The recipe for ulundhu kali was created ages ago by our ancestors who believed in nourishment derived from natural food sources. The simple ulundhu kali has it all. Packed with the goodness of protein, fibre, and iron, the dish is an excellent source of nutrition. For the hardworking ancient natives of Tirunelveli, their food was incomplete without a weekly intake of the ulundhu kali, which is made with black urad dhal. Whole black urad dhal is loaded with nutrients and dietary fibre, making it an ideal ingredient. It can strengthen bones, which is why even ayurvedic treatment uses lentils to bandage fractures. Unfortunately, in this modern era, ulundhu kali has lost its importance. The current generation is missing out on one of the best healthy foods of our culture. It is one of the reasons why ulundhu kali tops our list of recipes.
Method of Preparation:
Take a thick-bottomed iron pan and dry roast the black dhal and rice separately until they turn light brown. Grind the roasted ingredients to a fine powder in a mixie. Now, take a wide kadai, add the required amount of water and bring it to a boil. Add the palm jaggery to the boiling water and allow it to boil further until the palm jaggery completely dissolves.
Use a fine sieve or cloth to filter the solution and transfer it to another container. Remove the waste residue of the palm jaggery from the first container, transfer the solution back to it, and continue the cooking process. Add the ground powder to the boiling jaggery solution in small batches.
Use a heavy ladle and stir the mixture to avoid lumps and cook for a while. Now it is time to test if the ulundhu kali is cooked. Oil your fingers and take a small lump of the kali. If the lump doesn't stick to your fingers, it is cooked.
Next, turn off your stove, and add a little sesame oil and roll the kali into small, bite-sized balls while it is still warm. Your ulundhu kali is ready! Make a small dent in the middle of the ball, pour a little sesame oil into it and serve!