Ulundhu payasam is a traditional sweet dish in South tamilnadu which has high protein and low fat. Ulundhu is rich in protein, calcium, iron, potassium and magnesium. This gives radiant glowing skin, prevents ageing, maintains sugar and glucose level, gives lustrous hair, strengthens nervous system, boosts milk supply in lactation woman. It is good for women of all ages as it strengthens hip bones.
Ulundhu payasam is another one of those specialty foods from thothukudi region, which is similar to moong dal payasam. Its served warm as a dessert or simply as a health drink. Karupatti is added as a sweetener.
Karupatti is made from an un-fermented palm drink known as padaneer. Padaneer is filtered and boiled in iron wat. Once cooled down its poured in a mould.
Preparation Time : 5 mins
Cooking Time : 25 mins
Total Time : 35 mins
For pressure cooking
Black urdu dal split - 1 cup
Water - 3 cups
Grated coconut - 3/4 cup
Karupatti - 2 cubes
Cardamon - 3
Salt - A pinch
Ghee - 1 tbsp
Wash the dal thoroughly thrice in running water.
In a pressure cooker add 1 cup dal, 3 cup of water and cook for 3 whistles or until dal turns soft.
In a saucepan take 2 karupatti cubes and add 1/4 cup of water, stir and dissolve completely.
Once the karupatti melts, filter it to remove impurities if present.
In a tawa, heat 1 tbsp ghee and grated coconut. Roast until they turn golden brown.
In a mixer add roasted coconut once cooked down and cardamom give a pulse mode.
Add the karupatti liquid into the pressure cooked urud dal, salt and mix well.
Get the mixture to a boil for 2 minutes, or until the mixture is well combine.
Add the roasted coconut and give a good mix.
Enjoy ulundhu payasam as a dessert after your lunch.
Wash the dal thrice in water. In a pressure cooker add 1 cup dal and 3 cup water.
Cook for 3 whistles or until dal turns soft.
In a saucepan take 2 karupatti and 1/4 cup water and heat it. Stir and dissolve karupatti completely. Once karupatti melts, filter it to remove any impurities if present.
In a tawa heat 1 tbsp ghee and grated coconut. Roast until they turn golden brown. Once cooled down, add coconut and cardamom, put them in a mixer give a pulse mode. This helps the coconut to blend with the payasam.
Karupatti liquid is added to the pressure cooked urud dal and salt. Mix well. Get the mixture to boil for 2 minutes, or until the mixture is well combined. Finally, add the roasted coconut and give a good mix.
Enjoy ulundhu payasam.
Make sure the cooked urud dal is soft. If not soft then mash the dal with a masher.
Also, increase the amount of karupatti if you prefer more sweet.
Add more grated coconut to enhances the taste of the payasam.