Ulundu kanji recipe
Healthy savory porridge using Rice and black urad dal
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Author: Jeyashri suresh
- ¼ cup black urad dal
- ¼ cup raw rice
- 3 cups water
- 5 cloves garlic
- ½ tsp venthayam | methi seeds
- 1/2 tsp Dry ginger powder | sukku
- Salt as needed
- 1/3 cup coconut milk
In a pressure cooker add the rice and urad dal.
Wash it nicely and add ½ tsp of venthayam and garlic cloves.
Add salt and add 3 cups of water.
Pressure cook for 6-7 whistles.
Once the pressure is released open the cooker.
Add the dry ginger powder and salt.
Mash well and add the coconut milk.
Check for salt.
Add little water to adjust the consistency.
Serve with any thogayal of your choice.
1.The original recipe which my friend told me is ½ cup rice and ¼ cup urad dal. I reduced the rice to suit my preference.
2. You can replace kodo millet, barnyard millet, or little miller in the place of rice
3. Traditionally this ulundam kanji is made using black urad dal only.