Indian
Gluten freeUkkarai
Steamed dal and jaggery sweet
உக்காரை: crumbly Chettinad Deepavali sweet of steamed moong and chana dal fried in ghee with jaggery (plus 1 hour soaking)
Ukkarai is the Chettinad Deepavali sweet that sits on the tray beside adhirasam: moong and chana dal are soaked, ground coarse, steamed like an idli, crumbled and fried in ghee, then tossed in jaggery syrup with coconut and cashews. The result is loose, granular and fudgy at once, tasting of roasted lentils, ghee and molasses. It is eaten warm with a spoon or pressed into small lumps. The common mistake is grinding the dal to a fine paste, which turns it into a gummy cake rather than crumbs; keep it as coarse as rava. Chef's tip: crumble the steamed dal while it is still warm and rub it through your fingers; cold dal sets hard and won't separate.
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 300 kcal
Ingredients
For the dal
- 3 ½ oz yellow moong dalsoaked 1 hour
- 1 ¾ oz chana dalsoaked 1 hour
- 1 pinch salt
For finishing
- 4 tbsp ghee
- 15 cashewshalved
- 1 ¾ oz fresh grated coconut
- 5 ½ oz grated jaggery
- ¼ cup water
- 5 green cardamomseeds ground
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Method
0/7 doneStep 1: Drain 3 ½ oz yellow moong dal and 1 ¾ oz chana dal and grind without water, or just a spoonful, to a coarse paste like rava. Mix in 1 pinch salt.
5 minStep 2: Spread on an oiled idli plate or small tray and steam for 12–15 minutes until firm and a knife comes out clean.
15 minStep 3: Cool for 5 minutes, then crumble the warm cake finely with your fingers or pulse once in a blender to coarse crumbs.
5 minStep 4: Heat 1 tbsp of the 4 tbsp ghee and fry 15 cashews until golden; lift out. Add 1 ¾ oz fresh grated coconut and toast for 2 minutes until fragrant; lift out.
4 minStep 5: Add the rest of the ghee and the crumbled dal and roast on medium-low for 6–8 minutes, stirring, until it smells nutty and turns a shade darker.
8 minStep 6: Meanwhile melt 5 ½ oz grated jaggery in ¼ cup water, strain and boil for 3–4 minutes to a one-string syrup that stretches into a thread between your fingers.
4 minStep 7: Pour the syrup over the dal, add 5 green cardamom, coconut and cashews and stir over low heat for 3 minutes until the syrup is absorbed and the mixture is crumbly and loose. Serve warm.
3 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 11 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ukkarai take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of grated jaggery?
- Dark brown or muscovado sugar, same amount.
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