Ulundagorai - Spicy Urad Dal Flavored Rice (For Prashad & Naivedyam) Recipe
A vegetarian South Indian Recipes recipe with rice - short grained, salt - to taste, sunflower oil. Ready in 45 min, serves 4.
Curated byAditi Iyer🇮🇳
- 1
To begin the preparation of Ulundogorai, cook rice and fluff the rice into separate grains in a flat plate
rice - short grained(1 cup) - 2
Heat 2 tablespoon of oil, saute urad dal, chillies and fry on low-medium flame till golden brown
black urad dal (split)(3 tablespoon)-4 fresh red chilli -(3)white urad dal (split)(1/2 teaspoon) - 3
Add peppercorns towards the end and switch off the flame
few whole black peppercornsblack pepper powder(1/2 teaspoon) - 4
Cool completely and grind in grinder
- 5
In a non stick pan, heat oil
- 6
Splutter mustard seeds, asafoetida, curry leaves
asafoetida (hing)(0.1 teaspoon)mustard seeds(1/2 teaspoon)-5 curry leaves(4) - 7
Fry the cashew nuts & 1/2 teaspoon urad dal till golden brown
black urad dal (split)(3 tablespoon)white urad dal (split)(1/2 teaspoon)-7 cashew nuts(5) - 8
Immediately add the spice powder, salt and mix well
salt - to tasteblack pepper powder(1/2 teaspoon) - 9
Switch off the flame, add the rice and mix well
rice - short grained(1 cup) - 10
Add salt and adjust salt and spices
salt - to taste - 11
Add the ghee once rice is mixed with masala
rice - short grained(1 cup)ghee(2 teaspoon) - 12
Serve the Ulundogorai hot, as it is or with lauki raita and papad
Nutrition Facts
Per serving
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Ulundagorai - Spicy Urad Dal Flavored Rice (For Prashad & Naivedyam) Recipe
A vegetarian South Indian Recipes recipe with rice - short grained, salt - to taste, sunflower oil. Ready in 45 min, serves 4.
Curated byAditi Iyer🇮🇳
Directions
12 steps- 1
To begin the preparation of Ulundogorai, cook rice and fluff the rice into separate grains in a flat plate
rice - short grained(1 cup) - 2
Heat 2 tablespoon of oil, saute urad dal, chillies and fry on low-medium flame till golden brown
black urad dal (split)(3 tablespoon)-4 fresh red chilli -(3)white urad dal (split)(1/2 teaspoon) - 3
Add peppercorns towards the end and switch off the flame
few whole black peppercornsblack pepper powder(1/2 teaspoon) - 4
Cool completely and grind in grinder
- 5
In a non stick pan, heat oil
- 6
Splutter mustard seeds, asafoetida, curry leaves
asafoetida (hing)(0.1 teaspoon)mustard seeds(1/2 teaspoon)-5 curry leaves(4) - 7
Fry the cashew nuts & 1/2 teaspoon urad dal till golden brown
black urad dal (split)(3 tablespoon)white urad dal (split)(1/2 teaspoon)-7 cashew nuts(5) - 8
Immediately add the spice powder, salt and mix well
salt - to tasteblack pepper powder(1/2 teaspoon) - 9
Switch off the flame, add the rice and mix well
rice - short grained(1 cup) - 10
Add salt and adjust salt and spices
salt - to taste - 11
Add the ghee once rice is mixed with masala
rice - short grained(1 cup)ghee(2 teaspoon) - 12
Serve the Ulundogorai hot, as it is or with lauki raita and papad
About this recipe
A vegetarian South Indian Recipes recipe with rice - short grained, salt - to taste, sunflower oil. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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