The Best Karuppu Ulundhu Kanji (Black Gram Porridge) | 2 Perfect Servings

Karuppu Ulundhu Kanji: A Warm Black Urad Dal Porridge for Slow Mornings

Instead of the usual idli or dosa, I decided to switch up our morning routine with something deeply traditional and wholesome: Karuppu Ulundhu Kanji (Black Gram Porridge). Black urad dal is a good source of protein, iron and fibre, and this porridge is surprisingly easy to make.

This is a sweet porridge made with roasted black urad dal and raw rice, cooked with nattu sakkarai, fresh coconut and a little cardamom. It’s earthy, mildly sweet and comforting. The roasting is what makes it special. It gives the karuppu ulundhu kanji a nutty, toasted flavour you don’t get from plain boiled dal.

I made just enough for two people, keeping the process simple and straightforward. If you are looking for a wholesome breakfast that keeps you full for hours, this is exactly how you make it.

Ingredients for karuppu ulundhu kanji (Serves 2):

• The grains: 1/2 cup karuppu ulundhu (whole black gram with skin) and 2 tablespoons raw rice (pacharisi)
• The sweetener: 1/2 cup nattu sakkarai (country sugar / jaggery powder)
• The flavours: 3 cardamom pods (elakkai), lightly crushed, and 4 tablespoons freshly grated coconut, plus a little extra for topping
• The base: 4 cups of water

Part one: Making the ulundhu powder:

1. Dry roast the dal and rice: Heat a kadai on medium flame. Add the black urad dal and raw rice together. You don’t need any oil. Keep stirring so nothing sticks to the bottom.
2. Roast until fragrant: After about 6 to 8 minutes, the rice will turn light golden and the dal will start giving off a nutty smell. That smell tells you it’s done. Don’t let it go dark brown, or the kanji will taste bitter.
3. Cool and grind: Spread it on a plate and let it cool completely. Then grind it in a mixie to a fine powder. A few tiny bits are fine, but the finer the powder, the smoother your karuppu ulundhu kanji will be.

Keep this powder aside. If you want to make kanji often, you can roast a bigger batch and store the powder in an airtight jar for a couple of weeks.

Part two: Cooking the karuppu ulundhu kanji:

1. Mix the powder in water first: Take a vessel and pour in the 4 cups of water. Add the ground powder and stir well until there are no lumps. Do this before you put the vessel on the stove. Adding powder to hot water is how lumps happen.
2. Bring it to a boil: Place the vessel on the gas stove on medium flame. Keep stirring as it heats up. The mixture will slowly start to thicken.
3. Let it simmer: Once it starts bubbling, lower the flame and let it cook for about 8 to 10 minutes. Stir every minute or so. The raw smell of the dal will go away and the karuppu ulundhu kanji will turn thick and slightly glossy.
4. Add sakkarai, coconut and cardamom: Now add the nattu sakkarai, the 4 tablespoons of grated coconut and the crushed cardamom. Stir well so the sakkarai melts completely.
5. Cook for a few more minutes: Let it boil for another 3 to 4 minutes, stirring continuously. This helps all the flavours come together.
6. Finish and serve: Switch off the stove. Sprinkle the extra grated coconut on top. Pour into cups or bowls and serve warm.

How it should look at each stage:

1. Right after mixing: Thin and greyish, almost like muddy water. This is normal.
2. After simmering: Thick enough to coat the back of a spoon, with a light brown colour.
3. After adding sakkarai: A deeper brown shade with a soft, sweet smell of cardamom.
4. After cooling a bit: It thickens further. If it gets too thick, stir in a little hot water before serving.

Small things that make a difference:

• Use whole black urad dal with the skin on. The skin adds colour and that earthy taste karuppu ulundhu is known for.
• Go easy on the flame while roasting. High heat burns the outside of the dal before the inside is roasted.
• Taste before adding all the sakkarai. Nattu sakkarai varies in sweetness depending on the brand. Start with a little less and add more if needed.
• Use fresh coconut. Desiccated coconut works in a pinch, but fresh coconut gives a softer, richer taste.
• Keep stirring. Karuppu ulundhu kanji sticks to the bottom quickly. A few seconds of stirring every minute saves you from a burnt layer.

How we have it:

• We usually drink this karuppu ulundhu kanji in the morning, while it’s still warm. It keeps you full for a good while, so it works well as a light breakfast on its own. Urad dal and rice together give you a nice mix of protein and energy, and nattu sakkarai makes it a better choice than refined white sugar.
• If you have leftovers, store them in the fridge and use them the next day. Just add a splash of hot water while reheating and stir well, since it thickens a lot once it cools.
• It’s one of those old home recipes that never feels outdated. Simple ingredients, very little effort, and a cup of something warm to start your morning.

If you are looking for a healthy evening snack to pair with your healthy morning routine, check out my quick 10-Minute Masala Makhana Recipe here!