Black Gram Rice | Ulundhu Podi Saadham | Rich in Protein & Iron | Making of Black Gram Masala podi for 750 gms of rice
Black gram is one of the best beans among the legumes with surprisingly amazing health benefits. It is best known for its high protein & Iron content and is known to be widely used in the Indian subcontinent. Let it be sweet or savoury, black gram has its own goodness added to the recipe. Do you agree? yup! that is the reason why I stick to black gram most of the time, especially the sprouted black gram.
I'm pretty much sure that some legume would be germinating in my kitchen daily, and most of the time, the sprouting babies are the black grams since I love to use them in most of my recipes which includes Sprouted black gram Paayasam and Sprouts Adai Dosa. I also recommend visiting my Kids Idly Podi post which uses sprouted black gram. The recipe here is Podi version of Black gram which is very similar to the Dal Powder and Curry leaves powder recipe.
The Black Gram Masala powder could be stored in an air-tight container for future use that stays good for more than 3 months. The quantity I have shown in this post is for making 750 grams of Black gram rice. Roughly, we need just one tablespoon of masala powder for 100gms of rice. I used two heaped tablespoons of masala powder for 250gms of rice. The recipe can be easily halved, doubled or tripled to give hands as a perfect protein-packed lunch in the tightly-scheduled day.
Know the benefits of Black Gram:
- Rich in protein content than chickpeas.
- Rich in Iron & fibre that prevents hair loss and constipation.
- Boosts energy by giving oxygenated blood to the organs and so keeps us energetic throughout the day.
- The presence of Magnesium, Potassium, Folate and Iron helps to boost heart health.
- Aids in digestion and helps improve immunity.
- Great food for diabetes as it regulates blood sugar level.
- Helps relieve Nervous disorders and strengthens bones.
What you need is just the hot steamed rice and a simple tadka if you have this protein-rich powder prepared ahead of time. There is a flavour enhancer in this recipe which is nothing but gingelly oil. I use cold-pressed gingelly oil for the recipe which I would suggest you as well. Though cold-pressed oil is the healthy option, using more oil would harm the body health. Hoping for health sake, I always prefer to use less oil in my recipes.
The same recipe can be imitated by using sprouted black gram. The only thing we need to be conscious is that Sprouted black gram needs to get roasted for a long time as it holds moisture content within it. If not roasted properly, the shelf life may get reduced.
Finally, the nutty flavour of cumin and coriander seeds, the subtle spiciness from the peppercorns and the red chillies, and the soulful fragrance of the fresh curry leaves elevate the taste of this protein-packed lunch recipe. I guarantee that the unique taste of the gingelly oil when comes in contact with the hot steamed rice and this delicious Podi would never fail to amaze your palate.
I go for a less spicy version keeping my kid in the mind. You could increase the number of red chillies or black peppercorns to get the spicy version. Shall we look into the recipe?
An aromatic, protein-packed, easy lunch recipe prepared with the roasted whole black gram and few specially picked spices.
Black Gram Rice | Ulundhu Podi Saadham
- Whole Black Gram - 1/2 cup (100gms approx)
- Gingelly oil - 3 tsp
- Cumin seeds - 1 tbsp
- Black peppercorn - 1 tsp
- Coriander seeds - 2 tbsp
- Dried red chillies - 8 to 12
- Steamed Rice - 750 gms
- Prepared Black gram Masala Powder/ Ulundhu Podi
- Salt - 1/2 tsp or adjust to taste
- Gingelly oil - 2 tsp
- Mustard seeds - 1 tsp
- Black sesame seeds - 1 tsp
- Hing - a pinch
- Dried red chilli - 1
- Curry leaves - a few
- Heat 2 teaspoons of gingelly oil in a pan and roast half a cup of black gram in it. Cooldown the roasted black gram and transfer to the mixer jar.
- Heat a teaspoon of gingelly oil and roast cumin seeds, black peppercorn, coriander seeds and dried red chillies. Transfer to the same mixer jar.
- Grind to get a coarse black gram powder.
- In a teaspoon of gingelly oil, add mustard seeds, black sesame seeds, hing, dried red chilly and curry leaves.
- Add hot steamed rice, salt and prepared black gram masala powder to the tadka and mix well.
- Serve the rice hot with Fryums.
Step-by-Step Procedure with Pictures
How to Make?
Making of Black Gram Masala Powder/ Ulundhu Podi:
- Add black gram to the oil and roast well. I have washed and dried the whole urad dal before adding to the oil. 1/2 cup equals 100 gms approximately.
- Roast the whole black gram until it turns crisp.
- Once done, let the roasted black gram cools down to the room temperature.
- Transfer the cooled black gram to the mixer jar.
- Now add a teaspoon of gingelly oil to the same pan and add a tablespoon of cumin seeds to the oil. Cumin seeds add a nutty flavour to the Masala powder and it helps in digestion too.
- Add a teaspoon of black peppercorns to the oil. The amount can be increased to get the spicy version.
- Add two tablespoons of coriander seeds to the oil. They add a great flavour to our masala powder.
- Add dried red chillies to the oil. Any varieties can be used. I use Guntur red chillies that are very spicy. If you want an inviting colour to the masala powder, I suggest adding Kashmiri red chillies. Increase the number of red chillies up to 15 to get the spicy version of Ulundhu Saadham.
- Add a handful of curry leaves to the pan. The taste of the curry leaves would do magic in the masala powder. So, consider adding more since they are also a good source of iron.
- Roast the ingredients well until the nice aroma seep out from the ingredients and they turn perfectly crisp.
- Cooldown the ingredients and transfer to the same mixer jar in which the roasted black gram is added.
- Grind together to form a coarse powder which you could store in a dry airtight container for many months.
Making of Black Gram Rice/ Ulundhu Podi Saadham:
- Take a teaspoon of gingelly oil in a pan. To the shimmering oil, add mustard seeds. Wait till the seeds start to splutter.
- Now, add black sesame seeds. I love to add sesame seeds in my Ulundhu Saadham. If you want to skip, you could skip adding them.
- Add a pinch of hing or asafoetida now. It will make the tadka more flavourful and of course, helps in digestion as well.
- Split the dried red chillies into two and add to the oil.
- Add a sprig of fresh curry leaves at last and the tadka is ready!
- Add steamed rice to the tadka and mix well as the flavoured oil gets coated over the rice. I add 250 gms of rice here. You could add up to 750 gms of rice which would use all of the prepared Black gram masala powder.
- Now, add the aromatic black gram masala powder to the rice. I use two heaped tablespoons of masala powder. You can adjust the quantity of Ulundhu Podi based on the amount of rice used. Roughly, you need 1 tablespoon of Ulundhu Podi for 100gms of steamed rice.
- Season the rice with salt. I use half a teaspoon of salt and you can adjust as per your taste.
- Add a teaspoon of sesame/gingelly oil over the rice. The raw sesame oil has loads of flavour which pairs very well with the Ulundhu Podi.
- Give a good mix. Make sure there are no lumps in the rice and the masala is evenly coated throughout the rice.
- Serve this protein-rich, Iron-packed Ulundhu Podi Saadham hot with some Fryums and papad.
- Make sure, the steamed rice is lump-free and not over-cooked to get the best recipe experience.
- Use Gingelly oil to get the best taste of Ulundhu Podi Saadham.
- Sprouted black gram could also be used in the place of black gram. But, roasting needs to be done for more time to get rid of the moisture lies within it.
- The shelf life of the Ulundhu Podi may extend to 6 months and above if it is properly stored in a dry and air-tight container.
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