- 2 cups Cooked Rice
- 1 TSP GHEE
Instructions
- First, we make the tempering for Ulundhorai. Heat ghee in a pan. Add red chili, curry leaves and give a stir. Then add cashews and fry till they are lightly golden and then transfer the tempering into a plate, keep aside. Tempering is ready.
- Let's PREPARE THE URAD DAL SPICE MIX In the same pan to add urad dal, red chili, curry leaves, and coconut. Roast all the ingredients till the dal turns golden brown. You will get a nice aroma from the dal. Switch off the flame.
- Cool the roasted ingredients, add salt and grind it to a coarse powder.
- Take a pan boil milk and then add the ground powder mix well. Keep stringing till you get the thick paste.
- Now the Ulundhorai is mix is Ready.
- MAKING ULUNDHORAI RICE Take a wide vessel and spread the cooked rice. Let it cool for 5 mins.
- Add a tsp of ghee and then add the Urad Dal mix and tempering. Gently mix so that the spice mix is nicely incorporated and coated well with the rice. Check the salt level and adjust according to your tastebuds.
- Ulundhorai | Urad Dal Spice Powder Rice is now Ready for Prasadham or for serving :)
Notes
do not burn the ingredients while frying.
the ulundhorai mix what we prepared should be consumed on the same day itself because we have added milk we can't store it for later.
if still, you want to store then skip the step of boiling the spice powder with the milk, just add the spice powder directly with the rice and the tempering+ghee serve.
the ulundhorai mix what we prepared should be consumed on the same day itself because we have added milk we can't store it for later.
if still, you want to store then skip the step of boiling the spice powder with the milk, just add the spice powder directly with the rice and the tempering+ghee serve.
Recipe by Prema's Culinary at https://premasculinary.com/2019/10/ulundhorai-recipe-ulundu-sadam.html