People make this ulunthankali as a healthy breakfast for girls who attains puberty. They mix this kali (sweet ball) with gingelly / sesame oil as garnishing layer. Moreover everyone can consume this for its high nutrition and fibre content.
This is considered to be a wholesome food and so it is served as breakfast. (But I prepare it for an early dinner too). Actually people use dry powdered blackgram and rice flour.
But I have tweaked it with germinated whole black gram (urid dhal) and substituted palm jaggery (not available here) with ordinary jaggery.
It is believed that palm jaggery can be safely used in small amounts even by diabetic people .
Ingredients:
whole Black gram - 1 cup
fenugreek / methi seeds - 1 tbsp
rice flour - 2 tbsp
jaggery - 1 cup
garlic pearls - 6
Gingelly oil - 2 tbsp
Method:
Wash and soak black gram and methi seeds together in water overnight (10 hours).
Grind the soaked black gram with methi seeds to a fine paste.
Heat 2 cups of water and jaggery.
(If you are lucky enough to get palm jaggery , then use that instead of jaggery).
Let it dissolve. Filter any dirt present.
Mix the jaggery solution with rice flour and ground black gram mixture.
Add chopped garlic. Then heat them in slow fire with constant stirring.
After the black gram gets cooked , the raw smell will disappear and the gali starts leaving the vessel like haalwa.
Then add gingelly oil and mix well.
Ulunthangali is ready.
Serving suggestions:
Garnish with Gingelly oil and Serve hot as breakfast.
This recipe is reaching FIC : Purple & Black .
