Ulundhu kanji-feature

Ulundhu kanji | Ulunthanganji | Sweet urad porridge

Ulundhu kanji | Ulunthanganji | Sweet urad porridge 

Ulundhu kanji or sweet Uluthanganji is a porridge prepared by cooking urad Dal paste with jaggery, coconut, and milk. Shown with stepwise pictures and video.

This ulundu kanji can be prepared I both salt and sweet versions. Prepare this sweet urad porridge in just 15mins for a weekend breakfast.

The one which I showed you today is the sweeter version hence serves as a perfect breakfast or a healthy snack for everyone including kids. Another salt version of porridge is there, which I prepare with black skinned urad Dal. I will post that recipe soon on my blog.

My mom used to make this Ulundhu kanji sweet version very often and this is my brother’s favorite one.

Skinless whole white urad lentils are used to make this sweet ulundhu kanji or Uluthanganji. There are multiple recipes made with this urad Dal in India, and one of the healthiest Tamil Nadu ancient recipes is this Ulundu kanji.

Although preparation of this urad porridge is very simple, making without lumps is a tricky part. I will explain how to make a soft and creamy Ulundu kanji or Ulunthanganji in this post.

Few health notes on Urad Dal:

  1. A very good protein source this urad Dal, used in many recipes like Medhu Vada, porridge, idly batter, Dal Makhani and etc.
  2. As it is rich in fiber content and has both soluble and insoluble fiber, it is very good for digestion and also prevents constipation.
  3. Urad has anti-aging properties and acts a very good face pack. Furthermore, it prevents the formation of fine lines thus a flawless skin.
  4. Urad dal has high quantities of magnesium and potassium which are extremely beneficial for our heart health.
  5. Urad Dal strengthens our nervous system and makes our brain function healthy.
  6. This urad Dal improves bone health as it has a good amount of essential minerals such as iron, phosphorus, and calcium, which play important role in nurturing bone mineral density. Giving urad Dal porridge to young girls in teenage helps in a great way to build strong hip bones. The jaggery used in this porridge also provides a good amount of iron content.

For other urad Lentil recipe:

Medhu Vada

For other south Indian popular breakfast items:

Poori

Poori masala

Venpongal

Vada curry

Sweet Pongal

Crispy Adai

Let us see a quick video of making the ulundhu kanji:

Ulundhu kanji | Ulunthanganji | Sweet urad porridge
Prep Time
10 mins
Cook Time
15 mins
Soaking time
1 hr
Total Time
25 mins
 
Ulundhu kanji or sweet Uluthanganji is a porridge prepared by cooking urad Dal paste with jaggery, coconut, and milk
Course: Breakfast, dinner, Porridge
Cuisine: Indian
Keyword: How to make urad dal porridge, Inipu Ulundhu kanji, Sweet uluthanganji, Sweet Uluthankanji, Ulundhu kanji, Ulundu kanji, Uluthankanji
Servings: 4
Calories: 150 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 1 cup white whole urad
  • 1 cup boiled milk
  • 4 cups water
  • ¾ cup jaggery powder
  • ½ cup grated coconut
  • ½ tsp salt
  • ½ tsp cardamom powder
Instructions
Preparation:
  1. Wash the urad Dal properly and soak in enough water for one hour. Ideally, for skinless whole urad one hour of soaking time is sufficient.
Recipe:
  1. Grind soaked urad with little water into a fine paste.
  2. Take this ground ulundhu with a cup of water and mix well. Cook in medium flame.
  3. Urad tends to form lumps while cooked, hence stir very fast and continuously.
  4. In two minutes urad porridge starts to get cooked fast and becomes thick.
  5. Add extra two cups of water and stir well. Approximately for one cup of urad dal paste, we need around four cups of water to get the correct consistency. Adjust accordingly.
  6. After around 10minutes the urad starts boiling and will give a nice cooked aroma.
  7. There should not be any lumps at this stage.
  8. Add a quarter teaspoon of salt.
  9. Now add grated coconut, cardamom powder and a cup of boiled milk. Mix everything well.
  10. Let everything boil together for two more minutes.
  11. Switch off and serve the delicious ulundhu kanji or Ulunthanganji warm in a soup bowl.
Recipe Notes

Tips: 1. You can add add add fried nuts for extra richness. 2. Freshly grated coconut is an optional ingredient. 3. Do not avoid adding salt as the bit of salt enhances the taste of the sweet porridge. 4. You can use sugar or brown sugar or palm sugar in place of jaggery powder. 5. If your jaggery is not clean then dissolve it in some water, filter and add in the kanji.

Preparation:

  • Wash the urad dal properly and soak in enough water for one hour. Usually, for skinless whole urad, one hour of soaking time is sufficient.

Recipe:

  • Grind soaked urad with little water into a fine paste.

Ulundhu kanji-soaked urad Ulundhu kanji-ground urad

  • Take this ground ulundhu with a cup of water in a pan and mix well. Cook in medium flame.

Ulundhu kanji-urad paste Ulundhu kanji-1 cup water

  • Urad tends to form lumps while cooked, hence stir very fast and continuously.
  • In two minutes urad porridge starts to get cooked fast and becomes thick.
  • Add extra two cups of water and stir well. Approximately for one cup of urad dal paste, we need around four cups of water to get the correct consistency. Adjust accordingly to getUlundhu kanji consistency.

Ulundhu kanji-mix well Ulundhu kanji-2nd cup water

  • After around 10minutes the urad starts boiling and will give a nice cooked aroma.
  • There should not be any lumps at this stage.

Ulundhu kanji-3rd cup water

  • Add a quarter teaspoon of salt.

Ulundhu kanji-salt

  • When you get a nice cooked aroma from kanji, add jaggery powder and mix well.

Ulundhu kanji-jaggery Ulundhu kanji-4th cup water

  • Now add grated coconut, cardamom powder and a cup of boiled milk. Mix everything well.

Ulundhu kanji-coconut Ulundhu kanji-cardamom Ulundhu kanji-milk Ulundhu kanji-mix milk

  • Let everything boil together for two more minutes.
  • Switch off and serve the delicious ulundhu kanji or Ulunthanganji warm in a soup bowl.

Ulundhu kanji-feature

Tips:

  1. You can add add add fried nuts for extra richness.
  2. Fresh grated coconut is an optional ingredient.
  3. Do not avoid adding salt as the bit of salt enhances the taste of the sweet porridge.
  4. You can use sugar or brown sugar or palm sugar in place of jaggery powder.
  5. If your jaggery is not clean then dissolve it in some water, filter and add in the kanji.
 

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