how to make ulundhu kanji /urad dal porridge /உளுந்தங்கஞ்சி

Urad dal is a killer pulse and if you use black urad dal its even better filled with energy boosters such as complex carbohydrates, proteins, calcium, iron and even its fibre rich. Ulundhu in general is such a versatile ingredient used as inevitable ingredient in Indian cooking most precisely SouthIndian. I have made ulundu kanji recipe using white plain urad dal. Although I have used deskinned urad dhal using black gram with skin has more benefits. Traditionally also only black gram is only used those days. I too do this using black gram only but this time have tried it with de-skinnned urad dal. Love to have it with light sweet and a salt version can also be done. For the salt variation you can add onions, cumin, chillies and with buttermilk. Don’t be skeptical while adding

garlic it totally gives a nice taste and flavour to this kanji. Added both grated coconut and coconut milk because love the taste when both are added. But you can skip adding either one. A small amount of raw rice is always added to give nice taste and body. Usually I use raw rice to make this kanji. Do try this ulundu kanji recipe for sure you will love the taste and its very good for health. Once in a while we should adopt ourselves to take such nutrition dense ingredients to lead a strong and healthier life. Check my Ulatham kali recipe here

how to make ulundhu kanji /urad dal porridge /உளுந்தங்கஞ்சி

INGREDIENTS:

Ulutham paruppu/urad dal – 1/2 cup
Raw rice – 2-3 tbsp
Garlic cloves – 2-3
Fenugreek seeds – 1 tsp
Grated coconut – 2 tbsp
Jaggery – 1/2 cup
Dry ginger powder/ sukku thool – 1/4 tsp
Coconut milk – 1/2 cup
Pinch of salt (optional)
Water – 4 1/2 cups

METHOD:

1.Keep a pressure cooker add ulundhu ,rice dry roast when ulundhu is golden and rice puffs add fenugreek fry.
2.Now add some garlic cloves and bit of salt.
3.Add half the amount of water given.

4. when it boils close the lid and pressure cook for several whistles. After pressure subsides mash it well and switch on the stove add powdered jaggery.

5.It will become watery, add coconut grated, ginger powder and let it bubble away for some seconds add coconut milk and remaining water(keep in low flame). Switch off and ready to serve.

More recipes:

koozh vadam with rice flour /arisi koozh vathal

mor koozh recipe /mor kali /more upma

kamban koozh (withkambu/pearlmillet/bajrainstant powder)

how to prepare ragi koozh (fingermillet/kezhvaragu/nachani)

ulundu kanji recipe /uluntham kanji/ulundhu kanji

Print Recipe Pin Recipe

Total Time 25 minutes mins

Course Breakfast, Main Course, onepotmeal, sweet

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

• Urad dal/ulundhu - 1/2 cup
• Raw rice - 2-3 tbsp

• Garlic cloves - 2-3

• Fenugreek seeds - 1 tsp

• Grated coconut - 2 tbsp

• Jaggery - 1/2 cup

• Dry ginger powder/ sukku thool - 1/4 tsp

• Coconut milk - 1/2 cup

• Coconut milk - 1/2 cup

• Water - 4 1/2 cups

Instructions

 

•  

  Keep a pressure cooker add ulundhu ,rice dry roast when ulundhu is golden and rice puffs add fenugreek fry.

  2.Now add some garlic cloves and bit of salt.

  3.Add half the amount of water given and when it boils close the lid and pressure cook for several whistles.

  4.When pressure subsides mash it well and switch on the stove add powdered jaggery.

  5.It will become watery, add coconut grated, ginger powder and let it bubble away for some seconds add coconut milk and remaining water(keep in low flame). Switch off and ready to serve.
  

Notes

1. Can skip adding coconut as we are adding coconut milk.
2. Depending upon your need you can make the kanji thick or thin.
3. Pinch of salt always enhances the taste but adding it is optional.
4. I have used clean organic powdered jaggery so I did not do the process of diluting and filtering.
5. Use black urad dal for maximum health benefits.
6. Adding rice gives body to the dish and additional taste to this porridge.

Keyword blackgram, drink, for tiffin, forbreakfast, healthdrink, kanji, porridge, uraddal