non-vegetariandairy-free
maharashtrian
Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
65 min
894 cal
49gProtein
66gCarbs
51gFat
3Recipes
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This homestyle, gut-friendly ukadpendi is a perfectly spiced comfort food. So good!
A savory and comforting Maharashtrian porridge made from roasted rice and chickpea flours. This wholesome dish has a soft, crumbly texture and is beautifully spiced, making it a perfect breakfast or light meal.
Serving size: 1 cup
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This homestyle, gut-friendly ukadpendi is a perfectly spiced comfort food. So good!
This maharashtrian dish is perfect for breakfast. With 328.15 calories and 7.59g of protein per serving, it's a low-calorie, low-phosphorus option for your meal plan.
In a medium bowl, whisk the curd and 1.5 cups of water together until you have a smooth, lump-free mixture. This is your liquid base. Set it aside for later.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves, and sauté for another 30 seconds until fragrant.
Add the finely chopped onion, green chilies, and ginger-garlic paste to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
Reduce the heat to low. Add the besan and rice flour to the pan. Stirring continuously, roast the flours for 4-5 minutes. This step is crucial for flavor development. You'll know it's ready when a nutty aroma is released. Be careful not to let the flours burn. Add the turmeric powder and mix for 10 seconds.
While whisking constantly with one hand, slowly pour the prepared curd-water mixture into the pan with the other. Continuous whisking is key to preventing lumps. Add the salt and sugar, and mix everything thoroughly to combine.
Cover the pan with a lid and cook on low heat for 5-7 minutes. Stir once or twice in between to prevent sticking. The Ukadpendi is cooked when all the moisture is absorbed and the mixture has a soft, crumbly, and fluffy texture.
Turn off the heat. Fluff the Ukadpendi gently with a fork. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Serve immediately while hot.