• Vendhaya kali
Ulundu kali recipe - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 25 Minutes
  • Serves : 2
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Ulundu kali recipe, Ulundu kali in Tamil,video and step by step pictures, it is a traditional dish made using rice, black urad dal and karupatti.

Rice and urad dal flour* 1 cup Karupatti 1 cup Water 1 and 1/2 cup Sesame oil 1 tblsp * For 3 portion of raw rice 1 portion of black split urad dal – Clean with a dry cloth and powder them nicely in a mixie or in rice mill. Ensure it is finely ground. You can use whole urad dal too.

Video of how to make Ulundu Kali recipe

Method  :

  • In a heavy bottomed vessel add the karupatti and add the water.
  • Once the palm jaggery melts, filter the impurities.
  • Add back the water to the pan, and let this boil nicely.
  • Simmer the flame to the lowest.
  • Sprinkle the flour on the top of the water.
  • Do not disturb this.
  • Add 2 tsp of oil to this.
  • Cover this and keep it undisturbed for 15 minutes.
  • Ensure it is kept on a lowest flame possible.
  • After 15 minutes, open the pan and mix it well using a ladle or you can use the back of the ladle.
  • Mix it well without any lumps. Cook in a low flame till it comes to a whole mass and becomes shiny.
  • Add rest of the sesame oil in between. I added few drops of ghee too.
  • Wet your hands in water and touch the kali in the pan. If it doesn’t stick in your hands then it is done.
  • Switch off the flame.
  • Once it is hot enough to handle, grease your hands with sesame oil or ghee and make lemon sized balls.
  • Ulundu kali is ready to serve now.
  1. Always sprinkle the flour and cover it and keep in low flame.
  2. If you start mixing it immediately it will form lumps and then it is difficult to break them.
  3. Ulundu kali tastes best withe karupatti, but if you don’t get use jaggery.
  4. Use Cold pressed sesame oil (chekku ennai) for making ulundu kali.

Method with step by step pictures :

  • In a heavy bottomed vessel add the karupatti and add the water.
ulundu kali - 2
  • Once the palm jaggery melts, filter the impurities.
ulundu kali 2 - 3
  • Add back the water to the pan, and let this boil nicely.
  • Simmer the flame to the lowest.
  • Sprinkle the flour on the top of the water.
  • Do not disturb this.
ulundu kali 3 - 4
  • Cover this and keep it undisturbed for 15 minutes.
  • Ensure it is kept on a lowest flame possible.
  • After 15 minutes, open the pan and mix it well using a ladle or you can use the back of the ladle.
  • Mix it well without any lumps. Cook in a low flame till it comes to a whole mass and becomes shiny.
ulundu kali 4 - 5
  • Add rest of the sesame oil in between. I added few drops of ghee too.
  • Wet your hands in water and touch the kali in the pan. If it doesn’t stick in your hands then it is done.
ulundu kali 5 - 6
  • Switch off the flame.
  • Once it is hot enough to handle, grease your hands with sesame oil or ghee and make lemon sized balls.
Ulundu kali recipe, How to make ulundu kali - 7
  • Ulundu kali is ready to serve now.
Ulundu kali recipe - 8
  1. Always sprinkle the flour and cover it and keep in low flame.
  2. If you start mixing it immediately it will form lumps and then it is difficult to break them.
  3. Ulundu kali tastes best withe karupatti, but if you don’t get use jaggery.
  4. Use Cold pressed sesame oil (chekku ennai) for making ulundu kali.