Urad dal rice recipe, Ulundogare – an easy variety rice made using urad dal. Ulundogare is a traditional temple prasadam and made in home during Puratasi month and also for Kanu pongal and Aadi perukku. Urad dal rice recipe with full video and step by step pictures.
We have a lot of recipes in Jeyashri’s kitchen for Kanu pongal. This Urad dal rice is a simple recipe. I used black urad dal for this recipe. This is a simple no onion no garlic recipe. Apart from making this for the festival, we can pack this for lunch box too.
In the traditional temple style ulundogare , the urad dal spice mix is cooked in milk and then mixed with rice. This pepper flavored urad dal pairs well with a simple appalam or simple green vegetable any stir fry.
Also check out other no onion no garlic kannu pongal recipes
- Tomato rice
- Curry leaves rice
- Coriander leaves rice
- Kadugu sadam
- Kovil puliyodarai
- Temple style curd rice
- Peanut rice
- Pudina rice
- Mango pulihora
Urad dal rice recipe
Ulundogare recipe
Instructions
- Wash the rice and cook in 1 cup of water for 4 whistles.
- Once pressure is released, take out and spread this in a plate.
- The grains should be separate and not mushy.
- In a pan add the black urad dal (if don’t have it, can use the white one)
- Add the pepper and red chili.
- Dry roast for 2-3 minutes.
- Now add the grated coconut and roast till the coconut changes golden brown.
- You can add koparai too, in that case, no need to dry roast it.
- Cool completely and grind into a semi coarse powder.
- In a pan add oil and add in the mustard seeds, white urad dal, and cashew nuts.
- Roast till golden brown, and add the curry leaves.
- Add the cooked rice to this.
- Mix well and add the coarse powder.
- I added all the powder(around 3.5 tbsp).
- Mix well evenly.
- Add 1 tsp ghee to this.
- Mix well. Switch off the flame
- Garnish with some curry leaves.
- Ulundogare is ready.
- You can pack this for your lunch box too.
- Traditionally, in the temple style ulundogarai, urad dal mixture is cooked in milk and once it shrinks, we add the cooked rice to this.
Notes
2. You can add ½ tsp of coriander seeds to the Ulundogare, while roasting the ingredients.
- Wash the rice and cook in 1 cup of water for 4 whistles.
- Once pressure is released, take out and spread this in a plate.
- The grains should be separate and not mushy.
- In a pan add the black urad dal (if don’t have it, can use the white one)
- Add the pepper and red chili.
- Dry roast for 2-3 minutes.
- Now add the grated coconut and roast till the coconut changes golden brown.
- You can add koparai too, in that case, no need to dry roast it.
- Cool completely and grind into a semi coarse powder.
- In a pan add oil and add in the mustard seeds, white urad dal and cashew nuts.
- Roast till golden brown, and add the curry leaves.
- Add the cooked rice to this.
- Mix well and add the coarse powder.
- I added all the powder(around 3.5 tbsp).
- Mix well evenly.
- Add 1 tsp ghee to this.
- Mix well. Switch off the flame
- Garnish with some curry leaves.
- Ulundogare is ready.
- You can pack this for your lunch box too.
- Traditionally, in the temple style ulundogarai, urad dal mixture is cooked in milk and once it shrinks, we add the cooked rice to this.
