Uzhundham Paruppu Sadham

                         Uzhundham Paruppu Sadham, again is a rice variety, prepared at least once or twice in a month, preferably, on the days of oil bath, by the people of the southern districts of Tamil Nadu. The reason behind is Uzundham Paruppu, a rich source of protein, in turn, is a source of strength to our body.

                    In my mother's house, we prepare this variety using black gram dhal as we like that taste. Moving to Chennai, in late 1970s, black gram, not easily available at all stores in Chennai,black gram dhal would always find a place in my mother's baggage, returning after a visit to Tirunelveli or Coimbatore.Now, the world being a global village, both my daughter and daughter in law, living in two opposite directions of the world, prepare this Uzhundham Paruppu and Kurunai Dosai, as black gram dhal is easliy available at their places.

               My mother in law and some of the relatives use white whole gram or the Urad Dhal ( Vellai Paruppu ).Any rice, raw or boiled can be used.The picture displayed is white as I use Vellai Paruppu.

              Ellu ( Sesame ) Thuvaial is the best combination for this rice. The rice has to be mixed with Ellu Thuvaial and  Gingelly oil and eaten with Vathal or Appalam or  Vellam.Some people relish this rice with  Avial.For the second serving, this rice can be mixed with curd and taken with the Ellu Thuvaial.A full and healthy meal is over.

Uzhundham Paruppu Sadham

Ingredients :

Raw or Boiled Rice  1 cup.
Urad dhal or Vellai Muzhu Uzhundu  or Black Dhal  1/4 cup.
Grated coconut 2 tbsp.
Salt

Method :

1.Cook rice with the Dhal, salt and grated coconut. Add water as you do normally. Mostly
   we add 3 cups of water for 1 cup of rice.Add 1/2 cup of water for the 1/4 cup of
   Uzhundhu. Totally add 3 1/2 cups of water and pressure cook. The water can be
   adjusted according to the rice we use.

A different type of variety rice,healthy and oil free is ready.