Uzhundhang Kali - Easy Version

                      Uzundhan Kali prepared in the traditional way is already posted me.This easy version was explained to me by my maternal aunt, Mrs. Parvathakumari of Tirunelveli ,whose way of doing even small tasks with perfection is appreciated by me.

Uzhundhang  Kali

Ingredients :

Rice Flour    1/2 cup  =  0.5 cup
Urad Dhal Flour    1/4 cup. = 0.25 cup
Water   1 1/2 = 1.5 cup
Crushed Karuppatti   1 cup
Gingelly oil   4 tbsp


If Kali Flour, a mixture of Raw Rice and Urad Dhal is available at the stores as in Tirunelveli or prepared at home, no need of using Rice Flour and Urad Dhal Flour separately, take 3/4 cup of Kali flour.


Method :

1. The water must be added in the ratio of 1 ; 2. That is for 3/4 cup of the total quantity of quantity of rice and Urad Dhal flour, 1 1/2 ( 1.5 ) cups of water should be used.Soak the crushed Karuppatti in water for two hours till it dissolves well.  Filter for impurities.

2. In a 3 lit. small pressure cooker mix the Karuppatti water, Rice Flour and Urad Dhal flour well without any lumps.Add 3 tbsp. of oil.

3.Place the cooker on the stove and stir on constantly on a medium flame till the mixture starts boiling. Be careful to avoid lumps .Reduce the flame completely, close the cooker and place the weight.Let it simmer for 30 mins. Switch off.

4. After 10 mins, open the cooker, mix the Kali well. When it is hot enough to be handled, smear the palm with the remaining oil and make them into balls of Laddu size.

 If you feel the Kali consistency is not reached after opening the cooker,light the stove and stir the mixture for 3-5 mins on low flame.Then make into balls.


Note :

Even within the same community, the type of ingredients to be used varies slightly from place to place and from family to family.

For this Kali, my mom uses Black gram Dhal, that is Karutthaparuppu. My mom in law uses White Urad Dhal, that is Vellai Paruppu.

For Kali and other Urad dhal Flour, the Urad Dhal supplied through PDS can be used.

In olden days, Raw Rice and Urad Dhal, black or white were mixed in the ratio of 2 : 1 and ground in the commercial  machines where wheat is ground.

Now as the quantity is less, we use the Rice Flour and Urad Dhal separately.