Ulundhu Kali , Black Urad Dal Kali , Ulutham Kali, or Karupu Ulundhu Kali is a age-old traditional recipe . It is a very good source of proteins and it strengths the bones especially hip bones.
What is Ulundhu Kali:
Ulundhu Kali is a sweet prepared with Black Urad Dal, Rice, Palm Jaggery, and Sesame Oil. It is very good for bone strength.
It has a dense halwa like consistency and is one of the traditional and healthy sweet from TamilNadu
Which dal is used to prepare Ulundu Kali:
Ulundhu Kali is prepared with Black Urad Dal usually .But in cases where it is not available it can also be prepared with White Urad Dal.
Ingredients Used in Urad Dal Kali:
Ulundhu Kali is made with just for ingredients , It is Urad Dal black with or without skin ,but then with skin is recommended ,Along with Rice ,Sesame oi and Palm Jaggery . If you are not able to source Palm Jaggery you can very well you normal Jaggery.
Health benefits of Black urad dal:
The First and foremost health benefit of black Urad Dal is that it improves bone strength. It is good for skin and hair. It protects the heart. Urad dal also improves digestion.
Black gram or urad dal holds a high protein value than most of the legumes or pulses. It is also an excellent source of dietary fiber. So it is very important to be incuded regularly in our diet.
Health benefits of Sesame Oil:
Sesame oil is considered to be a healthy fat and hence it is recommended to add in our daily diet.
It is lowers the blood pressure and good for skin.It is alwasy best to use Cold pressed sesame oil.
Why Palm Jaggery is better than Jaggery:
Palm sugar has a glycemic index of 35 while cane sugar has a glycemic index of 60. Also, Palm Sugar is rich in nutrients, it cleanses the systems. It is also good for migraines.
Why Raw Rice is added in Ulundhu Kali:
Rice is added only to give thickness to the Kali , So if you don't prefer you can definitively skip.
Similar Traditional Recipes:
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📖 Recipe
Ulundu Kali
Standard 1 cup measures 240 ml
Ingredients
- ½ cup Black Urad Dal with skin
- 1 tbsp Raw Rice
- ¾ cup Palm Jaggery
- ¼ cup Sesame Oil Cold Pressed
Instructions
- In a pan add in ½ cup of Black Urad Dal. Roast in a low flame untillit gives a nice aroma.
- As it is black in colour , We cannot find if it changes colour or not, It gives a nice aroma once its roasted ,Also if you taste a urad dal it wil be crispy. This is the correct stage .Switch off and allow it to cool down.
- Next add in 1 tbsp of Rice and roast in a low flame. Slowsy the rice will puff up and turn crisp ,Swithc off at this stage and allow it to cool down.
- In the same pan add in ¾ cup of Palm Jaggery along with ¼ cup of water , Cook untillthe palm Jaggery dissolves completely and then strain to remove the impurties if any and keep the PAlm Jaggery aside.
- Grind the balck urad dal and rice to a very fine powder.Sieve and remove the hard particles if any.Grind the hard particles once again and sieve.
- Now add the black urad dal and rice powder to the Palm Jaggery .Mix well and add another ¼ cup of Water. Combine everything well and then swith on the flame.
- Cook in a low flame. Add 1 tbsp of Sesame oil and mix well untillthe oil is fully abosrbed by the kali,
- Repeast the same process. Keep adding the oil little by little and keep stirring . The Kali will be glossy and absorbs the oil.
- If you pinch in a small portion of the dough and roll a ladoo it should hold shape. That is the correct stage. Switch off ay this atge and serve immeditaley.
Video
Notes
Nutrition
How to prepare Ulundhu Kali with, Step by Step pictures:
- In a pan add in ½ cup of Black Urad Dal. Roast in a low flame until it gives a nice aroma. As it is black in color, We cannot find if it changes color or not, It gives a nice aroma once its roasted, Also if you taste an urad dal it will be crispy. This is the correct stage. Switch off and allow it to cool down.
2.Next add in 1 tbsp of Rice and roast in a low flame. Slowly the rice will puff up and turn crisp ,Switch off at this stage and allow it to cool down.
3. In the same pan add in ¾ cup of Palm Jaggery along with ¼ cup of water, Cook until the palm Jaggery dissolves completely and then strain to remove the impurities if any, and keep the Palm Jaggery aside.
4. Grind the black urad dal and rice to a very fine powder. Sieve and remove the hard particles if any. Grind the hard particles once again and sieve.
5. Now add the black urad dal and rice powder to the Palm Jaggery. Mix well and add another ¼ cup of water. Combine everything well and then switch on the flame. Cook in a low flame. Add 1 tbsp of Sesame oil and mix well until the oil is fully absorbed by the kali,
6. Repeat the same process. Keep adding the oil little by little and keep stirring. The Kali will be glossy and absorbs the oil. If you pinch in a small portion of the dough and roll a ladoo it should hold shape. That is the correct stage. Switch off ay this stage and serve immediately.
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