The changing hormones and growing times are pretty tiring for mommies too . The tantrums make you wonder if you have gone back to toddler years. Despite the increase in size and change in voice, their love and attention remind you…they are just still your babies.
This particular morning ,as the day dawned I was thinking of their growing pains, health and nutrition. Most of these kind of days I wobble back to some gather up age old recipe I have seen my grand-moms force feed me. I try all except the force feed part . Today its the turn of the the black gram rice recipe as I was concerned of the long legs which seem to threaten to over shoot the bunk beds. It reminded me to watch the bone strength.
How I acquired this recipe?
This ancient recipe from the Tamil cuisine is well known within family circles for bone growth . The black gram rice is often prepared for girls attaining the age of puberty to help them with the bone growth. I remember this ” ulundu sadam “recipe being made by my aunt and my mom, with approvals from my grand mom. Quite was unsure of the color when I was small, as I was a terrible picky eater. but remember liking the taste. This recipe a comforting one for me. It is the one pot version to main dish. I don’t mind having just by itself. The black gram add the creaminess to the rice rounding off the flavours. Today I also made a change to brown rice from the traditional white rice.
Traditionally ,this recipe is served with ellu thogayal/ sesame seeds chutney. Well, that’s something which adds to a lot of resistance at my place. So I decided to try it with a simpler combo of …ever loving Sambhar. The response was phenomenal, there was a happy tummy full smile .
I am sure you too don’t want to miss the smiles so do try out the black gram rice for your family too.
Check out combinations you can serve with this rice..
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- 1 cup brown rice
- 1/2 cup black gram ulundu with skin
- 1/2 tsp fenugreek seeds
- 1/2 tsp caraway seeds
- 1 tbsp ghee / clarified butter
- 1 sprig curry leaves
- 5 cups Water
- salt to taste
- Into your pressure pan add the fenugreek and caraway seeds, followed by the ghee.
- As they roast add the black gram and curry leaves. Saute for a minute.
- Add the brown rice and coat it well with the available ghee.
- Add in the water, salt and pressure cook for about two to three whistles. We are looking for a soft cooked rice.
- Once the pressure is released, open, fluff the rice and serve hot.