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Apr 14, 2014

Ulundu Choru Recipe / Ulundu Saadam Recipe / Urad Dal Rice Recipe

This is a common dish in my house. We make it atleast once a month. It is packed with nutrients and health property. There is two version of this, we make kanji out of this. But i love this saadam more than kanji. The perfect sidedish of this is egg avial, roasted coriander thogayal and paruppu. My absolute favorite. Try it and let me know how it turned out..

You can check out my wheat and dal kanji too..

Preparation Time : 5 mins
Cooking Time : 1 hour
Serves : 4 to 5


Rice - 1 cup
Split Urad dal with Skin on - 3/4 cup
Water - 7 cup
Dry Ginger Powder / Chukku Podi - 1 tsp
Coconut - 1/2 cup grated
Palm Sugar / Karuppati or Jaggery - 1 tblspn
Garlic - 10 cloves
Salt to taste


Wash rice and dal very well.

Take water in a large pot, Bring it to boil. 

Add in rice and dal and mix well. Add in all the remaning ingredients and mix well.

Bring it again to a good boil. Cover the pot and simmer for a good 40 to 45 mins till the rice is done.

Remove and serve.

Take all your ingredients

Rice and urad dal

Take them in a bowl

wash it well

Take water in a pan

Bring it to a boil

Add in rice and dal

Mix well

Add in grated coconut

peeled garlic

Add in palm sugar

ground ginger


Bring it to a boil

simmer the pan

cover and cook

cook till rice is done

Serve with thogayal and egg avial


  1. Can we make it in pressure cooker??

  2. @priya sYes ofcourse you can make, But the water level would be 5.5 cup to 6 cup

  3. Can we use skinless split urad dal??? Dish looks yum...

  4. @sheelaurad dal with skin is more nutritious. But you can use skinless dal as well


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