Ulundhu kali Recipe | Urad Dal Kali Recipe
Ulundhu kali is a traditional sweet in south tamil nadu which has high protein and low fat. It's very good for health especially for the girls and woman to strengthen the hip bones. It's traditionally eaten with gingelly oil and jaggery. It's like halwa consistency. Traditionally this is made using palm jaggery.
Servings: 10 people
- 3/4 Cup Whole Urad Dal
- 1.5 Cup Palm Jaggery
- 4 Cardamom
- a Pinch Salt
- 2 tbsp Sesame Oil
- 1/2 Cup Water
- Almonds/Pistachios For Garnishing
Heat a pan. Dry roast Urad dal till it is light golden brown. Take the roasted urad dal aside and allow it to cool completely
Take the roasted and cooled urad dal in a mixer jar. Add cardamoms and grind it to a smooth powder
In a sauce pan, add water and palm jaggery and allow the jaggery to boil and melt completely. Add a pinch of salt that will help in bringing out the sweetness predominantly.
Strain the jaggery juice in a pan. Bring the jaggery juice to boil, Add urad dal flour little by little and keep stirring, so that the flour and jaggery gets nicely combined
Keep stirring the mixture. Add gingelly oil in regular intervals and keep stirring the mixture. We can also use ghee instead of gingelly oil. But traditionally we use gingelly oil.
When the mixture becomes thick and rolls like a balls without sticking to sides of pan, then switch off the flame.
Make small balls out of the Ulundhu Kali mixture. We can garnish each Ulundhu Kali ball with pistachio or almond. Store the Ulundhu Kali balls in an air-tight container and enjoy this nutritional rich dish!
- Instead of sesame (Gingelly oil), we can add ghee. But sesame (Gingelly oil) with urad dal gives lot more benefits than ghee
- Always warm up the kali a little before serving
- I have used White urad dal but we can use black urad dal which is more healthier
Serving: 1Cup | Calories: 125kcal | Carbohydrates: 19g | Protein: 7g | Fat: 1g