Ulundhu Sadam

🔥 Prep

• Rinse the 200 g Raw Rice thoroughly in water until the water runs clear; drain and set aside.
• Rinse the 75 g Whole Black Gram thoroughly; soak in enough water to cover for 30 minutes, then drain.
• Peel the 8 cloves Garlic and keep whole or lightly crush.
• Measure out 1 tsp Fenugreek Seeds.
• Measure out 3 tbsp Grated Coconut.
• Measure 600 ml Water and 1.25 tsp Salt and keep ready.

🔥 Cook

• 1. Heat a pressure cooker (or heavy-bottomed pot) over medium heat and add the drained 75 g Whole Black Gram and 1 tsp Fenugreek Seeds; dry roast for 2-3 minutes until the dal turns aromatic and slightly golden, stirring constantly to prevent burning.
• 2. Add the 8 cloves Garlic and 3 tbsp Grated Coconut to the cooker; sauté for 1 minute until the coconut releases its aroma.
• 3. Add the rinsed 200 g Raw Rice to the mixture; stir gently for 1 minute to coat the grains with the aromatics.
• 4. Pour in the measured 600 ml Water and add 1.25 tsp Salt; stir well to combine.
• 5. Secure the pressure cooker lid and bring to full pressure over high heat.
• 6. Once the first whistle sounds, reduce heat to low and cook for 10 minutes (or 3-4 whistles total).
• 7. Turn off the heat and allow the pressure to release naturally for 10-15 minutes before opening the lid.
• 8. Gently fluff the rice with a fork or flat ladle to mix the dal and rice evenly without breaking the grains.

🔥 Serve

• Serve hot in a bowl or on a banana leaf with a generous drizzle of sesame oil (gingelly oil) or ghee on top.
• Accompany with Tamil Nadu style Ellu Thuvaiyal (Sesame Chutney), Vengaya Thayir (Onion Raita), or a simple Coconut Chutney.
• Pair with Papad or Vathal (Sun-dried vegetables) for added crunch.