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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
AuthorSharmilee J


  • 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


  • 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.



  • 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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