Ulundhu Kali

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Ulundhu Kali


Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 30 Min

Total Time : 4 Hr 30 Min


Serves : 3
  • 1 cups whole urad dhal with skin

  • 2 tbsp fenugreek

  • 1/4 cups jaggery

  • 1 tsp dry ginger powder

  • 1 pinch salt

  • 1 cups gingelly oil

  • 1/2 cups milk

  • 1/4 cups ric eflour


  • Soak urad dhal and fenugreek for atleast 4 hours and grind into a smooth paste along with rice flour.
  • Usually mom used to grind urad dhal with skin, if you dont lime so , then just go with skinned uradh dhal
  • Now grate the jaggery and heat a pan , transfer the stuff into it .
  • Add some water just to cover the jaggery and dissolve it completely and strain it through a metal mesh strainer.
  • It helps you to remove impurities from the jaggery.
  • Transfer the strained jaggery back to the pan and bring to boil.
  • Add the dry ginger powder and a pinch salt to enhance taste .
  • Now add milk to the ground uradh fenugreek paste and mix to get a dosa batter consistency. add to the jaggery boiling in pan.
  • Stir to make sure that there is no lumps.
  • When the jaggery and uradh fenugreek paste blends well, add gingelly oil in batches.
  • Stir till you get halwa consistency and the oil you added in should ooze out.
  • When the kali dances in tawa , switch off and serve hot.
  • This gives strength to hip and bones, its a boon to pregnant women and delivered women