Ulundhu Kali / Urad dal Kali (with palm jaggery)

Ulundhu kali,a traditional recipe that is given to mothers after delivery.Postpartum nourishment is very important for women, eating healthy keeps the mother and baby healthy.The most common health issue every mothers face after delivery is back pain because of the labour pain and they become anaemic which makes them tired and weak.
Ulundhu kali has 3 ingredients palm jaggery (karupati) ,Ulundhu(urad dal) and gingelly oil where palm jaggery is rich in iron and calcium ,ulundhu cures back pain and increases breast milk production and gingelly oil improves digestion and reduces constpation.
Food after delivery is very important for mothers .Ensure that the post-delivery diet contains all the nutrition the mother and the baby requires

SOAKING TIME:1 HOUR

PREPARATION TIME: 30 MINS

SERVES :6*

INGREDIENTS

1/2 cup urad dal

1/2 kg palm jaggery (karupati)

3 tbsp + 3 spoons gingelly oil

METHOD

Wash and soak the Urad dhal in water for an hour.Drain the water and add the urad dhal to the grinder.Grind it by adding water little by little at intervals.Do not get tempted to add water.The batter should be like butter which is the perfect consistency to make vadai.

Add 1 1/2 water to 1/2 kg broken palm sugar and bring it to boil.Let it boil for 10 mins until the palm sugar is completely dissolved and a thick syrup is obtained.Filter the palm sugar syrup through a strainer to remove the mud particles.

Heat 3 tbsp gingelly oil in a kadai ,add urad dal batter and palm jaggery.

Cook on low flame for 20 -30 mins ,keep stirring continuously to avoid lumps .

Add few spoons of gingelly oil once it’s fully cooked and becomes thick.Switch off the flame now.

You can serve the kali with a tsp of ghee.

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