Ulundhu kali recipe, Ulunthankali recipe

Ulundhu kali recipe made with whole black urad dal and palm jaggery. Traditional ulundhu kali recipe with stepwise pictures and video.

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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Ulundhu kali recipe

Ulundhu kali recipe traditional method with whole black urad dal and palm jaggery

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings2

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 atleast.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 as shown.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 atleast 2 to 3 times to get a fine powder.
• See how fine the urad dal powder is,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 laddle, 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.

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 nonsticky halwa like in consistency.
• You can use half palm jaggery and half of jaggery too.
• You can add cardamom powder if you want for flavour but we like it without it.
• Gingelly oil is best, am not sure of any replacements for it.

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How to make ulundhu kali

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.
      Pin
   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!

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