Grandma's Tandalachi Ukad Recipe - Spiced Rice Flour Roux
Tandalachi Ukad is a simple yet super comforting Indian breakfast porridge recipe. It is prepared by cooking rice flour with sour buttermilk and seasoned with oil and basic Indian spices. Serve it along a cup of ginger masala chai for that happy meal to start off your day right !
Servings: 3 Cups
Calories: 325kcal
Ingredients
- 2 cups buttermilk
- ½ cup rice flour
- 1 tbsp. cooking oil or ghee
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- pinch of asafoetida
- ½ teaspoon Turmeric Powder
- 3 to 4 fresh curry leaves
- 1 finely chopped green chili or ½ teaspoon of red chili powder
- 1 cup water
- salt to taste
Instructions
- Whisk the rice flour, buttermilk and salt in a bowl.
- Heat oil in a pan and add mustard seeds, let it pop for a few seconds.
- Add cumin seeds. Add the turmeric, asafoetida and the curry leaves. Next, add the chilis and stir well. Let them sizzle for a couple minutes on low heat.
- Add water and let it come to boil.
- Now add the rice flour buttermilk mixture and stir continuously with a spatula. The mixture starts to thicken quickly.
- Continue stirring the mix till it becomes thick ( approximately 5 minutes on medium heat)
- Lower the heat. Cover the skillet and let it cook for an additional 3 minutes.
- Turn off the heat. Remove the lid. Delicious Ukad is ready ! Drizzle a spoonful of oil or ghee on top. Sprinkle some red pepper powder on top. Serve hot. Enjoy with the feeling of the love and warmth from grandma's kitchen !
Nutrition
Serving: 1cup | Calories: 325kcal | Carbohydrates: 29g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 38mg | Fiber: 1g | Sugar: 7g