Black Gram Whole (Karuppu Ulundhu)

Whole Black Gram (Karuppu Ulundhu) — urad with its black husk still on — the grain of ulundhu kanji and ulundhu kali, still made in Tamil homes with nallennai and karupatti. It carries the highest dietary fibre of anything in our pulses range.

Key Benefits

• Highest dietary fibre in our entire range — 20.4 g per 100 g, including 4.9 g of soluble fibre.
• High in protein — 22.0 g per 100 g, with only 1.58 g fat.
• High in iron, magnesium and folate — 5.97 mg iron, 190 mg magnesium and 134 µg folate per 100 g.
• High in phosphorus and potassium; a source of zinc.
• Lower in energy than split urad — 291 kcal against 324 kcal per 100 g, because the husk is intact.

Nutritional Information

Source: Indian Food Composition Tables 2017 (NIN Hyderabad), food code B004.

Traditional Tamil Uses

• Karuppu ulundhu kanji — soak overnight, cook 5–6 whistles
• Ulundhu kali with karupatti and nallennai
• Karuppu ulundhu sadam and karuppu ulundhu vadai
• Ulundhu podi for mixing with hot rice
• Added whole to idli batter for extra body

Storage Instructions

• One of the best keepers in our range — 12 months airtight in Chennai conditions. The dark husk resists insect entry better than dehusked dal.
• Store in a gasketed jar in a cool, dark place.
• Freeze the sealed pack for 3–4 days on arrival.
• Dried red chillies or neem leaves in the jar as a traditional deterrent.
• Always use a dry spoon.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Grown without synthetic pesticides or chemical fertilisers.
• Organic certification: PGS-India / NPOP (certificate available on request).
• Nutrition figures sourced from the Indian Food Composition Tables 2017 (NIN, Hyderabad).

Frequently Asked Questions

Is this different from the white urad dal I use for idli?
Same pulse — this is the whole grain with its black husk on. White urad dal is the same seed dehusked and split.

Can I make idli batter with it?
Yes, and some households prefer it for body and flavour, but the idlis come out greyish rather than white.

How long should I soak it?
Overnight, eight hours minimum. It will not soften properly on a short soak.