Ulundhu Soru | Ulundhu Sadam | Black Urad Dal Rice | Kids Lunch Box Recipe
Ulundhu Sadam
Ulundhu Sadam, also known as Urad Dal Rice or Black Gram Rice, is a traditional South Indian one-pot meal that combines rice with roasted black urad dal and simple spices. Nutritious and protein-rich, this Tirunelveli-style dish is mild enough for children yet flavorful for the whole family. The recipe uses basic pantry ingredients and cooks quickly in a pressure cooker or Instant Pot.
Can I use white urad dal?
Traditionally, split black urad dal is used for Tirunelveli-style ulundhu soru. If you prefer white urad dal, you can try recipes like ulundhorai adjusted for white urad dal.
Should I crush black urad dal?
Yes—crushing roasted black urad dal into split pieces helps it cook evenly with the rice. You can use store-bought split urad dal instead of crushing at home. Avoid making a fine powder; a light pulse in a mixer is sufficient.
Should I soak rice and lentil?
Soaking both rice and the split urad dal for around 30 minutes improves cooking and texture. Adjust soaking time depending on the rice variety you use—shorter for softer rice, longer for harder varieties.
Can I use basmati rice?
Yes. You can use any rice you prefer; just adjust the water quantity and cooking time to suit the rice variety.
Can I prepare this in an Instant Pot?
Yes. Cook using the rice setting and allow a natural pressure release for best results.
What other spices can I add?
Traditionally this recipe uses a minimal spice mix. You may add mild masala powders or adjust spices to suit your taste, but the classic version relies on cumin, fenugreek, red chilies and garlic for its characteristic flavor.
What pairs well with Ulundhu Sadam?
This rice goes well with sesame thuvaiyal, various raitas, crunchy vadam, vegetable poriyals, and any coconut- or tamarind-based side dish.
Ingredients
- 1 cup rice
- 1/4 cup black urad dal
- 1 + 1/2 tbsp sesame oil
- 3 cups water (adjust as needed)
- 1/4 tsp fenugreek seeds
- 2 red chilies
- 1 tsp cumin seeds
- 8 cloves garlic (or to taste)
- Salt to taste
- A few curry leaves
- 1/4 cup fresh grated coconut
How to make Ulundhu Soru (step-by-step)
- Dry roast the black urad dal in a pan over medium heat until aromatic and lightly toasted.
- Allow to cool slightly, then crush or pulse the roasted dal to break it into split pieces—avoid grinding to a fine powder.
- Wash the rice and the crushed urad dal well, then soak them together for about 30 minutes.
- Heat sesame oil in a pressure cooker. When hot, add cumin seeds, fenugreek seeds, red chilies and curry leaves. Let them splutter.
- Add garlic and sauté until it changes color and releases aroma.
- Add the measured water and bring to a boil.
- Drain the soaked rice and urad dal, add them to the boiling water, stir gently and let it return to a simmer.
- Add salt and mix carefully, ensuring nothing sticks to the cooker bottom.
- Top with fresh grated coconut—do not mix it in thoroughly; it can be gently folded after cooking.
- Close the pressure cooker and cook for 3 whistles on medium heat. Allow a natural pressure release for best texture.
- Open carefully and fluff the rice gently with a fork or spoon.
Notes
- Black split urad dal is traditional for this recipe. If using white urad dal, results will differ slightly.
- Crushing roasted urad dal helps even cooking; store-bought split urad dal is a convenient alternative.
- Soaking improves texture and reduces cooking time—adjust soak time based on rice type.
- For Instant Pot, use the rice setting and allow a natural pressure release.
- Keep the spice profile simple for a classic taste; add mild masalas only if desired.