Ulundham Kanji | Karuppu Ulundhu Kanji | Traditional Recipe

This is yet another recipe from my mom and my region. My mom belongs to Nagercoil and she makes most of the dishes of that style. Specially, all the kanjis. I have already posted a number of porridge or kanji recipes in my blog. All because of her. She is the one who makes only kanji as breakfast every sunday. I really wonder the variety of porridges and a wide variety of thuvaiyals. Might be it is a speciality of Nagercoil Cuisine or Nanjil Cuisine to include a number of Kanji or Porridges. They also have some apt, light and healthy side dishes to accompany. I love papada miladi the best. Also my favorite Naaranaga Oorukai or Naaranga Achar. Any kanji will become a hit, if it is given along with Naaranga Oorukai.

Now coming back to this protein rich Uluntham Kanji. It is rich in protein. It is also rich in vitamin B. It also has much fiber. Usually, they give this one to pregnant women during 2nd trimester. Also to girls who attained puberty. This is a post-puberty dish in our area. They also make ulunthu sadham. Ulunthu sadham with mutta curry or mutta aviyal is one kind of regional dish. Next time, I will post it. Today's recipe is the simple ulunthu kanji or uluntham kanji.

CHECK OUT MY OTHER PORRIDGE RECIPES
Uluntham Kanji or Urid Dhal Kanji
Samai Paal Kanji or Little Millet Porridge
Siruparuppu Kanji or Pasipparuppu Kanji or Moong Dhal Porridge

CHECK OUT THE OTHER SIDE DISHES
Papada Miladi or Appala Poriyal
Pottukadalai Thuvaiyal or Roasted Gram Thuvaiyal

Ulundham Kanji | Karuppu Ulundhu Kanji | Black Urid Dal Porridge

Prep Time : 10 mins	Cook Time: 20 mins
Yield: 5 cups	Svg Size: 1 cup
Average Rating: 5 for 5	Calories per Serving: 200
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

1/2 cup Black Urid Dal
1 cup rice
10 to 20 garlic cloves
1/4 tsp fenugreek / vendhayam
1/4 cup milk or coconut milk
salt as per taste

Quick Procedure

Wash and clean rice and urid dal.
Boil water in a vessel. Add washed and drained rice and urid dal.
Add garlic cloves and fenugreek or vendhayam.
Let them get cooked soft. Stir it then and there. Let it not get burnt at the bottom.
Once the rice and dal gets soft and mushy, finish cooking and switch off the stove.
Add cold milk or coconut milk.
Add salt at the time of serving and serve with thuvaiyal or payaru thoran.

Stepwise Pictures

Wash and clean rice and urid dal.

Boil water in a vessel. Add washed and drained rice and urid dal.

Add garlic cloves and fenugreek or vendhayam.

Let them get cooked soft. Stir it then and there. Let it not get burnt at the bottom. Once the rice and dal gets soft and mushy, finish cooking and switch off the stove.