Ulundu means urad daal . In Southern part of Kerala this varitey rice is popular. I learnt this from my amma. Its one of the tasty ,easy rice for lunch box . We need not make any side dish for this. Let us see how to make this.
Preparation time 30 minutes.
Soaking time 30 minutes.
- 1/2 cup Basmati rice. ( cooked and grainy like pulao)
- 1/4 cup whole urad daal soaked for 30 minutes.
- 3 green chillies.
- 3 red chillies ( adjust according to your taste)
- one small piece of ginger.
- 1/4 spoon asafoetida.
- salt to taste.
- 1/4 cup coconut gratings. ( optional)
- 2 tbsp oil.
- 1/2 tsp mustard seeds.
- 1/2 tsp channa daal.
- 1/2 tsp urad daal
- few chopped curry leaves.
Cook the rice and keep aside. It should not be mushy.
Soak the daal for 30 minutes.
Drain water from daal. Grind with both chillies, ginger, asafoetida, salt ( add salt only for this masala).Sprinkle little water and grind.
Grind coarsely. Do not make smooth paste.
In a steamer steam this masala for 10 minutes or until it is cooked well. Insert a pin or stick it should come out neatly.
Let this come to room temparature.
In a pan add oil. Heat this. Add mustard seeds. Let it crackle. Now add curry leaves all daals. Let this become brown. Now add steamed masala. Fry this on medium flame.
This will become crumble. With a spoon crumble the masala. If you are adding coconut you can add it at this stage. I have not added. Add cooked rice. Add some more salt for the rice. Mix well. Cook for 1 more minute.
Switch off the stove.