Close Button

Ulundhu Kali

Ulundhu Kali

Cooking Time

Preparation Time : 240

Cook Time : 30

Total Time : 270


Serves 3

  • Whole urad dhal with skin 1 cups

  • Fenugreek 2 tbsp

  • Jaggery 1/4 cups

  • Dry ginger powder 1 tsp

  • Salt 1 pinch

  • Gingelly Oil 1 cups

  • Milk 1/2 cups

  • Ric eFlour 1/4 cups


  • 01

    Soak urad dhal and fenugreek for atleast 4 hours and grind into a smooth paste along with rice flour.

  • 02

    Usually mom used to grind urad dhal with skin, if you dont lime so , then just go with skinned uradh dhal

  • 03

    Now grate the jaggery and heat a pan , transfer the stuff into it .

  • 04

    Add some water just to cover the jaggery and dissolve it completely and strain it through a metal mesh strainer.

  • 05

    It helps you to remove impurities from the jaggery.

  • 06

    Transfer the strained jaggery back to the pan and bring to boil.

  • 07

    Add the dry ginger powder and a pinch salt to enhance taste .

  • 08

    Now add milk to the ground uradh fenugreek paste and mix to get a dosa batter consistency. add to the jaggery boiling in pan.

  • 09

    Stir to make sure that there is no lumps.

  • 10

    When the jaggery and uradh fenugreek paste blends well, add gingelly oil in batches.

  • 11

    Stir till you get halwa consistency and the oil you added in should ooze out.

  • 12

    When the kali dances in tawa , switch off and serve hot.

  • 13

    This gives strength to hip and bones, its a boon to pregnant women and delivered women



Please Login to comment

Link copied