Karuppu Ulutham Kanji Recipe
An Outlook On Ulutham Kanji Recipe
Karuppu Ulutham Kanji is a mild marvel made of black urad dal and palm jaggery spruced up with the richness of fresh coconut milk and thin coconut shreds...Relish this power packed porridge on a summer noon with some savory bites...
Karuppu Ulutham Kanji is an authentic recipe from the Indian Subcontinent, which comes with a wide range of health benefits, especially for women and children. It has been in practice since ages and it is one of the treasured recipes from Tamil Nadu cuisine. It is such an exotic dish that allures you with its richness and flavor even in the very first slurp. The combination of black urad dal and palm jaggery is always amazing and there are quite a lot of sweet dishes based on this delectable combo. One such scrumptious delight is this karuppu ulutham kanji which has a unique color and flavor loaded with nutrients. This power packed sweet porridge is an ideal breakfast that fills your stomach for a longer time and supplies energy to your body.
Split black urad dal is one of the indispensable ingredient in the Indian cuisine and it has innumerable health benefits too. It is rich in protein, vitamin B, iron and folic acid and also has minerals like potassium, magnesium and calcium. It improves digestion and protects heart health. As it preserves bone density, it strengthens your bones if taken on a regular basis. It also reduces pain and inflammation and used intensively in Ayurveda to cure many illnesses like neurological problems, diabetes, partial and facial paralysis. Moreover, it adds strength and beauty to your hair and skin. Use this miracle lentil in your day today cooking and enjoy its benefits to the fullest and to start with, just try out this instant recipe which is so delicious and easy for a beginner.
Here is the recipe of traditional karuppu ulutham kanji that can be made with just a handful of ingredients at home.
Ingredients Required To Make Ulutham Kanji Recipe
How To Make Ulutham Kanji Recipe
Heat a saucepan and add a cup of black urad dal to it.
Dry roast it in medium flame for five minutes approximately.
When it turns aromatic just take the pan from the stove and let it cool for some time.
When it is cooled, just drop it in a mixer jar and bitlz well till you get a smooth fine powder and keep aside.
Place a wok in the stove and heat it in medium flame.
Add three cups of water and let it boil.
While boiling, just take a cup of urad dal powder which we have prepared already and blend them well in a little water.
Ensure that there are no lumps in it and just pour it into the boiling water in the wok and stir in.
Keep stirring and see to it that there is no formation of lumps at all.
After stirring continuously for a while, just lower the flame and pop the lid on.
Let it boil for about ten minutes approximately.
After a while, just open the lid and you will now notice that the mixture has been cooked up well and has got thickened.
At this stage, just add 3/4th cup of palm jaggery and stir well.
Melt the palm jaggery in a cup of hot water and strain it before adding into the wok to get rid of any impurities.
Keep stirring and let it boil in low medium flame for about five minutes approximately.
Finally, pour in a cup of fresh coconut milk and let it continue to boil for five more minutes in low medium flame.
Tip in a teaspoon of ginger powder and cardamom powder each an stir in.
Meanwhile, heat the saucepan again and splash in a tablespoon of ghee in it.
When it starts melting, just add two tablespoons of grated dry coconut and stir well.
When it turns slightly golden, just transfer it to the wok and stir in.
When the whole mixture turns aromatic, just turn off the stove and now the delicious karuppu ulutham kanji is ready.
Serve it hot or warm according to your choice and preference on a hot midday.
Tips & Tricks To Make Ulutham Kanji Recipe :
- Though usually karuppu ulutham kanji is made of split black gram you can also prepare it with whole black gram in the same method.
- If you do not have karuppati or palm jaggery, you can use regular jaggery like katti vellam or achu vellam.
- As both black gram and coconut milk give cooling effect to the body do not take it on winter days.
- Similarly, do not take it chill. It is always good to take it hot or warm at any part of the day.
- It has been given for girls during puberty and child birth by our ancestors and therefore prepare this often and pass on this precious recipe to younger generation.
- Moreover, it is good for children who are involved in sports and other physical activities.
- You can roast and powder the urad dal and store it in an air tight container and make kanji instantly whenever you want.
Ingredients
Directions
Heat a saucepan and add a cup of black urad dal to it.
Dry roast it in medium flame for five minutes approximately.
When it turns aromatic just take the pan from the stove and let it cool for some time.
When it is cooled, just drop it in a mixer jar and bitlz well till you get a smooth fine powder and keep aside.
Place a wok in the stove and heat it in medium flame.
Add three cups of water and let it boil.
While boiling, just take a cup of urad dal powder which we have prepared already and blend them well in a little water.
Ensure that there are no lumps in it and just pour it into the boiling water in the wok and stir in.
Keep stirring and see to it that there is no formation of lumps at all.
After stirring continuously for a while, just lower the flame and pop the lid on.
Let it boil for about ten minutes approximately.
After a while, just open the lid and you will now notice that the mixture has been cooked up well and has got thickened.
At this stage, just add 3/4th cup of palm jaggery and stir well.
Melt the palm jaggery in a cup of hot water and strain it before adding into the wok to get rid of any impurities.
Keep stirring and let it boil in low medium flame for about five minutes approximately.
Finally, pour in a cup of fresh coconut milk and let it continue to boil for five more minutes in low medium flame.
Tip in a teaspoon of ginger powder and cardamom powder each an stir in.
Meanwhile, heat the saucepan again and splash in a tablespoon of ghee in it.
When it starts melting, just add two tablespoons of grated dry coconut and stir well.
When it turns slightly golden, just transfer it to the wok and stir in.
When the whole mixture turns aromatic, just turn off the stove and now the delicious karuppu ulutham kanji is ready.
Serve it hot or warm according to your choice and preference on a hot midday.
