Ulundu Paal Recipe | Traditional Urad Dal Milk with Coconut Milk
Ulundu Paal Recipe (Urad Dal Milk Recipe) is one of those comforting recipes that brings back so many childhood memories for me. Growing up, my mom would make this creamy and wholesome drink at least once every week. It was something we always looked forward to, especially on busy mornings when we wanted a filling homemade breakfast.
One family tradition I clearly remember is that my mom would prepare Ulundu Paal for me after my menstrual cycle. She believed in serving homemade recipes made with simple, nourishing ingredients, and this was always one of them. Even today, I continue that tradition by enjoying it once a week or at least a couple of times a month.
Made with urad dal, country jaggery, creamy coconut milk, and a touch of cardamom, this traditional South Indian recipe is simple to prepare and tastes absolutely delicious. The roasted nuts on top add a lovely crunch, making every sip even more enjoyable.
If you’re looking for an easy Ulundu Paal Recipe that uses everyday ingredients and follows a traditional homemade method, you’re going to love this recipe. I’ll also share my tips to get the perfect creamy consistency every single time.
What is Traditional Ulundu Paal Recipe?
Ulundu Paal is a traditional South Indian recipe that has been prepared in Tamil homes for generations. In many families, it is enjoyed as a wholesome breakfast, especially for growing girls. It is also traditionally prepared during the postpartum period in many households as part of their family food traditions.
Every home has its own way of making Ulundu Paal. Some families prepare it with coconut milk, while others use cow’s milk or palm jaggery. This is my family’s version, made with urad dal, country jaggery, creamy coconut milk, and a touch of cardamom. It’s rich, creamy, mildly sweet, and incredibly comforting.
One of the best things about this recipe is its versatility. You can enjoy it as a sweet Ulundu Paal with jaggery or prepare it as a plain ulundu kanji without sweetener, depending on your taste preference. Whether served warm for breakfast or enjoyed in the evening, it’s a simple homemade recipe that continues to be loved across generations.
Health Benefits of Ulundu Paal
- Rich in plant-based protein: Urad dal is naturally high in protein, making Ulundu Paal a filling breakfast that helps keep you satisfied for longer.
- Supports a healthy immune system: Urad dal, coconut milk, and jaggery provide nutrients that contribute to overall health as part of a balanced diet.
- Good source of dietary fiber: The fiber in urad dal supports healthy digestion and overall gut health.
- Provides long-lasting energy: The combination of urad dal and jaggery offers a steady source of energy, making it a great way to start the day.
- Naturally rich in iron: Country jaggery and urad dal contain iron, which contributes to normal red blood cell formation and oxygen transport in the body.
- Contains calcium and magnesium: Urad dal provides minerals that are important for maintaining healthy bones and muscles.
- Helps with healthy weight management: The protein and fiber in Ulundu Paal can help you feel full for longer, which may support appetite control when enjoyed as part of a balanced diet.
- Traditionally enjoyed for women’s nutrition: In many Tamil households, Ulundu Paal is commonly prepared for growing girls and during the postpartum period as part of traditional family food practices.
- Made with wholesome, natural ingredients: Prepared with urad dal, country jaggery, coconut milk, and cardamom, this recipe contains no artificial flavors or preservatives.
Ingredients to Make Ulundu Paal Recipe
- Urad dal – 1 cup (60 g)
- Water – 200 ml
- Country jaggery – 1 cup (60 g)
- Coconut milk – ½ cup (120 ml)
- Cardamom powder – a pinch
- Salt – a pinch
For the Optional Garnish
- Ghee – ½ tablespoon
- Cashew Nuts – 1 tablespoon, roughly chopped
- Almonds – 1 tablespoon, roughly chopped
- Raisins – 1 tablespoon
How to Make Ulundu Paal Recipe (Step-by-Step)
Step 1: Soak the Urad Dal
- Wash 1 cup of urad dal thoroughly and soak it in water for 1 hour.
Note : I always prefer soaking the urad dal overnight because it becomes very soft after cooking, making it easy to mash with a ladle. This way, I don’t have to use a blender, and the Ulundu Paal gets a naturally smooth and creamy texture. If you’re short on time, you can skip soaking, but you may need to blend the cooked urad dal to achieve the same consistency.
Step 2: Pressure Cook the Urad Dal
- Drain the soaked urad dal and transfer it to a pressure cooker.
- Add enough water and pressure cook for 1 whistle. Allow the pressure to release naturally before opening the cooker.
Step 3: Mash the Cooked Urad Dal
- Once the urad dal has cooled slightly, mash it well using the back of a ladle or potato masher until it becomes soft and smooth. Keep it aside.
Step 4: Prepare the Jaggery Syrup
Heat 200 ml of water in a thick-bottomed pan. Add 1 cup (60 g) of country jaggery and allow it to melt completely. You can adjust the jaggery according to your preferred sweetness.
Step 5: Cook the Ulundu Paal
Add the mashed urad dal to the melted jaggery syrup and mix well until there are no lumps. Cook on medium heat for about 10 minutes, stirring continuously to prevent the mixture from sticking to the bottom of the pan.
Step 6: Add the Coconut Milk
Pour in ½ cup of coconut milk and continue stirring gently. Let the mixture simmer for another 5 minutes. Finally, add a pinch of cardamom powder and a pinch of salt to enhance the overall flavor.
Step 7: Prepare the Nut Garnish (Optional)
Heat ½ tablespoon of ghee in a small pan. Roast the chopped cashews, almonds, and raisins until the nuts turn lightly golden and the raisins become plump.
Step 8: Garnish and Serve
Pour the warm Ulundu Paal into a serving bowl or glass. Top it with the roasted nuts and serve immediately. Enjoy this comforting Traditional Ulundu Paal Recipe as a wholesome breakfast or a delicious evening drink.
Tips and Variations for Urad Dal Milk Recipe
- Don’t skip the pinch of salt. It may seem small, but it balances the sweetness and enhances the overall flavor.
- Stir continuously after adding the mashed urad dal to prevent it from sticking to the bottom of the pan.
- Want a smoother texture? Blend the cooked urad dal before adding it to the jaggery syrup if you prefer a silky consistency.
- For a vegan version, stick with coconut milk as used in this recipe. If you prefer, you can also use cow’s milk instead of coconut milk for a different flavor.
- A pinch of dry ginger powder (sukku powder) enhances the flavor and is traditionally added in many Tamil households. It has long been used in traditional cooking to support digestion and help with occasional bloating.
You May Also Like These Traditional South Indian Recipes
If you enjoyed this Ulundu Paal Recipe, here are a few more traditional recipes from my kitchen that you might love.
Ulundu Paal tastes best when served warm and fresh. Serve warm for breakfast as a wholesome and filling way to start your day.
FAQs for Ulundu Paal Recipe
Can I make Ulundu Paal without soaking the urad dal?
Yes, you can. However, soaking the urad dal helps it cook faster and become soft enough to mash easily. If you skip soaking, you may need to blend the cooked dal to achieve a smooth and creamy consistency.
Can I use palm jaggery instead of country jaggery?
Absolutely. Palm jaggery (Karupatti) is a great alternative and gives Ulundu Paal a deeper, richer flavor. You can use it according to your taste preference.
Can I store leftover Ulundu Paal?
Yes. Allow the Ulundu Paal to cool completely and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, and add a little warm water or coconut milk if it becomes too thick.
Is Ulundu Paal suitable for children?
Yes. Ulundu Paal is a homemade recipe prepared with simple ingredients and is enjoyed by many families. You can adjust the sweetness according to your preference before serving.
Can I use cow’s milk instead of coconut milk?
Yes. Traditionally, some families prepare Ulundu Paal with cow’s milk, while others prefer coconut milk. Both versions taste delicious, so you can choose whichever you like.
Is Ulundu Paal healthy?
Yes. Ulundu Paal is made with wholesome ingredients like urad dal, country jaggery, and coconut milk. Urad dal provides plant-based protein and fiber, while jaggery adds natural sweetness, making it a nourishing homemade recipe when enjoyed as part of a balanced diet.
Ulundu Paal Recipe | Traditional Urad Dal Milk Recipe
Ingredients
Equipment
Method
- Wash the urad dal thoroughly and soak it for at least 1 hour. I prefer soaking it overnight for a softer texture.
- Drain and pressure cook the soaked urad dal for 1 whistle. Allow the pressure to release naturally.
- Mash the cooked urad dal until smooth and keep it aside.
- Heat 200 ml water in a thick-bottomed pan. Add the country jaggery and allow it to melt completely.
- Add the mashed urad dal to the jaggery syrup and mix well until there are no lumps.
- Cook on medium heat for about 10 minutes, stirring continuously.
- Pour in the coconut milk and simmer for another 5 minutes.
- Add a pinch of cardamom powder and salt. Mix well.
- (Optional) Heat ghee in a small pan and roast the cashews, almonds, and raisins until golden. Add them to the Ulundu Paal.
- Serve warm and enjoy.
Notes
Tried This Ulundu Paal Recipe?
I’d love to hear how it turned out! If you tried this Ulundu Paal Recipe, leave a comment and share your experience below. Your feedback and tips may help other readers too.
Don’t forget to subscribe to our newsletter for more traditional South Indian recipes delivered straight to your inbox.
If you recreate this recipe, tag us on Instagram @indianrecipestoday—I’d love to see your delicious creations!
Happy Cooking! 😊🍲
