To start creating the UKAD recipe, prepare all the ingredients
Heat the oil in a pan over medium heat; Add mustard seeds, cumin seeds, zip and curry leaves. Allow seeds to crack.
Then add the ginger, the green chilli, the salt and the turmeric powder. Go up for thirty seconds.
Now that that tadka for the ukad is ready, reduces the heat and add the water, immediately after, quickly add the rice flour.
As soon as the rice flour is added, continue to mix it with a ladle, to make sure that there are so lumps. The rice flour mixture will begin to thicken and form a porridge style consistency.
Once the ukad has joined the Tadka, mix once again and cover the pan, turn the heat down and simmer for 5 minutes until you see a shimmering consistency of the Ukad (rice flour porridge). This is to ensure that the rice flour is well cooked.
Once done, give a taste and check the salt and season accordingly. Turn off the heat and garnish with chopped coriander leaves and serve.
Serve the UKAD recipe together with Adrak Chai’s recipe – Indian -style ginger tea for breakfast.
