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Saturday, 4 January 2014

Ulundu Paal (Nellai Special)

Ulundu Pal is Urud dal sweetened milk.  


                     I got introduced to this recipe on last month only, by my better half.
 we went to palayamkottai,  opposite to arasaradi vinayagar temple there was a busy petti shop serving this ulundu pal. Its very famous there in Tirunelveli .


Urud dal - 1/2 cup
Jaggery - 1 cup
Elachi - 2 nos
Sukku/ Dry Ginger - 1/4 tsp
Shredded coconut - 1/4 cup
Ghee - 2 tsp
Coconut Milk - 1 cup (or) this can be substituted with Milk.
Rice flour - 1 tsp (optional)


Wash and pressure cook urud dal with required water (for 3 whistle / should get cooked well), take 2 tsp apart and mash the remaining well.
Dissolve Jaggery and strain if there is any dust.
Heat a pan add ghee and roast shredded coconut and Include Elachi & dry ginger.
Add the Jaggery extract, when it is boiling add the mashed urud dal and also the 2 tsp dal.
For thickening dissolve the  rice flour and added to this.
When the nice aroma arises add the coconut milk and keep it in sim for 5 mins and switch off.


  1. New dish for me...looks so yummy...

  2. Pls explain the preparation. How long i want to pressure cook.can i dry roast urud dal..


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