Ulundhu Paruppu Sadam

This humble rice dish from Tirunelveli is often prepared for growing children and lactating mothers. It uses split urad dal, cooked with rice and tempered simply in ghee or sesame oil. It’s hearty, soft, and highly nutritious.

Prep Time

10 Minutes

Cook Time

20 Minutes

Serving

4 to 5 People

Ubari Urad dal

Unpolished Whole Dal, Authentic Taste, Farm Fresh Quality.

Soft, buttery, and comfort in every spoon — the original South Indian “wellness bowl.”

Ingredients

Rice – 1 cup

Ubari Urad Dal (split, skinless) – 1/4 cup

Water – 3.5 cups

Garlic – 4 cloves (crushed)

Salt – to taste

Ghee or Sesame Oil – 1 tbsp

Tempering (optional):

Mustard seeds – 1/2 tsp

Cumin – 1/2 tsp

Hing – pinch

Curry leaves – few

Instructions

Wash rice and urad dal. Pressure cook with garlic, salt, and water for 3–4 whistles.

Mash lightly and stir in ghee or sesame oil.

Optional: Temper mustard, cumin, hing, and curry leaves in ghee. Pour over rice.

Serve hot with appalam or pickle.