ulunthankali recipe / karuppu ulutham kali /urad dal ulundhu kazhi

ulunthankali recipe is a trade mark dish given mainly for the strong development of the bones mostly for the growing kids. Most importantly for the girl children they must be given at the stage when they attain puberty. But in general its very good for even grown ups, boy kids and finally every person can have this without any guilt. Traditionally only black urad dal with skin is used and only palm jaggery is the right combination for this sweet. Same way only gingelly oil is the best for this and I can say even ghee does not suit this sweet.

Being a sweet dish its quiet surprising that it has very less calories loaded with lump-some nutrients. If you make powder in advance and keep its very easy to do and definitely tasty. Be careful with the stirring you have to keep on doing this otherwise it will get burnt. This palm-jaggery has lots of dirt in it so you have to filter it and then use. Palm jaggery is free from any chemical with loads of iron in it. When roasting urad dal  with smell only you can judge that its roasted as we can’t find the colour change with this black gram dal. Its a very healthy snack item that you can make a practice to give to your young ones and if they are used to it they will really enjoy having it.

 Check my Karuppu ulundhu laddu here

ulunthankali recipe / karuppu ulutham kali /urad dal ulundhu kazhi

INGREDIENTS:

To dry roast and powder:

Karuppu ulundhu/urad dal with skin – 1 cup
Pacharisi/raw rice – 1/4 cup

To make kali:

Ulundhu powder – 1 cup
Panai vellam/karupatti/palm jaggery – 1 cup(powdered)
Water – total 31/2 cups
Gingelly oil/nallenai – 1/2 cup

METHOD:

1.Take a kadai add first black gram dal and dry roast till nice aroma and roasted smell comes, then next take this out in a plate add the rice, roast till it puffs up white cool both.

2.Then powder it nicely and keep ready.

3.Now measure 1 cup of powder and keep.
4.Keep powdered jaggery with 11/2 cups of water and boil till all the contents get dissolved then filter it and transfer to same kadai.

5.In a bowl take this powder add 2 cups of water dissolve nicely without lumps.

6.Switch on the stove keep kadai with filtered jaggery immediately pour the dissolved powder slowly with constant stirring and now it will come to boiling point.

7.Keep stirring continuously now add the given gingelly oil to the contents and can adjust the flame then and there if you want.

8.At one time the contents will start forming as single mass.
9.Now wet your fingers and touch the kali, if it does not stick to your hands then its done.
10.When serving make a small well in the centre add some nallenai to it and then serve it will be just divine and healthy.

ulunthankali recipe / karuppu ulutham kali /urad dal ulundhu kazhi

5 from 2 votes

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Total Time 1 hour hr

Servings 5

Ingredients

  

• To dry roast and powder:
• Karuppu ulundhu/urad dal with skin - 1 cup
• Pacharisi/raw rice - 1/4 cup

To make kali:

• Ulundhu powder - 1 cup
• Panai vellam/karupatti/palm jaggery - 1 cup powdered
• Water - total 31/2 cups
• Gingelly oil/nallenai - 1/2 cup

Instructions

 

• Take a kadai add first black gram dal and dry roast till nice aroma with roasted smell comes, then next take this out in a plate add the rice, roast till it puffs up white cool both.
• Then powder it nicely and keep ready.
• Now measure 1 cup of powder and keep.
• Keep powdered jaggery with 11/2 cups of water and boil till all the contents get dissolved then filter it and transfer to same kadai.
• In a bowl take this powder add 2 cups of water dissolve nicely without lumps.
• Switch on the stove keep kadai with filtered jaggery immediately pour the dissolved powder slowly with constant stirring and now it will come to boiling point.
• Keep stirring continuously now add the given gingelly oil to the contents and can adjust the flame then and there if you want.
• At one time the contents will start forming as single mass.
• Now wet your fingers and touch the kali, if it does not stick to your hands then its done.
• When serving make a small well in the centre add some nallenai to it and then serve it will be just divine and healthy.
  

Notes

Roast the dal and rice nicely for nice aroma and flavour otherwise the kali will not be nice and you will definitely feel the rawness.
The sweetness can be adjusted according to your taste.
Do not skip stirring the contents definitely the contents will get stuck at the bottom.
For this recipe urad dal with skin is beneficial than using white urad dal.
Nallenai is the best for this kali and its mandatory for the exact flavour.
You can do this powder in big amounts if you want and store in an airtight container and use whenever needed.