Urdinet (Urad Flour & Yogurt concoction)

‘Urdinet’ is a traditional dish from the Udupi Cuisine. The flavours and texture of this dish is quite unique. The flavours in this dish are fairly simple but it has a specific taste that enhances your meal altogether.

This dish is a ‘No-cook’ accompaniment which goes well with hot rice and Sendige (papad). Urdinet is a must have dish in every Udupi style luncheon.

So here is ‘Our’ (all of us from Udupi) recipe for Urdinet 🙂

INGREDIENTS:

To Make the Urad Dal Flour:

Urad Dal – whole or split – 1 cup

For Making Urdinet:

Urad dal flour – 2 tbsp

Sour Curd / Yogurt – 1 cup

Sour Cream (Optional – use if you do not have sour curd) – 1 tbsp

Green chillies – 2 to 3

Ginger – 1/2 inch piece

For Tempering:

Coconut oil (preferred) – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – few

Asafoetida – 1/2 tsp

Curd chillies – 2 to 3

Ingredients – Urad flour, yogurt, green chillies, ginger, curry leaves, mustard seeds, urad dal, curd chillies and salt

METHOD:

In a pan, dry roast the urad dal on low flame till the raw smell of the dal vanishes, and you get a nice aroma. This process should take anywhere between 15-18 minutes.

It is imperative to dry roast on a low flame and stirring it often to avoid over roasting or burning of the dal. The flavor of this dish depends totally on the flour so make sure to dry roast the dal well.

**You can also use store bought Urad dal flour if you wish to avoid the hassle of spending time on making it at home.

Once done, allow it to cool and blend it into a fine powder using a mixer or blender. Make sure the equipment you use is entirely dry!

You can sieve the powdered flour for much more fine texture, or you can leave it as is.

Once done, store the flour in an airtight container for freshness and later uses.

Now, in a bowl, add 2 tbsp of urad flour, chopped green chillies, ginger, curry leaves and salt. Mix well.

edited-7 — Urad flour + green chillies + ginger + curry leaves + Salt

Now add the Curd/yogurt and sour cream. Mix well, making sure that there are no lumps in the mixture. You can add a little water or buttermilk if the texture is too thick.