How to make Ulundhu Kali, Karuppu Ulundhu Sweet

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This Ulundhu Kali, Karuppu/ Black Ulundhu Sweet recipe — including its historical narrative, ingredients, process, styling, and images — is the intellectual property of Sandhya, creator of Sandyathome.
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Ulundhu Kali, also known as black urad dal kali, is one of Tamil Nadu’s most cherished traditional recipes — especially prepared for girls during puberty, postpartum recovery, and women’s wellness. Made with roasted black urad dal, palm jaggery (karupatti), and gingelly oil, this dense and earthy preparation is believed to strengthen bones, regulate hormones, and support reproductive health.

Bite of History: Karuppu Ulundhu Sweet — More than Just a Sweet

Before protein bars and calcium supplements existed, our paatis made ulundhu kali — a functional food rooted in Siddha wisdom and Ayurveda. This humble dish was prepared with great care during a girl’s first puberty ceremony (manjal neerattu vizha), offered to new mothers, and often cooked during cold monsoon months to warm the body from within.

In Tamil homes, especially in regions like Tirunelveli, Thanjavur, and Madurai, ulundhu kali was never just food — it was a rite of passage, a nourishing ritual, and a symbol of care passed from one generation to the next.

Always made without cardamom, without sugar — because this wasn’t meant to please the tongue alone. It was meant to heal.

Traditional Tamil ulundhu kali made with black urad dal, karupatti, and sesame oil

Author’s Note

I still remember the first time I tasted ulundhu kali — it was served during my puberty function, alongside hot puttu, on a fresh banana leaf. I didn’t know then what a nutritional powerhouse it was — all I knew was that it tasted dark, rich, and oddly comforting. Today, years later, I made it with my own hands. And honestly? That same karupatti warmth and roasted aroma brought back so many memories. Old truly is gold.

“One bite — and it just melts in your mouth, leaving behind warmth, satiety, and a taste of tradition.”

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Ulundhu Kali ingredients & their Roles

Gingelly oil lubricates joints, balances hormones, and enhances nutrient absorption
Whole Black Urad dal builds strength, improves bone density, and supports menstrual and postpartum health
Karupatti purifies blood, warms the body, and boosts iron levels

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How to make Ulundhu Kali, Karuppu Ulundhu Sweet

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Breakfast / Medicinal Sweet / Women’s WellnessCuisine: Tamil / South Indian TraditionalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A melt-in-mouth Tamil sweet made with black urad dal, karupatti, and gingelly oil — ulundhu kali is a traditional puberty and postpartum nourishment recipe passed down through generations.

Ingredients for Ulundhu Kali

½ cup, ½ Karuppu ulundhu (whole black urad dal)
⅓ cup, ⅓ Karupatti (palm jaggery)
1 cup, 1 Water
(split: 1/2 cup to melt jaggery, 1/2 cup for flour)
2- 3 tablespoon, 2- 3 Gingelly oil
(Optional: Dry ginger powder – 1/4 tsp for digestion for postpartum only)

Directions to make Ulundhu Kali

Roast and Powder the Dal:
In a pan, dry roast the black urad dal on low flame for 8–10 minutes, stirring continuously, until golden and aromatic. Let cool and grind to a fine flour.
Prepare the Karupatti Syrup:
Melt karupatti in 1/2 cup water over low heat. Strain to remove impurities.
Make a Smooth Paste:
Mix the urad flour with 1/2 cup water to form a smooth, lump-free paste.
Cook the Kali:
In a thick-bottomed kadai, cook the paste on low flame, adding the strained jaggery syrup slowly. Stir continuously to prevent lumps. After 5–8 minutes, it will begin to thicken.
Add Gingelly Oil:
Drizzle in gingelly oil, one spoon at a time, and continue stirring until the mixture turns glossy, thick, and leaves the pan sides. (Add sukku now, if using.)
Shape and Serve:
While warm, shape into small balls or one large rustic ball. Serve on a banana leaf with a final drizzle of oil.

Notes

1 cup = 250 ml

Directions to make Ulundhu Kali with step by step images

Roast and Powder the Dal:
In a pan, dry roast the black urad dal on low flame for 8–10 minutes, stirring continuously, until golden and aromatic. Let cool and grind to a fine flour.
Prepare the Karupatti Syrup:
Melt karupatti in 1/2 cup water over low heat. Strain to remove impurities.
Make a Smooth Paste:
Mix the urad flour with 1/2 cup water to form a smooth, lump-free paste.
Cook the Kali:
Pour the smooth ulundhu paste into a thick-bottomed kadai and place on low flame. Slowly add the strained karupatti syrup while stirring continuously to avoid lumps.
As the mixture begins to thicken (about 5–8 minutes), drizzle in gingelly oil one spoon at a time. Keep stirring until the kali turns glossy, thick, and starts leaving the sides of the pan. Add sukku at this stage if using.
Shape and Serve:
While warm, shape into small balls or one large rustic ball. Serve on a banana leaf with a final drizzle of oil.

Pro Tips for perfect Ulundhu Kali:

Stir on low heat only. High heat will scorch the flour or curdle the jaggery.
Use fresh karupatti — old stock may taste bitter or dusty.
Never add cardamom — it’s not part of the original recipe.

Serving Suggestion:

Drizzle gingely oil and serve it warm.

FAQs about Ulundhu Kali

Q: Is ulundhu kali good during periods?

Yes, it helps relieve cramps and boosts calcium and iron during menstruation.

Q: Can I give ulundhu kali to postpartum moms?

Yes. It’s a postpartum superfood — improves strength, digestion, and uterine recovery.

Q: Is sugar used in ulundhu kali?

Never. Only karupatti (palm jaggery) is used for its deep healing properties.

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