Ulutham kanji recipe, ulundhu kanji

Ulutham kanji recipe – salt version with black gram, rice, coconut and garlic. Quick video, step by step detailed pictures.

For past few years, have got requests to post ulundhu kanji. I never seen mom and MIL making ulundhu kanji. Had Black gram (whole urad with skin) muzhu karuppu ulundhu, so wanted to give it a try. A friend of mine Suji, called me and shared the recipe. So today I made it as it was similar to the vendhaya kanji. She asked to add coconut milk. I add coconut milk to vendhaya kanji.

But my MIL adds grated coconut instead of coconut milk. I wanted to keep this kanji recipe simple. So thought of making ulundhu kanji with grated coconut instead of extracting coconut milk. You can add coconut milk too if you don’t mind going through an extra step. I was initially doubtful how grated coconut will make up for coconut milk. But it was really not that much big difference.

Vendhaya kanji recipe

Vendhaya kanji or thengai paal kanji is a porridge made with rice, fenugreek seeds (vendhayam/ methi seeds), moong dal, garlic and coconut milk. 

Check out this recipe

I felt the garlic and coconut flavour is the main thing. So it was really yummy just like when we add coconut milk. You can include these kind of kanji (porridges) Monthly once or twice in weekends. You get relaxing weekend breakfast as well as healthy one.

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Ulutham kanji recipe

Ulutham kanji recipe – salt version with black gram, rice, coconut and garlic. Quick video, step by step detailed pictures.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 25 minutes

Servings 3

Cup measurements

Ingredients

• 1/4 cup Black gram karuppu ulundhu
• 1/4 cup rice par boiled or raw
• 1/4 cup coconut grated
• 1/4 tsp fenugreek seeds optional
• 5 garlic cloves small variety
• Salt as needed

Instructions

• Keep all the ingredients ready. Heat a small pressure cooker. Dry roast ulundhu (black gram) for just a minute.
• Add 2 & 1/2 cups water and add washed rice to it.
• Pressure cook for 5 whistles in medium flame.
• Once done, mash it, add water or milk to adjust consistency.
• Add required salt, grated coconut and mix well.
• Heat again and bring to boil, switch off flame.

Video

Notes

• You can use split black gram or whole, both works fine. But just make sure to use the one with skin instead of the white ones for nutritional value.
• Do not roast more as it wont get mashed. One minute is enough.
• Adding fenugreek is totally optional and have to say it is slightly bitter if you add it.

Ulutham kanji method:

1. Keep all the ingredients ready. Heat a small pressure cooker. Dry roast ulundhu (black gram) for just a minute.
2. Add 2 & 1/2 cups water and add washed rice to it.
3. Pressure cook for 5 whistles in medium flame.
4. Once done, mash it, add water or milk to adjust consistency.
5. Add required salt, grated coconut and mix well. Heat again and bring to boil, switch off flame.

Serve warm/ hot. Smells and tastes great with garlic and coconut combination.

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