Tag Archives: black gram

Ulundam Payiru Sundal / Fried Black Lentil

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As Navarthiri is on its way thought of trying sundal recipes, I never heard of this Blackgram sundal as its something new to me, my hubby discussed me about this Blackgram, as my MIL use to prepare this very often because of its health benefits and so now I too thought of preparing this Sundal. Usually Thursdays are more special to me as a SAI BABA devotee and I prepare any one of the Sundal variety, take it to temple, offer to God and then have it.

Blackgram Sundal was good and delicious, but when it comes to kids you can serve them with Crushed Coconut Jaggery (Vellam) or Sugar. They would love this combination.

Health Benefits of Blackgram: It is basically a health booster, which helps in improving the immune system. It helps in retaining a healthy Digestive system and keeps the bowel movements proper because of its rich source in Fiber. It helps in reducing cholesterol level, which maintains the sugar level in the Blood and helps in Diabetes. It enhances the milk flow in lactating women. It also has an Anti-aging property helping to get a fair and clawless skin, also acts as Vitalizer for proper hair growth.

Do check out my other Sundal / Fried Dal recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.

Let us move on to the recipe…

Ingredients:

  • Ulundam Paruppu / Black Lentil / Urad dal (Whole Black) – 1 cup
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Red chilies – 3 nos
  • Salt to taste
  • Curry leaves – a sprig
  • Oil – 2 tsp

Preparation:

  • Pressure-cook the black lentil / Ulundu / Urad dal in water for 5 whistles.
  • Remove the lid, when the pressure subsides, drain the water and keep the lentil aside.
  • Heat oil in a kadhai, add in the mustard seeds, split blackgram, red chilies and curry leaves. Wait until they crackle.
  • Add in the black lentil / ulundu / black gram and sprinkle salt over it and cook in medium flame for a min.
  • Add in the grated coconut and cook in low flame, until the raw smell goes off.

Serve hot. This goes out well as breakfast or as a tea-time snack, you can also sprinkle little crushed Coconut jaggery/sugar/brown sugar and serve.

Ullundhu Kali / Black gram Halwa

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Ullundhu Kali is an authentic and traditional dish of South India – Tamil Nadu. This ullundhu kali consumes lots of time to prepare and also it is very difficult but when you come to its health benefits, it is worth doing.

Ullundhu kali / Blackgram Halwa are prepared especially for girls, when they attain puberty and occasionally throughout their teen age. It strengthens the pelvic bone of the young girls and in strengthening their back.

Also this ullundu kali / black gram halwa is good coolant because of the fenugreek seeds and jaagery syrup. It should be consumed only in the day time, because it drips the whole body temperature.

Ullundhu kali is prepared only with gingelly oil. Gingelly oil, commonly known as “Nalla Ennai” among tamilians and some call it as sesame oil, since it has derived from sesame seeds. Let us move on to the recipe…

Ullundu Kali / Black gram Halwa

Ullundu Kali / Black gram Halwa

Ingredients:

  • Raw rice / Pacharisi – 1 cup
  • Ullundu / Black gram – ½ cup
  • Jaggery – 1 cup
  • Cardamom powder – ½ tsp
  • Grated coconut – 3 tbsp
  • Fenugreek / Vendhyam / Methi seeds – ¼ cup
  • Salt a pinch

Preparation:

  • Soak raw rice, ullundu/blackgram and fenugreek together in water for about 6 hrs.
  • Boil 1 ½ cup of water and add in the jaggery, stir it well, so that it dissolves completely.
  • Keep in medium flame and stir occasionally, still it becomes thick.
  • Remove from the fire, bring it to room temperature and strain it with a filter. Keep it aside.
  • Grind the soaked ingredients by adding water little by little to fine paste.
  • Add in the cardamom powder and grated coconut and continue grinding for few mins.
  • Transfer it a heavy bottomed vessel, add in ¼ cup of gingelly oil, 1 cup of jaggery extract and a pinch of salt. Mix well no lumps should be formed.
  • Keep in medium flame and start stirring continuosly.
  • Keep on drizziling oil along the sides (else the kali would be burnt), until the oil separates along the sides.
  • Keep on continuing this process, until the kali comes to the rolling consistency.

Serve this kali by topping with a tsp of gingelly/sesame oil.

Note: You could add the jaggery syrup depending on your sweet tooth.

 

 

 

 

 

 

Ulundu  paruppu / Urad dal / Black gram powder

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This is one of basic recipe, which we need for many Indian savouries. Let me post the recipe and then could tag the link where ever needed, instead of blogging in all recipes. Let us move to the recipe…

Ulundu / Urad dal / Black gram powder

Ulundu / Urad dal / Black gram powder

Ingredients:

  • Ulundu paruppu / Urad dal / Black gram – 1 cup
  • Salt to taste
  • Hing – a pinch

Preparation:

  • Dry roast ulundu/urad dal/bengal gram in a kadai.
  • Roast till the raw smell goes off.
  • Let it come to room temperature and grind it in the mixer to fine powder.

Store the powder in an airtight container.