Ukad Recipe (Maharashtrian Rice Flour Porridge)
This humble and comforting dish, known as Ukad, is a classic Maharashtrian rice flour porridge that is quick and easy to prepare, making it a perfect option for a simple weeknight dinner. The smooth, slightly tangy texture of the rice flour combined with the rich flavors of mustard seeds, turmeric, and garlic creates a wholesome meal. Traditionally served with ghee or tup (clarified butter), Ukad is a flavorful vegetarian dish that’s satisfying and can be enjoyed with a side of Maharashtrian Tomato Saar for added zest.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour (fine) | 3 tablespoons |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Water | 8 tablespoons (or as needed) |
| Salt | To taste |
| Mustard seeds | 1/8 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Asafoetida (hing) | A pinch |
| Garlic cloves | 5 cloves, peeled |
| Green chili | 1, chopped |
| Curry leaves | 4 |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbohydrates | 25g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | 500mg |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 1
Cuisine: Maharashtrian
Course: Dinner
Diet: Vegetarian
Instructions
-
Prepare the rice flour mixture: In a bowl, whisk together the rice flour, curd, water, and salt until smooth. Adjust the water quantity to achieve a pourable consistency, depending on your preference for thickness.
-
-
Heat the spices: In a heavy-bottomed pan, heat a little oil (preferably unrefined groundnut oil) over medium heat. Add the mustard seeds and let them splutter, releasing their aroma.
-
Add the aromatics: To the pan, add the turmeric powder, a pinch of asafoetida (hing), and the curry leaves. Toss them for a few seconds until the spices are fragrant. Add the peeled garlic cloves and allow them to turn a light golden brown. Be careful not to burn them.
-
Incorporate the green chili: Quickly add the chopped green chili to the pan and sauté briefly. Avoid overcooking the chili to prevent bitterness.
-
Add the rice flour mixture: Gently pour the prepared rice flour mixture into the pan while continuously stirring with a spatula to ensure it doesn’t clump. If the mixture is too thick to stir, add 2-3 tablespoons of water to loosen it up.
-
Cook the mixture: Stir constantly until the mixture thickens and begins to release a cooked aroma, which should take about 5 minutes. Continue mixing to avoid any lumps.
-
Serve: Transfer the Ukad into a serving bowl. For a richer taste, drizzle some ghee or oil on top and garnish with fresh coriander leaves.
Serving Suggestions
- Ukad is traditionally enjoyed with a dollop of ghee or tup (clarified butter) to enhance its flavor.
- For a complete Maharashtrian meal, serve Ukad alongside Maharashtrian Tomato Saar, a tangy tomato-based soup that complements the mildness of the porridge perfectly.
- Ukad can also be enjoyed on its own for a light dinner or as a breakfast treat.
Tips
- Consistency: You can adjust the consistency of the Ukad by adding more or less water, depending on how thick or runny you prefer your porridge. Some like it thicker, while others enjoy it with a soup-like consistency.
- Spices: Customize the heat level by adjusting the quantity of green chili. For a milder version, you can omit the chili altogether.
- Serving Size: The recipe can easily be doubled or tripled to serve more people. The cooking process remains the same.
This delightful dish is an essential part of Maharashtrian comfort food and provides a warm, filling meal that’s full of flavor yet simple to make. Whether you enjoy it with ghee or as a side to your favorite curry, Ukad is a versatile dish that will warm your heart and satisfy your taste buds.
