In nellai (tirunelveli) ulundu sadham is so famous. Very frequently my mom used to make this recipe. When my mom was not there at home, I tried the same recipe by altering the major ingredients with green gram dal and made this rice. It came out so good. It doesn't need major side dish. It can be served with papad or potato fry or with fresh curd.
Green gram dal is very good for health and rich in protein and helps in increasing stamina. Sprouted mung bean is steamed and given as major side dish in kerala.
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 2 nos
Ingredients:
Green gram dal - 1/4 cup
Ponni Boiled rice - 3/4 cup
Red chilli - 3 nos
Garlic - 4 nos (finely chopped)
Curry leaves -few
Mustard - 1 teaspoon
Split urad dal - 1 teaspoon
Jeera - 1/2 teaspoon
Hing - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil -3 teaspoon
Water - 3 cup
Method:
1. Wash and soak Mung bean and rice for 20 mins. Drain water and keep aside.
2. Heat oil in pressure pan and add mustard seeds, when mustard splutter add urad dal and jeera. Saute it for a min and then add curry leaves, red chilli, garlic and mix well.
3. Add finely chopped onions and cook well until onion turns translucent color. Finally add hing, turmeric powder, soaked rice and mung bean, 3 cups water and salt to taste.
4. Mix well and check for salt. Pressure cook the above mixture for 4 whistles.
Simple, yummy, tasty and healthy Mung bean rice is ready to be served. Serve with plain curd or by adding a teaspoon of ghee with vadam/ potato fry.
Green gram dal is very good for health and rich in protein and helps in increasing stamina. Sprouted mung bean is steamed and given as major side dish in kerala.
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 2 nos
Ingredients:
Green gram dal - 1/4 cup
Ponni Boiled rice - 3/4 cup
Red chilli - 3 nos
Garlic - 4 nos (finely chopped)
Curry leaves -few
Mustard - 1 teaspoon
Split urad dal - 1 teaspoon
Jeera - 1/2 teaspoon
Hing - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil -3 teaspoon
Water - 3 cup
Method:
1. Wash and soak Mung bean and rice for 20 mins. Drain water and keep aside.
2. Heat oil in pressure pan and add mustard seeds, when mustard splutter add urad dal and jeera. Saute it for a min and then add curry leaves, red chilli, garlic and mix well.
3. Add finely chopped onions and cook well until onion turns translucent color. Finally add hing, turmeric powder, soaked rice and mung bean, 3 cups water and salt to taste.
4. Mix well and check for salt. Pressure cook the above mixture for 4 whistles.
Simple, yummy, tasty and healthy Mung bean rice is ready to be served. Serve with plain curd or by adding a teaspoon of ghee with vadam/ potato fry.
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