Ulundu Sadam Recipe (Ulundhu Choru, Urad Dal Rice Recipe)

For Tempering

• 4 tbsp Gingelly Oil (Indian Sesame Oil)
• 1 tsp Mustard Seeds
• 1 tbsp Black peppercorn
• 1½ tsp Fenugreek Seeds
• 3 tbsp Ginger (peeled and cut into thin strips)
• 20 cloves Garlic (peeled)
• 4 no Dry Red Chillies (broken)
• 2 sprig Curry leaves a handful

For Urad Dal Rice

• 1 cup Ponni Rice (White Rice)
• 1½ cup Split Black Urad dal with Skin on
• 5 cups Water
• 1 cup Coconut (grated)
• 1 tbsp Jaggery or Palm Jaggery
• 1 tbsp Salt

1. 1

   Take rice and dal in a bowl and wash them in multiple changes of water. Now cover them with water, and let them soak for 30 minutes. Now Strain the water and set aside.

2. 2

   Heat oil in a pressure cooker, add in mustard, fenugreek seeds, black pepper corn, dry red chillies, ginger, garlic, curry leaves and let them fry in the oil for couple of minutes.

3. 3

   Now Add in the washed and strained rice and dal and mix well with the tempering. Add coconut, salt, palm jaggery and mix well.

4. 4

   Now pour in water and Bring it to a good boil. Once it starts to boil, Cover the cooker with lid and pressure cook for 2 whistle. Simmer for 5 minutes.

5. 5

   Turn off the heat and let the steam go all by itself. Once the steam is released, open the cooker and gently fluff the rice.

6. 6

   Remove and serve with thogayal or any gravy dishes.