Thursday, March 07, 2019

Ulundhu Choru Recipe | Urad Dal Rice | Black Split Urad Dal Rice | Nagercoil Special Ulundhan Choru | Ulundhu Sadam

Today I am sharing a very healthy one-pot rice that is common in Nagercoil and Tirunelveli. The word 'Ulundhanchoru' brings me a lot of childhood memories and I was very emotional after making this rice. My mum was a full-time teacher, we always had a stay-at-home Nanny to take care of me. I fondly call her 'Aachi' and she is like my own grandmother. She makes this rice quite often at home and mum get to know about this through her. I was never fond of this rice during my teenage days. However, I used to eat with compulsion and mum advertise this as one of the healthy rice in the whole wide world 😄. Now, when mum and aachi is not around me, I was behind many people to get this recipe. Finally, a few weeks back, I tried it for the first time and it tasted exactly the same as my aachi's ulundhanchoru. The smell itself makes me feel nostalgic and I made it again today to post it here in the blog. It tastes so good with spicy fish kuzhambu or any non-veg kuzhambu. For vegetarians, Ellu Thogayal is the best combination for this rice. Do check out the video for this recipe and please subscribe to my channel for more videos. Let's move to the recipe:

Black Split Urad Dal - 1/2 Cup 
Boiled Rice - 1/2 Cup 
Water - 2.5 Cups 
Grated Coconut - 1/2 Cup 
Garlic Cloves - 6 to 8 
Fenugreek Seeds - 1/4 tsp 
Dry Ginger Powder - 1/4 tsp 
Sesame Oil - 1/4 tsp 
Curry leaves - few 
Salt - as needed

1. Dry roast the black split urad dal until nice aroma comes, approximately for about 5 minutes in medium flame.
2. Transfer it to a bowl and add the rice along with this. Wash both the rice and dal thoroughly.
3. In a pressure cooker, bring 2.5 Cups of water to boil. Add the washed dal and rice.
4. Let it keep boiling in medium flame, now add the garlic cloves and fenugreek seeds. 
5. Along with this add the dry ginger powder and required salt.
6. Mix it once evenly, add the grated coconut and curry leaves.
7. Finally, add the sesame oil and pressure cook it for 4 whistles in medium flame.
8. When the pressure releases, open the cooker and fluff the rice.
Serve the healthy and delicious urad dal rice with ellu thogayal or fish kuzhambu. I served it with thogayal and Mutta aviyal.
Points to remember:
  • Black urad dal is the best for making this rice and it can be either split or whole. 
  • Roasting the urad dal gives a nice flavour and it is a must for perfect textured choru.
  • If you prefer your rice to be a bit mushy, then you can add up to 3 cups of water. Also, soak the rice for 3o minutes before pressure cooking.   
  • You can also add 1/4 tsp cumin seeds if you prefer it.           

Warm Regards,
Happy's Cook - Divya

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