Site icon Food Of Interest

Uddina Bhaat | Urad Dal Rice | Ulundu Sadam | Uddina Anna

vindhyadesai

One more traditional recipe from Tamil Nadu & Karnataka. A simple yet aromatic and flavourful urad dal rice. This can be made for ceremonies, for lunch box or even for travel. It stays good at room temperature for a day and is best served with yellu gojju/yellu tuvayil along with roasted papad and yogurt. Try other bhaat recipes from FOI.

Uddina Bhaat | Urad Dal Rice | Ulundu Sadam | Uddina Anna
 
Save Print
Prep time
Cook time
Total time
 
Aromatic and flavourful urad dal rice
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 2 people
Ingredients
  • ½ Cup rice which is cooked
  • Salt to taste
For Masala:
  • ½ Tbsp regular/dhuli/skinless split urad dal
  • ½ Tbsp whole black urad beans/uddina kaalu
  • 1 Tsp black peppercorn
  • 1½ Tbsp desiccated coconut
  • 6-7 curry leaves
  • Few drops of edible coconut oil
For Tadka:
  • 1 Tsp coconut oil
  • ½ Tsp mustard
  • 1 Tsp chana dal/kadale bele
  • 4-5 curry leaves
  • 2 Tbsp groundnuts
Method
  1. Keep the ingredients for masala and tadka in separate plates
  2. In a dry pan, start dry roasting urad dal, whole urad beans and black peppercorn. Let them turn golden
  3. When cooled, dry grind them into a coarse powder
  4. Add desiccated coconut and dry grind again
  5. In same pan, fry curry leaves in a few drops of coconut oil till crisp. Dry grind the crisp curry leaves with the masala and keep aside
  6. In another pan, heat coconut oil
  7. Add mustard and let them splutter
  8. Add chana dal and fry till golden
  9. Add groundnuts and fry them till they change colour and become crisp
  10. Add curry leaves and fry till they lightly crisp up
  11. To this add ground masala powder and mix well
  12. Meanwhile, keep the cooked rice to cool
  13. Add this to the pan with the masala
  14. Add salt as per your taste
  15. Mix well till everything is combined
  16. Serve warm or at room temperature with yellu tuvayil/yellu gojju
Notes
Add only urad dal if you do not have whole urad beans

Add a few golden fried cashews if desired

Use regular cooking oil instead of coconut oil if you wanrt
3.5.3208

 Stepwise:

Keep the ingredients for masala and tadka in separate plates
 

In a dry pan, start dry roasting urad dal, whole urad beans and black peppercorn. Let them turn golden


When cooled, dry grind them into a coarse powder
 

Add desiccated coconut and dry grind again
 

In same pan, fry curry leaves in a few drops of coconut oil till crisp. Dry grind the crisp curry leaves with the masala and keep aside
   

In another pan, heat coconut oil


Add mustard and let them splutter


Add chana dal and fry till golden
  

Add groundnuts and fry them till they change colour and become crisp


Add curry leaves and fry till they lightly crisp up


To this add ground masala powder and mix well
 

Meanwhile, keep the cooked rice to cool


Add this to the pan with the masala


Add salt as per your taste


Mix well till everything is combined
 

Serve warm or at room temperature with yellu tuvayil/yellu gojju, yogurt, roasted papad

Exit mobile version