Indian Bean - Split Black Gram with skin/Chilkewali Urad Dal/Udacha Karuppu Ulundhu - (Glossary) - What is the split black gram with skin?, Flavours, Culinary uses of the split black gram in Indian cooking, How to purchase and store the split black gram with skin?
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Inside The Post -
Split Black Gram With Skin/Split Urad Dal With Skin Uses/Chilkewali Urad Dal Uses/Udacha Karuppu Ulundhu Uses/Broken Urad Dal/Split Urad Dal Uses/Split Black Urad Dal uses/Split Black Gram Lentils
In the Picture -
TOP - SPLIT BLACK GRAM WITH SKIN
BOTTOM LEFT - WHOLE BLACK GRAM WITHOUT SKIN
BOTTOM RIGHT - WHOLE BLACK GRAM WITH SKIN
TABLE OF CONTENTS
- DETAILS REGARDING BLACK GRAM /URAD DAL
- DETAILS REGARDING SPLIT BLACK GRAM WITH SKIN
- APPEARANCE OF SPLIT BLACK GRAM WITH SKIN
- FEW INDIAN REGIONAL OR VERNACULAR NAMES OF BLACK GRAM
- FLAVOUR OF THE SPLIT BLACK GRAM WITH SKIN
- INDIAN CULINARY USES OF THE SPLIT BLACK GRAM WITH SKIN
- TIPS TO BUY AND STORE THE SPLIT BLACK GRAM WITH SKIN
DETAILS REGARDING 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.
Black gram/Urad dal is available in different forms - WHOLE BLACK GRAM WITH SKIN, WHOLE BLACK GRAM WITHOUT SKIN, SPLIT BLACK GRAM WITH SKIN, SPLIT BLACK GRAM WITHOUT SKIN. Each form of a black gram (urad dal) is used differently in Indian cuisines.
To know more about "Whole Black Gram/Urad Dal with Skin". Kindly, click the below link –
🔗WHOLE BLACK GRAM WITH SKIN
To know more about "Whole Black Gram/Urad Dal without Skin". Kindly, click the below link –
🔗WHOLE BLACK GRAM WITHOUT SKIN
This article shares information regarding "Split black gram with skin" including its flavour, culinary uses, and purchase and storage ideas.
DETAILS REGARDING SPLIT BLACK GRAM WITH SKIN
The split black gram with skin is also known as Split Urad Dal with skin or Chilkewali Urad Dal in Hindi, Udacha Karuppu Ulundhu or Udacha Tholi Ulundhu in Tamil. The split black gram is nothing but a broken form of a whole black gram. The whole black gram (urad dal) is broken into two individual dals using COMMERCIAL MACHINES OR TRADITIONAL HAND GRINDING MILL MADE OF STONE called CHAKKI (Hindi)/YENTHIRAM or THIRUKAL (Tamil) or URAL & ULAKKAI (Tamil)/WOODEN POUNDERS AND GRINDERS.
To see the pictorial representation of CHAKKI/YENTHIRAM or THIRUKAL/URAL & ULAKKAI/WOODEN POUNDERS and GRINDERS. Kindly, click the below link -
🔗Pounders and Grinders
APPEARANCE OF SPLIT BLACK GRAM WITH SKIN
The split black gram with skin is a small, hard seed with creamy white from the inside and dark black-brown coloured skin from the outside.
FEW INDIAN REGIONAL OR VERNACULAR NAMES OF BLACK GRAM
Tamil name – Udacha Karuppu Ulundhu/Udacha Tholi Ulundhu.
Hindi name – Chilkewali Urad Dal.
Telugu name – Minapappu.
Punjabi name – Maa Ki Dal/Mash Ki Dal/Urad Ki Dal.
Malayalam name – Uzhunnu.
Gujarati name – Alad/Adad.
Kannada name – Uddu/Uddina Bele.
Marathi name – Udid Dal.
FLAVOUR OF THE SPLIT BLACK GRAM WITH SKIN
The split black gram with skin has a strong flavour due to its skin being intact. They offer earthy, creamy tastes with a mildly bitter aftertaste.
INDIAN CULINARY USES OF THE SPLIT BLACK GRAM WITH SKIN
The split black gram with skin is a popular Indian ingredient and is used regularly in Indian cooking. It is a staple ingredient in almost every house particularly in North Indian houses.
Dal is the basic preparation using the split black gram with skin. It also can be used to make many Indian sweets and savoury dishes.
NORTH INDIAN CUISINES
The split black gram with skin/chilkewali urad dal is an essential ingredient in many North Indian kitchens, particularly in Rajasthan and Punjab.
DAL-MAKHANI, AMRITSARI DAL or LANGERWALI DAL, RAJASTHANI DAL BANJARA is some of the popular North Indian recipes using the split black gram with skin recipes.
The split black gram with skin is also can be used to make various fried foods and stuff for bread.
FOR EXAMPLE
URAD DAL KACHORI, URAD DAL FRITTERS, STUFFED URAD DAL PARATHA and many more.
They are also can be made into various sweet dishes like URAD DAL HALWA, URAD DAL LADDOOS etc.
QUICK-COOKING TIP
Dry-roast the split black gram with skin for 2-3 minutes before washing and cooking. This helps to reduce the mushy/sticky texture of dal after cooking.
SOUTH INDIAN CUISINES
In the Southern part of India, the whole black gram with skin is preferably used in cooking compared to the split black gram with skin. However, there are many unique South Indian recipes in which the split black gram with skin is used.
FOR EXAMPLE
ULUNDHU CHORU or ULUNDHU SAADAM (URAD DAL RICE) is a popular dish from the Kanyakumari District and Tirunelveli District of Tamilnadu.
In the picture - Ulundu Choru Recipe/Nagercoil Ulundhu Choru/Black Urad Dal Rice
For the detailed Ulundu Choru Recipe/Nagercoil Ulundhu Choru/Black Urad Dal Rice. kindly, click the below link -
🔗Ulundu Choru Recipe/Black Urad Dal Rice
The split black gram with skin can be used to make savoury dishes like CHUTNEY, PODI (DRY CHUTNEY POWDERS), KANJI (GRUEL), VARIETY RICE, VADAI (FRIED FOOD) and many more.
It also can be used to make various batters like IDLI/DOSAI BATTER, ADAI BATTERS etc.
Sweet dishes like SUNNUNDALU (LADDOO), UZHUNNU PARIPPU PAYASAM, ULUNDHU KALI and many more South Indian sweets can be made using the split black gram with skin.
Generally, Whole Black gram (sabut urad dal) or karuppu ulundhu and all other forms of Black gram including the split black gram with skin are one of the healthiest ingredients, which have been in use since ancient times. We also must include the split black gram with skin in our diet. The above is some of the recipe ideas using the split black gram with skin. You could innovatively use the split black gram with skin in your cooking.
TIPS TO BUY AND STORE THE SPLIT BLACK GRAM WITH SKIN
The split black
gram with skin is easily available in any Indian grocery store and also in the
online market.
When buying the split black gram with skin, look for freshness and moisture-free, and always buy the recently dated product.
HOW TO STORE SPLIT BLACK GRAM/CHILKEWALI URAD DAL/SPLIT URAD DAL?
You can
easily store split black grams with skin in an air-tight container in a cool and dry place for a few
months and also you can refrigerate them to extend their shelf life.
HAPPY COOKING!
with better ingredients for better food.
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