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Ulundhu Paal is one of those quietly powerful recipes—made with just a few ingredients, but packed with nourishment. Using white urad dal, coconut milk, and jaggery, this payasam is a revived Tirunelveli sweet, once served during postpartum, puberty, or recovery. It’s soothing, protein-rich, and full of ancestral wisdom—now gently brought back to the modern kitchen.
A Bite of History:
Long before protein shakes entered our kitchens, Ulundhu Paal was our grandmothers’ answer to nourishment and strength. In the Tirunelveli region of Tamil Nadu, this wholesome payasam was a functional sweet—made not just to delight the tongue, but to restore the body.
It was often prepared with black urad dal (karuppu ulundhu) in traditional homes—especially among Tamil Muslim families and agrarian households—where food was medicine and cooking was instinct. Ulundhu Paal would be served during puberty, postpartum, or after feasting periods like Eid or Pongal, to rebuild strength and support digestion.
Today, this white urad dal version revives the same intent with a milder, lighter flavor—keeping the spirit of ancestral nourishment alive, one slow-simmered spoon at a time. Lets get to the making of Urad dal milk!
Ulundhu Paal Ingredients & Their Role:
| Ingredient | Role in the Dish |
|---|---|
| Cardamom Powder | A final aromatic touch—cooling, sweet, and classically South Indian. |
| White Urad Dal | The heart of this payasam—rich in protein, calcium, and iron. It gives a creamy, earthy base while supporting strength and digestion. |
| Thin Coconut Milk | Used for simmering and blending the dal with sweetness. Adds body and balances the richness without overpowering. |
| Thick Coconut Milk | Stirred in at the end, it lends a silky texture and traditional flavor that defines Ulundhu Paal. |
| Palm Jaggery or Jaggery | Provides gentle sweetness with mineral richness. Palm jaggery (karupatti) is especially valued for its depth and warmth. |
| Ghee | Adds aroma and smoothness. It enhances the flavor while giving the dish a comforting finish. |
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How to make Ulundhu Paal, Tirunelveli-Style White Urad Dal Payasam
2
servings5
minutes20
minutesUlundhu Paal is a Tirunelveli-style sweet made with white urad dal, coconut milk, and jaggery. A comforting revival of Tamil ancestral recipes—nourishing and soul-deep.
Ulundhu Paal Ingredients
¼ cup, ¼ White whole urad dal
½ cup, ½ Water (to pressure cook)
¾ cup, ¾ Thin coconut milk
¼ cup, ¼ Thick coconut milk
¼ cup, ¼ Palm jaggery or jaggery crushed (adjust to taste)
1 pod, 1 Cardamom powder
Directions to make Ulundhu Paal
- Dry Roast Dal:
In a pan, roast ¼ cup white urad dal on low flame until aromatic and golden. Do not over-brown. - Extract Coconut milk:
Grind 1 cup grated coconut with ½ cup warm water and strain to get thick milk. Add ¾ cup water to the same pulp, grind again, and strain for thin milk. - Prepare Jaggery Syrup:
Melt ¼ cup jaggery in 2 to 3 tbsp water. Strain to remove impurities. - Pressure Cook:
Rinse and pressure cook the roasted urad dal with ½ cup water for 2–3 whistles until soft. Lightly mash. - Mix and Simmer:
Add the mashed dal to jaggery syrup. Simmer for 3–4 minutes on low flame, stirring gently. - Add Coconut Milk:
First pour in ¾ cup thin coconut milk and simmer for 2 minutes. Then add ¼ cup thick coconut milk and mix. Do not boil after this point. Turn off and serve it hot or warm.
Notes
- 1 cup = 250 ml
Print
Directions to make Ulundhu Paal with step by step images
- Dry Roast Dal:
In a pan, roast ¼ cup white urad dal on low flame until aromatic and golden. Do not over-brown.
- Extract Coconut milk:
Grind 1 cup grated coconut with ½ cup warm water and strain to get thick milk. Add ¾ cup water to the same pulp, grind again, and strain for thin milk.
- Prepare Jaggery Syrup:
Melt ¼ cup jaggery in 2 to 3 tbsp water. Strain to remove impurities.
- Cook u0026 Combine Everything:
Rinse and pressure cook the roasted white urad dal with ½ cup water for 2–3 whistles until soft; mash lightly. In a pan, combine the mashed dal with strained jaggery syrup and simmer on low for 3–4 minutes. Add ¾ cup thin coconut milk and cook gently, then stir in ¼ cup thick coconut milk and mix well—do not boil. Turn off the heat and serve warm for best taste.
Pro Tips for Perfect Ulundhu Paal
- For a traditional dark version, substitute black urad dal.
- Palm jaggery (karupatti) is more earthy and rich than regular jaggery.
- Use freshly pressed coconut milk for best results, or high-quality canned milk without additives.
FAQs About Tirunelveli Ulundhu Paal
Yes. Coconut milk is used in Tirunelveli and Tamil Muslim homes for its cooling and nourishing properties. It balances the richness of urad dal and jaggery.
Yes, but that’s a modern variation. Coconut milk is more traditional and imparts a unique flavor and texture.
Tirunelveli has a rich tradition of healing sweets, and Ulundhu Paal is deeply rooted in it—especially among Tamil Muslims and agrarian communities who believed in food as daily medicine.
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