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    You are here: Home / kali recipes / Ulundhu Kali | Ulunthankali

    Ulundhu Kali | Ulunthankali

    Last Updated On: Jan 28, 2025 by Sharmilee J

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    Kali is a super healthy native pudding made by roasting and grinding urad dal, raw rice to a fine powder and cooking it with palm jaggery syrup, gingelly oil. Kali called as Ulundhangali in Tamil helps to strengthen bones and tune metabolism for growing kids. Kali is a must for the family once in a fortnight for morning breakfast. Learn to make Ulundhu Kali with the help of step by step pictures and video.

    ulundu kali served

    Ulundhu Kali has a lot of health benefits and is mainly given to girl children when they attain puberty. As my neighbor always says its good not only during the puberty stage but to start giving from the age of 10.This is very good to strengthen the bones so its very good for all women to have it at least twice a month.

    Jump to:
    • About Ulundu Kali
    • Ulundu Kali Video
    • Ulundu Kali Ingredients
    • How to make Ulundhu Kali Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    About Ulundu Kali

    Ulundhu Kali is a traditional and popular South Indian pudding made using urad dal, raw rice, gingelly oil and palm jaggery. Ulundu is Urad dal which helps to strengthen bones and this kali is advised to be given to girls / women during their menstruation.

    During childhood days I used to hate all kali, koozh varieties but now I am soo loving all of it. Years back I wanted to try this ulundhu kali or ulunthangali recipe but didn’t have the exact measures as amma used to eyeball all the measurements. Then I checked her cook book measures and tried it. Ever since this has become our staple, I always have a batch of kali maavu in hand.

    We use a special wooden laddle called ‘thudppu’ for all kali varieties. This thuduppu is very special as its from my great grandmother 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.

    ulundu kali served

    Ulundu Kali Video

    Black urad dal variety is the one with skin and white urad dal is without skin. To enjoy the full health benefits I would suggest to use whole black urad dal with skin.

    This is the traditional way kali is served. Make a ball slightly flatten it then make a dent in the center, pour gingelly oil and serve hot! Tastes yum and just melts in your mouth. I usually add sweetener along with the mix and cook it but you can skip while cooking and even add it at the side while serving too.

    Eating ulundu kali

    • Helps to strengthen bones
    • Reduces hormonal imbalance
    • Prevents backpain
    • Helps to maintain iron level
    • Prevents fatigue, anemia etc
    ulundu kali served

    Ulundu Kali Ingredients

    • Whole black urad dal – Choose whole black urad dal which is best for making ulundu kali. Urad dal without skin can also be used but this is more nutritious. It is rich in protein and calcium.
    • Raw rice – Raw rice is used for more taste. You can skip it too.
    • Palm jaggery – I have used palm jaggery for sweetener, you can use jaggery too. It is rich in iron so good to include.
    • Gingelly oil (Sesame oil) – Gingelly oil has a lot of health benefits and tastes great with kali. However you can use other cooking oil too.
    ingredients needed to make ulundu kali

    Similar Recipes

    • Kali maavu
    • Ulundu sadam
    • Urad dal murukku

    How to make Ulundhu Kali Step by Step

    1.Dry roast 1/2 cup urad dal in low flame for 5 minutes at least. You will get nice aroma, stop at this time, do not over roast. Transfer to a plate and cool down.

    dry roast urad dal

    2.Now add 1 teaspoon raw rice and dry roast until slightly golden, it will be puffy as shown. Transfer to a plate.

    dry roast raw rice

    3.Cool down completely.

    cool down

    4.Transfer to a mixer jar.

    transfer to a mixer

    5.Grind it to a fine powder. Transfer to a fine sieve.

    transfer to a sieve

    6. Sieve it well using a fine holed sieve. You can grind the remains again and then sieve again.

    discard the remains

    7.See how fine the urad dal powder is, Set aside.

    urad dal powder is ready

    8.To a  pan add 1/3 cup palm jaggery add 1/4 cup water to it.

    add palm jaggery, water

    9.Heat it up to melt. Switch off.

    heat it up

    10.Switch off.Strain the syrup using a strainer to a heavy bottomed kadai.

    strain the syrup

    11.Add 1 cup water.

    add water

    12.Add sieved urad dal powder.

    add urad dal powder

    14.Whisk well to form a lump free mixture. If the mixture has lumps then make sure to mix well, use your hands if needed to break the lumps.

    whisk well

    15.Now switch on and keep the kadai on the stove. Start stirring in low flame.

    stir well

    16.Keep in low flame and keep stirring continuously. It will start to thicken. Keep stirring.

    keep stirring

    17.When its thick like shown here start adding oil.

    stir well

    18.Add 1 tablespoon gingelly oil at a time.

    add oil

    19.Drizzle it from the sides so that sticking will be less at the sides too. Keep stirring. When it starts to stick add oil and keep cooking. In total you may need around 3 tablespoon gingelly oil.

    keep stirring

    20.At one stage it will become less sticky and leaves the sides of the kadai.

    less sticky

    21.Wet your finger and touch and see, it should not stick. This is the correct stage now switch off.

    touch and see

    22.When you roll, it rolls like this without sticking.

    rolls like a ball

    23.Make a ball flatten it slightly and serve with gingelly oil or ghee. Traditionally a dent is made in the middle, oil is poured and served.

    ulundu kali is ready

    Serve hot or warm!

    ulundu kali served

    Expert Tips

    • 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 you prefer.
    • Do not hesitate to add oil, gingelly oil is good for health so add generously only then you will get less 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.
    • Gingelly oil is best, however you can use cooking oil too.

    Serving and Storage

    Kali is served with gingelly oil. I would recommend consuming it hot or warm as when it cools down it becomes thick and dry.

    FAQS

    1.Adding raw rice is mandatory?

    Yes adding raw rice makes the kali less sticky and adds more taste to the kali. However you can skip it too.

    2.What can I replace gingelly oil with?

    You can replace gingelly oil with regular cooking oil like groundnut oil or refined oil. But to enjoy the full health benefits use gingelly oil.

    ulundu kali served

    If you have any more questions about this Ulundhu Kali Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Ulundhu Kali Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Kali Recipe | Ulundhu Kali Recipe | Ulunthankali Recipe

    Kali is a super healthy native pudding made by roasting and grinding urad dal, raw rice to a fine powder and cooking it with palm jaggery syrup, gingelly oil. Kali called as Ulundhangali in Tamil helps to strengthen bones and tune metabolism for growing kids. Kali is a must for the family once in a fortnight for morning breakfast. Learn to make Ulundhu Kali with the help of step by step pictures and video.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1/2 cup black urad dal with skin
    • 1 teaspoon raw rice
    • 1 cup water
    • 3 tablespoon gingelly oil

    To make syrup

    • 1/3 cup palm jaggery
    • 1/4 cup water

    Instructions

    • Dry roast 1/2 cup urad dal in low flame for 5 minutes at least. You will get nice aroma, stop at this time. Transfer to a plate and cool down.
    • Now add 1 teaspoon raw rice and dry roast until golden, it will be puffy as shown. Transfer to a plate.
    • Cool down completely.
    • Transfer to a mixer jar.
    • Grind it to a fine powder. Transfer to a fine sieve.
    • Sieve it well using a fine holed sieve. You can grind the remains again and then sieve again.
    • See how fine the urad dal powder is, Set aside.
    • To a  pan add 1/3 cup palm jaggery add 1/4 cup water to it.
    • Heat it up to melt. Switch off.
    • Switch off.Strain the syrup using a strainer to a heavy bottomed kadai.
    • Add 1 cup water.
    • Add sieved urad dal powder.
    • Whisk well to form a lump free mixture. If the mixture has lumps then make sure to mix well, use your hands if needed to break the lumps.
    • Now switch on and keep the kadai on the stove. Start stirring in low flame.
    • Keep in low flame and keep stirring continuously. It will start to thicken. Keep stirring.
    • When its thick like shown here start adding oil.
    • Add 1 tablespoon gingelly oil at a time.
    • Drizzle it from the sides so that sticking will be less at the sides too. Keep stirring. When it starts to stick add oil and keep cooking. In total you may need around 3 tablespoon oil.
    • At one stage it will become less sticky and leaves the sides of the kadai.
    • Wet your finger and touch and see, it should not stick. This is the correct stage now switch off.
    • When you roll, it rolls like this without sticking.
    • Make a ball flatten it slightly and serve with gingelly oil or ghee. Traditionally an indent is made in the middle, oil is poured and served.
    • Serve hot or warm!

    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 Recipe | Ulundhu Kali Recipe | Ulunthankali Recipe
    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: kali recipes, karupatti recipes, Porridges, Recently Updated, ulundhu recipes

    Reader Interactions

    Comments

    1. Kitchen Kathukutty

      February 25, 2019 at 1:09 pm

      Super yum it looks. This is our family’s favorite and we have been including it in our diet every two weeks since we were young. It is getting done in our kitchen too now 🙂

      Reply
    2. M ANURADHA

      February 26, 2019 at 9:29 am

      wow…

      அட்டகாசமான ரெசிபி ..கண்டிப்பாக செய்து பார்க்க வேண்டும்

      Reply
    3. Dhivya

      December 13, 2019 at 4:27 pm

      How to keep the left over??? In fridge ???

      Reply
      • Sharmilee J

        December 17, 2019 at 7:55 am

        Have it fresh…I would recommend storing.Incase if you want to store keeps well in room temperature itself for a day if you have added the right amount of oil.

        Reply
    4. Vdgas

      August 16, 2020 at 4:13 pm

      healthy receipe and its t same way like my mom prepares.

      Reply
    5. Tejaswi

      September 08, 2020 at 5:12 am

      Hi, can pregnant women eat this?

      Also, can you please share some recipes that are healthy for pregnant women.

      Thanks!

      Reply
      • Sharmilee J

        December 24, 2021 at 9:37 am

        yes you can eat it

        Reply
    4.34 from 12 votes (11 ratings without comment)

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