## Ulundagorai – Spicy Urad Dal Flavored Rice (For Prashad & Naivedyam) Recipe (South Indian Recipes Style)
Discover how to make a delicious and authentic **Ulundagorai – Spicy Urad Dal Flavored Rice (For Prashad & Naivedyam) Recipe** with this easy-to-follow recipe. A traditional **South Indian Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Total time:** 45 minutes
**Cuisine:** South Indian Recipes
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Ulundagorai – Spicy Urad Dal Flavored Rice (For Prashad & Naivedyam) Recipe:
* 1 cup Rice – short grained
* Salt – to taste
* 2 tablespoon Sunflower Oil
* Few Whole Black Peppercorns
* 3 tablespoon Black Urad Dal (Split)
* 3-4 Fresh Red Chilli –
* 1/8 teaspoon Asafoetida (hing)
* 1/2 teaspoon Black pepper powder
* 1 teaspoon Sunflower Oil
* 1/2 teaspoon White Urad Dal (Split)
* 1/2 teaspoon Mustard seeds
* 5-7 Cashew nuts
* 4-5 Curry leaves
* 2 teaspoon Ghee
### Step-by-Step Instructions to Make Ulundagorai – Spicy Urad Dal Flavored Rice (For Prashad & Naivedyam) Recipe:
1. To begin the preparation of Ulundogorai, cook rice and fluff the rice into separate grains in a flat plate.
2. Heat 2 tablespoon of oil, saute urad dal, chillies and fry on low-medium flame till golden brown.
3. Add peppercorns towards the end and switch off the flame.
4. Cool completely and grind in grinder.
5. In a non stick pan, heat oil.
6. Splutter mustard seeds, asafoetida, curry leaves.
7. Fry the cashew nuts & 1/2 teaspoon urad dal till golden brown.
8. Immediately add the spice powder, salt and mix well.
9. Switch off the flame, add the rice and mix well.
10. Add salt and adjust salt and spices.
11. Add the ghee once rice is mixed with masala.
12. Serve the Ulundogorai hot, as it is or with lauki raita and papad.
### Tips for the Best Ulundagorai – Spicy Urad Dal Flavored Rice (For Prashad & Naivedyam) Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
### Related Recipes:
* [Kathirikai Poondu Pirattal Recipe – South Indian Style Brinjal Stir Fry With Garlic](https://www.evatika.com/directory-recipe/listing/kathirikai-poondu-pirattal-recipe-south-indian-style-brinjal-stir-fry-with-garlic/)
* [Vazhaithandu Mor Kootu Recipe (Tamil Nadu Style Banana Stem Recipe)](https://www.evatika.com/directory-recipe/listing/vazhaithandu-mor-kootu-recipe-tamil-nadu-style-banana-stem-recipe/)
* [Parsi Brinjal Capsicum Vegetable Recipe – Parsi Style Baingan Capsicum Ka Salan (Recipe In Hindi)](https://www.evatika.com/directory-recipe/listing/parsi-brinjal-capsicum-vegetable-recipe-parsi-style-baingan-capsicum-ka-salan-recipe-in-hindi/)
