Indian Bean - Split skinless black gram/Udacha vellai ulundhu/Dhuli urad dal - What is the split skinless black gram?, Flavour, Culinary uses of split skinless black gram, How to purchase and store split skinless black gram?
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Inside The Post -
Split Skinless Black Gram/Broken White Urad Dal Uses/Udacha Vellai Ulundhu Uses/Dhuli Urad Dal/Split White Urad Dal Uses/White Urad Dal Split Uses
TABLE OF CONTENTS
- ABOUT - "BLACK GRAM"
- DETAILS REGARDING SPLIT SKINLESS BLACK GRAM
- APPEARANCE OF SPLIT SKINLESS BLACK GRAM
- FEW INDIAN REGIONAL OR VERNACULAR NAMES OF SPLIT SKINLESS BLACK GRAM
- FLAVOUR OF A SPLIT SKINLESS BLACK GRAM
- INDIAN CULINARY USES OF THE SPLIT SKINLESS BLACK GRAM
- ANJARAI PETTI AND SPLIT SKINLESS BLACK GRAM/UDACHA VELLAI ULUNDHU
- TIPS TO BUY AND STORE SPLIT SKINLESS BLACK GRAMS
ABOUT - "BLACK GRAM/URAD DAL/ULUNDHU"
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 SKINLESS BLACK GRAM. Each form of a black gram (urad dal) is used differently in Indian cuisines.
In the Picture -
TOP - WHOLE WHITE BLACK GRAM
BOTTOM - SPLIT SKINLESS BLACK GRAM
LEFT - WHOLE BLACK GRAM
RIGHT - SPLIT BLACK GRAM WITH SKIN
To know more about WHOLE BLACK GRAM/URAD DAL. Kindly, click the below link –
To know more about WHOLE BLACK GRAM WITHOUT SKIN/WHITE URAD DAL. Kindly, click the below link –
🔗WHOLE BLACK GRAM WITHOUT SKIN
To know more about SPLIT BLACK GRAM WITH SKIN/BROKEN URAD DAL. Kindly, click the below link –
This article explains everything about the split skinless black gram including its flavour, culinary uses, and buying and storage ideas.
DETAILS REGARDING SPLIT SKINLESS BLACK GRAM/SPLIT WHITE URAD DAL
The split skinless black gram is also known as Dhuli urad dal in Hindi, and Udacha Vellai Ulundhu in Tamil. The split skinless black gram is nothing but a skinless and broken form of a whole black gram.
The whole black gram (urad dal) is broken into two individual dals using commercial machines or a traditional hand grinding mill made of stone or wooden.
To see the pictorial representation of a traditional hand grinding mill made of stone or wooden – Kindly click the below link
APPEARANCE OF SPLIT SKINLESS BLACK GRAM/SPLIT WHITE URAD DAL
The split skinless black gram is a hard and small oval-shaped seed, plump on one side and flat on the other side with a yellowish-creamy white colour.
FEW INDIAN REGIONAL OR VERNACULAR NAMES OF SPLIT SKINLESS BLACK GRAM/SPLIT WHITE URAD DAL
Tamil name – Udacha Vellai Ulundhu.
Hindi name – Dhuli 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 A SPLIT SKINLESS BLACK GRAM/SPLIT WHITE URAD DAL
A split skinless black gram has a bland and creamy taste with a mildly bitter aftertaste.
INDIAN CULINARY USES OF THE SPLIT SKINLESS BLACK GRAM/SPLIT WHITE URAD DAL
Black gram (urad dal) is an essential and staple ingredient in Indian cooking. All four forms of urad dal are equally important in Indian cooking. Each form of urad dal is used differently in cooking.
In India, particularly the Southern part of India, the split skinless black gram is most commonly used in TEMPERING along with various spices. It adds a nutty texture to the dish.
In the Picture - BASIC TEMPERING/TADKA/THALIPPU - OIL, MUSTARD SEEDS, URAD DAL, CURRY LEAVES
Do check out the below recipes with "Split Skinless Black Gram Tempering"
🔗Coconut chutney recipe/Thengai chutney recipe
🔗Vallarai Keerai Chutney Recipe/Brahmi Leaves Chutney Recipe
ANJARAI PETTI AND SPLIT SKINLESS BLACK GRAM/UDACHA VELLAI ULUNDHU/SPLIT WHITE URAD DAL
In Tamilnadu, the split skinless black gram/Udacha vellai ulundhu holds an important place in ANJARAI PETTI (Spice Box or Masala Dabba/Medicinal Box). Anjarai Petti is a spice rack that contains essential Indian spices and lentils. In Rural areas or Villages of Tamilnadu, the split skinless black gram/Udacha vellai ulundhu are always mixed with MUSTARD SEEDS and stored together in an anjarai petti. They never store both ingredients individually. Whenever they temper the food, they use MUSTARD SEEDS, UDACHA VELLAI ULUNDHU spice mix.
In the picture - VILLAGE STYLE TEMPERING SPICE MIX - MUSTARD SEEDS AND SPLIT SKINLESS BLACK GRAM (DHULI URAD DAL)
It can be used to make various DAL-BASED CURRIES, FRITTERS, IDLY/DOSAI BATTERS, TEMPERING, MASALA BLENDS, STUFFING FOR INDIAN BREAD and many more.
The split skinless black gram is also can be used to make various PAPADAM/APPALAM/PAPAD, THALLIPU VADAGAM (SUN-DRIED SEASONING BALLS).
In the picture - Classic Coconut Chutney Recipe (Tempered with Split Skinless Black Gram)
For the Classic Coconut Chutney Recipe tempered with split skinless black gram. Kindly, click the below link -
🔗Classic Coconut Chutney Recipe
The above is some of the recipe ideas using the split skinless black gram. I hope this information helps you.
TIPS TO BUY AND STORE SPLIT SKINLESS BLACK GRAMS/SPLIT WHITE URAD DAL
Split skinless black gram is easily available in any Indian grocery store and also in the online market.
When buying split skinless black gram, look for freshness and moisture-free, and always buy the recently dated product.
HOW TO STORE SPLIT WHITE URAD DAL?
You can easily store split 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.
ALSO READ
🔗Black gram/Urad dal/Karuppu Ulundhu
🔗Whole skinless black gram/Vellai ulundhu/White urad dal
🔗Split Black Gram with skin/Chilkewali Urad Dal/Udacha Karuppu Ulundhu
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