Uluntham Paruppu Sadam and ellu thuvaiyal is very popular in Tirunelveli district. I prepare this often for dinner at home as I love urad dal very much. Black gram is known as urad dal in Hindi, minappappu in Telugu and uzhunnu parippu in Malayalam. In India, it is commonly used in cooking to make dals. Urad dal is rich in protein and vitamin B and is also a good source of iron, folic acid, calcium, magnesium, potassium which is required for the body. Black urad dal has both soluble and insoluble fibers which helps relieve constipation. This dal is especially good for women. It is also said to improve milk secretion in lactating mothers. Urad dal/Ulundu (in the form of uluntan kali) is given to girls, when they attain puberty as it strengthens the uterus. It also helps in strengthening the bones and muscles. It is used extensively in South Indian cooking where urad dal is one of the key ingredient in making Idli-dosa batter. In short urad dal is a store house of nutrition. Today we will learn how to make a simple urad dal rice following this easy recipe with step wise pictures.
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| Uluntham Paruppu Sadam and ellu thuvaiyal |
Ulundhu Sadham-Ellu Thuvaiyal
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 2
Recipe Category: Lunch-Dinner
Recipe Cuisine: South Indian-Tirunelveli
Author:Padhu Sankar
Serves: 2
Recipe Category: Lunch-Dinner
Recipe Cuisine: South Indian-Tirunelveli
Author:Padhu Sankar
Ingredients needed
Rice – 1 cup (any rice)
Split black urad dal -1/2 cup
Garlic – 8-10 cloves
Fenugreek seeds/vendhayam – 1/4 tsp
Salt needed
For the seasoning
Oil – 1 1/2 tbsp (sesame seed oil preferable)
Cumin seeds – 1 tsp
Hing/Asafoetida – 1/4 tsp
Curry leaves – a sprig
Grated coconut – 1/4 cup
For Ellu Thuvaiyal
Black Sesame seeds – 1/2 cup/50 grams
Red chillies – 2-3
Tamarind – a small piece or 1/4 tsp paste
Salt needed
Preparation
Dry roast rice and urad dal separately until hot to touch.
Though I have used raw rice for this recipe, you can prepare the same with other rice varieties also.
Method
Wash both dal and rice together. In a pressure cooker, add the washed rice and dal, fenugreek seeds, garlic, 3 1/2 cups of water and salt needed. (the quantity of water will vary according to the quality of rice used).
Pressure cook on low heat for 2 whistles or until rice is soft.
Open the cooker once the pressure subsides. Heat oil in a pan, add cumin seeds, hing and curry leaves. When cumin seeds sizzle, add grated coconut, saute for a few seconds and add it to the rice dal mixture.
Mix well gently and serve hot with ellu thuvaiyal or even tomato chutney.
Ellu thuvaiyal
Dry roast sesame seeds on medium heat until it splutters. Remove from heat and leave it to cool. Dry roast red chillies for a few seconds and grind it along with sesame seeds, tamarind, salt needed and less water to a smooth paste. (if there are impurities in the sesame seed, wash, dry and then dry roast it).
Serve with Urad dal rice/ulundu sadam.
You might love my
Dal makhani with urad dal
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Thank u for the yummy recipe Padhu. At last I got a proper recipe for Ulundhu Sadham. Going to be on my lunch/dinner menu. Can I pack this as lunch box menu? And 1 more question is can I use the ulundhu without husk?
Ulundu without skin will not suit this recipe. Use only split urad dal with skin. When packing for lunch, add more oil otherwise it will be a bit dry. You can have a spicy chutney or even gravy to go along with it.
Thank u ☺. It came out great and became current favourite food to my son.
Hi padhu,
I am ur great follower….. Fine to find my favourite ulundhu sadam recipe in ur blog…. My doubt s can v use whole skinned urad dal instead of the splitted one
If using whole urad dal, you have to soak it overnight and cook it separately.Then you can add to the cooked rice and season it.
Thank you padhu…..
Hi mam I am a follower of your recipe blog from the beginning of my cooking expedition I have tried many of your recepies and love them I was really eager to know this recipe (ulundam parupu saadam) I am basically from tirunelveli and my mom cooks this I lost her recently and I was wondering to whom should I ask for the recipe since most people don't know this now I am happy that I found out the recipe
Super recipe i like ur recipes soo much
Uludham paruppu sadham ellu thovayalum nallenaiyum serthu kelari, kathrikai kitchadi yum vachu sapta.. arumaiya irukum.. mostly enga veetla Saturday seivanga.. thalaiku ena vachu kulichutu idha sapda vaipanga.. periods time la yum atleast one time uh dhu kodupanga..
Puratasi masathula ella sani kelamaiyum idhan enga veetla menu.
This is another regular at our place. Our version does not have the garlic. We serve brinjal kitchadi and ellu thokayal with it. Plus sutta applam.
Fantastic to see authentic regional recipes.
my family loved this!
thank you for posting.
For Ullundu Sadham you hav mentioned Dry Roast Rice & U,Dal….Roasting U,Dal is heard,.,,,BUT please reconfirm whether rice should be dry roasted ??
Yes, you have to roast rice also slightly until hot to touch.