Ulundogare recipe, ulandogare | Raks Kitchen

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Ulundogare, ulandogare is a rice variety made with urad dal (de-husked black gram). It really healthy, so simple to prepare, yet tasty and flavourful.
When I was browsing Instagram, saw this ulundhogare and attracted by the name. I also love rice varieties (carbs😁) so decided to try it out. I browsed youtube and found this simple video and followed it to prepare this delicious rice variety. This was similar to the way mom prepares thengai sadam, but the slight variations make it taste totally different.
First rice is cooked, cooled down and kept aside. Temper and mixed with rice. Then at the time of serving, roasted urad dal and kopra (I used dessicated coconut) is mixed for best tasting ulundogare. The crispy coarse powdered urad dal and pepper takes the rice to a whole new level.
I tasted both when it is mixed and the urad dal is crisp as well as later after sometime. But the freshly mixed crisp urad dal is really great in this dish. So do try that way 😋.
ulandhogare-recipe

Ulundogare recipe
Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 10 mins  Cook time: 20 mins Serves: 4  | Author:

Click here for cup measurements

Ulundogare, ulandogare is a rice variety made with urad dal (de-husked black gram). It really healthy, so simple to prepare, yet tasty and flavourful.
Ulundogare recipe

Recipe ingredients:

Rice (basmati) – 1 & 1/2 cup
Kopra/ dessicated coconut – 1/4 cup
To dry roast
Urad dal – 1/4 cup
Black pepper – 1 tsp
To temper
Oil – 2 tbsp
Ghee – 1 tbsp
Mustard – 1/2 tsp
Urad dal – 2 tsp
Chana dal – 2 tsp
Asafoetida -1/4 tsp
Red chilli – 3
Cashews – 10
Curry leaves – a sprig

Method:

  1. Wash and soak basmati rice for 10 mins. Pressure cook with 2 cups of water for 3-4 whistles.
  2. Once done, cool down in a broad vessel. Add 2 tsp sesame oil for easy separation of grains.
  3. In a pan, dry roast urad dal in medium flame until crisp and slightly golden. Keep aside.
  4. Dry roast black pepper until it starts to pop.
  5. I used dessicated coconut, roasted it until fragrant.
  6. Grind urad dal and black pepper coarsely.
  7. Heat a broad pan with oil, ghee. Splutter mustard, add urad dal, channa dal, red chilli, cashew and asafoetida. Once cashews are golden, add curry leaves.
  8. Add cooked rice (cooled, separated grains), salt and mix gently.
  9. At the time of serving, mix powdered urad dal+ pepper and coconut. Mix well to serve.

Notes

  • Add powdered coconut, urad dal and pepper at the time of serving for best texture.
  • Asafoetida is main flavour in this dish, so add generously.
  • I made double the quantity, so what you see in picture, quantity might be different.

Tags:Ulundogare, ulandogare, ulundhogare, ulandhogare

Step by step instructions of ulundogare recipe:

  1. Wash and soak basmati rice for 10 mins. Pressure cook with 2 cups of water for 3-4 whistles. Once done, cool down in a broad vessel. Add 2 tsp sesame oil for easy separation of grains.
  2. ulundogarai-step1

  3. In a pan, dry roast urad dal in medium flame until crisp and slightly golden. Keep aside.
  4. ulundogarai-step2

  5. Dry roast black pepper until it starts to pop.
  6. ulundogarai-prep3

  7. I used dessicated coconut, roasted it until fragrant.
  8. ulundogarai-prep4

  9. Grind urad dal and black pepper coarsely.
  10. ulundogarai-prep7

  11. Heat a broad pan with oil, ghee. Splutter mustard, add urad dal, channa dal, red chilli, cashew and asafoetida. Once cashews are golden, add curry leaves.
  12. ulundogarai-prep5

  13. Add cooked rice (cooled, separated grains), salt and mix gently.
  14. ulundogarai-prep6

  15. At the time of serving, mix powdered urad dal+ pepper and coconut. Mix well to serve.
  16. ulundogare-step8

Since Vj likes it with a kootu, I served it with snake gourd kootu. You can simply serve with fryums/ papad/ vadams. 

ulandogare

Source : rakskitchen

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