Nellai Uluntham Kali | Ulunthu Kali | Traditional Recipe

This kali recipe is famous and a commonly made recipe in Tirunelveli. This is my athai's recipe. She makes it in correct consistency with no lumps. It is really tasty. Made with karuppatti or palm jaggery. Usually, my athai makes it as breakfast. She will ask me not to drink mroe water after having it. Also she will put a 4 hours break after having this uluntham kali. After 4 hours only we will have the lunch. Main reason is that it takes more time to digest. Ulundhu is good for strength of back bones and spinal cord. Karuppati is also rich in calcium and it enhamces iron in blood. Their combination in uluntham kali makes it the healthier recipe.

We usually make it once in a month. Especially during periods. My mom has given me right form the childhood. Till now she gives me this. Initially I was not fond of this dish. Later, it became a routine and I started liking it more. Try this uluntham kali at your home. If you have girl children, practise this dish right from childhood. It will be useful to them in future. You can also take this dish sa a post pregnancy dish. It relieves back pain.

Nellai Uluntham Kali | Ulunthu Kali | Urid Dhal Kali

Prep Time : 05 mins	Cooking Time: 30 mins
Yield: 1 and half cup	Serving Size: 1 large ball	Calories per Serving: 200

Ingredients

3/4 cup of Black Urid Dhal
2 teaspoons of raw rice
3/4 of powdered jaggery
1/4 inch of dry ginger
2 teaspoons of grated coconut
2 teaspoons of gingelly oil
1/2 teaspoon of ghee

Quick Procedure

Remove stones from black urid dhal. Dry roast urid dhal and rice. Roast till you get a nice aroma.
Take the roasted gram and rice in a blender. Add 1/4 inch sukku or dry ginger.
Grind it to a nice powder. You can also store this powder and use later. It comes up to a shelf life of 3 to 5 months.
Heat one cup of water. Add powdered karupatti. Palm jaggery will melt down.
Strain and remove impurities from the extract. Palm jaggery has more impurities. So straining is much needed.
Boil this extract in a vessel. For one cup of kali maavu, you will need 1.5 cups of extract. Let it boil and bubble up.
Add kali maavu little by little. Start mixing. otherwise, there will be formation of lumps or katti
Mix it well. It should not get burnt at the bottom. So take care.
It will release bubbles and get cooked in very few minutes. Now add 2 teaspoons of gingelly oil.
Again mix well. It will come to the consistency of halwa.
Add grated coconut. This step is completely optional. Mix well
Add little ghee. It will add more taste.
Apply oil in your palms and start making large balls from the kali. It will prevent from the drying process.
I made 3 large balls. You can now serve it. It stays fresh for 8 hours.