Sunday, 7 February 2016

TANDULACHI UKAD / STEAM COOKED RICE FLOUR IN BUTTERMILK

Tandulachi Ukad is a typically common breakfast made in many Brahmin Maharashtrian homes. It is quick and easy to make any best had piping hot.

It is made by cooking the rice flour in buttermilk to a creamy porridge like consistency. The tang from the sour buttermilk renders it a nice kick in flovour.


TANDULACHI UKAD / STEAMED RICE FLOUR IN BUTTERMILK

INGREDIENTS

Tandulache peeth / Rice flour
½ cup
Thin sour butter milk
2 cups
Oil
2 tbsp
Rai
¼ tsp
Heeng
¼ tsp
Haldi
¼ tsp
Curry leaves
3 – 4 nos
Green chillies cut in 2 – 3 pieces
2 no
Coriander leaves chopped
2 tbsp
Scraped fresh coconut
2 tbsp
Salt
T.T.
Sugar
A pinch

METHOD:


1.       Heat oil, add in rai seeds, when they crackle add in heeng, haldi, curry leaves and green chillies.


2.       Stir for a few seconds and add in the butter milk.

3.       Keep on stirring the buttermilk or it will split.


4.       Add into it salt, sugar and coriander leaves.



5.       When the buttermilk comes just to a boil, add in the rice flour and vigorously mix it breaking the lumps simultaneously.


6.       The mix should be lump free and porridge like consistency.


7.       Cover and give 2 steams on a slow flame.


8.       Serve immediately garnished with scraped coconut and coriander leaves.




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