Go Back
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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
 

  1. 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.
  2. 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.
  3. Once cooled, grind the roasted mixture along with cardamom into a fine powder. This becomes your homemade Karuppu Ulundhu Kanji Powder.
  4. In a saucepan, add 3 cups of water and bring it to a rolling boil on medium flame.
  5. 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.
  6. Slowly pour the prepared liquid mixture into the boiling water while stirring continuously. Keep the flame on low to medium.
  7. Add palm jaggery to the mixture and stir well.
  8. (If your jaggery has impurities, melt it separately with a little water, strain it, and then add the filtered syrup.
  9. Here, I used clean jaggery directly without straining.)
  10. 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.
  11. Add a small pinch of salt to naturally enhance the sweetness and balance the taste.
  12. 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.