from 1 vote
Easy no onion no garlic urad dal rice recipe
Festival recipes,, Lunch
easy lunch recipes, Pongal recipes
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.
I added 1 tsp pepper and 3 red chili but it was bit spicy, so reduced the quantity in the measurement.
2. You can add ½ tsp of coriander seeds to the Ulundogare, while roasting the ingredients.