Ulundhu Kali (ulunthangali) / Urad Dal Balls

   Ulundhu Kali is a traditional, authentic, flavorful dish of TamilNadu. Still in most villages of Southern TamilNadu, there is a practice of making this kali at least once in a weak. It is a great challenge to make this soft kali without any lumps. My chithi (mom’s younger sister) is an expert in doing this kali. The kali, she makes, will not stay in the tongue, but will go slipping straight into the stomach, she makes such a soft kali and no need to chew.     
                             In my village, they advise to give lots of ulunthu (urad dal) and sesame oil, for girls even from five years. Ulutham Kali is very healthy combination of all good ingredients; Proteins (from Urad Dal), Iron and Calcium (from Palm Jaggery), Omega 6 and Vitamin E (from Sesame Oil). So it is like a must food for girls who have attained puberty, for strengthening their uterus.Prep time 10 minsCooking time 15 - 20 mins    
1 cup Urad Dal (with skin)1/2 cup Raw Rice1&1/2 -2 cups Palm jaggery /Jaggery (Crushed)3 cups Water 
2 tbsp Coconut Grated6 tbsp Gingelly oil1 tbsp Ghee (optional)  4-5 nos Cardamom (Crushed) (optional)
Procedure
1) First grind urad dal and raw rice together into a fine powder.
2) Dissolve the palm jaggery  in one cup of water, heat till the lump goes off and then filter it. 
3) Add the remaining water along with the above palm jaggery water and allow it to boil.
When boiling, reduce the flame to simmer position and now add the urad dal (and rice)powder, grated coconut and crushed cardamom.

   

4) Keep the vessel closed, with flame in simmer position. Stir the flour to get mixed with water.
When the water is completely absorbed, stir it, and add oil/ ghee in the intermediates (one tbsp oil each time). 

   
 5) Add the oil and stir continuously. You can see the kali rolling as ball and it is done.
                   Hence, a very healthy ulunthangali/urad dal ball is ready. Make small small balls out of the made kali, using sesame oil/ ghee.
                        Note:

• You can make this Kali flour in large amounts and store it; can be used when needed. 
• Some will change the ratio of urad dal and the raw rice; It can be 1:3 or 1:4 respectively.
• Instead of Palm jaggery, normal jaggery can also be added. But palm jaggery will give a unique taste.
• Add jaggery according to your taste. Normal ratio is 1:1, urad dal flour and jaggery respectively.
• The ratio of the flour and water is 1:2 respectively.
• Dry ginger/ sukku can also be added.