Tuesday, September 15, 2015

Kudumulu Recipe / Undrallu Recipe / Steamed rice balls Recipe / Coconut Chutney Recipe / Kudumulu & Coconut Chutney Recipe


Famous and traditional Andhra dish Undrallu or Kudumulu. These steamed rice balls are offered as naivedyam or prasadam to lord ganesh during Ganesh Chaturthi. There are many variations to make kudumulu or undrallu but today i am going to share you one of the traditional way.

These healthy steamed rice balls are easy to make and also we can prepare them for breakfast along with coconut chutney or peanut chutney or with any pickles or any chutney of your choice.




Ingredients for Kudumulu:

Ghee - 1 Tbsp
Cumin Seeds - 1 Tbsp (optional)
Chana Dal - 2 Tbsps
Rice Rava - 1 Cup
Water - 2 Cups
Salt - To Taste

Ingredients for Coconut Chutney:

Coconut - 2 Cups (Chopped)
Green Chilies - 3 (Adjust to your taste)
Roasted Split Chick Peas - 1/4 Cup
Cumin Seeds - 1 Tbsp
Fenugreek Seeds - 4 to 5
Hing - Pinch
Dry Mango Powder - 1/4 Tbsp or Tamarind - 1 Inch Piece
Oil - 1/2 Tbsp
Water - 1/2 Cup

Tempering for Coconut Chutney:

Urad Dal - 2 Tbsps
Mustard Seeds - 1/2 Tbsp
Curry Leaves - Few
Oil - 1 1/2 Tbsp

Process for Undrallu or Kudumulu:
  • To prepare Rice Rava: Wash the rice 2 to 3 times (or even you can soak the rice for 15 minutes) and drain out all the water . spread the rice on a clean cloth and allow to dry completely. Grind the rice into rava consistency.
  • Wash and Soak Chana Dal for half an hour and drain out all the water.
  • Take a wide pan, add ghee. Once the ghee is nice and hot, add Cumin seeds, Chana Dal. Roast for 1 minute on a medium flame. (you will get nice aroma from chana dal while roasting).
  • Add water, enough salt to the pan and bring it to boil.
  • Pour rice rava to the boiling water slowly in a stream and keep on mixing with the other hand to prevent lumps.
  • Cover with the lid and Cook till the water evaporates completely. Stir in-between cooking to prevent sticking at the bottom. ( takes around 1 to 2 minutes).
  • Once the water evaporates, make the flame to low and put the lid and cook for 1 or 2 minutes.
  • Turn off the flame and mix it once. Cover with the lid and set aside for few minutes or until it cool down completely or until little warm.
  • Now Take the mixture and mix it well with wet hands or by greasing the hands with ghee.
  • Now dip your palm in the water and make it into small balls. Steam cook the balls in pressure cooker or else steamer for 3 minutes on a medium flame and make the flame to low and cook for 3 minutes.
  • Turn off the flame and serve it warm with coconut chutney.
Process for Coconut Chutney:
  • Take a pan, add 1/2 Tbsp oil. Once the oil is nice and hot add Fenugreek seeds, cumin Seeds, Hing, Green chilies and saute for 1 minute on a medium flame.
  • Turn off the flame and allow it to cool down completely.
  • Into the mixie jar, add Roasted Split chick peas, coconut pieces, fried ingredients, salt, dry mango powder and grind into smooth consistency by adding water.
  • Transfer the grinded mixture to other bowl.
  • To the same pan, add oil and once the oil is nice and hot, add Mustard seeds, Curry leaves, Urad dal and fry until light golden colour.
  • Transfer tempering into Coconut chutney and mix it well.
  • Serve this Coconut Chutney with undrallu or kudumulu.

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