Tandalachi Ukad

After Garama Garam Varan Bhaat Tup (piping hot rice dal with a generous helping of ghee), tandalachi Ukad is my comfort food. It is something that we never get tired of eating it. Tandul is rice in Marathi and ukad means steamed.

The most authentic way to enjoy this dish is by drizzling some ghee over and devouring it.

Tandalachi Ukad to me is a soul satisfying. Very simple, nothing exotic ,yet it strikes the right chords. It warms my heart. Whenever I am too tired to cook anything Ukad definitely comes to the rescue. It is something that we can eat for breakfast, lunch and even dinner.

Need more quick recipes?

Another quick breakfast recipes on the blog: Dadpe Pohe.

Tandalachi Ukad

Recipe by Samrudhi MaheshCourse: Breakfast, Lunch, dinnerCuisine: MarathiDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Rice flour is tempered with some basic spices and buttermilk.

Ingredients

• 1/2 cup Rice Flour

• 1 and 1/2 cup Water

• 1/4 cup Yogurt

• 1 tablespoon ghee – For tempering

• 1/2 teaspoon Mustard Seeds

• 1/2 teaspoon Cumin seeds

• pinch of Hing (asafoetida)

• 1 teaspoon grated Ginger

• 4-5 garlic cloves

• 2 finely chopped Green Chillies

• 1/4 teaspoon Turmeric powder

• 4 to 5 Curry Leaves

• 1/2 teaspoon Sugar

• Salt – as per taste

• Coriander leaves for garnish

• Ghee – for serving

Directions

• In a bowl, add the water and yogurt and mix well and set aside. .
• In a pan on a medium flame add ghee. Once the ghee is hot add mustard seeds, cumin seeds, hing, and let everything sizzle up.
• Add grated ginger, finely chopped green chillies, chopped garlic, curry leaves, turmeric powder and cook until the garlic is well done
• Add in the turmeric powder and sauté well. Stir the yogurt+ water mixture once again (also called as buttermilk) and add it to above tempering.
• Add salt and sugar to taste, mix well and bring that to a boil over medium-high heat.
• Add rice flour all at once, mix well (with continuous stirring) cover and cook covered for 5 minutes. (Check notes)
• Garnish with finely chopped coriander leaves.
• Serve hot with a dollop of ghee on the top.

Notes

• You can use oil for tempering as well.
• When you are adding rice flour to the buttermilk, continuous stirring is required. Keep stirring and mixing in order to avoid lumps of flour.

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