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
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.
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.