Skip to main content

Ulundhan Kali - Black Urid Dal Kali - Ulundhu Kali Recipe

Ulundhan kali is a healthy and delicious sweet prepared with black urid dal, raw rice, palm jaggery and gingely oil. All our traditional sweet dishes have included just 3 or 4 ingredients which are easily available in our kitchen. It's a yummy and healthy dessert, and more nutritious too. 



How to prepare the flour for Ulundhan kali

Step one is grinding the flour. We usually grind the flour with split black urid dal and raw rice. You can also use whole black urid dal and raw rice both the varieties taste good. Just sun dry the rice and dals for 2 hours and then grind it in the mill.

One of the best things about this ulundhankali flour is you don't have to stand and roast the dals and rice. Grinding the dals and rice in a mixer jar won't give you a smooth flour. So try to grind it in the flour mill. After grinding the flour, make sure to cool down and store it in an airtight container in a dry place. 

Measurements for Ulundhan kali

Before we start preparing the perfect kali, I'm going to tell the important measurements for it. If you know the correct ratios, you can prepare the kali easily without any difficult works. Start by measuring the flour, for 1 cup flour you have to add 1.5 cups palm jaggery and 1.25 cups of water. In my hometown for puberty function, we prepare this kali in a large amount and I learnt these measurements from one of the cook who is expert in preparing this kali. After that I follow these measurements and it is perfect. My husband always recommends me to follow the exact recipe for the first time you try it, then make changes as you like it. If you are doing this kali for the first time, try to follow the exact measurements without any changes. I forgot to tell the measurements for gingely oil. For 1 cup flour, it requires 1/2 cup to 3/4 cup oil, but you can increase because it tastes good if you add more oil. 

How to prepare Kali

For kali make sure you are using an appropriate heavy bottomed kadai. Don't substitute a light weight pan or a pressure cooker. Usually kali is prepared in a uruli which will take longer to cook, but it gives perfect results. The palm jaggery is crushed well with a mortal and then dissolved in water. Then it is strained to remove the impurities. Now the palm jaggery is boiled in a heavy bottomed kadai and then the grounded flour is added to it. No need to stir immediately as we do for arisi upma. Allow the flour to cook in the palm jaggery for 10 to 15 minutes. After 10 minutes, add gingely oil and stir it quickly and continuously for a few minutes. The flour bond together easily and quickly when they are done without any lumps. To test it, roll a small ball with your finger. You can able to roll it without sticking to your fingers. Don't take any short cut methods for cooking the flour because this method is so easy and you won't get mistakes if you are following the exact measurements, steps and time. Also, do not replace the ingredients as you like it. Now we will see Ulundhan kali with step by step methods and a short video. 

Check out my other recipes with Black Urid Dal

Here is a short video for Ulundhan Kali



Uludhan Kali with step by step photos



Prep time : 10 minutes
Cook time : 25 minutes
Yields : 20 medium balls
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 cup ulundhu kali flour
  • 1.5 cup palm jaggery
  • 1.25 cups water
  • 3/4 cup gingely oil

Cooking Directions

Measure and keep all the ingredients ready. Here I have used 400 grams flour, 450 grams palm jaggery and water. 


Take a vessel, add powdered palm jaggery. Pour 1 cup water and  keep in low heat allow it to dissolve completely. 


When it dissolves strain it in a deep, heavy bottomed using a strainer. Add the remaining 1/4 cup water to it and allow it to boil again. 


When it starts to boil, add 2 tbsp ginely oil and reduce the heat to low and add the kali flour. No need to mix it immediately. Let them cook for 10 minutes. 



Traditionally wooden thuduppu is used for stirring and mixing the kali. After 10 minutes, add some more oil and stir it rapidly and continuously using a wooden ladle.



Now the kali flour becomes thicker and it will form a ball and will come without sticking. Take a small ball and roll it with your fingers. If it is easy to roll without sticking to your fingers turn off the heat. 


This is the correct stage when the kali is done. Allow it to cool for 10 to 15 minutes. Grease your palm with gingely oil and prepare medium balls. 



Healthy and tasty ulundhan kali is ready to serve. For visual view check out the video above.





Comments

Popular posts from this blog

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

About me

Hai,  I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to    interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband    a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a housewife like me as the hu

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve