Ulundhu Kali

🔥 Prep

• Rinse the 150 g black urad dal under running water, then pat dry with a clean kitchen towel.
• Dry‑roast the dal in a pan over medium heat for 5‑6 minutes until it turns golden and fragrant, stirring constantly to avoid burning.
• Transfer the roasted dal to a plate, let it cool completely, then grind it into a fine flour using a dry grinder; set aside.
• Measure out 150 g palm jaggery and grate or chop it into small pieces for easy melting.
• Measure 4 tbsp sesame oil, 0.5 tsp cardamom powder, 450 ml water, and 0.25 tsp salt; keep all ingredients within reach.

🔥 Cook

• 1. In a heavy‑bottomed pan, combine the 450 ml water and 150 g palm jaggery over medium heat; stir constantly until the jaggery fully dissolves, about 3‑4 minutes.
• 2. Increase to medium‑high heat and bring the jaggery syrup to a gentle boil; continue boiling for 2 minutes until slightly thickened.
• 3. Reduce heat to low and gradually add the ground urad dal flour, whisking continuously to prevent lumps; cook for 5‑6 minutes until the mixture thickens and pulls away from the sides of the pan.
• 4. Add the 4 tbsp sesame oil, 0.5 tsp cardamom powder, and 0.25 tsp salt; increase heat to medium and stir continuously for 4‑5 minutes until the mixture becomes glossy, smooth, and leaves the pan clean.
• 5. Transfer the hot mixture onto a greased plate or tray; spread evenly with a spatula to a thickness of about 1 cm; let cool at room temperature for 15‑20 minutes until firm.
• 6. Once set, cut into desired shapes (diamonds or squares) using a sharp knife; serve.

🔥 Serve

• Serve Ulundhu Kali at room temperature or slightly warm as a sweet snack or dessert.
• Pair with a cup of hot filter coffee or masala chai for an authentic South Indian experience.
• Optionally garnish with a few toasted sesame seeds or chopped nuts for added texture.