Ulundhu Kali | Ulunthankali

Kali is a super healthy native pudding made by grinding urad dal to a fine powder and blending it with jaggery syrup. Kali called as Ulundhangali in Tamil helps in bone strength and tuning metabolism for growing kids. Kali is a must for the family once in a fortnight for morning breakfast.

Ulundhu Kali has a lot of good benefits and is mainly given to girl children when they attain puberty.But as my neighbour says its good not only during the puberty but to start giving from the age of 9 or 10.This is very good to strengthen the bones so its very good for all women to have it at least once a month.

During childhood days I used to hate all kali,koozh varieties but for the past few years I am soo loving all of it.I was waiting to try this ulundhu kali or ulunthangali recipe but didn’t have the exact measures as amma used to eyeball all the measurements.Recently when I was talking to my younger cousin sis, she told me this ulundhu kali recipe with measures and I tried it immediately.Me and amma loved it soo much.Do try this, have included a video too for easy understanding.

We use a special wooden laddle called ‘thudppu’ for all kali varieties.This thuduppu is very special as its from my greadgrandmother to amma and now it has passed on to me.This is made of teakwood and amma had kept it new for me as she had another bigger one which she uses regularly.

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Kali | Ulundhu Kali

Kali is a super healthy native pudding made by grinding urad dal to a fine powder and blending it with jaggery syrup. Kali called as Ulundhangali in Tamil helps in bone strength and tuning metabolism for growing kids. Kali is a must for the family once in a fortnight for morning breakfast.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings5 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup black urad dal with skin
• 1 tsp raw rice
• 1/3 cup palm jaggery
• 1 and 1/4 cups water
• 2 and 1/2 tbsp gingelly oil + for serving if needed

Using kali maavu:

• 1 cup kali maavu
• 3/4 cup palm jaggery
• 2 and 1/2 cups water
• 2-3 tbsp gingelly oil

Instructions

• Dry roast whole urad dal in low flame for 5 mins at least. You will get nice aroma, stop at this time. Transfer to a plate and cool down.
• Now add raw rice and dry roast until golden, it will be puffy. Cool down completely. Transfer to mixer jar.
• Grind it to a fine powder. Transfer to a fine sieve and sieve it well.
• When its coarse again transfer to mixer jar and grind it. Sieve at least 2 to 3 times to get a fine powder. Set aside.
• To a  pan add palm jaggery add 1/4 cup water to it. Heat it up to melt.
• Just heat it up for the jaggery to dissolve completely (no syrup consistency needs to be checked) SWITCH OFF. Strain it to a kadai.
• Add 1 cup water. Now add urad dal powder to it.
• Use a whisk to whisk well, should be free from lumps. If this mixture had lumps then while stirring it will be lumpy so make sure to mix very well, use your hands if needed. Now keep the kadai on the stove. Use a wooden ladle, we use a 'thuduppu' for kali.
• Keep in low flame and keep stirring without leaving. It will start to thicken. Keep stirring. When its thick like shown here start adding oil.
• Add 1 tbsp oil, while drizzling drizzle it from the sides so that sticking will be less at the sides too. Keep mixing.
• When it starts to stick add remaining 1/2 tbsp oil and keep cooking. It will roll like a ball. It will leave the sides and will easily roll like a ball.
• Dip your fingers in water, touch and see it should not stick. Pinch little and try to roll, you can easily roll that's the perfect stage. Switch off.
• Drizzle oil while serving if needed. Make small balls and serve Kali.

Video

Notes

• You can use urad dal without skin (white one) too but this is more healthy as its with skin.
• You can use 1/3 cup - 1/2 cup palm jaggery adjust according to sweetness.
• Do not hesitate to add oil, gingelly oil is good for health so add generously only then you will non sticky halwa like in consistency.
• You can use half palm jaggery and half of jaggery too.
• You can add cardamom powder if you want for flavor but we like it without it.
• Gingelly oil is best, am not sure of any replacements for it.

Nutrition Facts

Kali | Ulundhu Kali

Amount Per Serving (125 g)

Calories 410 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Sodium 80mg3%

Potassium 1mg0%

Carbohydrates 61g20%

Fiber 12g50%

Sugar 23g26%

Protein 14g28%

Vitamin A 3IU0%

Vitamin C 3mg4%

Calcium 42mg4%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Ulundhu Kali Step by Step

1. 1. Dry roast whole urad dal in low flame for 5 mins atleast.You will get nice aroma, stop at this time.Transfer to a plate and cool down.
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   2. Now add raw rice and dry roast until golden, it will be puffy as shown.Cool down completely.Transfer to mixer jar.
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   3. Grind it to a fine powder.Transfer to a fine sieve and sieve it well.When its coarse again transfer to mixer jar and grind it.Sieve atleast 2 to 3 times to get a fine powder.
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   4. See how fine the urad dal powder is,Set aside.To a  pan add palm jaggery add water to it.Heat it up to melt.
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   5. Just heat it up for the jaggery to dissolve completely.(no syrup consistency needs to be checked).SWITCH OFF.Strain it to a kadai.
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   6. Add water.Now add urad dal powder to it.
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   7. Use a whisk to whisk well, should be free from lumps.If this mixture had lumps then while stirring it will be lumpy so make sure to mix very well, use your hands if needed.Now keep the kadai on the stove.Use a wooden laddle, we use a thuduppu for kali.
      Pin
   8. Keep in low flame and keep stirring without leaving.It will start to thicken.Keep stirring.When its thick like shown here start adding oil.
      Pin
   9. Add 1 tbsp oil, while drizzling drizzle it from the sides so that sticking will be less at the sides too.Keep mixing.When it starts to stick add remaining 1/2 tbsp oil and keep cooking.It will roll like a ball.
      Pin
   10. It will leave the sides and will easily roll like a ball.Dip your fingers in water, touch and see it should not stick.Pinch little and try to roll, you can easily roll that’s the perfect stage.Switch off.
       Pin

   Drizzle oil while serving if needed.Make small balls and serve.

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   Serve it warm!

   Expert Tips

2. • You can use urad dal without skin (white one) too but this is more healthy as its with skin.
   • You can use 1/3 cup – 1/2 cup palm jaggery adjust according to sweetness.
   • Do not hesitate to add oil, gingelly oil is good for health so add generously only then you will non sticky halwa like in consistency.
   • You can use half palm jaggery and half of jaggery too.
   • You can add cardamom powder if you want for flavor but we like it without it.
   • Gingelly oil is best, am not sure of any replacements for it.

   Pin