Urid Dal Spicy Rice (Ulundore)

Ulundore/Urid dal Spicy Rice is one of the traditional special dish of Iyyangars. Urid Dal Spicy Rice is as famous as Puliyogre/Puliyore.

Urid Dal Spicy rice is prepared using Urid dal and some simple spices which is always find in your seasoning container. (Oggarane dabba).
Ulandu means Urid dal in Tamil. Ogare/Ore means mixed rice. Ulandu Parapu/Urid dal is the main ingredient here. Roasted Urid dal, Pepper pods and grated dry coconut (Kopra/Kobbari) is used for preparing this Ulundore/Urid Dal spicy rice. (Information by Sreedevi Mukundan).
Lets see some benefits of eating Urid Dal in our diet.
Urid Dal plays an important role in Indian Cuisine. It is said to be one of the healthy dal and it is rich with protein, fat, carbohydrates and Vitamin B. It is good for women and it has a good source of iron, folic acid, calcium, magnesium and potassium. Urid dal is said to be energy booster because of its iron content. Urid dal is good for vegetarians especially. It does contain anti inflammatory and anti aging properties. It helps to improve the digestion and prevents constipation since it has soluble and insoluble fiber.
Urid Dal Spicy Rice is very easy and quick to prepare and is yummy.
Urid Dal Spicy Rice has No Onion or No Garlic and is one of the traditional food.
We can prepare this Urid dal Spicy Rice for festivals, one dish party, Ladies party or even while travelling you can enjoy it.
Lets see the recipe now.

Things Needed :

Cooked Raw Rice : 2 Cups.
Ghee : 2 Tablespoons
Spices to be roasted :
Urid dal : 1 Tablespoon
Red chilly/Byadagi Chilly : 5 to 6
Ingh/Asafoetida : a pinch
Pepper Pods : 5 to 6 Pods
Curry Leaves : 6 to 8 or little more
Fresh Coconut : 2 to 3 Tablespoons
For Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Cashew Nuts : 1 to 2 Tablespoons
Salt : As required

Method : 

1. Wash and cook raw rice and and leave it for cooling.
2. Keep a pan on the fire and heat. Add urid dal and roast till it get golden brown.
3. Add red chilly, pepper pods and roast for a minute. Add curry leaves and ingh. Put off the fire.
4. Cut cashews in to small pieces.

5. Grate coconut and dry grind it with roasted spice mix.

6. Keep a big pan or bowl. Add oil and heat. Add mustard seeds, urid dal. Let mustard seeds splutter.
7. Add a pinch of ingh and curry leaves. Add cashew pieces and fry for 10 seconds.

8. Add cooked rice and mix it well. Add little turmeric powder.

9. Add dry ground urid dal mix and salt. Mix it slowly on  low flame.

10. Add 2 tablespoons of ghee and mix it well.

11. Shift the ready Urid dal rice to a serving dish.
12. Serve with a cup of curd and papad.

Note :
Do not over cook rice. It should be soft enough. Use of more cashews are optional.  Use of oil to roast urid dal and other ingredients is optional. (Use 1 teaspoon of oil). Use of ghee is optional. Use of more/less chilly is also optional. You can use little more coconut. Just add coconut gratings at the end. It adds to the taste. Adding Lemon/tamarind is optional. I have not added. Urid dal Spicy Rice should be mild spicy. It is always better to use previously cooked rice to prepare this Spicy Rice. (Plan and cook rice before 2 to 3 hours).
Please note : Use of water to cook raw rice : Basumathi Rice : 1 cup rice - 2 cups of water. Sona Masoori : 1 Cup Rice : 3 cups of water.
Time : 20 Minutes.
Serves : 2 to 3 

Raw Banana -Bajji Chilly Dry Curry.

Raw banana dry curry is a side dish and we can have them with plain rice, chapati, poori or any type of rotis and as bread spread and bread stuffing.

I had some bajji chilly and wanted to use them as they were fresh. So thought of using them along with raw banana was a good idea. Raw banana - bajji chilly curry turned yummy and it tasted nice too.
I have used raw banana - bajji chilly and simple spices for this curry. There is no coconut or onion in it.
Let us see some benefits of eating Curry leaves in our diet.
Curry leaves have a very important role in Indian Cooking, that too South Indian cooking. It adds aroma to the curry and makes it more tasty.  Not only it helps the food to be tasty,  curry leaves does occupy an important place as medicinal value also. Curry Leaves are loaded with fiber, calcium, carbohydrates, phosphorus, iron and vitamins. Vitamins like Vitamin C, Vitamin A, Vitamin B and Vitamin E. They help to fight against infections and good for hari and skin care. It helps to lower the blood sugar level. It improves the digestion and helps to lower the cholesterol level in our body. It takes good care and strengthen our hair. It is rich source of antioxidant properties and anti diabetic properties. It is said to be good for weight loss.
In Ayurveda, it is believed that curry leaves are loaded with medicinal properties like antimicrobial, anti imflammatory, antioxidant anti dieabetic and protective capacity of taking care of liver from damages.
Do not forget to drink more water if you eat curry leaves in empty stomach. 

No Onion  OR No Garlic is used in this " Raw Banana - Bajji Chilly Dry Curry ".

Lets see the recipe Now. This is an easy, simple and quick recipe and you can enjoy this side dish with almost all main dishes.

Things Needed :

Raw Banana : 2
Bajji Chilly/Pakoda chilly : 2 to 3
Oil : 1 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Turmeric Powder : A picnh
Lemon : 1 Teaspoon (1/2 Lemon)
Garam Masala Powder : 1/2 Teaspoon
Salt : As required :
Asafoetida/Ingh
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8  Leaves.

Method :

1. Wash and remove the outer skin of raw banana and cut banana into small pieces and put them in a bowl of water. (It helps them to retain the white colour or it might turn black).
2. Wash and Slit bajji chilli/pakoda chilly and remove the seeds completely and cut them into small picese.

3. Wash and cut coriander leaves and curry leaves.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let mustard seeds splutter.
5. Add jeera/cumin seeds and fry for a second. Add a pinch of ingh/asafoetida and curry leaves.
6. Now add cut banana pieces and fry nicely for 1 to 2 minutes on low flame.

7. Add cut bajji chilly and fry nicely. Add turmeric powder and mix it well.
8. Add very little water (1/4 cup) and cook on low flame. Let it turn soft and well cooked.
9. Add garam masala powder (optional), required salt and mix it well.

10. Let it cook on low flame. Put off the fire, add lemon extract and mix it well.

11. Shift the ready curry to a serving bowl.
12. Add coriander leaves and serve.

Note :

You need to soak banana pieces immediately as soon as you cut them. Other wise they might turn black and does not look nice. You can soak them in butter milk instead of water. (optional). Cooking them on low flame helps to cook the vegetable well. You can fry them with more oil instead of adding water. (Optional). Though it taste nice not at all healthy. Adding any other powder like Rasam powder, chutney powder, gingly(sesame seeds) powder is optional. No need to add any chilly powder since the bajji chilly gives the spicy taste. Adding onions and garlic is purely optional.
Time : 20 Minutes
Serves : 2 to 3.