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Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
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Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge

Ulundhu Kanji (Urad Dal Porridge) is a nutritious South Indian dish made with urad dal and jaggery . Rich in protein and iron, this porridge is known for its health benefits, especially for bone strength and energy. It has a mildly sweet flavor and a creamy texture, making it a comforting and wholesome meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast Dishes, Healthy Recipes
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 3 people
Calories: 170kcal
Author: Sowmya Venkatachalam

Equipment

  • 1 Heavy Bottomed Pan
  • 1 Mixer Grinder

Ingredients

  • ¼ cup Black Urad Dal
  • 1 teaspoon Raw Rice
  • ¼ cup Grated Jaggery
  • 1 teaspoon Dry Ginger Powder (Sukku Powder)
  • 1 teaspoon Cardamom Powder

Instructions

  • Heat a heavy-bottomed pan and add urad dal and raw rice. Fry the ingredients until a fragrant aroma is released. Then, transfer them to a mixer grinder.
    ¼ cup Black Urad Dal, 1 teaspoon Raw Rice
  • Once the dal has cooled, grind it into a smooth powder and set it aside for later use.
  • Heat a pan and add about a cup of water. Bring it to a boil. Once the water is hot, add the grated jaggery and stir well. As you do this, the jaggery will dissolve, and any impurities will float to the surface. Set this jaggery syrup aside for later use. You can skip this step, if the jaggery is pure.
    ¼ cup Grated Jaggery
  • Heat a heavy-bottomed pan and add about two cups of water. Bring it to a boil. Once the water is hot, add the smooth, ground urad dal powder. Stir well to prevent lumps from forming. Continue stirring until the dal powder is fully cooked in the water.
  • Strain the jaggery syrup and add it to the pan. Mix well to ensure the jaggery juice combines thoroughly with the dal mixture.
  • Add dry ginger powder and cardamom powder. Mix well. Keep the flame low for 5-10 minutes to allow the mixture to fully integrate and cook through. Switch off the flame and serve Ulundhu Kanji.
    1 teaspoon Dry Ginger Powder (Sukku Powder), 1 teaspoon Cardamom Powder

Video

Notes

Here are some tips for making perfect Ulundhu Kanji:
  1. Roast the Dal and Rice Properly: Ensure the urad dal and rice are roasted well before grinding. This enhances the flavor and helps prevent any raw taste in the porridge.
  2. Strain the Jaggery Syrup: Always strain the jaggery syrup to remove impurities, ensuring a smooth and clean consistency in the porridge.
  3. Stir Constantly: When cooking the dal mixture, stir continuously to prevent lumps from forming and to ensure an even texture.
  4. Adjust Consistency: You can adjust the consistency of the porridge by adding more or less water, depending on whether you prefer a thicker or thinner texture.
  5. Use Fresh Ingredients: For the best flavor, use freshly grated jaggery and freshly ground spices like cardamom and dry ginger powder.
  6. Cook on Low Flame: After adding the jaggery syrup, cook the mixture on a low flame to allow the flavors to blend well and prevent the jaggery from caramelizing.
  7. Serve Warm: Ulundhu Kanji is best served warm, especially in colder months, for a comforting and nourishing meal.
  8. Optional Add-ins: You can add a bit of coconut milk for extra creaminess or a sprinkle of ghee for enhanced flavor.

Nutrition

Serving: 200ml | Calories: 170kcal | Protein: 12g | Fat: 0.8g | Fiber: 9.1g