Ulutham paruppu sadam, Ellu thuvaiyal, Avial recipe -TIRUNELVELI LUNCH MENU

உளுந்து சாதம் , எள்ளு துவையல் , அவியல் – Urad dal rice, Sesame seeds chutney and mixed vegetable curry is a famous lunch combo in my native place, Tirunelveli/ Nellai. We usually prepare this lunch menu for teen aged girls during their puberty. On those 5-7 days, these dishes will be in their menu for sure. I have used black urad dal here. You can use white urad dal or split ones too. 

Ulundhu paruppu sadam / Ulundu sadam is for strengthening the bones and nerves, Ellu thuvaiyal is to flush out the toxins from Ovaries giv,es a good amount of calcium and Avial/Aviyal to include the goodness of all vegetables. We never make this rice without this thogayal and avial. Its a very tasty and flavourful meal combo. 
My mom makes it at least twice in a month when we were teens. Mom usually makes this with split white urad dal. But I used whole black ones with skin as it is considered to be more healthy. I tried this menu last weekend for the first time. Sendhil loved it a lot. People from South ( Madurai, Tirunelveli) must have known about this lunch menu very well.
 
Girls, do try this authentic, healthy Nellai style lunch menu for your family. Everybody will love it.
Ellu thogayal

Urad dal rice & Sesame seeds thuvaiyal

Urad dal rice & Sesame seeds thuvaiyal Urad dal rice/Ulundu sadam & Sesame seeds/Ellu thuvaiyal recipe

Cuisine: Indian
Category: Lunch menu
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS

URAD DAL RICE

  • Rice – 1 cup
  • Black or white urad dal – 1/2 cup
  • Grated coconut – 1/4 cup
  • Garlic cloves – 20 nos
  • Salt – as needed
  • Water – 4 cups

SESAME SEEDS THUVAIYAL

  • Black or white sesame seeds – 3 tbsp
  • Red chillies – 5-6 nos
  • Tamarind – Small gooseberry size
  • Salt & water – as needed
  • Oil – 2 drops
METHOD

URAD DAL RICE
  • In a kadai or cooker base, add a tsp of oil and roast the urad dal for 3-4 minutes till you get a nice aroma. Add this to the rice and wash them.
Urad-dal-rice-step 1
  • In a pressure cooker, take the washed rice and dal. To this, add garlic cloves, grated coconut, salt & the required water.
  • Pressure cook for one whistle in low flame. It looks mushy initially but it turns fluffy as it cools down. So this water quantity should be added else urad dal won’t be cooked well.
Urad-dal-rice-step 2
SESAME SEEDS/ELLU THUVAIYAL
  • In a kadai, dry roast the sesame seeds till it splutters. Do in medium low flame. Make sure it don’t burn because thuvaiyal will taste bitter if you burn them. It takes nearly 3-4 minutes. Do it patiently. Remove in a plate. Wash the seeds through a sieve. Muds will settle down. (Washing is optional)
  • To the hot kadai, heat a tsp of oil and roast the chillies. Soak tamarind in very little water.
  • In a mixie jar, take the sesame seeds, tamarind, red chillies & salt. Grind it to a smooth, thick paste adding the soaked tamarind water. Remove and serve with rice.
Sesame-seeds-thuvaiyal-step

Please click this link for Tirunelveli style Avial recipe.



Note

  • Use white urad dal in place of black dal. Broken / split or whole variety, anything would be fine.
  • Ellu thuvaiyal can be made using different methods. I’ll soon post the version with coconut & garlic which we make for idli, dosa.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

37 thoughts on “Ulutham paruppu sadam, Ellu thuvaiyal, Avial recipe -TIRUNELVELI LUNCH MENU”

  2. AparnaRajeshkumar

    I have heard the menu separately , but never knew it as a combo, Also never knew it belongs to tirunelvelli, i like ellu in any form, must try thovayal i say.

    Reply
  3. Raks

    Wow sounds interesting. Very healthy as u said. I think everyone should try this, not only nellai girls 😉 looking forward for more authentic recipes from your side like this.

    Reply
  6. Sundari Nathan

    Kalakkiteenga ponga!! Lovely pics. If u from Tirunelveli, same pinch here Chitra 🙂 I make it the same way & appalam/vathal is a must for this!!!

    Reply
  7. Unknown

    I do it in the same way dear, but never tried adding garlic cloves..your presentation looks delicious and inviting dear 🙂

    Reply
  9. Unknown

    very very healthy and delicous urad dal rice 🙂 such an tempting platter !! very yummy thuvayal and aviyal to so with the rice 🙂 am drooling here !!

    Reply
  14. Sornamathi Ravishankar

    Nice one Chitra.. Nellai ulundhu paruppu Sadam also contains a 1/4 spoon fenugreek and 1/2 spoon jeeragam. Try when you do next time. It brings good flavor and both are good coolants

    Reply
  15. Chitra

    Thanks Mathi Ravi.I saw some recipes with jeeragam.Adding methi seeds is new to me. Will try adding them next time 🙂 Thanks again 🙂

    Reply
  18. harini

    hi thats a very different menu.my native place is nellai but brought up in chennai.can we reduce or do without garlic in this rice?
    And could u please share the recipe of kootanchoru in ur following posts.eagerly expecting to try it.

    Reply
  19. harini

    hi thats a very different menu.my native place is nellai but brought up in chennai.can we reduce or do without garlic in this rice?
    And could u please share the recipe of kootanchoru in ur following posts.eagerly expecting to try it.

    Reply
    1. Chitra

      Hi Harini, Garlic is very important for this rice.U can reduce it to half and try.I'll post Kootanchoru very soon.My mom makes it well 🙂 Thanks

      Reply
    2. Sornamathi Ravishankar

      wow, i am hearing all our tirunelveli receipes from you. If you could do post receipe for sodhi – made authentically in tirunelveli area. I found many sodhi receipes are not as we make in nellai. 🙂

      Reply
  22. Sandhiya

    Love the combo . Even we have tomato pachadi as condiments for this rice. Love your space and good to know that your native is tirunelveli too.

    Reply
  23. BageerathiMutharasu

    Thanks for ur perfect recipe. I like this combination i.e avial,yellu thuvail with urad dal rice.

    Reply
    1. Chitra

      Yes Sathya, She has used my picture. I have mentioned under comments. Let me see her response. Thanks for informing me dear 🙂

      Reply
  27. Mrs. Hema Mohan

    Hello Chitra,

    I am Mrs.Hema Mohan. Thanks for posting Nellai Karuppu Ulunthasadam with aviyal and ellu thuvaiyal. It is nice to see your post about native recipies. My native is Ettayapuram. I want to share our way of cooking. We use to cook Ulunthasadam with Dhaniya (coriander seeds)thuvaiyal, yellow bumpkin or brinjal or ladies finger puli pachadai.
    Another dish is Keerai saaru (We call keerai sadam). It is almost like chettinad mandi with coconut paste. We will not cook aviyal. We fry appalam or vadagam. Tks.

    Reply
  28. Mrs. Hema Mohan

    Hello Chitra,

    I am Mrs.Hema Mohan. Thanks for posting Nellai Karuppu Ulunthasadam with aviyal and ellu thuvaiyal. It is nice to see your post about native recipies. My native is Ettayapuram. I want to share our way of cooking. We use to cook Ulunthasadam with Dhaniya (coriander seeds)thuvaiyal, yellow bumpkin or brinjal or ladies finger puli pachadai.
    Another dish is Keerai saaru (We call keerai sadam). It is almost like chettinad mandi with coconut paste. We will not cook aviyal. We fry appalam or vadagam. Tks.

    Reply
  29. Chitra

    Hello Mrs. Hema Mohan,
    Thanks a lot for sharing your tradition. Its completely new to me. Dhania thuvaiyal and puli pachadi sounds interesting. I will try to find those recipes and try it 🙂 Thanks again.

    Reply
Scroll to Top