Sunday, October 5, 2008


'Ulunda Ogare' is a recipe request from one of my readers. It feels fantastic if people show so much interest and want to try the recipes that I prepare at home. All the recipes I have posted here have been tried and tested first and then added here with all the details.
The method that I have posted is one of the most authentic way to prepare Ulunda Ogare. Its a recipe that has been passed from many generations i.e., from my Maternal Great Grandmother Soumyanayakamma to my Grandmother Seethamma and then to my mom and now to me. Today I am sharing it with all my family members, friends and readers staying in different countries.

Black gram(Uddina bele in kannada, Ulundha parappu in tamil, Urad dhal in hindi) is the main ingredient in this rice recipe. Thats where it gets the name Ulundha and Ogare means Rice. Before you start, I suggest you all to read the whole recipe and keep all the things ready as shown in the pictures.


Rice - 3 cups ( Pressure cook rice with little oil and salt)

For grinding: (This makes about 2 and 1/2 cups of powder)

Fry all the ingredients below separately without Oil.

1. Curry Leaves- 1/2 cup
2. Black Pepper - 2 tbl spn
3. Black gram - 1 cup
4. Cashew Nuts - 1/2 cup
5. Dry Coconut (Grated) - 1 cup
Firstly grind curry leaves, cashews, black pepper and black gram and then add dry coconut and grind again to a powder consistency.

For Seasoning:

Oil - 2 tbl spns
Mustard seeds - 1 tspn
Black gram - 1 tspn
Bengal gram - 1 tspn
Curry leaves - (4-5)
Cashews - (4-5) chopped
Dry coconut - 1 tbl spn
Ground Powder - 2 cups
Salt to taste

For Garnishing:
Ghee - 2 tspns
Uddina happala (pappadam/pappad) - (1-2) break it in to pieces after deep frying.
Citron (Herale Hannu in Kannada / Nartanga in Tamil) - 2
Black gram soaked in little milk - 1/2 cup
Fresh Coconut - 1 cup

1. Prepare rice and allow it cool down by spreading it on a plate.
2. In a heavy bottomed pan, add oil, all the seasonings one by one.
3. Add the ground powder and mix well.
4. Add rice followed by the garnishings like fresh coconut, happala (papad) pieces, soaked black gram, ghee, salt as per taste. Mix them well. 5. Switch off the stove and add the juice of Citron (Herale Hannu / Nartanga). If Citron is not available, use lemon. Mix well and serve it with papad.


Meeta said...

I have never quite had this dish - but the fact that it has been handed down generations must make it special. Thanks for sharing it with us Veda!

Priti said...

I never had this Veda...but this for sure looks delicious..Thanks for sharing the wonderful recipe

vasudha said...

hi veds....

very authentic iyengar recipe i must say.... pics look very tempting and so i decided to make it for dinner tonight....supperb....i am very proud that u r keeping ur blog so active and attractive....

DEESHA said...

i love ulundha ogare .. my grand father comes from a town which was dominated by iyengars N we love this dish .. we make this quite often at home ..

Veda Murthy said...

Thanks Meeta.

Priti, Do try this recipe sometime. I am sure you will like it.

vasu...its lovely to know u made the same for dinner! Its really encouraging!

Deesha thats wonderful to know that you make this often at home.

Vani said...

Never heard of this dish before. Sounds wonderful.

LG said...

Never heard of this dish Veda. I must try it out, thanks for sharing the recipe :)

Priya said...

this one looks yummy Veda. The layers of taste in this sound delicious, will try it out soon.

Bhawana said...

never knew abt this recipe. thanks for sharing.

Matt said...

What wonderful and inspiring food photos you have - keep it up!

delhibelle said...

It looks and sounds wonderful. Thanks for sharing such a precious recipe

Srivalli said...

Thats a lovely one..thanks for sending it.

Shama Nagarajan said...

new recipe to to try this.hv added u to my blog

Paru ... said...

Luv the black pepper flavour..Great recipe..

Happy said...

love ur recipe.I will defenitly try it. Pls keep posting rice reipes like this.
Beecoz We like rice more than anything

Annapoorna R Shinu said...

Hi Veda,

Just stumbled upon your blog after my colleague pointed it out. I have my own food blogs and and this morning wrote about Herlikayi and was wondering what its called in English!
Lovely blog you have here!

Anonymous said...