Ulundhu Sadam

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My mother has been consistently asking me to make this Ulundhu Sadam for my daughter and me. According to her, Ulundhu or black gram is a superfood and essential for immunity and nourishment of girls and women. Of course being the typical daughter, I have ignored her for a long time. I figured this mega marathon can be a good opportunity to prove my credentials as a good daughter. I realized I did not have cashews to garnish the rice and so decided on the next best thing, macadamia. Yum, if i may say so myself.  So I am definitely making it again.

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Recipe from here

Serves 2-3

WHAT WE NEED

3/4 cup Rice

1/4 cup Ulundu / Urad dal / Black gram, skinless

3-4 Garlic cloves

1 sprig curry leaves

2 tsp Oil

1 tsp Cumin seeds

2 tbsp Grated coconut

1 tsp Ghee

4-8 Macademia nuts / Cashewnuts

Salt

Water

WHAT TO DO

  • Heat a pan and dry roast the rice till it is hot to touch
  • Set the rice aside and in the same pan fry the urad dal till it is hot to touch
  • Transfer the rice and urad dal to a pressure cooker
  • Chop and add the garlic cloves, curry leaves, salt and 2 cup water
  • Cook for 4 whistles and set aside the cooker for the pressure to settle
  • In a small pan, heat the oil and add cumin seeds, asofoetida powder and coconut
  • Fry for a minute and pour it on the cooked rice
  • In the same pan, add ghee and fry the macadamia nuts or cashewnuts and garnish on top of the rice
  • Serve warm with chutney or thokku or thogayal of your choice
  • Enjoy!

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This is my post for the Biryani/ Pulao / Khichadi for the alphabet ‘U’
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