Karuppu Ulundhu Kanji – 15 Minute High Protein Breakfast

Name: Karuppu Ulundhu Kanji (Black Urad Dal Kanji) – 15 Minute High Protein Breakfast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup black urad dal (250gms) (karuppu ulundhu); 3/4 cup red rice; 2 cardamom pods; 1 cup jaggery; 3 cups water; 2 tbsp grated coconut (for topping); 2 tbsp mixed nuts – cashews (almonds (for topping))

⭐ About This Recipe

Karuppu Ulundhu Kanji (Black Urad Dal Kanji) is a 15-minute high protein breakfast that is both nourishing and comforting. If you’re looking for a simple, wholesome and filling start to your day, this recipe is perfect.

Made using black urad dal (karuppu ulundhu) and red rice, this traditional porridge is naturally rich in protein, iron and calcium. Just dry roast, grind into a homemade powder, and cook with jaggery syrup — that’s it. Once the powder is ready, you can prepare this breakfast in just 10–15 minutes, making it ideal for busy mornings.

The best part? After making the kanji powder, you can store the extra in an airtight container for up to a month and use it whenever needed. This same powder can also be used to make Karuppu Ulundhu Kali, another nourishing and strengthening traditional recipe — making it even more versatile.

This kanji is known for supporting bone strength, stamina and overall energy. It’s suitable for postpartum care, growing kids, elders, or anyone looking for a natural high protein breakfast. One warm bowl keeps you full for hours — simple ingredients, powerful nourishment.

Step 1 – Wash and Strain the Ingredients

Washed and strained black urad dal and red rice before roasting for karuppu ulundhu kanji powder — After washing, strain black urad dal and red rice completely before roasting for kanji powder preparation.

Step 2 – Dry Roast Black Urad Dal and Red Rice

Dry roasting black urad dal and red rice before grinding to make karuppu ulundhu kanji powder — Dry roast black urad dal and red rice until aromatic, then grind with cardamom to make homemade kanji

Step 3 – Grind into Homemade Kanji Powder

Ground black urad dal and red rice powder mixed with water to prepare karuppu ulundhu kanji — Grind roasted black urad dal and red rice into a fine powder. This becomes your homemade ulundhu kanji mix.

Step 4 – Cook the Kanji Using Powder

Adding homemade karuppu ulundhu kanji powder to hot water and stirring to cook into porridge — Gradually add the kanji powder to hot water and stir continuously to avoid lumps while cooking.

Step 5 – Simmer Until Thick and Serve Warm

Karuppu ulundhu kanji thickening while cooking with jaggery and nuts before serving — Cook until thick and glossy, then top with nuts and serve warm for a nourishing high protein breakfast.

Step 6 – Serve Warm and Enjoy

Ready karuppu ulundhu kanji served warm topped with nuts for a high protein breakfast — Serve karuppu ulundhu kanji warm with nuts on top for a nourishing 15-minute high protein breakfast.

Karuppu ulundhu kanji served warm in a glass mug topped with roasted nuts for a high protein breakfast

Karuppu Ulundhu Kanji (Black Urad Dal Kanji) – 15 Minute High Protein Breakfast

A 15-minute high protein breakfast made using black urad dal (karuppu ulundhu), red rice and jaggery. This nourishing kanji supports bone strength, energy and daily nutrition.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 3 bowl

Course: Breakfast

Cuisine: Indian

Calories: 1200

Ingredients Equipment Method Notes

Ingredients

1 cup black urad dal (250gms) karuppu ulundhu
3/4 cup red rice
2 cardamom pods
1 cup jaggery
3 cups water
2 tbsp grated coconut for topping
2 tbsp mixed nuts – cashews almonds (for topping)

Equipment

1 Heavy Bottom Pan

Method

Wash black urad dal and red rice thoroughly 2–3 times in water. Drain completely using a strainer and let them air dry for a few minutes.
Heat a pan on low flame. Add the drained black urad dal and red rice. Dry roast gently, stirring continuously, until they become aromatic. Do not burn. Switch off the flame and let it cool completely.
Once cooled, grind the roasted mixture along with cardamom into a fine powder. This becomes your homemade Karuppu Ulundhu Kanji Powder.
In a saucepan, add 3 cups of water and bring it to a rolling boil on medium flame.
Before adding directly to hot water, mix the required kanji powder with a little normal water separately to make a smooth liquid paste. This helps prevent lumps.
Slowly pour the prepared liquid mixture into the boiling water while stirring continuously. Keep the flame on low to medium.
Add palm jaggery to the mixture and stir well.
(If your jaggery has impurities, melt it separately with a little water, strain it, and then add the filtered syrup.
Here, I used clean jaggery directly without straining.)
Cook the kanji on low flame for about 8–10 minutes, stirring continuously to avoid lumps and sticking at the bottom. The mixture will thicken gradually.
Add a small pinch of salt to naturally enhance the sweetness and balance the taste.
Top with grated coconut and roasted nuts. Serve warm as a nourishing 15-minute high protein breakfast.

Notes

You can store the roasted powder (black urad dal, red rice and cardamom) in an airtight container for up to 1 month. This becomes Karuppu Ulundhu Kanji Powder, making it easy to prepare an instant breakfast anytime.
Adjust the jaggery quantity based on your sweetness preference. You can also use palm jaggery (karupatti) for a deeper flavour.
If the kanji thickens after cooling, add a little warm water or milk and mix well to loosen the consistency.
Add a small pinch of salt while cooking to naturally enhance the sweetness and balance the taste.
For kids, you may add a small spoon of ghee on top for extra nourishment and flavour.

For a balanced and wholesome breakfast spread, serve Ven Pongal along with a glass of Karuppu Ulundhu Kanji. The savory pongal and sweet protein-rich kanji make a comforting and satisfying combination.

💡 Tips & Variations

Make it instant: After roasting and grinding, allow the powder to cool completely to room temperature. Do not store it while it is still warm, as the heat can create moisture and reduce shelf life. Once fully cooled, store the powder (black urad dal + red rice + cardamom) in an airtight container for up to 3 month. This becomes Karuppu Ulundhu Kanji Powder, making breakfast ready in just 10–15 minutes.
Adjust sweetness: Increase or reduce jaggery based on your preference. Palm jaggery (karupatti) gives a deeper, more traditional flavour.
Fix thick consistency: If the kanji thickens after cooling, add a little warm water or milk and mix well before serving.
Enhance flavour naturally: A small pinch of salt balances the sweetness beautifully.
For kids: Add a spoon of ghee on top for extra nourishment and taste.
Rice variations: You can replace red rice with raw rice or matta rice depending on availability.
Dal variation: If black urad dal is not available, white urad dal can also be used.
Richer version: Add coconut milk at the end for a creamier taste. Do not boil for long after adding.

FAQs for Karuppu Ulundhu Kanji Recipe

Is Ulundhu Kanji Recipe good for new moms?

Very much! This is one of the best postpartum foods. It helps with strength, recovery and overall energy.

How to store this kanji powder for long use?

After roasting and grinding, let the powder cool completely and store it in an airtight jar. Keep it in a dry place — it stays good for about 1 month. Super useful for busy mornings!

Who can consume this kanji?

Everyone can, but it’s especially great for women — including young women who have just reached puberty. It supports bone strength, energy, and overall health.

Is it good for diabetics?

Yes, but reduce the jaggery or replace it with palm jaggery (karupatti). Always adjust sweetness based on personal sugar levels.

Is this Karuppu Ulundhu Kanji healthy?

Very! It’s full of protein, iron, calcium and good fats from black urad dal. Keeps you full, energetic and supports bone & muscle health.

How long can this kanji be stored after cooking?

It’s best when fresh, but you can refrigerate it for up to 1 day. Reheat gently with a little hot water or milk if it becomes thick.

Can this kanji be made without jaggery?

Yes! You can make it without jaggery for a salt version or add just a pinch of salt and buttermilk. Both sweet and salt versions taste great.

Can I add coconut milk to this kanji?

Yes, you definitely can! Coconut milk makes the kanji richer and more flavourful. Add it at the end after switching off the stove — don’t boil coconut milk for too long. It tastes amazing, especially for kids and elders.

How often can I take this kanji?

Having it 2–3 times a week is perfect for strength and nutrition. If you reduce jaggery or make the salt / coconut milk version, you can have it more often — even daily if you like.

Final Thoughts – Why You Should Try This Recipe

If you’re looking for a healthy, comforting and high protein breakfast, this Karuppu Ulundhu Kanji is truly worth trying. It contains no oil, yet provides essential nutrients like protein, calcium and iron. Whether you use freshly ground kanji powder or prepare it from scratch, one warm bowl keeps you full, strong and energized for hours.

Once the powder is ready, this nourishing breakfast can be made in just 10–15 minutes, making it perfect even on busy mornings.

It’s suitable for kids, elders, and even postpartum care, offering gentle nourishment with every spoon. Simple, wholesome and deeply satisfying — this is the kind of recipe that has stood the test of time for a reason.