Maharashtrian Tandulachi Ukad Recipe - Rice Flour And Buttermilk Porridge
A humble breakfast porridge made with rice flour and buttermilk and lightly seasoned with mustard seeds, curry leaves and green chilli.
Maharashtrian Tandulachi Ukad Recipe which is a simple Rice Flour And Buttermilk Porridge, is a breakfast porridge that everyone would love to try. It is healthy and at the same time so comforting to be had with a cup of hot tea.
The porridge is also considered as baby foods, as they have subtle flavors and not much spice powders are used in the dish. You can reduce the usage of green chilli, ginger and curry leaves if you are serving it to babies.
If you are looking for more Porridge Recipes, here are some that you can make for your everyday meals:
- 1 1/2 cups Buttermilk
- 2 tablespoons Rice flour
- Salt , to taste To Season
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 Green Chilli , chopped
- 1/2 inch Ginger , chopped
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
How to make Maharashtrian Tandulachi Ukad Recipe - Rice Flour And Buttermilk Porridge
To begin making the Maharashtrian Tandulachi Ukad Recipe, heat the buttermilk in a saucepan, bring it to a boil. When it comes to boil, add rice flour slowly and by using a whisk, keep whisking so that there are no lump formation.
Once the porridge thickens, you can serve it in a bowl and move on to tempering the ingredients.
Heat a small kadai with oil, add mustard seeds, green chilli and ginger allow the mustard seeds to splutter.
Add the curry leaves and hing and allow them to crackle for few seconds and pour it over the porridge and serve.