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Ulundhu Kali/Karuppu Ulundhu Kali/Black Urad Dal Kali Recipe is given below with step-by-step instructions along with important tips.

Ulundhu Kali Recipe | Black Urad Dal Kali Recipe | Karuppu Ulundhu Kali Recipe | Ulutham Kali Recipe

Karuppu Ulundhu Kali/Ulundhu Kali Recipe/Black Urad Dal Kali Recipe is a very old and traditional South Indian recipe especially, from the Tamil cuisines. It is a popular recipe typically served as a breakfast recipe or as a snack recipe or served in special situations like puberty (girls at their puberty age), during pregnancy and post-pregnancy.

Ulundhu kali/Karuppu ulundhu kali/Black urad dal kali recipe is given below with step-by-step instructions along with important tips.

Please let me know if you try the recipe in the comment section. I'm very excited to read your comments.

As I previously mentioned, Ulundhu kali/Karuppu ulundhu kali is one of the oldest and the most traditional recipe from  Tamil cuisines. Throughout Tamilnadu, every household has its family's secret ulundhu kali recipe. In this post, I've shared my family recipe for "karuppu ulundhu kali recipe/ulundhu kali recipe".

Before getting into the recipe, Let's know -

What is the karuppu ulundhu kali recipe/ulundhu kali recipe?

Karuppu Ulundhu Kali/Ulundhu Kali is a traditional South Indian delicious sweet recipe especially, from the cuisines of Tamilnadu. It is one of the oldest food and the traditional food made especially for girls and pregnant women. Ulundhu kali/Karuppu ulundhu kali is popularly known for strengthening the uterus and the hip bones and that's the reason, it is specifically given to girls (puberty-age girls) and pregnant women (during pregnancy and post-pregnancy). The ingredients used in the ulundhu kali recipe are nutritious and highly beneficial for overall women's health. The basic and the main ingredients used to make ulundhu kali includes black urad dal (karuppu ulundhu), palm jaggery and sesame oil or ghee.

Black urad dal is known as karuppu ulundhu in the Tamil language, black gram in English and sabut urad dal in the Hindi language. It is the main ingredient used to make this traditional ulundhu kali recipe.

I have already written a detailed article about "Black Gram/Sabut Urad Dal/Karuppu Ulundhu". Kindly, click the below link to check out -

🔗Black gram/Karuppu ulundhu/Sabut urad dal

How to make Karuppu Ulundhu Kali Recipe?/How to make Ulundhu Kali Recipe?/How to make Black Urad Dal Kali Recipe?

Karuppu ulundhu kali recipe/ulundhu kali recipe is a very old and traditional South Indian sweet recipe. It is a simple, quick and nutritious recipe made with very few ingredients like whole black gram (black urad dal/karuppu ulundhu), jaggery, rice, sesame oil or ghee and cardamom powder. You can make this recipe within an hour and serve it as a healthy breakfast or as a healthy snack.

Cuisine - South Indian
Serving - 8
Timing - 45 minutes

INGREDIENTS

(Whole) Black gram/Black urad dal/Karuppu ulundhu - 1 cup
Par-boiled rice - 1/4 cup
Palm jaggery - 2 cups
Sesame oil or Ghee - 1/2 cup
Water - 4 cups 
Cardamom pods - 4 (seeds only)

INSTRUCTIONS

1. To begin making the karuppu ulundhu kali recipe/ulundhu kali recipe - Heat a non-stick pan over a low flame, and add black urad dal (karuppu ulundhu) and dry roast for 5-6 minutes continuously. Once a nice aroma appears, transfer to a wide plate to cool.

2. Now, add rice and dry roast for 2-3 minutes continuously. Once rice slightly puffs up, transfer to a plate along with urad dal.

3. Allow both ingredients to completely cool.

4. To grind - In a dry mixer grinder, add both the ingredients along with cardamom seeds and grind to a fine powder.

5. Transfer to a plate. At this stage, you can sieve the flour for fine powder. However, I don't prefer to sieve the flour because I like the coarse texture of my flour.

6. To make the jaggery water - Heat a pan and add jaggery and the water, stir gently and allow the jaggery to dissolve in water. Once the jaggery is completely dissolved in the water. Switch off the flame and strain the jaggery water. Keep it aside for 5 minutes.

7. Now, in the jaggery water add the powdered flour slowly while mixing using the whisk. Combine the flour and the jaggery water together without forming any lumps.

8. Use the whisk to combine all the ingredients.

9. To make the Karuppu ulundhu kali - Heat a non-stick pan over a moderate flame and add the jaggery and flour mixture.
(At this stage, the ulundhu kali mixture is liquid)

10. Using the whisk or wooden ladle continuously stir the ulundhu kali. 

11. While stirring, Ulundhu kali starts to get thicker and form into a dough.

12. At this stage add sesame oil or ghee and keep stirring.

13. Once the ulundhu kali is done, it leaves out the pan easily without sticking the pan.

14. To check whether it is cooked or not, dip your fingers completely in water and touch the ulundhu kali. If it does not stick to your hands, it is done.

15. Switch off the flame.

16. Karuppu ulundhu kali recipe/ulundhu kali recipe is ready.

You can serve immediately or completely cool the ulundhu kali recipe and transfer it to a clean and dry storage container and store it for 2-3 days.

If you have any more questions about the Ulundhu Kali Recipe/Black Urad Dal Kali Recipe/Karuppu Ulundhu Kali Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

IMPORTANT TIPS

1. You can store the karuppu ulundhu kali recipe/ulundhu kali recipe for 1 week. But I do not recommend to store for a week. You can store the ulundhu kali maximum of 3 days.

2. While storing the ulundhu kali recipe/karuppu ulundhu kali recipe, use a clean and well-dried storage container.

3. You can use sesame oil or ghee to make this recipe.

4. Do taste the sweet level and adjust accordingly.

5. If you do not like cardamom, you can skip adding it.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.

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