Ulundham Paruppu Sadham (Black gram Rice) is a unique rice prepared by people in Tirunelveli, a southern town of Tamilnadu. Sesame chutney is similar to Mediterranean Tahini sauce and is an essential side served with black gram rice. We usually serve this nutritious meal to young girls during their cycle every month. Although we prepare this meal specially for girls & women, it can be served to kids, men & old people alike.
Black gram lentils, sesame seeds and fenugreek seeds are believed to boost women’s fertility. Sesame seeds are great source of vitamin B6 that is required to conceive & also to prevent miscarriage as it balances hormone level. Black grams are rich sources of protein, fiber, iron, calcium, potassium & magnesium; hence it helps to increase hemoglobin count & bone mineral density.
Ulundu sadam serving tips: Typically black gram rice with sesame chutney is served along with aviyal, mango sweet pachadi, or vendaikai pachadai (any one or more). But sometimes it is served just with appalam, vatral, or vadagam alone. We used to take black gram rice in 2 portions: first we mix a portion of blackgram rice with sesame chutney, pour sesame oil generously over the rice and savor this rice with aviyal/ vendaikai pachadai and appalam/ papadam/ koozh vatral; then we mix rice & curd and relish with sesame chutney, mango pachadi and vadagam.
Now lets get into the recipe for ulundhu saadham:
- Boiled rice (puzhungal arisi) – 1 cup (200 g)
- Split blackgram lentils (de-skinned) – 1/2 cup (100 g)
- Cumin seeds or fenugreek seeds – 1 tbsp
- Garlic – 9 pods
- Salt – 1 tsp
- Water – 4 cups (800 ml)
- Grind garlic & cumin seeds coarsely and keep aside (if you are using fenugreek seeds, crush garlic alone using mortar & pestle).
- Dry roast blackgram lentils in medium flame before washing along with rice.
- Add washed rice & lentils, ground garlic, salt & water into a pressure cooker and bring to a boil.
- Pressure cook the rice-lentil mixture (simmer for 10 min when it reaches high pressure).
- When the pressure is released, gently mix rice and dal.
- Garnish with coconut gratings as desired and serve hot ulundham paruppu sadham with ellu thuvaiyal.
Please Note: It is preferred to use cumin seeds during winter & fenugreek seeds during summer.
We prefer to make this chutney spicier as all other dishes served in this meal are not spicy; you may adjust tamarind & red chillies to suit your taste. Now the recipe for ellu thuvaiyal is as below:
- Sesame oil (nallennai) – 1 tsp
- Sesame seeds (ellu) – 1/2 cup
- Red chillies – 10 Nos.
- Coconut – 5 pieces (2 inch)
- Tamarind (as shown in the picture below)
- Salt – 1 tsp
- Heat oil in a pan in medium flame, roast red chillies till they puffed.
- Remove chillies from pan before getting burnt or blackened.
- Add sesame seeds in the same pan.
- Roast them in low flame flipping every 10 sec until they stop bursting.
- Grind all ingredients into a fine paste adding little (50 ml) water.
- Although black sesame is typically used for this chutney, you may use black sesame or white sesame or both in equal portions as desired. Some children may not like dark grey colored chutney that you can see served on a banana leaf in the third picture.
- We have to keep flipping sesame while roasting to prevent them burnt, if burnt it tastes bitter.
- You can even prepare this chutney without adding coconut.
- You may add water according to the required consistency of chutney being runny or viscous.
- You may add a teaspoon of powdered palm jaggery (karuppatti) to avoid becoming rancid.