Urad Dal Rice / Ulundhu Sadham

Pongal celebrations are not yet over at my place. Yesterday was the first day of Pongal and I prepared Sweet Pongal and Urad Dal Vada. I went for simple recipes, since I felt very tired after cleaning home for the last 2 days before Pongal  That's the reason, I could not take pictures of the Sweet Pongal and post it over here. Hopefully I will be posting it soon.



Fine, I will come to today's recipe now. Urad Dal Rice / Ulundhu sadham is often prepared at our home either as rice or as a porridge with few changes. Both dishes taste really good but I always prefer the first one.



You can gain all the health benefits from Urad Dal, garlic and cumin seeds as all the ingredients are cooked without oil. Try it out!

Basic Information:

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Serves: 4



Ingredients:



Rice - 1 cup

Split urad dal with skin / Udaitha Ulundhu - 1/2 cup, broken variety

Garlic cloves - 1/4 cup

Cumin seeds - 1 teaspoon

Fenugreek Seeds - 1/4 teaspoon

Salt - to taste

Gingelly oil - 2 teaspoons

Water - 3 cups

Method:



1) Wash the rice well and soak it in water for 30 minutes. Meanwhile, wash the urad dal well in water for 2 or 3 times. Peel the skin of the garlic. Keep both the ingredients aside.

2) After 30 minutes, drain the water from rice and add it to the pressure cooker. Add the washed urad dal followed by the garlic cloves.

3) Add cumin seeds, salt, fenugreek seeds, gingelly oil and water.

4) Close it with the lid and cook until 3 whistles.

5) Wait for the steam to suppress and fluff off the rice using fork.

6) Serve hot with Puli kulambu(Tamarind gravy) or Vatha kulambu and ginger coconut thogayal or sesame thogayal.

Notes:



1) Garlic quantity can be reduced or increased as per personal taste.

2) This rice can also be cooked with urad dal without skin. But Urad dal with skin gives nice color and taste.

3) The entire cooking can also be done without pressure cooker.

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Shankranthi Prasadam - Brown Rice Bellam Annam / Chakkara Pongal

HAPPY Shankranthi / Pongal / Lohri / Uttarayan to All!!

I remember, Mom makes this for almost every festival, basically I never used to like it. I never liked with the taste of jaggery. But this time we had a potluck and had to choose a recipe to do. Well I didn't have much choice, and I picked to do this because it would be a perfect recipe for the festival. First I was pretty nervous because I never made this and the second reason was that I wanted to make it with Brown Rice instead of white. So it was a challenge. But, the result was simply awesome, everyone liked it and even I liked it too.

Method:
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1. Wash rice in water, in a pressure cooker add milk and rice, pressure cook it for two whistles.

2. Allow the pressure to release and then open the cooker and mix the rice once.

3. In a heavy bottom pan, add jaggery, water and cardamom powder, bring it to a boil and keep stirring until all the jaggery is melted.

4. Strain this liquid and transfer back to the pan and make a syrup, until the liquid reduces to 1/3rd.
5. Now add this syrup to the cooked rice and stir until well blended and cook it in low flame for about 5 mins. (you can add more milk if you would like to).

6. Meanwhile in another pan, add ghee, when it's hot enough, add cashews and saute it until slightly golden brown, add the dried grapes and off the flame and keep stirring for a min.
7. Now add the ghee and nuts to the rice and mix it once and serve it warm or hot.

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