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Ulundhu kali / Urad dal halwa / Ulundhangkali /Karuppu Ulundhu Kali/Black gram pudding/Video recipes

Written by: 7aumsuvai
Healthy kali/pudding prepared with black gram with skin / Karuppu Ulundhu/urad dal and little raw rice along with the palm jaggery / karupatti and cardamom powder. It is very good for breastfeeding moms and girl kids during their puberty .Whenever possible,try to make this kali at home, because it strengthen their back bones.



Ingredients:
For making powder:
  • 1 cup – Black gram with skin/Karuppu ulunthu with skin/Whole urad dal with skin
  • 2 tbsp – Raw rice
For making kali:
  • 1/2 cup – Ulundhu powder
  • 1 cup – Palm jaggery / Karupatti
  • 1 or 2 – Cardamom (crush it)
  • 3 to 4 tbsp – Ghee or sesame oil
  • 3 cups – Water

 Preparation method:
For making Ulundhu powder:
  1. Dry roast black gram / Karuppu Ulundhu / urad dal in low flame for 5 to 10 mins or until you get a nice aroma. Set it aside to cool.
  2. Same way dry roast raw rice over low flame until they are golden brown in color. Set it aside to cool.
  3. Transfer the roasted black gram and raw rice to a mixture jar and grind it to fine powder. Sieve it thorough a fine sieve. You may also grind it in a rice mill for best result. Ulundhu powder is ready.
Making of Ulundhu kali:
  1. Take a vessel, add 1 cup of palm jaggery and little water to cover the jaggery, melt it and filter the jaggery syrup (no need for any syrup consistency). Keep it aside.
  2. Take 1/2 cup of Ulundhu powder and mix it with approximately 1 cup of water. Mix well thoroughly with beater or use hands without any lumps.
  3. Heat 3 cups of water in a vessel or pan, bring it to rolling boil. Keep in low flame and add the ulunthu powder mixture ,stir continuously without leaving.It will start to thicken within few minutes. Keep stirring.
  4. It will take at least 7 to 10 mins for ulunthu to cook and get thick. Now add jaggery syrup, cardamom powder and a tbsp of ghee. Keep stirring continuously. When it starts to stick, add the remaining ghee and keep stirring.
  5. After 10 to 15 minutes, you will see the kali becomes glossy like halwa, comes together and it no longer sticks to the bottom. This indicates that kali is done
  6. It will leave the sides and will easily roll like a ball. To check if it is done,dip your fingers in water and touch the kali it should not stick in your finger. Switch off the stove. It will look like halwa. Once cooled it will get thicker. Serve hot with ghee on top.


 Notes:

  • You may use regular urad dal without skin (which we use for making idli) instead of black gram with skin / karuppu ulunthu. But, it is very healthy with skin.
  • You may use 3/4 to 1 cup palm jaggery or regular jaggery as per your sweetness. I have used palm jaggery / karupatti in this recipe.
  • I have used homemade ghee instead of sesame oil/gingelly oil to make kali / pudding for extra flavor. Be generous to add ghee to the kali, it will help the kali to get halwa like consistency.

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