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Ullundu Sadam (Urad dal rice) With Ellu Thogayal (sesame seed chutney) & Ghee Recipe | MTR Dishcovery
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Ullundu Sadam (Urad dal rice) With Ellu Thogayal (sesame seed chutney) & Ghee

Ullundu Sadam (Urad dal rice) With Ellu Thogayal (sesame seed chutney) & ghee

This is one of the most popular lunch combo served by kitchens all across Tamil Nadu. Since ages, it has been a grandmother’s food prescription for girls in their teens as they believed that this combination strengthens their bones and also acts as a potent toxin flusher. Apart from its natural advantages, the heady taste of this combination has made it popular among all age groups. 

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Urad Dal Rice (Ullundu Sadam)
  • Duration:10 minutes
  • Serves:2 to 4 people

Authenticity Slice

Tamil

Remember to dry-roast the dal, as it will then give off a heady flavour and also get cooked quicker.

Ingredients

  • Rice (1 cup)
  • Whole black gram (sabut urad dal) (½ cup)
  • Coconut, grated (¼ cup)
  • Garlic (lahsun) (15 cloves)
  • Salt (to taste)
  • Water (3 cups)

Method

  • Heat oil in a kadhai and fry the urad dal in it for 3 to 4 minutes.
  • Take it off the flame and in a deep-bottomed vessel, thoroughly wash the dal and rice together.
  • In a pressure cooker, toss in the washed rice, dal, garlic cloves, grated coconut, salt and the required amount of water.
  • Cook on a low flame, timing it to 2 whistles. 
  • Serve piping hot with ghee and sesame chutney.
 

Sesame Seeds Chutney (Ellu Thogayal)
  • Duration:20 minutes
  • Serves:3 to 4 people

Authenticity Slice

Tamil

Til burns very easily, so be careful while roasting it - keep the flame on a medium level and keep stirring. Once it has started turning pink, remove it from the hot kadhai immediately.

Ingredients

  • White sesame seeds (safed til) (3 tbsp)
  • Dry red chillies (sabut lal mirch) (5 to 6)
  • Tamarind (imli), de-seeded (small, lemon-sized)
  • Salt (to taste)
  • Oil (1 tsp)

Method

  • Heat a kadhai and dry-roast the sesame seeds in it on a medium flame till they begin to splutter. Take care not to burn them.
  • Transfer the roasted seeds onto a plate. Then, wash the seeds through a sieve for any mud in it to drain out.
  • Add oil in a kadhai and fry the lal mirch in it. 
  • Meanwhile, soak the tamarind in a little water.
  • Work up the sesame seeds, tamarind, lal mirch and salt in a mixer-grinder. It should turn into a smooth, thick paste. Then, add the soaked tamarind water to this and grind again.
  • Serve Ellu Thogayal with urad dal rice, pappadam and ghee.
 

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