Annam's Karuppu Ulundhu Kanji (கருப்பு உளுந்து கஞ்சி) is a traditional Tamil kanji mix of black urad dal (karuppu ulundhu) and raw rice, roasted and finely ground with dry ginger and cardamom. It cooks into a smooth, creamy porridge – sweet with jaggery, or savoury with salt and buttermilk.
Best for: a warm morning kanji or a light evening meal, sweet or savoury.
Ingredients: Black Urad Dal (Karuppu Ulundhu), Raw Rice (Pachai Arisi), Dry Ginger (Sukku), Cardamom (Elakkai).
Why choose Annam's
- Free from added chemicals and pesticides
- No added artificial colours or preservatives
- Dry ginger and cardamom already added – ready to cook
- Made in small batches
How to use
Mix 2 tablespoons of Annam's Recipes Karuppu Ulundhu Kanji with ½ cup of water into a smooth paste, then add 1½ cups more water. Cook on a low flame, stirring continuously, for 5–7 minutes until smooth and thick. For sweet kanji, add jaggery. For savoury kanji, add salt and, once cool, buttermilk.
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 Ulundhu Kanji?
Yes. It is traditional ulundhu kanji made with black urad dal (with its skin) instead of white urad dal.
Why is the kanji greyish brown?
The colour comes naturally from the skin of the black urad dal. There is no added colour.
Does it contain wheat?
No. It is made only from black urad dal, raw rice, dry ginger and cardamom.
Can I make it sweet or savoury?
Both. Add jaggery for sweet kanji, or salt and buttermilk for savoury kanji.
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 Kavuni Rice Kanji · Ulundhu Kali Powder · Sathu Maavu · Kollu Kanji
