Ukad Recipe – Maharashtrian Rice Flour Porridge

 Ukad Recipe is a classic Maharashtrian breakfast recipe. A lovely tadka of cumin and mustard seeds flavoured with ginger and green chillies. Such simple ingredients yet such complex flavours.  Course : Dinner Ingridients : 1 tablespoon Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Asafoetida (hing) 2 sprig Curry leaves , torn 1/2 inch Ginger , finely chopped 1 Green Chilli , finely chopped Salt , to taste 1/4 teaspoon Turmeric powder (Haldi) 1/4 cup Rice flour 1 cup Water 2 sprig Coriander (Dhania) Leaves , finely chopped Instructions To begin making the Ukad Recipe, prep all the ingredientsHeat oil in a pan on medium heat; add the mustard seeds, cumin seeds, hing and curry leaves. Allow the seeds to crackle. Next add the ginger, green chilli, salt and turmeric powder. Saute this for thirty seconds. Now that that tadka for the ukad is ready, reduce the heat and add in the water, right after, quickly add in the rice flour. As soon as the rice flour is added, keep stirring it in with a ladle, to ensure there are so lumps. The rice flour mixture will begin to thicken and form a porridge style consistency. Once the ukad has come together with the tadka, mix well once more and cover the pan, turn the heat to low and simmer for 5 minutes minutes until you see a shiny texture of the ukad (rice flour porridge). This is to ensure the rice flour is well cooked. Once done, give it a taste and check the salt and adjust accordingly. Turn off the heat and garnish with chopped coriander leaves and serve.Serve Ukad Recipe along with Adrak Chai Recipe - Indian Style Ginger Tea for breakfast.