On a recent trip to Yercaud, a mountain getaway near Salem, I made a quick stop at Jojo Momos. This new quick-service dining destination gets quite creative with momos—they even toss momos into pasta. But it was not his main offering that caught my attention. I noticed a dish traditionally associated with wellness on their dessert menu. Ulundhu is the Tamil word for black lentils or urad dal while kali refers to a lumpy dish. Ulunthankali is a dish that combines two major ingredients – black lentils and palm jaggery (karupatti). But the version I tried was quite different from the dark, sticky consistency – a texture similar to ragi (finger millet) mudde (balls) in Karnataka.
Read also: Mapillai Samba Rice: Tamil Nadu’s Heritage Rice Recipe Rich in Nutrients
Ulunthankali has traditionally been a ‘go-to’ fix for bone health issues as well as menstrual health issues in Tamil Nadu. It is especially recommended for children below 10 years of age during their formative years. There are other health benefits as well. It is considered a body coolant and is served in many homes during the summer months and some health experts even claim that it can help address issues of hormonal imbalance. The presence of sesame oil adds to its cooling properties.
I soon found out that there are two versions of this anytime meal or snack. The one I tried in Jojo Momos is similar to Meethi Pongal (except moong dal in Sweet Pongal makes way for urad dal). This version is made with urad dal (without the skin), jaggery and ghee. It’s definitely less sticky and sweet, it’s almost like a sweet dish. The traditional, healthier version is made with black urad dal (with the skin), karupatti (palm sugar) and sesame (gingeli) oil. This version is loaded with goodness and offers several health benefits.
You can try both versions with our simple recipes:
Recipe – Brown Ulunthankali Version
material:
- 1/2 cup urad dal
- 1 tbsp rice
- 1/4 cup jaggery
- 1 cup water
- 4 tbsp ghee
- a pinch of cardamom powder
Instructions
- Fry the urad dal in a pan till it turns golden brown.
- In the same pan, fry the rice till it becomes light golden.
- Allow both the ingredients to cool down and then grind together into a fine paste.
- To make jaggery syrup, heat jaggery in half a cup of water in a heavy bottom pan.
- After it comes to a boil, add the ground urad dal mixture to it. Switch off the heat and stir well with a whisk.
- Keep stirring until smooth. Now add 1/4 cup water and mix well.
- Heat again, add 2 tbsp of water. Keep stirring on medium flame. (This is an important step)
- Add ghee one tablespoon at a time and mix. Add a pinch of cardamom. After cooking the rest of the ghee, add it.
- You should get a pudding-like consistency
- Take out in a bowl and serve hot.
another version
material
- 1/2 cup black urad dal with peel
- 1 tbsp raw rice
- 1/2 cup palm jaggery
- 1 cup water
- 1/4 cup gingeli oil / sesame oil
method:
- Fry the black urad dal on low flame till the aroma starts coming from it. Let it cool down.
- Now fry the rice on low flame till the rice becomes puffy and crispy. Switch off and let it cool down.
- Make palm jaggery syrup by heating half a cup of water in a heavy bottomed pan. Strain to remove impurities.
- Grind the roasted black urad dal and rice into a fine paste. Filter it and keep it aside.
- Now mix black urad dal and rice powder in palm jaggery syrup. Mix well and add another 1/4 cup of water. Mix all the ingredients and then turn on the gas.
- Cook on low flame. Add 1 tbsp gingeli oil and mix well till the oil is completely absorbed.
- Repeat this process. Slowly add oil and keep stirring. The black will be shiny and will absorb the oil.
- Make small balls, sprinkle a little oil before serving.
About Ashwin RajagopalanI am the proverbial slushie – a content architect, author, speaker, and cultural intelligence coach. School lunch boxes are usually just the beginning of our culinary explorations. That curiosity hasn’t waned. It has only gotten stronger as I have discovered culinary cultures, street food, and fine dining restaurants around the world. I have discovered cultures and destinations through cooking. I am equally fond of writing on consumer tech and travel.