-40%
⚫ Karuppu Ulundhu (Black Gram / Whole Urad Dal)
Protein-Packed | Digestive Support | Traditional Wellness Pulse
Description:
Karuppu Ulundhu, or whole black gram, is a nutrient-dense legume long prized in South Asian and especially South Indian culinary and wellness traditions. Retaining its dark skin, whole urad dal is rich in plant-based protein, dietary fiber, iron, calcium, potassium, magnesium, and B vitamins. Its creamy interior and robust texture make it versatile—used both whole and after fermentation—in savory and sweet preparations.
This pulse is foundational in dishes like kali, ulundhu kali, urad dal rice, medu vada, and various fermented batters (e.g., for idli/dosa when combined with rice or split dals). It is also used in nutritious porridges, stews, and as a base in traditional tonics. Soaking improves its digestibility; fermentation further enhances nutrient availability and contributes beneficial probiotics when consumed in batter form.
Regular inclusion of Karuppu Ulundhu supports sustained energy, muscle and bone health, healthy digestion, and traditional women’s wellness practices.
✅ Health Benefits:
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High in Plant Protein – Supports muscle repair and sustained energy.
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Rich in Dietary Fiber – Promotes healthy digestion and satiety, aiding weight management.
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Good Source of Iron & Calcium – Helps maintain healthy blood and strong bones.
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B Vitamins & Magnesium – Support metabolic function and nervous system health.
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Fermentation-Friendly – When fermented (e.g., in idli/dosa batter), bioavailability of nutrients improves and gut health is supported via beneficial microbes.
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Traditional Women’s Health Support – Used in many cultural formulations for uterine strength and hormonal balance.
Common Uses:
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Soaked & Cooked: Used in stews, porridges (kali), and mixed rice preparations.
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Fermented Batters: Ground and fermented (often with rice or other dals) for idli, dosa, and vada.
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Sprouted: Sprouting enhances digestibility and nutrient availability; can be added to salads or light preparations.
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Roasted & Powdered: Used in traditional health mixes or as a base for savory pastes.
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Tonic Preparations: Combined with grains, jaggery, or milk in ancestral wellness recipes for strength and vitality.
Ingredients:
100% Pure Whole Black Gram (Karuppu Ulundhu / Whole Urad Dal)
Preparation Tips:
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Soaking: Soak for 4–6 hours or overnight to reduce cooking time and improve digestibility.
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Fermentation: Mix with rice or split dals, grind into batter, and ferment for 6–12 hours depending on climate for idli/dosa.
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Sprouting: Rinse and keep damp in a warm place; sprouts can appear in 1–2 days.
Storage:
Store in a clean, airtight container in a cool, dry place away from moisture and pests. For longer shelf life, keep in a sealed jar or vacuum-packed packaging.
Shelf Life:
Best before 6–12 months from packing date when stored properly. (Cool, dry conditions preserve freshness; refrigeration can extend shelf life in humid climates.)
