COOKWITHJAMMY/ULUNDU SADAM/UZHUNNU CHORU

 Ulundu sadam/Uzhunnu choru- In this blog I had shared the famous dish of thirunelveli district, tamilnadu. The main ingredient is split black urad dal, which is powerhouse of nutrition and is also good for overall health of teenage girls. First tasted ulundu sadam with mutton curry from my cousin's house and it was like nothing can beat that combination. Any non-veg curry, chammenti/thovayal made with coconut, fryums, pappadam compliment the dish.

INGREDIENTS

1. Split black urad dal- 1/2cup
2. Rice- 3/4 cup
3. Cumin- 1 tsp
4. Asatoefida/hing- 1/4 tsp
5. Ginger- 1 tsp
6. Garlic pods- 10 no:
7. Dry red chilly- 3-4 no:
8. Curry leaves- 1 spring
9. Grated coconut- 1/2 cup
10. Salt- As required

COOKING TIME	SERVINGS
50 minutes	2

INSTRUCTIONS

• Roast urad dal slightly(don't change the colour).

• Clean rice and urad dal.

• Heat gingelly oil in a cooker. For tempering, add cumin seed let it splutter. Add hing, garlic pods, chopped ginger, dry red chilly, curry leaves and saute for a minute.

• Add rice, black split urad dal and saute.

• Add water, here I had used sonamasuri rice. Rice water ratio is 1:2, totally added 21/2 cup water. Add grated coconut and salt, allow water to boil. In this stage adjust the taste if needed.

• Close the lid, when pressure comes keep in low flame and cook for about 20 minutes.

• Tasty ulundu sadam/uzhunnu choru is ready to serve.

TIPS

• Roast urad dal for getting non-sticky ulundu sadam/uzhunnu choru.
• If you need even more mushy rice add  more water. Water ratio depends on type of rice.
•  White urad dal can also be used, but taste and health wise black split urad dal is better.

You can also checkout my other variety rice recipe like Tomato rice, Ven pongal.