Annam's Vellai Ulundhu Kanji, also known as Aadi Koozh Maavu (வெள்ளை உளுந்து கஞ்சி மாவு), is a traditional Tamil flour of white urad dal and raw rice, finely ground for a smooth, glossy kanji. Cook it with jaggery and finish with gingelly oil or ghee.
Best for: vellai ulundhu kanji, Aadi koozh and sweet urad dal porridge.
Ingredients: White Urad Dal (Vellai Ulundhu), Raw Rice (Pachai Arisi).
Why choose Annam's
- Free from added chemicals and pesticides
- No added artificial colours or preservatives
- Finely ground for smooth, lump-free kanji
- Made in small batches
How to use
Melt 1 cup of jaggery in ½ cup of water and strain. Mix 1 cup of Annam's Recipes Vellai Ulundhu Kanji with 1½ cups of water into a smooth batter, add the jaggery syrup and cook on a low flame, stirring continuously, for 10–12 minutes until it thickens, turns glossy and leaves the sides of the pan. Add 2–3 tablespoons of gingelly oil or ghee while stirring. For koozh, use more water for a thinner porridge.
Storage and shelf life
Best before 6 months from the date of packing. Store in an airtight container in a cool, dry place, away from sunlight, and always use a dry spoon. Kept in an airtight container in the refrigerator, it stays fresh for up to 12 months.
Frequently asked questions
Is this the same as Aadi Koozh Maavu?
Yes. The same flour is used for kanji and for koozh made in the Tamil month of Aadi.
What is the difference between kali and koozh?
Kali is cooked until thick enough to hold its shape. Koozh uses more water and is a thinner porridge.
Is jaggery added?
No. Add jaggery (or palm jaggery) while cooking, to your taste.
Does it contain wheat?
No. It is made only from white urad dal and raw rice.
How long does it stay fresh?
6 months from the date of packing, and up to 12 months in an airtight container in the refrigerator.
You may also like: Karuppu Ulundhu Kanji · Sathu Maavu · Kollu Kanji · Karuppu Kavuni Rice Kanji
