Measure the ingredients and keep them ready.

First dry roast 1 cup of black whole urad dal in a pan. Roast at medium heat for a few minutes. Be watchful as the urad is in dark color we cannot go by color for it's doneness. Go by smell for burning. Transfer the roasted urad to a plate when you get nice roasted aroma.

On the same pan roast quarter cup of raw rice for 3 to 4mins until crisp.

Let the roasted ulundhu and rice cool down some time and grind them together into a smooth powder. After the first round, sieve the ground powder to separate fine flour from coarse grits.

Put the grits back in the blender again and grind into a fine powder. Uluthankali will be soft only when the flour is super fine.

Next take a cup of palm jaggery in the pan with a cup of water. Add a tsp of cardamom powder and mix.

Let the jaggery dissolve and melt completely. No need to cook the syrup further. Filter the jaggery water to remove the dirt and keep aside.

Add the urad-rice flour back to the pan and slowly add the jaggery water and mix well. If you are a beginner and worried about lumping, first mix the jaggery water with the urad powder fully to make a paste before switching on the stove.

Mix well, stir without break, and cook at low heat. Soon the flour absorbs all the liquid and starts thickening.

Keep stirring constantly at medium heat to avoid burning.

In around ten minutes the kali firms together, add a tbsp of gingelly oil and mix with the kali.

When the uluthankali gathers as a mass add one more tbsp of gingelly oil.

Wet your fingers and touch the kali to check the finished stage. If it is not sticky on the fingers and if you can roll a ball out of it, then the ulundu kali is ready.

Switch off, shape up and serve uluthankali with gingelly oil.