Ulundu kali or ulunthankali is a healthy dish made with black urad dal and little rice. It's iron and protein rich. This dish is very famous in South India especially our Tamil culture where it is given to all adolescent girls and to girls reaching puberty or to pregnant and lactating mothers. This is a sweet dish made with jaggery or palm jaggery which is also rich in iron. It's a little time consuming to make this dish but well worth it!
Ingredients
- Karuppu ulundhu - 1 cup
- Brown rice - 1/4 cup
- Sesame Oil (nalla ennai - 1/2 cup)
- Karupatti - 250 gms
- Water - 1.5 cups
- Cardamom - 3
Watch the video
Method
1. Take the urad dal and brown rice and wash well for 2 or 3 times.
2. Strain the water completely.
3. Transfer this to a pan and fry for about 8 to 10 mins in medium heat till it becomes dry again. Also the color will change and you will get a good aroma, till that time fry in medium to low heat.
4. Break the palm jaggery into pieces and add the water mentioned.
5. Heat the palm jaggery till it dissolves.
6. Remove from heat and strain it to remove impurities.
7. By now the urad dal and rice would have cooled down. Transfer to a mixie jar and blend till it's nice and powdery.
8. As you blend this, add 3 cardamom pods and blend.
9. Sieve this powder to get a much more fine powder. From this powder, use 1 cup to make kali now. Store the remaining for later use.
10. Take the melted palm jaggery in a kadai and little by little add the powder and mix till no lumps are seen.
11. Now we need to cook this urad dal powder, we will be using about 1/2 cup of sesame oil. Add sesame oil little by little as you cook the kali.
12. In medium flame, keep mixing the kali. As you mix, it will get thicker and thicker. As it gets thick, keep adding sesame oil 1 or 2 tbsp at a time.
13. When you finish adding all the sesame oil, keep mixing. Slowly the oil will start separating and the kali will not stick to the sides of the pan. It will become smooth and slippery.
14. Another way to find out if the kali is done, is to wet your hands with water and take a small bit of the kali and try rolling it into a ball. It will easily form a ball, then it's done. You can remove from flame.
Notes
1. Use the whole black urad dal with skin.
2. For the rice, I have used brown rice, you can use red rice or black kavuni rice or you can use the normal white rice itself.
3. If you don't have palm jaggery, use any healthy sugar - cane sugar, coconut sugar, jaggery etc.
STEP BY STEP PICTURES
I have used 1 cup of whole urad dal and 1/4 cup of brown rice to make this kali.
1. Take the urad dal and brown rice and wash well for 2 or 3 times.
2. Strain the water completely.
4. Break the palm jaggery into pieces and add the water mentioned.
5. Heat the palm jaggery till it dissolves.
7. By now the urad dal and rice would have cooled down. Transfer to a mixie jar and blend till it's nice and powdery.
9. Sieve this powder to get a much more fine powder. From this powder, use 1 cup to make kali now. Store the remaining for later use.
11. Now we need to cook this urad dal powder, we will be using about 1/2 cup of sesame oil. Add sesame oil little by little as you cook the kali.
13. When you finish adding all the sesame oil, keep mixing. Slowly the oil will start separating and the kali will not stick to the sides of the pan. It will become smooth and slippery.
Bible blessing - God has come to save me. I will trust in him and not be afraid. Isaiah 12:2
Until next time,
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