Fragrant Srirangam temple rice tossed with golden roasted urad dal, cracked peppercorns, dried red chilies, and sesame oil.
Lunch · 10 min prep · 20 min cook · serves 3 Newly added
Ingredients
- 2 cups rice , cooked firm and cooled
- 3 tbsp urad dal , split dehusked black gram
- 4 dry red chili
- 1/2 tsp black peppercorns
- 1/4 tsp hing (asafoetida)
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 2 tsp ghee
- 1.5 tsp salt
Preparation
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Dry-roast urad dal, dried chilies, and black pepper on low heat until dal turns golden.
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Cool completely, then grind with hing into a semi-coarse powder.
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Heat sesame oil and ghee; splutter mustard seeds and curry leaves.
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Turn off heat; stir ground spice powder and salt into the warm oil.
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Add cooled cooked rice; fold gently until evenly coated, and rest 15 minutes.
In the tradition
Ulundorai is an ancient Tamil Vaishnava temple preparation offered on Saturdays at Sri Ranganathaswamy Temple. The roasted pulse powder lends an earthy, nutty depth without wet gravies.
Sources & further reading
- Srirangam Temple Thaligai Canon (Divya Desam Saturday Thaligai Tradition)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.