1. rice 500 gm
Roast the cashew nuts in clarified butter, take them out when they are golden brown and keep them aside. Roast black gram (split) in the same clarified butter. When it turns brownish add the rice and half a litre water. Cook in a pressure cooker or separately. Add salt to taste and mix well. Crush 4 Pāppads , not to a powder but medium sized pieces, and add to the rice. Mix well. Decorate with roasted cashew nuts, coriander leaves and curry leaves. Sprinkle some copra on the rice. Keep the remaining four Pāppads around the pan in such a way that it surrounds the rice.
Now the unusual rice dish, Ulundorai is ready to serve.
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