Lately, I’ve been on a little journey to revive and share some of the childhood recipes I grew up eating — dishes filled with love, simplicity, and comfort. One such recipe is Ukad, a humble yet delicious dish my mom and aaji used to make for us when we were little.
This recipe is super quick (under 10 minutes!) and needs only basic pantry ingredients. But don’t let its simplicity fool you — the flavor is just chef’s kiss 💛
📝 Here’s how my mom and aaji made it:
🌿 Ingredients:
Rice flour
Garlic & green chilies
Curd (optional)
Mustard seeds
Jeera (cumin)
Curry leaves
Turmeric & hing
Salt to taste
Oil
– Start by mincing garlic and green chilies with some salt.
– In a bowl, add 1 cup rice flour, a pinch of salt, and a spoon of curd (optional, but gives a lovely tang). Mix this into a watery slurry.
– Heat oil in a kadhai and add mustard seeds, jeera, the garlic-chili paste, curry leaves, turmeric, and hing. Let it all sizzle and come together.
– Now add the slurry to the pan. Keep stirring constantly on medium flame — don’t stop, or it will curdle quickly.
– Adjust the salt if needed.
– Finally, make a simple tadka with mustard seeds and green chili in mustard oil and pour it over the Ukad just before serving.
That’s it! So simple, but sooo, sooo delicious. It brings back so many memories every time I make it.
If you’re looking for a quick, wholesome, and nostalgic dish to warm your heart (and belly), give Ukad a try.
🍲 Happy cooking and lots of love from my kitchen to yours!
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