Ulundhankali/Ulundhu kali/Ulundhamkali – these are different ways of spelling out a super healthy sweet. It translates as Black Gram Pudding. It is a black gram-palm jaggery sweet from Tamilnadu, made especially for young girls during those special days of the menstrual cycle.
Ulundhu or Uluntham-paruppu means Black Gram
Kali is the word for a thick/sticky pudding. Take note not to pronounce it as ‘Kaali’ with a double ‘a’, which denotes the Hindu Goddess or Shakti of India.
Kali is pronounced as –
‘Ka’ as in Kabab or Kanji with ‘a’ as short vowel and
‘Li as in muesli or vermicelli.
As gentle as its name, this pudding is also very soft in consistency. But, the soft yet thick pudding can play different roles in the healthy life of a girl as a tasty sweet as well as a medicine.
Girls grow up to play several roles in the society… Of course that stands good for boys too. No gender bias here. But, as tradition goes and in reality, the healthy balance of the different roles played by women is directly related not only to their own well-being and sound health, but to the well-being of their families too.
When a girl says good-bye to childhood and is ready for the next phase, the organs responsible for her ability to continue the beautiful process of Procreation need additional focus. That responsibility of making her healthy to be part of branching the family tree, lies in the hands of mothers and grand-mothers, who were little girls long long ago.
pudding or sweet ball, as preferred
One of the key elements to sound reproductive health has been transferred from generation to generation through a few kitchen tricks. Ulundhankali or Black gram Pudding is one element of those handing-over strategies. One doesn’t know when this started. Hence, a tiny bit of imagination to understand… When my great grand mother became a big girl, her mother gave her ulundhamkali, taught by her grandmother in order to –
a. keep the hip bones strong,
b. completely cleanse the uterus after every menstrual cycle,
c. thereby develop her uterus without fibroid and cysts.
That is why, when the monthly cycle is done, we are given Black Gram Rice with Sesame Seed Chutney (refer – dosaikal.com/blackgramrice-sesame seed chutney) and this Kali/Black Gram Pudding. These foods are believed to act as uterus cleansers.
No written records here…. Only stories of information passed on by word of mouth from mothers to daughters. The making and consuming of ‘Kali’ starts with early teenage and goes on till menopausal stage of every woman.
The long generational chain hasn’t been cut till now and so the information thread is well intact. So, this recipe of Ulundhankali is in honour of mothers, grand mothers and great grand mothers who have passed on the torch of good health to the daughters of their home.
So, here it is…. KALI – an exceptional recipe for the most precious princess and angel of my life. A mother’s contribution in making a Princess transform into a Majestic Queen!
The goodness of ingredients
The goodness of Kali lies in the most important three ingredients that go in the making. Each of the ingredients is rich in nutrient value and what impresses me the most, is the thought process that went into making such a balanced food, that aids in the core well being of the core member of each household. Especially, starting it off at an early age to proceed smoothly into the consecutive phases of adulthood in the journey of life.
black gram – whole or split but with skin
Ulundham Paruppu/Black Gram: The health notes on Black gram, which is the main ingredient of this simple 3 ingredient pudding, has already been discussed in – dosaikal.com/black gram rice with sesame chutney
Health benefits of palm jaggery –
- high in energy and low in calories compared to white sugar
- rich in iron and helps fight anemia
- regulates liver functions
- symptoms of PMS like fatigue, irritability, weakness and muscle spasms can all be regulated with jaggery
- can boost the immune system and fight germs and infections. Regular intake can increase the resistance power of the body
- the potassium present in jaggery is vital for healthy nervous system functions and helps in smooth functioning http://www.diyhealthremedy.com/14-great-health-benefits-of-palm-jaggery/
nallennai/gingelly oil or sesame oil
Wellness aspects of sesame seeds have been posted in dosaikal.com/black gram rice with sesame chutney.
In the making of Kali, sesame seed oil, which is called Nallennai in Tamil and Gingelly Oil or cold pressed Sesame Seed oil acts as a binding agent of the sticky pudding. The gingelly oil used for cooking and cosmetic purposes in the southern part of India, was cold pressed oil. Not very sure whether today’s store bought, packaged Nallennai/Gingelly oil still uses traditional ways of low heat extraction. But, a satisfying sight is the ‘Chekku’ or traditional oil extracting machines newly cropping up in the cities of Tamilnadu.
Cold Pressed Sesame Oil
Cold-pressed sesame oil is a good source of vitamin E, containing 11.8 mg of the vitamin for every 100 g of the oil. Vitamin E gives sesame oil its antioxidant property. It also has a high concentration of fatty acids, including polyunsaturated omega-6 fatty acids and monounsaturated omega-9 fatty acids. Other constituents of cold-pressed sesame oil include zinc, copper, magnesium, calcium and iron as well as vitamin B-6. Zinc contributes to healthy bones; copper is good for the management of rheumatoid arthritis; calcium is essential for the prevention of osteoporosis, migraine and colon cancer; and magnesium contributes to respiratory health. http://www.livestrong.com/article/498331-cold-pressed-sesame-oil-benefits/
The ‘Chekku Yennai’ or grinding sesame seeds with a pestle and extracting oil with no high temperature setting is the traditional-goodness filled oil extracting method.
Alarming fact of present day refined oils –
The modern method of oil extraction involves supplying a lot of heat. The oilseed is first crushed, and the pulp is heated under pressure. As a result, almost all the oil is extracted.
The downside is that the oil is heated up to temperatures of 230 degree centigrade. Heating it to such high temperatures alters the properties of the oil molecules in unfavourable ways (Polycyclic Aromatic Hydrocarbons are formed at high temperatures which are carcinogenic) – and strips it off of its nutritional value.
For optimum extraction of oil, a solvent is added, in this case, hexane. The hazards of exposure to hexane are many – including dermatitis and CNS depression – depending upon the quantity of hexane inhaled or ingested. http://www.thealternative.in/lifestyle/cold-pressed-oil-switch-refined-oil-much-healthier-alternative/
KALI – Research and Development
red rice and black gram
The first step in making Kali is making a powder out of Black Gram. Roasted Black gram is milled to a fine powder.
The traditional method of making Kali is by cooking the powder directly with Palm Jaggery water and Gingelly oil with constant stirring. This might take hours and result in a beautifully darkened, glossy Kali, with the addition of sore fingers and aching elbows and shoulders.
Aachis and Ammas (grandmothers and mothers) never bothered about their aches those days. And after all, making this pudding is all about that – reducing muscular, joint aches and strengthening bones. Might be they had an extra bowl of the strengthening KALI, to treat the after-effects – their aches.
After thorough analysis of the condition of our already very strong bones and muscles (so many stories of chiropractors and physio-therapists that we visit these days before 40), the elders of our households have devised an easier version of the extensive process of Kali Making.
The new found result after research comprises two main changes –
1. Mixing red rice to the black gram while making a powder – to aid in a ‘not so sticky’ paste;
2. Pressure cooking the three main ingredients – which drastically reduces the time involved in the making of kali.
After this simplified process, the Kali mixture (red rice-black gram powder cooked in palm jaggery water) is again cooked well in a pan with oil but with reduced stirring and brought to the right consistency. No complaints of joint aches and muscle pulls while making Kali anymore.
The introduction of red rice has reduced the trouble further. As mentioned previously, Ulundhamkali is usually made with ulundhu/black gram alone. But the sticky texture might be hard to handle sometimes. And might result in a burnt or lumpy semi-solid in the cooker. The addition of red rice (better than processed white rice) blends the mixture into a sticky cake in the cooker. This would be easily removable from the pressure cooker and transferred into the hard bottomed chatti/pan. Lastly, the sticky pudding is cooked well with gingelly oil.
The last ingredient which is the gingelly oil, helps bringing the sticky paste to a beautifully glowing glossy pudding. The end product ‘Kali’ can also be made into ‘urundai’ or sweet balls, easy for children.
Ulundhankali/Black Gram Kali – Palm Jaggery Pudding
Making the Kali Powder
- muzhu ulundhu/black gram (split or whole but with skin intact) – 1 cup – 100gms
- Sivapparisi/Red rice – 1/2 cup – 50 gms
- Dry roast black gram and red rice separately till a beautiful roasted aroma comes out
- Milling is the best as a fine powder yields better pudding. When there are no chances of milling, powder both together in a mixer and filter to remove coarse lentil-rice particles
- Use the fine powder alone for making kali; No compromises here
- The left over coarse powder can be used for any other dosais
- ulundhu-arisi maavu combo/black gram-red rice powder combo – 1 cup or 100gms
- karuppatti/palm jaggery – 150 gms
- thanneer/water – 2 cups
- elakkai podi/cardamom powder – 1/2 tsp (my optional inclusion)
- nallennai/gingelly oil – 1/2 cup (little more or little less, but more the better)
3. Pour the mixture into a cooking utensil with 2 tsp nallennai/gingelly oil
4. Pressure cook in the separate cooking utensil inside the cooker – After the first whistle, reduce flame and let cook for 5 minutes
Note: Never cook the mixture in direct pressure cooker as the palm jaggery would burn and kali would stick to the cooker. Pressure cook in a separate utensil inside the cooker base with water to avoid burning. Yet, the mixture would be sticky but no burnt jaggery here
5. When done, remove from the cooker and transfer the cooked mixture into a hard bottomed pan with gingelly oil
sticky mixture from the cooker
oil needs to get incorporated well to lose its sticky texture
8. It is just right to serve when the mixture doesn’t stick to the bottom and scoops out well in a ladle .
So, I mention again… this was it…. KALI – an exceptional recipe for the most precious princess and angel of my life. A mother’s contribution in making a Princess transform into a Majestic Queen!