Tandalachi Ukad

Maharashtra has umpteen choices when it comes to breakfast. Right from sabudana khichdi, batata vada, thalipeeth to pohe and much more; these food options are quite delicious and popular all over the country.

However, today, I would like to introduce you all to one lesser known breakfast from Maharashtra, which goes by the name of ‘Tandalachi Ukad’ or rice porridge.

Tandalachi ukad is a delightfully simple traditional recipe made by steaming rice flour with a few basic spices. It gets ready in under 10 minutes and is a no-fuss dish. Light on the stomach yet filling, this dish is a very good breakfast option to start your day.

This dish originated in the Konkan region of Maharashtra where rice is a staple food item. Cooked as a ukad or porridge and served with ghee or peanut oil, the recipe helps keep the glycemic index under control and is one of the best breakfast items that you can have.

Ingredients for Tandalachi ukad:

Rice flour – 0.5 cup

Buttermilk – 2 cups or ( mix 1/2 cup curd with 1.5 cups water )

Peanut oil/ghee – 1.5 tbsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Hing – a generous pinch

Turmeric powder – 0.5 tsp

Curry leaves – 5 to 6 in number

Green chilli – 1 or 2 finely chopped

Ginger, grated – 1 tbsp

Sugar (optional) – 1 tsp

Coriander leaves , finely chopped – for garnish

Salt- to taste

Method:

Heat oil/ghee in a kadhai and temper it with th mustard seeds, cumin seeds, hing, green chillies, grated ginger, curry leaves and let it sizzle for a minute or two. Lower the heat and take care that this tempering does not burn.

Lastly add the turmeric powder, mix well, and then immediately to this, add the buttermilk (at room temperature). Allow it to boil. Add sugar and salt at this step and taste it. It will be difficult to add salt later.

Once the water starts boiling, add the rice flour in small quantities, 1-2 tsp at a time and mix it well. The ukad will start thickening in a few minutes. Lower the heat and cover the kadhai with a lid for a couple of minutes to ensure uniform cooking. Allow it to thicken to your desired consistency.

Garnish with a dollop of ghee or a drizzle of peanut oil, freshly chopped coriander leaves and serve it piping hot. This dish is meant to be eaten hot so enjoy it immediately.