I hope many of you (ladies) would have tasted this ulundhu kali at the time of puberty. Today I have shared this ulundhu kali recipe learning from my aachi in Tirunelveli / Nellai. People usually make this ulundu kali using black urad dal with skin and palm jaggery(Karupatti in Tamil) as it is supposed to be more healthy. In Tamil nadu , our grand mothers used to give this for the teen aged girls to make the bones strong especially hip bones. When my Tiruenlveli aachi gave this for me, I have literally cried a lot to eat this. But now I know its importance. Nowadays at this early age (30+), we get pains in joints and back very often. We are not able to bend continuously for sometime. We get pain in spine. This shows the weakness of our bones. Urad dal helps to strengthen the bones.
INGREDIENTS
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METHOD
- In a kadai, dry roast the urad dal till you get a nice flavor. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.
- Now take 4 tbsp of urad dal powder in a bowl and mix 2 cups of water.
- Cook the urad dal for 7-8 mins. It thickens. Stir well for sometime and make sure there are no lumps formed.
- Now add the powdered jaggery and mix well. Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates. (You can also melt the jaggery, strain the syrup and add to urad dal).
- Add the gingely oil in 1 tbsp at regular intervals and stir well. Kali absorbs all the oil. Keep mixing in low to medium flame. At one stage, it thickens and leaves the pan completely. It starts to leave little oil in the corners.
- U’ll get a glossy, sliding non sticky kali is ready to enjoy .
Delicious , healthy uluthankali is ready to eat !!
NOTE
- If you use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.
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