Uluntham Paruppu Sadam and ellu thuvaiyal is age old healthy dish. Urad dal is rich in protein and vitamin B and is also a good source of iron, folic acid, calcium, magnesium, potassium which is required for the body. Black urad dal has both soluble and insoluble fibers which helps relieve constipation. This dal is especially good for women.
Preparation Time: 30 Minutes
Rice – 1 cup (any rice)
Black Split urad dal – ¼ cup
Garlic – 8 to 10 pods(small)
Cumin seed – ½ tsp
Fenugreek seed / Vendhayam – ¼ tsp
Grated Coconut – 2 tbsp
Water – 2 & ¾ cup
Sesame seed oil – 1 tbsp
Salt – to taste
Curry leaves – few
For Ellu Thuvaiyal
Black Sesame seeds – 1/2 cup/50 grams
Red chilies – 2-3
Tamarind – a small piece or 1/4 tsp paste
Procedure – 1
In a kadai, dry roast the urad dal slightly (don’t change the color of the dal) & also keep garlic, cumin & fenugreek seed as ready.
Wash dal & rice and soak the rice for 15 mins. In a meantime, heat 2 & ¾ cups of water in a pressure cooker and add garlic, cumin & fenugreek seed.
Once the water comes to boil, add the urad dal & keep the flame in low and let it boil for 10 mins.
After 10 mins add the rice, salt, curry leaves & coconut and mix it well.
Finally add the sesame oil in the rice, mix it well, close the lid and put on weighty & cook it for 3 whistles.
Tasty and very health. We had it with Ellu thuvaiyal, mutton kuzhambu & egg kuzhambu one of the best combos.
Procedure – 2
Dry roast rice and urad dal separately until hot to touch.
Wash both dal and rice together. In a pressure cooker, add the washed rice and dal, fenugreek seeds, garlic, 2 ¾ cups of water and salt needed. (the quantity of water will vary according to the quality of rice used).
Pressure cook on low heat for 2 whistles or until rice is soft.
Open the cooker once the pressure subsides. Heat oil in a pan, add cumin seeds, Hing and curry leaves. When cumin seeds sizzle, add grated coconut, sauté for a few seconds and add it to the rice dal mixture.
Mix well gently and serve hot with ellu thuvaiyal
Dry roast sesame seeds on medium heat until it splutters. Remove from heat and leave it to cool. Dry roast red chilies for a few seconds and grind it along with sesame seeds, tamarind, salt needed and less water to a smooth paste. (if there are impurities in the sesame seed, wash, dry and then dry roast it).