Ullundhu Kali / Black gram Halwa


Ullundhu Kali is an authentic and traditional dish of South India – Tamil Nadu. This ullundhu kali consumes lots of time to prepare and also it is very difficult but when you come to its health benefits, it is worth doing.

Ullundhu kali / Blackgram Halwa are prepared especially for girls, when they attain puberty and occasionally throughout their teen age. It strengthens the pelvic bone of the young girls and in strengthening their back.

Also this ullundu kali / black gram halwa is good coolant because of the fenugreek seeds and jaagery syrup. It should be consumed only in the day time, because it drips the whole body temperature.

Ullundhu kali is prepared only with gingelly oil. Gingelly oil, commonly known as “Nalla Ennai” among tamilians and some call it as sesame oil, since it has derived from sesame seeds. Let us move on to the recipe…

Ullundu Kali / Black gram Halwa

Ullundu Kali / Black gram Halwa


  • Raw rice / Pacharisi – 1 cup
  • Ullundu / Black gram – ½ cup
  • Jaggery – 1 cup
  • Cardamom powder – ½ tsp
  • Grated coconut – 3 tbsp
  • Fenugreek / Vendhyam / Methi seeds – ¼ cup
  • Salt a pinch


  • Soak raw rice, ullundu/blackgram and fenugreek together in water for about 6 hrs.
  • Boil 1 ½ cup of water and add in the jaggery, stir it well, so that it dissolves completely.
  • Keep in medium flame and stir occasionally, still it becomes thick.
  • Remove from the fire, bring it to room temperature and strain it with a filter. Keep it aside.
  • Grind the soaked ingredients by adding water little by little to fine paste.
  • Add in the cardamom powder and grated coconut and continue grinding for few mins.
  • Transfer it a heavy bottomed vessel, add in ¼ cup of gingelly oil, 1 cup of jaggery extract and a pinch of salt. Mix well no lumps should be formed.
  • Keep in medium flame and start stirring continuosly.
  • Keep on drizziling oil along the sides (else the kali would be burnt), until the oil separates along the sides.
  • Keep on continuing this process, until the kali comes to the rolling consistency.

Serve this kali by topping with a tsp of gingelly/sesame oil.

Note: You could add the jaggery syrup depending on your sweet tooth.







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