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
Cuisine: South Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Small Skillet (Shallow Fry Pan/ Omelette Pan)
Cooks in 30 M
Total in 45 M
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.
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