Tuesday, 2 August 2016


This is an authentic and traditional dessert known by everyone in Tamilnadu. This wonderful sweet is made up with urad dal and palm jaggery. You can enjoy this delicious kali or halwa cool or hot or warm. It tastes excellent.

How to make?


Palm jaggery 1 and
3/4 cups
Split urad dal one cup
Sesame oil half cup
Cow ghee half cup
Cashews one tablespoon
Cardamom seven pods (seeds crushed)
Milk one cup


Dry roast urad dal and set aside to cool.
Grind into coarse powder.
Heat the wok with two cups of water with one spoon of oil/ghee
Bring water to boil.
Mix the urad dal coarse powder with boiling water rapidly.
Don't bother about the crumps.
It will settle soon.
Allow to cook for a minute.
Add palm jaggery and mix well.
Observe the melting of palm jaggery and incorporate with cooking urad dal.
Mix well using a spatula.
Add ghee fried cashews.
Pour sesame oil and ghee.
When the urad dal kali or halwa ooze out oil/ghee on all sides, you switch off the flame.
Sprinkle cardamom seed powder and mix softly.

Glossy ulunthangali is now ready to serve. It is highly nutritious and medicinal especially good for women,  adults and children.
High protein dessert, loved by all.
Do try...and enjoy..

SUNDAL GRAVY/Garbanzo gravy

Sundal gravy is a fantastic side dish for hot steamed rice, chapathies and roties. It is a perfect blend of spices with garbanzos which come out with a delicious gravy for any main dish. as far as health concerned, it is of high protein value. 

Here is the recipe you want..!


Sundal/Garbanzo 200 gm
grated coconut one cup
cinnamon five sticks
cloves five to six
Fennel seeds one spoon
mustard seeds one spoon
fried grams one tablespoon
salt to taste
Ginger and garlic paste one tablespoon
green chillies two
tomato chopped
shallots chopped half cup
Curry leaves seven to eight
Cilantro leaves chopped half cup
Coriander powder two spoon
Turmeric one spoon
Red chilly powder one spoon
Curry masal powder one tablespoon
Sesame oil two tablespoons


Soak the sundal/garbanzos for overnight or more than 12 hours.
Blend ginger garlic pods into a paste.
keep aside.
Blend coconut, fried gram into a fine paste.
Heat the pressure pan or small pressure cooker with sesame oil over a medium flame.
Add mustard seeds to splutter.
Add cinnamon, cloves, shallots, green chillies and curry leaves.
Saute well until the onions turn translucent.
Add the coriander powder, chilli powder and turmeric.
Add tomato chops, and curry masal powder.
Saute again to mash the cooked tomato dices.
Then add sundal/garbanzos and saute well to cmbine all the ingredients together.
Add the coconut paste with an adequate water.
Add salt.
Close the cooker with its lid and place weight on the top.
Cook with three whistles.
Wait till the entire pressure releases out.
Open the lid and add chopped coriander leaves.

Yummy Sundal gravy is pairing up with the hot steamed rice very well. Enjoy with any main dishes like chapathies, idlies, dosais, poories, or any variety rice and so on. It goes very well with roties also. Enjoy..!

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