Geeta Rajagopal shares her family’s recipe for ukkarai, a traditional sweet from the South Arcot region of Tamil Nadu. Ukkarai is made from toor dal and jaggery and is as nutritious as it is delicious.
GEETA RAJAGOPAL’S RECIPE FOR UKKARAI
3/4 cup toor dal (soaked for 2 hour, and pulse to a rough grind in the mixer )
3/4 cup jaggery (melt in a spoon of water and double strain for any impurities)
2 tbsp of ghee
4 tbsp sesame oil
3 cardamom pods, powdered
Handful of cashew, roasted in spoon of ghee till brown
Pre-soak the dal in water for two hours. Then do a quick blitz in the mixer, to get a coarse grind.
In a heavy bottomed wok, heat the ghee and sesame oil together.
Add in the dal and stir continuously until it changes colour.
Now add the jaggery. The mixture will be a loose, fluffy mix as it combines.
Turn off the flame, and add the cardamom powder and mix again.
Stud the mix with roasted cashew and serve warm.
ALSO ON THE GOYA JOURNAL
Anisha Rachel Oommen | Aysha Tanya | Shruti Prabhu
Madras cucumber in a mustard-studded yogurt sauce
Jaggery and coconut in a dessert fit for a king
A tomato rasam that will clear the sinuses
This dal has a secret ingredient
Umami-rich and deeply gratifying
Kerala plantain and yam in a yogurt gravy
A winning combination that will keep you coming back again