Ulundhu Kali Recipe (Urad Dal Sweet)
Description:
Ulundhu Kali is a cherished, traditional South Indian dish packed with protein and dietary fiber. Not only is this sweet treat a delicious snack, but it also boasts numerous health benefits, particularly for women, girls, and elderly individuals. This recipe is often recommended to pregnant women and girls upon reaching puberty, as it helps in strengthening bones. The dish is usually served as a snack, especially with the aromatic Irani Chai and crispy Namak Para during tea time. Ulundhu Kali is both nutritious and comforting, making it a perfect addition to your culinary repertoire.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 3 pods (pounded) |
| Dry Ginger Powder | 1/2 teaspoon |
| Palm Jaggery | 1 cup |
| Water | 2-1/2 cups |
| Salt | A pinch |
| Gingelly Oil (Sesame Oil) | 4 tablespoons |
Preparation Time:
5 minutes
Cooking Time:
20 minutes
Instructions
-
Grind the Dry Ingredients:
Start by adding the white urad dal (split), methi seeds (fenugreek), and cardamom pods to a mixer or grinder. Grind these ingredients into a smooth powder and set it aside for later use. -
Prepare the Jaggery Syrup:
In a pan, add the palm jaggery along with the water. Heat the mixture over medium heat, stirring frequently, until the jaggery dissolves completely. Once dissolved, strain the syrup to remove any impurities. -
Boil and Combine:
Return the filtered jaggery syrup to the pan. Add a pinch of salt and dry ginger powder. Stir well and bring the syrup to a gentle boil. This step infuses the jaggery with the warm, aromatic flavors of the ginger and cardamom. -
Incorporate the Urad Dal Flour:
Gradually add the ground urad dal powder to the boiling syrup, stirring continuously to avoid the formation of lumps. It’s crucial to add the flour slowly, ensuring a smooth, even mixture. -
Cook the Mixture:
As the flour begins to mix with the jaggery syrup, the mixture will start to thicken. Continue stirring to prevent sticking to the sides of the pan. Periodically add 2 teaspoons of gingelly oil and stir well. The dough should become firm and cohesive, no longer sticking to the pan. -
Cool and Shape:
Once the mixture has thickened and formed a cohesive dough, switch off the flame. Let the mixture cool slightly. Grease your hands with a little gingelly oil and shape the dough into medium-sized balls. Allow these balls to cool completely before serving. -
Serve:
Ulundhu Kali is best served during tea time alongside Irani Chai and crispy Namak Para (deep-fried biscuits). Enjoy this delicious and nutritious snack that will keep you energized and healthy!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~8 g |
| Fat | ~12 g |
| Carbohydrates | ~30 g |
| Fiber | ~5 g |
| Sodium | ~150 mg |
| Sugars | ~20 g |
Tips & Variations
- Oil Substitution: You can use coconut oil instead of gingelly oil for a different flavor profile.
- Sweetness Adjustment: If you prefer a sweeter kali, feel free to add more jaggery according to your taste.
- Spice Variations: Some people enjoy a pinch of black pepper or cloves for added warmth and spice.
Serving Suggestions
- Ulundhu Kali is traditionally served with Irani Chai, a spiced milk tea that complements the rich, slightly sweet flavor of the kali.
- Pair it with Namak Para (deep-fried biscuits) for a more savory touch to balance the sweetness of the dish.
Ulundhu Kali is more than just a snack; it’s a part of South India’s rich culinary tradition. With its wholesome ingredients and numerous health benefits, it makes for an excellent addition to any meal or tea-time gathering. Whether you’re looking to boost your energy, improve bone health, or simply enjoy a delicious treat, Ulundhu Kali is a recipe you won’t want to miss.
