Indian Bean - Whole skinless black gram/Vellai ulundhu/White urad dal - (GLOSSARY) - What is a whole skinless black gram (white urad dal)?, Culinary uses of a whole skinless black gram (urad dal) in Indian cooking, How to purchase and store Urad dal?

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What is Urad Dal?/White Urad Dal/Whole Skinless Black Gram/Vellai Ulundhu/Ulundhu Paruppu/Udid Dal White/Ulundhu Paruppu Uses

TABLE OF CONTENTS

• ABOUT - "BLACK GRAM/URAD DAL"
• ABOUT - "WHOLE SKINLESS BLACK GRAM"
• APPEARANCE OF WHOLE SKINLESS BLACK GRAMS
• FEW INDIAN REGIONAL OR VERNACULAR NAMES OF A WHOLE SKINLESS BLACK GRAMS
• FLAVOUR OF A WHOLE SKINLESS BLACK GRAMS
• INDIAN CULINARY USES OF A WHOLE SKINLESS BLACK GRAMS/WHITE URAD DAL/VELLAI ULUNDHU
• SOUTH INDIAN CUISINES
• NORTH INDIAN CUISINES
• SPECIAL RECIPE USING WHOLE SKINLESS BLACK GRAMS
• TIPS TO BUY AND STORE WHOLE SKINLESS BLACK GRAMS/WHITE URAD DAL

ABOUT - "BLACK GRAM/URAD DAL"

Vigna mungo, commonly known as Black gram in English, Ulundhu in Tamil, and Urad dal in Hindi. It is an edible bean native to India and has been in cultivation since ancient times.

To know more about - "BLACK GRAM/BLACK URAD DAL". Kindly, click the below link -

🔗BLACK GRAM (URAD DAL)

This article explains everything about "white urad dal/vellai ulundhu" including its flavour, culinary uses, and buying and storage ideas.

ABOUT - WHOLE SKINLESS BLACK GRAM/VELLAI ULUNDHU

A whole skinless black gram is also known as White Urad Dal in Hindi and Vellai Ulundhu in Tamil. It is nothing but a skinless form of a Black gram. Black gram is always harvested and dried with its skin. Once they are completely dried, it is then processed into different forms: WHOLE SKINLESS BLACK GRAM, SPLIT BLACK GRAM WITH SKIN AND SPLIT BLACK GRAM WITHOUT SKIN.

Generally, the skin of a black gram is removed using two methods. They are traditional and commercial methods.

Traditional Method

The skin from the black gram is removed using special equipment called a Hand grinding mill made of stone, CHAKKI in Hindi, and YENTHIRAM or THIRUKAL in Tamil.

Or,

Black gram is soaked in the water for a couple of hours and then the skin is removed using hands by rubbing hardly.

In the picture - Chakki/ Yenthiram/Thirukal

(Picture courtesy- PATRA heritage of the Indian kitchen book by Chef VIKAS KHANNA)

In the picture - Ural and Ulakkai, Wooden Pounders and Grinders

(Picture courtesy- PATRA heritage of the Indian kitchen book by Chef VIKAS KHANNA)

Commercial Method

The skin from the black gram is removed using special machines.

APPEARANCE OF WHOLE SKINLESS BLACK GRAMS/VELLAI ULUNDHU

The whole skinless black gram is small, cylindrically-shaped, light white colour, and has hard seeds with a smooth texture.

FEW INDIAN REGIONAL OR VERNACULAR NAMES OF A WHOLE SKINLESS BLACK GRAMS

Tamil name – Vellai Ulundhu/Ulundhu Paruppu.

Malayalam name – Uzhunnu Parippu.

Telugu name – Minapappu.

Gujarati name – Alad Dal/Adad Dal.

Kannada name – Uddu/Uddina Bele.

Marathi name – Udid Dal.

Punjabi name – Urad Ki Dal.

FLAVOUR OF A WHOLE SKINLESS BLACK GRAMS

The whole skinless black gram has a mildly bitter taste. They are also known for their natural viscosity and glue-like quality. These characteristics help into soft, airy, and creamy with a deliciously crispy texture.

INDIAN CULINARY USES OF A WHOLE SKINLESS BLACK GRAMS/WHITE URAD DAL/VELLAI ULUNDHU

The whole skinless black gram or vellai ulundhu is a well-known and auspicious Indian ingredient that is used almost every day just like rice grains in Indian cooking particularly in South Indian cooking. It is a staple ingredient in the Indian pantry. A food made from the whole skinless black gram is served as a “PRASADAM” in many Temples and also in various Indian festivals.

IN THE PICTURE - (TEMPLE PRASADAM) KANCHIPURAM IDLI RECIPE

FOR EXAMPLE

Harvest festivals like PONGAL or MAKAR SANKRANTI, WEDDINGS, FAMILY GET TOGETHER etc.

It is a very unique and versatile ingredient that can be used to make both sweet and savoury dishes. They can be cooked as it is, soaked and ground into batter form, and also in powdered form.

SOUTH INDIAN CUISINES

The Southern part of Indians loves black gram (urad dal) in any form. They use black gram (urad dal) almost every day just like rice grains in their cooking. The whole skinless black gram is the most used form of black gram.

The whole skinless black gram can be made into batters, masala powders, chutneys, various sweets and snack items, papadam and many more.

It is a key ingredient in IDLY, DOSAI batters. The batter is made by mixing 4 parts of rice and 1 part of urad dal. Both the ingredients are washed and soaked for a couple of hours, ground into batters with some water, and fermented for several hours before use.

ULUNDHU VADAI or MEDHU VADAI is a South Indian deep-fried snack made from the whole skinless black gram, which is served almost on all occasions.

Traditional sweets like sunnundalu, jalebi, ulundhu kali, and savoury snacks like ulundhu murukku, ulundhu bonda and melugu vadai are some of the famous whole skinless black gram recipes.

In the picture - Sunnundalu Recipe//Urad Dal Ladoo/Minapa Sunni Undalu/Black Gram Ladoo/Ulundhu Urundai Recipe

For the detailed Sunnundalu Recipe/Urad Dal Ladoo/Minapa Sunni Undalu/Black Gram Ladoo/Ulundhu Urundai Recipe. Kindly, click the below link to check out -
🔗Sunnundalu Recipe//Urad Dal Ladoo/Minapa Sunni Undalu/Black Gram Ladoo/Ulundhu Urundai Recipe

The whole skinless black gram is the main ingredient in various chutney powders (typically called IDLI PODI). It adds a nutty flavour and body to the various chutney powders.

APPALAM or PAPADAM can be made from the whole skinless black gram. It is the best accompaniment for rice dishes.

NORTH INDIAN CUISINES

Like South Indians, North Indians love black gram (Urad dal) in all forms. They use black gram (urad dal) widely in their sweets and savoury dishes.

Dal is the basic preparation made frequently in most North Indian homes. It is the best accompaniment for ROTI, CHAPATI, BAATI, JEERA RICE and also for PLAIN RICE.

IN THE PICTURE - CHETTINAD VELLAI PANIYARAM RECIPE

URAD DAL HALWA, URAD DAL BURFI, Bengali Sweet ROSH BORA, and URAD DAL LADDOO are some of the sweet dishes. URAD DAL CHAKLI, UDAD KI PAKODI, and URAD DAL KACHORI are some of the savoury dishes from North Indian cuisines.

The whole skinless black gram can be used to make POORI, stuffing for PARATHA and KACHORI and many more.

They also can be made into URAD DAL VADI OR URAD DAL BADI. It is a popular sun-dried dumpling, which is traditionally made in many North Indian homes.

SPECIAL RECIPE USING WHOLE SKINLESS BLACK GRAMS

IMARTI, JHANGRI, and JALEBI all are popular sweet recipes from the Indian subcontinent. They all are similar in cooking techniques but different in shape and taste. The smooth batter made of urad dal is piped out from a cloth bag to form a circular, flower-shaped, deep-fried in ghee or oil and dunked in sugar syrup. To master these special recipes need lots of practice and patients but all worth the effort to enjoy these delicious Indian sweets.

The whole skinless black gram is a beautiful Indian ingredient. I enjoyed writing an article about it. Whatever I shared here is just a piece of information regarding its uses. I hope the above information helps you.

TIPS TO BUY AND STORE WHOLE SKINLESS BLACK GRAMS/WHITE URAD DAL

The whole skinless black gram or vellai ulundhu or white urad dal is easily available in any Indian grocery store and also in the online markets.

When buying them, look for freshness, and moisture-free, and always buy the recently dated products.

HOW TO STORE WHITE URAD DAL/VELLAI ULUNDHU?

You can easily store whole skinless black grams in an airtight container in a cool and dry place for a few months and also you can refrigerate them to extend shelf life.

HAPPY COOKING!
with better ingredients for better food.