Whole black urad dal with skin / Ulundhu - 1/4 cup
Naatu sarkarai - 1/2 cup
( If using jaggery or palm jaggery add only 1/4 cup)
Sesame oil - 1/4 cup
Water - 1 & 1/2 cups
Heat a pan add the urad dal and in low flame dry roast till nice aroma comes out and light brown. Do not over fry and burn.
Cool completely and dry grind to a semi smooth powder.
Add water and nattu sarkarai or jaggery in a pan once they dissolve filter to remove impurities.
Now pour the liquid in a heavy bottomed pan add the powdered urad dal and mix till there are no lumps.Now switch on the stove and in low flame cook the kali till its thick.
Slowly add the sesame oil and mix till the kali leaves the sides of the pan.
Switch off the stove and enjoy!
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