
Ulundhu Kali is a very famous and traditional dish in the Tirunelveli region. There are different recipes of this Ulundhu Kali in other parts of TamilNadu too with variation in the proportion of ingredients added. However, the key ingredient in this is the Whole Black Urad dal. My Amma is a specialist in making this Ulundhu Kali. Back in India, I remember her making this often for me. I was not a huge fan of this Kali then and my brother was the one who is interested in this. Amma had even won a prize in a cooking contest making this Kali. After marriage, Amma used to pack powdered Kali mix for me to bring in here. I make this often as I started liking it. The usual India visit did not happen this year and hence I chose to make it from the scratch using fresh ground Urad dal. Believe me, it tasted great and fresh.
Ulundhu Kali is very nutritious for women and young girls who are in their puberty stage. Urad dal is very important for women to strengthen their bones. Urad dal when combined with palm jaggery and gingelly oil helps to strengthen the pelvic bones. Do try to include this Kali often in their diet.
Ingredients
Instructions
Notes
- I have made this recipe using fresh ground Urad dal batter. You can also make a dry powder of the same in a rice mill and store it.
- Always make sure to use gingelly oil for this recipe. It tastes great and is healthy.
- You can also add a pinch of dry ginger powder which is optional.
- Keep cooking the Kali on a medium flame throughout the end. This will ensure uniform cooking and avoid burning at the bottom.
- Kali can be made into balls after it is cooled down and stored for up to one week if handled properly.