Ukad/ Spicy Rice Flour Porridge
Ukad really has no English or a Hindi word as far I know. This dish is divine with a dollop of tup/ghee/clarified butter. However, this is traditionally had with oil but we were always generous on ghee (hey, we had cows at home and milk and milk products were always abundant) and was my paternal grandma’s favorite, this is her recipe and she often had this with us after school hours. I can fondly remember all the women of my home savor on this during the evening. Also my maternal grandma says that this dish is widely loved mainly by the women folk alone and hence was usually not made for breakfast at home. Also I haven’t come across seen any restaurant that serves this on their menu.
Fine rice flour-3 tbsps
Mustard Seeds- 1/8 tsp
Hing/Asafoetida- a pinch
Peeled Whole Garlic Cloves-4-5
Method of making ukad
Whisk the Rice Flour, Curd, Water and Salt in a bowl.
In a tbsp. hot oil add mustard seeds/mohri/rai, let it splutter. Add the turmeric, hing and the curry leaves, whole garlic cloves, let the garlic turn a light brown, (ensure not to burn) now add the chili. Don’t let it burn. Swiftly add the rice flour concoction and stir continuously with a spatula. Add about 2-3 tbsp. water if you can’t stir it easily. Using a spatula mix till its thick and till it smells cooked, this would take approximately 5 minutes. Transfer to a bowl and add oil/ghee as per your taste and garnish with coriander leaves. Unrefined Groundnut oil recommended. I love mine with ghee/tup.