This sweet Kali made of rice flour, Urad Dhal flour and Karuppatti is a very tasty, healthy and unique dish of the Tirunelveli region.
As Urad Dhal and Gingelly Oil are said to give strength, this Kali is a very special item, prepared in our families when the girls attain puberty and given to them.Along with this,they are also given Uzhundha Vadai.
Uzhundhan kali and Uzhundha Vadai are also distributed to the friends, neighbours and relatives on the occasion.
This Kali can also be prepared at other times. Both my children like this very much,that being the main reason behind the documentation of my cookery items.
Ingredients :
Raw rice flour 1 cup
Urad Dhal flour 1/2 cup
Broken Karuppatti 300 gms. ( equivalent to 1.5 cups. )
Gingelly Oil 1/2 cup.
Method :
1.Crush the Karuppatti.Heat 3 cups of water in a thick bottomed wide tawa or a pressure
pan with the Karuppatti just till the Karuppatti dissolves.Switch off and stain to remove
the impurities.
2. Clean the the tawa or the pressure pan, add the syrup and let it boil.
3. Once the syrup boils, sprinkle both the flours in it. Place one end of a wooden laddle in
the middle of the syrup and let the other end rest on the rim of the vessel.Reduce the
flame and allow it to simmer.This is very important.
4. The water boils slowly, covers the flour little by little and finally the whole flour is
covered with the syrup within 15 mins.The flour also gets cooked in the boiling syrup.
Switch off 5 mins. after the entire flour is covered.
5. Take off the laddle, mix well by adding the Gingelly oil. If there are lumps, break them
with the laddle.All this has to be done atleast 10 mins. after switching off.So beginners
can use the pressure pan with the handle to hold it as the vessel will be hot.
6. After mixing well with no lumps, smear the Gingelly oil in the palm and make them into
balls of required size.In olden days, being done on a large scale, the balls were big in
size. Now the balls are little bigger than the Boondi Laddus.
7. As the hands are used for making the balls, this Kali has to be eaten within 2 days if
kept outside.Keeping inside the fridge and heating in MW oven, this can be stored
for 4 or 5 days.
Notes :
In the early days 4 cups of raw rice and 2 cups of Urad dhal would be powdered in the machine and the flour was used.Even now when we want to prepare in large quantity,we can grind in the flour mill. The ratio of rice and Urad Dhal is 2 : 1.No need of washing,
soaking and drying.
If there is no wooden laddle, Keerai Mathu used for mashing the greens and dhal in olden days can be used.
The beginners and those who like to prepare for a small family can use the Rice flour and the Urad dhal flour, we have at home for preparing Murukku.
We miss so many traditional dishes, just by not making a trial. Try and enjoy the Kali.
All the best.
As Urad Dhal and Gingelly Oil are said to give strength, this Kali is a very special item, prepared in our families when the girls attain puberty and given to them.Along with this,they are also given Uzhundha Vadai.
Uzhundhan kali and Uzhundha Vadai are also distributed to the friends, neighbours and relatives on the occasion.
This Kali can also be prepared at other times. Both my children like this very much,that being the main reason behind the documentation of my cookery items.
 |
Uzhundhan Kali |
Ingredients :
Raw rice flour 1 cup
Urad Dhal flour 1/2 cup
Broken Karuppatti 300 gms. ( equivalent to 1.5 cups. )
Gingelly Oil 1/2 cup.
Method :
1.Crush the Karuppatti.Heat 3 cups of water in a thick bottomed wide tawa or a pressure
pan with the Karuppatti just till the Karuppatti dissolves.Switch off and stain to remove
the impurities.
2. Clean the the tawa or the pressure pan, add the syrup and let it boil.
3. Once the syrup boils, sprinkle both the flours in it. Place one end of a wooden laddle in
the middle of the syrup and let the other end rest on the rim of the vessel.Reduce the
flame and allow it to simmer.This is very important.
4. The water boils slowly, covers the flour little by little and finally the whole flour is
covered with the syrup within 15 mins.The flour also gets cooked in the boiling syrup.
Switch off 5 mins. after the entire flour is covered.
5. Take off the laddle, mix well by adding the Gingelly oil. If there are lumps, break them
with the laddle.All this has to be done atleast 10 mins. after switching off.So beginners
can use the pressure pan with the handle to hold it as the vessel will be hot.
6. After mixing well with no lumps, smear the Gingelly oil in the palm and make them into
balls of required size.In olden days, being done on a large scale, the balls were big in
size. Now the balls are little bigger than the Boondi Laddus.
7. As the hands are used for making the balls, this Kali has to be eaten within 2 days if
kept outside.Keeping inside the fridge and heating in MW oven, this can be stored
for 4 or 5 days.
Notes :
In the early days 4 cups of raw rice and 2 cups of Urad dhal would be powdered in the machine and the flour was used.Even now when we want to prepare in large quantity,we can grind in the flour mill. The ratio of rice and Urad Dhal is 2 : 1.No need of washing,
soaking and drying.
If there is no wooden laddle, Keerai Mathu used for mashing the greens and dhal in olden days can be used.
The beginners and those who like to prepare for a small family can use the Rice flour and the Urad dhal flour, we have at home for preparing Murukku.
We miss so many traditional dishes, just by not making a trial. Try and enjoy the Kali.
All the best.
I was not a big fun of Kali during my childhood days and I now that I like my mom made these balls and I savored it for almost a month :)
ReplyDeleteMay be our taste also develops for the good as we grow.
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