Tuesday, July 15, 2014

Ulunthu Kazhi (Using Urad Flour)

Ulunthu Kazhi is one of the traditional food near southern part of India ,especially tirunelveli , tuticorin side of tamil nadu.
This  is a complete protein , iron rich food,as the urad dal provides protein , karupatti and sesame oil gives iron .
This is a very healthy food just having one or two ounce a day gives lot of energy.
Urad Dal is rich in protein
Sesame Oil is cold pressed oil ,so most of the micronutrients are not lost and Sesame oil is a source of vitamin E. Sesame oil also contains magnesiumcoppercalciumironzinc, and vitamin B6.
Karupatti is rich in Calcium and iron.Low GI Index compared to any sweetner.Contains lots of fibre as it is not processed.

About Karupatti:

Karupatti has rich calcium content and blood purifying properties, say doctors. They recommend black coffee as it also purifies blood. People now treat karupatti as organic food.
Palm sugar was originally made from the sap of the Palmyra palm, the date palm or the sugar date palm. Now it is also made from the sap of the Arenga pinnata (sugar palm) and the nipa palm, and may therefore also be sold as "arenga sugar". Palm sugar is often labelled under various other names reflecting the several different species of palm utilised and its wide production area across Africa and Asia. Palm sugar is produced by tapping the sap from the inflorescence of the tree and boiling it down to produce a syrup, which is then sold as is, or allowed to crystallize into various shapes and sizes. In some instances the tree itself is tapped rather than the flowering spikes, but this is an isolated production method. Often the distinction is made between coconut sugar and palm sugar, but this only reflects the different species from which the sugar is sourced, i.e. coconut sugar is produced in an identical way.Thailand is one place where the distinction is made and the difference is due to palm sugar being produced there from the tree trunk of the sugar palm, whilst coconut sugar is tapped from the inflorescences of the coconut palm. The differences are semantic, as all the sugars under their various names are still produced from the sucrose rich sap of a palm species.

Karuppatti - palm jaggery
Karuppatti - palm jaggery / panai vellam. Palm jaggery is a kind of sweetener used in South India. In my native place, palm jaggery extraction is a well known cottage industry. It is used in preparing many Indian medicines especially the Tamil medicines and healthy food. When mixed with tamarind extract and dry ginger, it is believed to treat UTI and kidney stones. It is also believed to be a healthy and less calorific sugar for everyone. From the root to the top, the whole tree can be used for one purpose or another. Some of the useful things we get from palm tree are, palm root (panan kilangu), thavun (germinating seed), panan kuruthu (tender edible leaves), fuel from leaves and trunk, strong wood for construction, neera / pathaneer (palmira juice), palm leaf fan and some crafts, nongu/nungu (unripe palm fruit), a very sweet palm fruit and of course the palm jaggery also. The best part is this tree won't need much irrigation or attention, so it can be cultivated in hot arid conditions also. As the whole tree serves the humans in many ways, they call it as karpaga virutcham (a mythical tree that can give whatever we wish for). The coffee made with this karipotti, will taste great even without milk. Because of lesser awareness and negligence the palmyra trees are fast vanishing from our farms.
Palm sugar was originally made from the sugary sap of the Palmyra palm , the date palm or sugar date palm (Phoenix sylvestris). Now it is also made from the sap of the sago, arenga pinnata and coconut palms, and may be sold as "arenga sugar" or "coconut sugar"
Palm sugar is a natural sweetener made from the sap of palm trees.
When the palms are from 15 to 20 years old they commence flowering and it is only then that they yield the sweet sap from which palm sugar is made.
Making Palm Sugar:
Palm neera tappers have to be extremely agile to shin up palm trees with only a circle of rope around their ankles for support. The sap flows when the inflorescence is tapped but first it must be beaten (gently) with a mallet for a couple of days. A small slice is taken off the end and a receptacle (usually an earthenware pot or gourd) hung close to the cut to collect the sap each night. The sap is known as 'sweet toddy' and for those lucky enough to be around when this is brought in, has a taste of ambrosia. The fresh sweet palm neera is boiled down shortly after collection to make palm syrup and palm sugar. If this is not done, within a few hours the 'sweet toddy' ferments into a sour, potent brew called toddy, a very intoxicating drink. It is the 'cheap grog' of tropical lands and is not fit to drink the next day.
To concentrate the nectar into solid sugar, the fresh juice is boiled down and evaporated before being poured into bamboo sections to form cylindrical shapes, or into coconut shells so they emerge as large shallow hemispheres, or into small baskets woven of palm leaves. In this form, the sugar has to be scraped or chipped from the rather hard block. This gur, as it is called in India, or jaggery as it is known in Sri Lanka and Burma, gula melaka in Malaysia or gula jawa in Indonesia, is used on a daily basis in these countries as a sweetener.There is no identical Western counterpart, but there are substitutes which give a reasonable flavour likeness. Palm sugar is sold in rounded cakes, cylinders, blocks or large plastic or glass jars. This sugar, even when soft, can be extremely dense and very sticky.
Characteristics of Palm sugar
The taste of pure coconut palm sugar resembles that of brown sugar, yet with more rounded caramel and butterscotch notes, without the metallic ending flavor that brown sugar has. It has a rich flavor. For cooking purposes, it has a very low melt temperature and an extremely high burn temperature. This makes it a suitable sweetener for confectioners.
The brown sugar is a golden brown granule or paste, sold in tubes, blocks or tin cans. Liquid versions of coconut palm sugar are also available. It may be light-colored or dark, soft and gooey or hard. As a lightly-processed product of cottage industry, it varies greatly from batch to batch.
There are various forms of coconut palm sugar available on the market. The coconut palm sugar found in Thai markets generally are not 100% pure coconut palm sugar, but is blended with white cane sugar and also malt sugar. These tend to white hard blobs. It's important to discern which product you're looking for; a pure coconut palm sugar or a coconut palm sugar mixed with other sugars.
"Although the names are used interchangeably, palm sugar and coconut sugar are not the same. One comes from the palmyra or sugar palm and the other from coconut palm, but both are produced from the sweet, watery sap that drips from cut flower buds.
Nutritional Information
The original comparison only contained Coconut Nectar, Brown Sugar and Refined White Sugar. To provide a broader comparative analysis, we included Light Agave Syrup, Honey and Maple Syrup. We realize that all of these sweeteners, including Coconut Palm Nectar, are agricultural products which means this data can change from product to product, batch to batch, season to season, region to region.

About Gingely Oil:

Gingelly oil is another name for sesame oil. It's also known as til oil. It's commonly used in cooking, just like vegetable oil and olive oil. Practitioners of both Western medicine and the Indian system of Ayurveda recognize significant health benefits in gingelly oil. You may find it worth your while to use it for all your edible oil needs -- and all your skin care needs as well. Use caution, however, if you suffer from peanut allergies or other nut allergies, as you may experience similar allergic reactions to sesame seeds.

Lowers Blood Pressure

Substituting gingelly oil in place of other vegetable oils can help to lower your blood pressure. The "Yale Journal of Biology and Medicine" reported on a study demonstrating that after 45 days of using gingelly oil in place of other edible oils, 50 hypertensive patients between the ages of 35 and 60 showed normal levels of systolic and diastolic blood pressure. Initial high blood pressure levels returned after 45 days of withdrawing gingelly oil from their diets.

Aids in Weight Loss

In that same study, "A significant reduction was noted in body weight and body mass index (BMI) upon sesame oil substitution."

Lowers Cholesterol

According to George Mateljan, author of "The World's Healthiest Foods," sesame seeds contain sesamin and sesamolin, two types of "lignans" or beneficial fibers that can lower your cholesterol.

Source of Antioxidants

Mateljan also points out that the substance sesamin has been shown to increase vitamin E supplies in animals and to protect the liver from oxidative damage. The "Journal of Medicinal Food" reports that a study involving gingelly oil fed to rats with induced diabetes demonstrated raised antioxidant levels.

Promotes Healthy Skin

Dr. Savitha Suri recommends massaging your body once weekly with gingelly oil to protect your skin from drying out and cracking during the winter. He additionally suggests regularly massaging your feet with warm gingelly oil to prevent the skin there from fissuring.

Use in Oil Pulling

Cold-pressed gingelly oil is recommended for use in the Ayurvedic practice known as oil pulling. The procedure is intended to pull toxins out of your system and reduce inflammation throughout the body. It requires only that you gently swish a tablespoon of gingelly oil around in your mouth for 15 to 20 minutes. Spit it out, then rinse your mouth with warm water or mouthwash. Finally, brush your teeth with baking soda. You should perform oil pulling the first thing in the morning before eating or drinking anything.

Nutritional Info:

For 2 Oz Kali:

Total Fat
Sat. Fat


Urad Flour / Ulunthu Mavu - 1 cup
Rice flour - 1/2 cup
Karupatti ( Palmyra Palm Sugar ) / If karupatti is not available use jaggrey - 280 to 300 gms
Sesame Oil - 3/4 cup to 1 cup
Cardamom Pd - 1 tsp


1.Take Urad Flour and rice flour in a bowl.Add Water and make it to a thick smooth paste ,this helps prevent lumps when adding flour to jaggrey.

 2.Heat Karupatti with little amount of water just for it to get dissolve.Once its completely dissolved strain it to another pain to remove any impurities.We are not expecting any thread consistency just melt karupatti.

 3.Now switch on the stove and add flour mixture we made to this and keep on stirring.

 3.Keep stirring to  prevent lumps .Use a Whisk if needed.Then add sesame oil little by little for every 10 to 15 min and keep on stirring.The taste depends on how long you stir in oil .Keep flame in medium or it will splatter on you and stick at bottom also.Check the transformation of the dough to kali form in below pictures.

 4.Finally it should no more stick and it should easily come out of pan as a lump of dough .It took around 30 min for me to get this consistency.Now add cardamom pd and mix well.

 6.Now at this stage turn off stove and let it cool,when its warm enough you can make balls out of it.But i couldn't handle the heat to make balls ,so i left it like that and we had a scoop or two in a bowl.So healthy Yummy Ulunthu kazhi is ready.

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