Instant Pot Karuppu Ulundu Saadham with Paruppu Thogayal (IP Uraddal Rice with dal chutney)

This recipe is a famous recipe of  Madurai, Tirunelveli districts of Tamil Nadu that is especially served with Paruppu thogayal (Dal chutney) or ellu thogayal (sesame seeds chutney) to the girl children who attains the puberty. A very easy rice recipe that we are going to dump all the ingredients and enjoy the healthy rice.The uraddal strengthens the back bone and uterus so by taking regularly this uraddal in the form of rice, porridge helps them to tackle all the problems which they would face in the future. So all ladies can include this healthy rice in their diet. This rice would be a little bland taste since we don't add much spices. But tastes good when having along with the Paruppu thogayal. And also a very easy rice recipe that we are going to dump all the ingredients and enjoy the healthy rice. I have already posted few uraddal recipes in my blog. Check out that too...
URADDAL SWEET PORRIDGE
URADDAL SPICY PORRIDGE

BLACK URADDAL RICE:

Cooking time: 12 mins

Serving: 4

Ingredients:

Sonamasoori rice - 1 cup (1 cup-160 ml)
Roasted black uraddal - 1/2 cup (80 ml, dry roast the black uraddal nicely until it gets golden brown)
Grated coconut - 2 tbsn
Fenugreek seeds - 1/2 tspn
Cumin seeds - 1 tspn
Garlic - 3 (chopped)
Curry leaves - few
Salt to taste

Method:

1. Grab all the ingredients. Wash and soak the rice, dal together for 1/2-1 hr.

2. Switch on the IP. Add all the ingredients into the pot except coconut. Add 4 cups of water.

3. Close the lid. Press the rice mode 12 mins in Low Pressure LP in sealed position. Then do Natural Pressure Release NPR.

4. Open the lid. Add coconut. Mix well.

5. Easy black uraddal rice is ready.

Notes:

You can use the whole black uraddal too. And the normal skinless too. But roast well. The original recipe is done with skinned uraddal. Roasting is the key point of this rice. Because the roasted uraddal leaves a good flavour when the rice is cooking and after that too.

PARUPPU THOGAYAL (DAL CHUTNEY):

Cooking time: 3 mins

Serving: 4

Ingredients:

Tuvardal & Channadal - 1/4 cup (both in equal quantities)
Red chilli - 3-4
Kashmiri chilli - 1 (optional)
Garlic - 2
Grated coconut - 2 1/2 tbsn
Curry leaves - 10
Tamarind paste - 1 tspn
Asafoetida - 1/8 tspn
Sesame oil - 2 tspn
Salt to taste

Method:

1. Grab all the ingredients.

2. Heat a pan. Add oil, garlic, red chilli, kashmiri chilli, asafoetida. Fry until the garlic becomes golden. Keep aside.

3. In the same pan add dals and saute till it becomes golden brown.

4. Add coconut and curry leaves. Fry until the coconut gets roasted well. Switch off.

5. Add the above mixture to the garlic mixture.

6. Add tamarind paste, salt. Cool down completely.

7. Grind it by adding very little water. It should hold like a ball after grinding.

8. Paruppu thogayal is ready to serve with black uraddal rice.

Notes:

This thogayal can be served with plain white rice (with pappad😋😋) tastes delicious too. And also as a side dish for rasam too.