Ulundhu (Black Gram) Conjee

Conjee is a well known traditional dish in our hometown. It can be made with rice alone or with a lentil, mostly black gram or green gram. Today I am making with black gram. Rice and black gram are cooked together with water and seasoned with fresh grated coconut at the end. The common side dishes for the conjee are coconut thuvaiyal, horse gram thuvaiyal or some spicy pickle.


  • Red matta rice —————- 1/2 cup
  • Black gram ———————- 1/2 cup
  • Shallots —————————- 3 or 4 (optional)
  • Fenugreek seeds ————- 1/8 tsp(optional)
  • Water ——————————— 4 cups
  • Salt to taste
  • For Seasoning
    • Grated coconut ———–1/2 cup

How to make

  • Wash the rice and black gram and soak it for 10 minutes
  • Add the fenugreek seeds and the peeled shallots in it
  • Add 4 cups of water in a 6 qt pressure cooker and keep it in high heat
  • Once the water boils, pour all things from the bowl to the cooker
  • Close the lid and continue to keep it in high heat until adding the weight
  • Now reduce the heat to medium
  • Cook for 3 whistles (around 20 minutes in medium heat) and switch off the stove
  • Once the pressure is released, open the lid and add the grated coconut
  • Add enough salt and mix it well
  • Now it should be ready to serve
  • Enjoy the Conjee with your favorite thuvaiyal or pickle
  • I am going to have with horse gram thuvaiyal

Notes: You can use any kind of rice instead red matta rice. Also instead of pressure cooker, you can use crock pot, instant pot or stove top.

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