UKADPENDI

Ukadpendi is a traditional Maharashtrian one-dish meal that makes a great breakfast. But it can also be served for lunch, dinner or as a snack. Many times you need something in the morning which is warm and comforting. Whatever the weather is, you always feel like eating something soothing to the gut. But obviously we would like something that is not bland. How about having a kick start breakfast which is not only wholesome and filling but also a healthy, full of fibre, with all the goodness of whole wheat. Early morning breakfast acts as a fuel to your body . it is a ritual of breaking your long hours fast and this it is supposed to be performed in a grand style. This Maharashtra special, ukadpendi is one such dish, delicious, simple and easy to make.

INGREDIENTS:

1 Cup Whole Wheat Flour

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

¼ teaspoon Asafoetida

½ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

Pinch of Sugar [optional]

1 tablespoon roughly crushed Peanuts

¼ teaspoon Amchur Powder

2-3 Green Chillies, chopped finely

4-5 Garlic Cloves, chopped

1 Onion, finely chopped

1 Sprig Curry Leaves

2 Dry Red Chillies

Salt as needed

1 Cup Hot Boiling Water

2 tablespoon Curd

3-4 tablespoon Oil

1 tablespoon chopped Coriander

METHOD:

STEP 1 – Heat oil in a pan, add mustard and cumin seeds and let them crackle.

Heat water on one side.

STEP 2 – Add asafoetida

and then immediately add crushed peanuts and roast well.

STEP 3 – Then add dry red chillies and curry leaves and sauté for 30 seconds.

STEP 4 – Add chopped green chillies, chopped garlic and chopped onion.

 STEP 5 – Let roast the onion until translucent and then add half of the chopped coriander in it. It helps to enhance the taste.

STEP 6 – Then add red chilli powder, turmeric powder, amchur powder, salt and sugar and mix it well.

STEP 7 – Now add sifted whole wheat flour and mix well.

Roast it well approximately for about 8-10 minutes on low flame. You will get the aroma of roasted flour. Flour should be roasted well which helps to prevent it from sticking in the mouth.

STEP 8 – Then add curd and hot boiling water in it stirring continuously and mix it well. Cover and simmer for 3-4 minutes. It should become like porridge.

STEP 9 – Finally, add leftover chopped coriander and mix well and serve hot.

Serve it hot with the garnishing of grated dry coconut and chopped coriander and enjoy this authentic, traditional Maharashtrian dish with your family and friends. You may serve it hot with a bowl of buttermilk.

NOTES: *You can use regular wheat flour or little grainy [coarse wheat flour]

                    * You can make the ukad thick or runny according to your taste and liking.

                    *While serving take out ukad in to a serving dish and oil and knead ukad and serve.