This is again one of the Iyengar Specialities prepared during festivities...like different families do it on different festivals according to the family traditions followed...In my house my m-i-l prepares this on Gokulashtami.
The literal translation is urad dal rice. Ullandhu in tamil, Uddina Bele simply means Ural dal deskinned.
It is very unique to Iyengar families as I have not seen any others preparing this rice.
Very simple, yet very tasty and flavourful rice, with no heat of spice.
The Urad dal is dry roasted to brown, either it is cooked whole in milk or coarsely powdered.
The Rice is also pre cooked, preferably in milk , but I cooked it like normally with water.
Then the cooked or powdered Urad dal is added with salt to cooked rice.
Tempered with generous amount of ghee with cashews, dry grated coconut and curry leaves.
Of course the important ingredient Asafoetida.
Finally fried plain Urad dal papads are crushed and added to rice before serving.
Try this it is unique and tasty rice.
Ingredients:
Rice - 1 cup cooked normally or in milk, but should not be mushy, it should be a bit grainy.
Urad dal - a little less than 1/2 cup, deskinned split variety obviously not the whole
Salt,
Ghee - 11/2 tablespoon,
Asafoetida - a fat pinch,
Cashew - 20,
Curry Leaves - 15,
Grated Coconut - 1/2 cup,
Plain Urad Papad - 5-7 fried.
Method:
Cook rice in either milk or normally, but should be a bit grainy.
It should be like a hairline overcooked, then normal pre cooked rice for any rice preparation.
Dry roast the urad dal to brown. Either cook this with milk whole urad dal in pressure cooker and add to cooked rice, while it is warm rice.
OR
Grind to coarse powder like medium rawa consistency and add to warm rice.
The important tip here is rice should not be completely cooled while adding urad dal/powder.
But at the same time rice should not very hot, as it would become mushy when you mix, so it should be warm.
Then add salt and mix gently.
In a pan heat ghee, add asafoetida and cashew nuts and fry until roasted.
Add curry leaves and when it splutters, switch off heat.
Add dry coconut and mix well.
Add to rice.
Just before serving, crush the fried papads and mix.
Serve warm.
Note:
If you add papads too early, it becomes soggy by the time you serve.
Either you can deep fry papad in oil or mocrowave it or toast it directly on flame.
Traditionally deep fried in oil.
The literal translation is urad dal rice. Ullandhu in tamil, Uddina Bele simply means Ural dal deskinned.
It is very unique to Iyengar families as I have not seen any others preparing this rice.
Very simple, yet very tasty and flavourful rice, with no heat of spice.
The Urad dal is dry roasted to brown, either it is cooked whole in milk or coarsely powdered.
The Rice is also pre cooked, preferably in milk , but I cooked it like normally with water.
Then the cooked or powdered Urad dal is added with salt to cooked rice.
Tempered with generous amount of ghee with cashews, dry grated coconut and curry leaves.
Of course the important ingredient Asafoetida.
Finally fried plain Urad dal papads are crushed and added to rice before serving.
Try this it is unique and tasty rice.
Ingredients:
Rice - 1 cup cooked normally or in milk, but should not be mushy, it should be a bit grainy.
Urad dal - a little less than 1/2 cup, deskinned split variety obviously not the whole
Salt,
Ghee - 11/2 tablespoon,
Asafoetida - a fat pinch,
Cashew - 20,
Curry Leaves - 15,
Grated Coconut - 1/2 cup,
Plain Urad Papad - 5-7 fried.
Method:
Cook rice in either milk or normally, but should be a bit grainy.
It should be like a hairline overcooked, then normal pre cooked rice for any rice preparation.
Dry roast the urad dal to brown. Either cook this with milk whole urad dal in pressure cooker and add to cooked rice, while it is warm rice.
OR
Grind to coarse powder like medium rawa consistency and add to warm rice.
The important tip here is rice should not be completely cooled while adding urad dal/powder.
But at the same time rice should not very hot, as it would become mushy when you mix, so it should be warm.
Then add salt and mix gently.
In a pan heat ghee, add asafoetida and cashew nuts and fry until roasted.
Add curry leaves and when it splutters, switch off heat.
Add dry coconut and mix well.
Add to rice.
Just before serving, crush the fried papads and mix.
Serve warm.
Note:
If you add papads too early, it becomes soggy by the time you serve.
Either you can deep fry papad in oil or mocrowave it or toast it directly on flame.
Traditionally deep fried in oil.
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