Ulundogorai - Spicy Urad Dal flavoured Rice (for Prashad & Naivedyam) Recipe

Name: Ulundogorai - Spicy Urad Dal flavoured Rice (for Prashad & Naivedyam) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3-4
Cuisine: South Indian Recipes
Ingredients: 1 cup Rice short grained; null Salt to taste; 2 tablespoon Oil; Few null Whole Black Peppercorns; 3 tablespoon Black Urad Dal (Split); 3-4 null Fresh Red Chilli; 1/8 teaspoon Asafoetida (hing); 1/2 teaspoon Black pepper powder; 1 teaspoon Oil; 1/2 teaspoon White Urad Dal (Split); 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 5-7 null Cashew nuts; 4-5 null Curry leaves; 2 teaspoon Ghee

Kalyani Srinath

January 29, 2025

2088 Ratings

Ulundogorai - Spicy Urad Dal flavoured Rice (for Prashad & Naivedyam) Recipe

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:3-4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

Ulundorai / Ulundogorai is made at Srirangam Temple in Trichy and offered to Lord Balaji especially on Saturdays. Most traditional dishes at South Indian Temples are based on rice. All of these offerings made in temples are free of onion - garlic.This dish is fragrantly spiced with Urad Dal (split black gram) and other spices and makes for a great tiffin box option too.

Ulundogorai can be served as it is or with lauki raita and papad.

Other rice variants that you can try

Ulundogorai can be served as it is or with lauki raita and papad.

Other rice variants that you can try

Ingredients

For Tempering

1 cup Rice, short grained

Salt, to taste

2 tablespoon Oil

Few Whole Black Peppercorns

3 tablespoon Black Urad Dal (Split)

3-4 Fresh Red Chilli,

1/8 teaspoon Asafoetida (hing)

1/2 teaspoon Black pepper powder

1 teaspoon Oil

1/2 teaspoon White Urad Dal (Split)

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

5-7 Cashew nuts

4-5 Curry leaves

2 teaspoon Ghee

Instructions for Ulundogorai - Spicy Urad Dal flavoured Rice (for Prashad & Naivedyam) Recipe

To begin the preparation of Ulundogorai, cook rice and fluff the rice into separate grains in a flat plate.

Heat 2 tablespoon of oil, saute urad dal, chillies and fry on low-medium flame till golden brown. Add peppercorns towards the end and switch off the flame. Cool completely and grind in grinder.

In a non stick pan, heat oil. Splutter mustard seeds, asafoetida, curry leaves. Fry the cashew nuts & 1/2 teaspoon urad dal till golden brown. Immediately add the spice powder, salt and mix well. Switch off the flame, add the rice and mix well. Add salt and adjust salt and spices.

Add the ghee once rice is mixed with masala.

Serve the Ulundogorai hot, as it is or with lauki raita and papad.