ulundhu kali recipe or ulutham kali or black urad dal pottage is known for its amazing health benefits especially it is good for women's health. Traditionally this ulunthu kali is used to prepare and serve for girls when they attain puberty. It strengthens backbones and makes hip bones strong. The addition of gingelly oil and palm jaggery gives its amazing goodness. Women should take this ulunthankali at least once in a month to keep ourselves healthy. our ancestors passed us so many good things to follow in our day to day routine basis. But we omit many of such, thinking that they are superstitious. I am planning to explore such traditional recipes and present them here in the best way in the coming days.
I have seen many people using white urad flour for making ulutham kali. But I recommend preparing in black urad dal. Because the skin has its special benefits. So it's better to use along with the skin.
I used homemade and freshly ground urad dal flour. You can use store-bought ones and replace palm jaggery with normal jaggery (naatu sakkarai). you can also add tbsp of rice flour along with urad dal flour. It avoids the stickiness of kali. I didn't add because I love the texture without adding rice flour. I feel it taste like ulundhu halwa with gingelly oil flavor. Use good quality sesame oil for best results like cold-pressed one. I used Idhayam gingelly oil to make this traditional and authentic pottage recipe. It is best for toddlers, babies, pregnant and breastfeeding women
I have seen my mom and grandma use kali kuchi or thudupu for making pottage varieties and halwa. It is an easy tool to stir without sticking at the bottom. That thudupu looks too large as I make a very small quantity in a small wok. so I used the backside of one strong ladle to mix and finally I used saarni ( frying skimmer ladle) that is easy to scrap on sides.
Video recipe for ulunthu kali:
How to make ulundhu kali recipe:
- Dry roast ½ cup of whole black urad dal till nice aroma comes. Cooldown completely.
- Measure palm jaggery, add some water and heat to dissolve.
- Cool till it dissolves and strains to remove the residues.
- Grind the roasted and cooled urad dal to a fine powder in a mixie.
- In a mixing bowl, add ground powder and water, mix without any lumps.
- In a strong bottomed wok, add ½ cup of water, after it starts boiling add urad dal mixture little by little and stir without sticking at the bottom.
- After it starts thickening, add the palm jaggery water and mix.
- Now add sesame oil in batches and keep stirring.
- You need to keep stir until the sesame oil starts leaving on the sides.
- Once done store in a silver box or glass jar. You can keep it for 3 days at room temperature.
You might like these traditional recipes as well.
Stepwise pictures with instructions below for the recipe ulundhankali.
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