Ulundu Saadam with split white urad dhal:
Thin variety of rice - 1 cup
Urad dhal - 1/3 cup ( heaped)
Garlic - 4,5 pieces
Methi seeds - 1 tsp ( or less)
Grated coconut - 1 cup
Add warm water to coconut & extract milk 3 times.
The milk should be 3 cups ( this depends on the grainy or little mushy consistency you prefer for the rice).
Wash the rice & dhal & drain well.
Add methi seeds, lightly crushed garlic, salt & cook till done.
Serve with Potato Sambar ( given in idli sambars)
Second method using split urad dhal with black skin:
This dhal is specially very good for health.
Boiled rice - 1 cup
Dhal - 1/3 cup
Grated coconut - ½ cup
Garlic - 5,6 pieces
Salt
Roast dhal slightly.
Mix washed rice, roasted dhal, grated coconut, peeled garlic & salt with 3-3 ½ cups water.
Cook till done.
Pressure cooking for 3 whistles is usually sufficient.
This is served with raw gingelly oil & the following chutney:
Til Chutney:
Seasame seeds ( til) - 100 gms
Grated coconut - ½ cup
Tamarind paste - 1 tbsp
Red chillies - 7,8 ( to taste)
Roast seasame seeds till the splutter.
Cool, add all other ingredients & grind to a chutney.
Both the above rices can be served with avial & appalam.