Share
In South Indian cooking, especially in Tamil Nadu's culinary tradition, ulundhu, or whole black , has a special position. Other than being rich in nutrients these protein-rich beans may be utilised in several methods including preparations of meals and snacks. Ulundhu is regarded as auspicious and is frequently made during festivals and special occasions because of its earthy flavour and capacity to produce creamy textures when ground. With ulundhu being quite a staple in South Indian cuisine, you’ll find it easy to incorporate the ingredient into your diet and try out some recipes that will appeal to your paletes. These five recipes are the best examples of ulundhu flavoured recipes and must try.
Ulundhu Kuzhambu
Ulundhu kuzhambu is a Tamil Nadu speciality that mixes black gram with a complex blend of spices to create a rich, creamy curry that highlights the natural qualities of black gram. To make a smooth paste, the dal is first soaked and ground with fresh coconut, red chillies, and additional spices. After that, it is boiled with tamarind extract and a unique spice mixture that contains fenugreek seeds, cumin, and coriander. Black gram's inherent binding qualities give the curry its distinctive thickness; no extra thickeners are needed. This meal goes well with hot rice.
Ulundhu Sadam
The health benefits of black gram are combined with aromatic rice and spices in this one-pot rice recipe. Black gram and rice are prepared by soaking them separately and then cooking them together with a carefully chosen mixture of whole spices. In addition to giving the rice a rich, creamy texture, the black increases its nutritional value. Layers of flavour are added by tempering dried red chillies, mustard seeds, and curry leaves. A handful of mixed vegetables or a fresh coconut are added for variations. It is believed to be beneficial for women after childbirth, and also often prepared for festivals.
Karuppu Ulundhu Podi
Karuppu ulundhu podi is a traditional condiment that can turn a plain plate of rice into a satisfying dinner. It is a roasted black gram powder blended with different spices such as curry leaves, red chillies, and other spices. They are crushed and mixed after it has been thoroughly roasted till a nutty aroma is released. The reason why this is considered very valuable is the high protein content and easy digestibility of this powder. It makes a quick and wholesome supper when combined with hot rice and a little sesame oil. To improve the taste and nutritional profile, some families include additional ingredients like sesame seeds or roasted peanuts.
Image Credit: Wikimedia Commons
Ulundhu Kozhukattai
These cooked dumplings provide a unique display of black gram's binding qualities. The filling contains spiced ground black gram, and the outer layer is constructed of rice flour. Rice flour and hot water are used to make a smooth dough, which is then shaped into little discs and filled with the spiced black mixture. After that, they are carefully wrapped and steam-boiled until thoroughly cooked. The end product is a flavourful centre in a delicate, soft dumpling. These dumplings are a very rich snack that is usually prepared during festivals.
Image Credit: Flickr
Ulundhu Vadai
Ulundhu vadai, a traditional South Indian dish, combines the ideal balance of a crispy outside and a fluffy inside. Black must be soaked for a few hours before being ground into a thick batter using very little water. Layers of flavour are produced by adding curry leaves, onions, green chillies, and whole black peppercorns. The batter's consistency and the frying oil's temperature are crucial for making the ideal vadai. When prepared correctly, the vadai should be light and airy within and golden brown and crispy on the outside. This tasty appetiser goes well with coconut chutney.
Image Credit: Wikimedia Commons
