Ulundorai / Iyengar ulundhorai is made on festivals and special occasions. Another traditional/authentic iyengar recipe which I never came across while browsing. But people who often visit Perumal temples must be knowing this as a prasadam. Ulundhorai is served as prasadam in Perumal kovil (temples) and is very famous in Melkote temple. It is pronounced as ulundogare in Karnataka. There are endless varieties of rice recipes in Iyengar cuisine. Click on the names for some other Iyengar style rice recipes. Iyengar puliyodharai, Milagorai, Melkote Puliyogare, Tirukoshtiyur tirumaalai chamba, Ellorai, Lentils khichdi, Iyengar special kadambam, Kalkandu bhath (iyengar style), Chitrannam, Akkaravadisal, Vennpongal.
Cooked rice - 4 cups
Split urad dhal - 3 tablespoons
Milk (boiled) - 1 1/2 - 2 cups
Grated kopra (dry coconut) / grated fresh coconut - 2 tablespoons
Salt - to taste
Hing - 1/4 tsp.
Ghee - 3 tablespoons
Cashews - few
Dry red chillies - 4
Curry leaves - few
NOTE: Dry red chillies are not added in authentic ulundorai. In some temples, chillies are added, but in Melkote temple, chillies are not added. Do not ask me 'how will it taste without spices?'. The prasadams in Uppiliappan temple tastes superb without salt. Can anyone imagine / taste a puliyodarai or vadai without salt at home? Its the divinity in the prasadams which makes it special. Ulundhorai smells and tastes divine with ghee, urad dhal, milk and cashews. Be generous in ghee and cashews. I have added red chillies just to make the dish colourful and a little spicy. Now, to the authentic iyengar ulundorai...
Cook rice in such a way that the grains are separate and not sticky. Spread the cooked rice in a plate and allow it to cool.
Heat a tablespoon on ghee in a pan, add urad dhal and fry until golden brown. Now add curry leaves, hing and grated dry coconut. Saute for a while. If using fresh coconut, saute until the coconut is crisp. Transfer to a plate and when cool, grind it in a mixie to a coarse powder.