Blackgram Rice with Sesame Chutney

Ulundham Paruppu Sadham (Blackgram rice) is a unique rice dish popular in Tirunelveli and surrounding regions and this rice is typically served with ellu thuvaiyal for lunch. We usually serve this nutritious meal to young girls during their cycle every month and also to pregnant women as blackgram is beneficial to strengthen their hip bones. Nevertheless it can be served to kids, men & old people alike.

img_8068 Blackgram Rice with Sesame Chutney
Lunch with uluntham paruppu sadam, ellu thuvaiyal,
aviyal, curd, pappadam & vadagam

Health Benefits:

Black gram lentils, sesame seeds and fenugreek seeds are believed to boost women’s fertility. Sesame seeds are great sources of vitamin B6 required to conceive & also to prevent miscarriage as it balances hormone level. Black grams are rich sources of protein, fiber, iron, calcium, potassium & magnesium, so it helps to increase the hemoglobin count & also to increase the bone mineral density.

img_9303 Blackgram Rice with Sesame Chutney
Ulundhu sadam with vendakkai pachadi

How to serve ulundham paruppu sadam:

Typically black gram rice with sesame chutney is served along with aviyal, sweet mango pachadi, or vendaikai pachadai (any one or more). But sometimes it is simply served with appalam (or pappadam), koozh vatral, or vengaya vadagam alone. Generally black gram rice is served in 2 portions: first we mix a portion of blackgram rice with sesame chutney, pour sesame oil generously over the rice and savor this rice with aviyal or  vendaikai pachadai and also with appalam/ papadam/ koozh vatral. Finally we mix black gram rice with fresh curd and relish with sesame chutney, manga pachadi and vadagam as shown below.

img_6507 Blackgram Rice with Sesame Chutney
Ulundham paruppu sadam with mango pachadi

Ulundhu Sadam Recipe

img_1400 Blackgram Rice with Sesame Chutney
Blackgram rice


  1. Boiled rice (puzhungal arisi) – 1 cup (200 g)
  2. Split black gram lentils (de-skinned) – 1/2 cup (100 g)
  3. Cumin seeds or fenugreek seeds* – 1 tbsp
  4. Garlic – 9 cloves
  5. Salt – 1 tsp
  6. Water – 4 cups (800 ml)

*It is preferred to use cumin seeds during winter & fenugreek seeds during summer to maintain the body temperature.


  • Crush garlic & cumin seeds coarsely using mortar & pestle and keep aside (or we can crush garlic alone when fenugreek seeds are used).
  • Dry roast black gram lentils in medium flame before washing along with rice.
  • Add washed rice & lentils, minced garlic, salt & water into a pressure cooker and bring to a boil.
  • Pressure cook the rice-lentil mixture (simmer for 10 min when it reaches high pressure).
  • When the pressure is released, gently mix rice and dal and garnish with coconut gratings.
  • Serve hot ulundham paruppu sadham with ellu thuvaiyal.

Sesame Chutney

Sesame chutney is similar to Mediterranean Tahini sauce, but we make this chutney spicy. When we serve this chutney as a side for black gram rice we prefer to make this spicier as all other dishes served in this meal are not spicy, but you may adjust tamarind & red chillies to suit your palate. Now the recipe for ellu thuvaiyal is as below:

img_8055 Blackgram Rice with Sesame Chutney
Ellu thuvaiyal


  1. Sesame oil (nallennai) – 1 tsp
  2. Sesame seeds (ellu) – 1/2 cup
  3. Red chillies – 10 Nos.
  4. Coconut – 5 pieces (2 inch)
  5. Tamarind (as shown in the picture below)
  6. Salt – 1 tsp
img_8030 Blackgram Rice with Sesame Chutney
Ellu thuvaiyal ingredients


  • Heat oil in a pan in medium flame and roast red chillies till they puffed up.
  • Remove chillies from pan before getting burnt or blackened.
  • Add sesame seeds in the same pan.
  • Roast them in low flame flipping every 10 sec until they stop bursting.
  • Grind all ingredients into a fine paste adding little (50 ml) water.

Cooking Tips:

  1. Black sesame seeds are typically used for this chutney, but some children may not like dark grey colored chutney as shown on a banana leaf in the third picture. So we can use black sesame or white sesame or both in equal portions.
  2. We have to keep flipping sesame while roasting to prevent them getting burnt, and the thuvaiyal tastes bitter when burnt.
  3. We can even prepare this chutney without adding coconut.
  4. You may add water according to the desired consistency of chutney, some may like it being runny or viscous.
  5. My grandmother used to add a teaspoon of powdered palm jaggery (karuppatti) to enhance the slightly bitter flavor of sesame seeds.

57 comments on “Blackgram Rice with Sesame ChutneyAdd yours →

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    1. Oh, thats so nice. Thanks a lot. I also like to try adding caramelized onion in here, I make this rice every fortnight. 🙂

  1. I recently heard the fact that rice has ca 100 000 different sorts ..:) I know only few.
    Your Sesame Chutney recipe look very alluring 🙂 Thank you for sharing !

  2. I love rice with legumes in them! I had no idea about the health properties of black gram, either, I will remember this dish next time I want to conceive, ha! that sesame chutney looks so creamy and amazing, too.

  3. I love the mix of rice and lentils. It looks superb. The chutney looks great as well, although I would take away the chillies as I’m not the best with spice. ?

  4. One of my favourite dishes. Being a non-veg eater, I used to have this rice with thick mutton gravy. I am from Nellai. I was wondering this recipe (rice with aviyal) looks like something from south Tamil Nadu. Then I checked your About page to know that your parents are from Nellai. Good work.

  5. What a delicious and healthy treat! I especially liked the step by step photos. Thanks for sharing.

  6. I am not too fond of Udad Dal in cooking but your recipe is so tempting that I may try it! Great share. 🙂

  7. Looks great!..will definitely try it out sometime ,especially the chutney, interesting facts about the recipe as well.Thanks for sharing! .

  8. I make rice with different pulses but never tried it with black gram. Your recipe looks very good!

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