Ukda Tandul (उकडा तांदूळ)

Nanukaka's Ukda Tandul uses a naturally produced traditional variety of rice (Walai) found in Konkan region of Maharashtra, India. This variety provides a rich texture and nutritional profile to the rice sold at Nanukaka.

Ukda Tandul is as nutritious as Brown rice as it retains the nutrition of the Husk while being parabolied. Also known as Ukda Chawal or Paraboiled Rice, it is superior to white rice.

Uses: It is used to prepare Pej (Kanji) which is a healthy supplementary food for toddlers, kids and elders. Ukdya Tandalachi Pej is enjoyed across all seasons and especially during Summers as it provides nutrition while being light on the stomach. It can also be added to prepare a Cereal-Pulse combination like Idli Batter or Dosa Batter.

Ukda Tandul is available for online purchase and store purchase at Dombivli.

नानुकाका यांचा उकड तांदूळ हा महाराष्ट्रातील कोकण भागात नैसर्गिकरित्या पिकवलेल्या पारंपरिक तांदूळ (वालई) प्रकारापासून बनवलेला आहे. या तांदळाला समृद्ध पोत आणि उत्तम पोषणमूल्य मिळते.

उकडा तांदूळ ब्राउन राईसप्रमाणेच पौष्टिक आहे कारण तो सालीतील पोषणमूल्ये टिकवून ठेवतो. याला उकड भात किंवा पारबॉईल्ड राईस असेही म्हणतात. पांढऱ्या तांदळाच्या तुलनेत हा तांदूळ अधिक चांगला मानला जातो.

पेज (कणजी) बनवण्यासाठी वापरला जातो, जो चिमुकले, लहान मुले आणि वृद्ध व्यक्तींकरिता अतिशय पौष्टिक आणि पचायला हलका असतो. उकड्या तांदळाची पेज सर्व ऋतूंमध्ये खाल्ली जाते, पण विशेषतः उन्हाळ्यात ती अधिक उपयोगी ठरते. याचा वापर डोसा-इडलीसाठीचे धान्य-डाळ मिश्रण तयार करतानाही केला जातो.

🫙 Storage & Shelf Life

• Unopened: Store in a cool, dry place away from direct sunlight. Best used within 60 days from the date of shipping.
• After opening: Transfer to an airtight container immediately. Keep away from moisture and humidity to maintain quality.
• Moisture protection: Do not store near the stove, sink, or damp areas. A glass or food-grade airtight jar works best.
• Expected shelf life: Best used within 30 days of opening for optimal texture and taste.
• Before use: Check for any off-smell, discolouration, or clumping — these are signs the rice has been exposed to moisture. If in doubt, do not use.

How to Cook Ukda Tandul

Cooking Method 1: Pressure Cooker (Fastest)

1. Wash: Rinse 1 cup of rice 2–3 times.
2. Soak: Soak in water for 1–2 hours. Don't skip this step.
3. Ratio: Add 3.5 cups of water for every 1 cup of soaked rice.
4. Cook: Cook on medium heat for 5–7 whistles.
5. Rest: Let the pressure release before opening.

Cooking Method 2: Open Pot (Traditional)

1. Wash: Rinse 1 cup of rice 2–3 times.
2. Soak: Soak in water for 2–3 hours. Don't skip this step.
3. Simmer: Add the rice to water, turn the heat to low-medium, and cover with a partial lid.
4. Time: Cook for 50–60 minutes, stirring occasionally so it does not stick to the bottom.

For Pej (Kanji): Cook until the grains are mushy.