Classic Blackgram Porridge (page 2)

Classic Blackgram Porridge Recipe:

uk-6-scaled Classic Blackgram Porridge
Traditional Ulundhu Kanji

Yields: 2 Ltrs of ulundhu kanji & 3/4 Ltrs of karupatti ulundhu kanji

Ulundhu Kanji ingredients:

Black gram (vellai ulundhu)1/2 cup
Boiled rice (puzhungal arisi)1/4 cup
Fenugreek seeds (or cumin seeds)*1 tbsp
Garlic2 bulbs
Dried ginger1/2 “
Boiled cow’s milk (kaaichiya pasum paal)as needed
Water for pressure cooking3 cups

*We use fenugreek seeds (vendhayam) during summer & cumin seeds (jeeragam) during winter.

uk-3-scaled Classic Blackgram Porridge

Karupatti ulundhu kanji Ingredients:

Split black gram (karuppu ulundhu)1/4 cup
Boiled rice (puzhungal arisi)1/8 cup
Garlic5 pods
Dried ginger1/4 “
Palm jaggery1/2 cup (powdered)
Fresh coconut milkas needed
Water for pressure cooking1 and 1/2 cups
uk-2-scaled Classic Blackgram Porridge

Mise en place:

For ulundhu kanji:

  • Wash lentils, rice & fenugreek seeds and keep aside in a bowl.
  • Add garlic, dried ginger and water into the bowl as shown below.

For karupatti kanji:

  • Dry roast lentils in medium flame until the aroma is released.
  • Transfer to a separate bowl and wash roasted lentils along with rice.
  • Add garlic, dried ginger and water into the bowl as shown below.

Pressure cooking:

  • Heat a pressure cooker in high flame.
  • Stack both the bowls one above another inside the pressure cooker as shown below and close with its lid.
  • When it reaches high pressure, simmer for 20 minutes.
  • Remove from heat and keep aside until the pressure is released.
Kanji Classic Blackgram Porridge
Pressure cooking the rice & lentils

Kanji preparation:

For ulundhu kanji:

  • Pour hot milk into the cooked lentil mixture.
  • Mash well using electric hand blender.
  • Serve hot with jaggery or karivepillai thuvaiyal.
ulundhu-kanji Classic Blackgram Porridge
Salted porridge

For karupatti kanji:

  • Prepare jaggery syrup as shown below.
  • Pour hot syrup into the cooked lentil mixture.
  • Mash well using electric hand blender.
  • Bring it to boil in medium flame.
  • Reduce the flame to low.
  • Add cardamom powder and pour coconut milk.
  • Stir well and remove from heat.
  • Serve warm.
karuppatti-kanji Classic Blackgram Porridge
Sweet porridge

Cooking Tips:

  • I find electric hand blender very useful to blend the kanji (porridge) and achieve the desired consistency.
hand-blender-scaled Classic Blackgram Porridge
  • Salted porridge goes well with Kariveppilai thuvaiyal (curry leaves chutney), but we can replace curry leaves with coriander leaves, mint leaves or any other fresh herbs.
kariveppilai-thuvaiyal Classic Blackgram Porridge
Kariveppilai thuvaiyal recipe

"Classic Blackgram Porridge" table of contents

  1. Classic Blackgram Porridge
  2. Page 2

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