Ulundhu
kazhi / Ulundhangali is a traditional recipe which is made
from Black gram dhal(Karupu Ulundhu).Hope you all aware of this tasty
kazhi which has been given at the age of puberty in girl’s life journey.Ulundhukazhi,Gingelly
oil,eggs plays important healthy role during puberty time.
Traditionally it is
made from black gram dhal (karuppu ulundhu),jaggery syrup and served with
gingelly oil / ghee, now people used Urad dhal(Deskinned black gram dhal) for
this preparation.It can also prepared without jaggery and served with Fish
Kuzhambu.’Thuduppu’ is the name called for the lengthy wooden ladle
which is specially made for the kazhi mixing and stirring while cooking.
Amma
makes this healthy kazhi once in a month for sure,she add fresh coconut milk
with this kazhi for extra richer taste.After getting married she used to tell
me for preparing Ulundhu Sadham / Ulundhanchoru which is easy.I have
planned to do this kazhi for past two months and Vg(my sissy) encourage me to
do this.Eventhough she is younger than me,she is so matured in her thoughts and
my best friend ever.Last week,when i talked with amma through phone,i asked for
this recipe.She gave me and told,”Don’t take too much strain,i prepared and
send you this kazhi through your friends”.Vg prepared this kazhi before so she
gave me tips and tricks.Finally i made two days back,it turns out well.When i
told amma that i made it,she released her valuable tears....Personally i love
to taste Kazhi items which is served during post delivery period that is Vendhaya
Kazhi(Fenugreek),Poondu Kazhi(garlic),Omakazhi(ajwain) and so
on...
Ulundhu Kazhi Recipe :
Thats it : Make Flour – Jaggery Syrup –
Mix & Cook
Total
Time : 30mins
Serves
: 3 Persons
Ingredients
:
{Black Gram Dhal / Urad dhal + Raw Rice} =
Flour
|
{½Cup + 1Cup} =
1Cup
|
Jaggery
|
1Cup
|
Gingelly
oil (Nallennai)
|
¼Cup
|
Ginger
OR Sukku
|
1tbsp
OR 1tsp
|
Elakkai
pods / powder
|
2Pods
/ ¼ tsp
|
Water
|
4Cups
|
Coconut
milk(optional)
|
1Cup(replace
1Cup water)
|
Salt
|
a
pinch
|
Ghee
|
for
serving
|
Wooden lenghty Ladle
|
1
|
You
can also use urid dhal flour and rice flour
with
this proportion.
Preparation
: [ Cook in Low-Medium Flame ]
1.Flour Making : Heat
a pan,seperately dry fry Black gram dhal and raw rice till it browns,keep aside
for cool down.Grind it in mixer till its b/w coarse & smooth,simply like a
rava(sooji,semolina) texture.
2.Heap
a cup of flour and mix it with 2Cups of water(i include coconut milk) without
any lumps.(This mixing is to prevent lumps while adding flour to the jaggery
mixture and avoid heavy stirring)
3.In
a same pan,add jaggery 1Cup water,crushed/sliced ginger,elakkai pods and heat
it till jaggery dissolves and start boils.
4.Heat
a heavy bottomed pan(i used cooker pan),add a tbsp of gingelly oil and make
applying all over the pan by tilting and swirlling.Now add jaggery syrup using
strainer to remove impurities.Add 1Cup of water to the jaggery syrup and make
it boil.Now slowly add the flour mixture and mix gently.
5.Stir
gently,It starts thickening and observes all the water within 3mins.Now add
tbsp of gingelly oil now and then.
6.Now
the flour leaves ‘Tup’ sound by making bubbles [Mom’s Tip : tup sonuds and
looks like a fish opening the mouth(first pic)].Now checking the kazhi
consistency,take a ladle of kazhi and dip your water dippped finger to that.If
it comes out clean it is perfectly done.Switch Off the flame.
Traditional Ulundhu Kazhi is Ready...!
Serving Suggestions :
# Grease a bowl with gingelly oil / ghee
,add kazhi and invert it on plate and make a dent in the centre.
# Apply ghee /gingelly oil to ur hands and
make balls.
Notes
:
1.For
the urid flour,you can use black gram dhal(Karuppu ulundhu) OR Urad dhal(Vellai
ulundhu) with Raw rice OR store-bought Urid & Rice Flour with same ratio ½ :
1 OR 1:1
2.You
can avoid jaggery and add 2tsp of salt for the saltier version.Serve it with
Fish kuzhambu OR any non-veg gravies.
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