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Homemade Ulundha Kali Mix | Black Urad Dal halwa

Written by: 7aumsuvai

Hello everyone! Welcome back to my channel. Today, I’ll be showing you how to make homemade Ulundha Kali powder mix, which is the key ingredient for the traditional Tamil Nadu special, Ulundha Kali. At the end, I’ll demonstrate how to use this powder to prepare the dish. Let’s get started!

Ingredients:

  • 2 cups - Karuppu Ulundhu | Black gram | Black Urad Dal
  • 1/4 cup - Karuppu Kavuni (millets used in Tamilnadu)
  • 1/4 cup - Mapillai Samba ((millets used in Tamilnadu)
  • 2 no - Cardamom pods
  • 1/8 tsp - Dry ginger powder | Sukka 
  • A Pinch of salt (optional, but adding enhances the dish)
Preparation Method: 
  1. Wash the Karuppu Ulundhu (black gram) thoroughly, drain the water completely, and sun-dry them until no moisture remains.
  2. Wash the Karuppu Ulundhu (black gram) thoroughly, drain the water completely, and sun-dry them until no moisture remains.
  3. Roast the black gram separately over medium heat until well roasted. Similarly, roast the millets together over medium heat until they are nicely roasted.
  4. Allow the roasted black gram and millets to cool completely. Then, either grind them in a flour mill or use a blender at home to achieve a fine powder. Make sure to let the powder cool down before storing it in an airtight container. 
  5. Store it at room temperature. The shelf life of the Kali mix is between 3 to 6 months or longer, as long as the aroma remains. If you refrigerate it, it may last even longer.
  6. Now, let's make the Kali using the homemade powder. Heat a pan and add 2 medium-sized pieces of palm jaggery along with 4 cups of water. Bring it to a boil.
  7. Since I’m aiming for a pouring consistency today, I’m adding 4 cups of water. If you prefer the regular thick Kali that you can form into balls, reduce the water to 3 or 2½ cups. 
  8. The palm jaggery has melted well, so strain it and bring it back to a boil. Slowly add the prepared Kali mix while stirring continuously to avoid any lumps. Cook over medium heat until it thickens. 
  9. If you didn’t add cardamom powder while grinding the Kali powder, now is the time to add it, along with a few pinches of dry ginger powder (which is optional). 
  10. Continue cooking until it reaches a halwa-like consistency. Finally, add a generous amount of ghee on top and mix well. Serve hot!
Notes: 
  • The recipe for making Ulundha Kali is available on my blog, 7aumsuvai, as well as on my YouTube channel, 7s Kitchen (Food & Travel).
  • The amount of palm jaggery you use can also depend on your desired sweetness level. You can substitute palm jaggery with regular jaggery from the store, but the flavor will be different. 
  • This Kali is a very healthy option for teen girls and women. I recommend preparing it at least once a week to enjoy as a nutritious breakfast or evening snack.

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