Each Navaratri season, I add up a sundal recipe or two to the blog collection. this gives me an opportunity to try out one new bean with the basic sundal recipe. In fact, beans and legumes form the basis of protein for a vegetarian diet and it is wonderful to have a variety of them to choose from. Today we are exploring the use of whole urad, black gram or karuppu ulundu. When we talk about urad dal ( black gram), common we refer to the split and skinned version that results in the while cotyledons. This actually comes from the black gram. The whole black gram is used on special occasions or certain Indian preparations like ulundu saadam and dal makhani( recipe coming up soon, stay tuned).
Significance of black gram in navadhanya
The black gram or ‘muzhu ulundhu’ is one of the components of the navadhanyam. Navadanyam is a set of 9 grain -lentil mix that are considered vital for good living. In fact these are associated by traditional and mythology to the navagraha or the planetary system. In this way, people were induced to eat healthier. The black gram was the one considered auspicious to Rahu, a satellite planet and offered on Saturday along with coconut. In turn, this helped people to donate grains, cereals and oilseeds to the needy so they can also have a balanced meal. We discussed this topic in detail in this Kondkadali sundal post.
Today we have karuppu ulundhu sundal recipe you can make with the whole black gram. The karuppu ulundu sundal is not a very fanciful recipe. The technique used here is a basic stir fry that is used in all types of sundal recipes. With a generous South Indian tempering and flavoured with curry leaves, asafoetida and sundried cured chillies, the taste of the black gram is brought to life.
Hope you like making this protein-rich, gluten-free, vegan karuppu ulundhu sundal recipe.
Karuppu ulundhu sundal
Ingredients
To soak the black gram
- 1/2 cup black gram
- 3 cups drinking water
- 1/4 tsp salt to taste
To make the sundal
- 1 teaspoon cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp grated ginger
- 4-5 curry leaves
- 2-3 dry red chillies ( or I have used yogrt cured chillies)
- 1/4 cup grated coconut
- 1 pinch Asafoetida ( hing)
Instructions
- Wash and soak the black gram for 6 hours.
- Pressure cook this with 2 cups of water in an instant pot ( 15 minutes) or Indian pressure cooker ( 3 whistles)
- Once the pressure has released naturally, drain the beans and keep them aside.
- Set a frying pan to medium heat.
- Add the oil and the mustard seed.
- When the mustard crackles, add the red chilli, ginger and curry leaves.
- Sprinkle the asafoetida.
- Now add the drained beans and stirfry for two minutes.
- Now add the coconut and a pinch of salt.
- Stirfry for another 3-4 minutes.
- Sundal is now ready to serve.
We have a stock of sundal recipes ready for you if you don’t have black gram.
Soybean sundal – a delightful use of soybeans with a south indian flavour.
Frozen peas sundal – Quickest sundal with a lemongrass flavour.
Gugillu – Spicy Andhra style chickpea sirfry.
Rajma sundal – Easy to make kidney bean sundal with podi.
You can also make a sweet sundal with adzuki or red bean
Try out all of them or at least some or the easiest idea for this naivedyam thali.
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Take a moment to visit our youtube channel. Here is one of our latest uploads that you can use as a naivedyam along with this sundal.
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Seema the only way I prepare black gram is when I’m making dal makhani. What a wonderful idea to make it into a sundal and enjoy the healthy lentil in a different way. Your karuppu ulundhu sundal is a must try out recipe.
Lovely sundal recipe made with black gram. Never tasted this anytime. I will definitely make this as we love sundal. Nice and filling too.
Wow! I love this sundal! I never buy whole black gram and hubby loves sundal. Must try making it this monsoon. Anyway, I have a huge stock of coconuts too. 😀
Loved the recipe Seema. Stir fry black gram is new to me. Sundal looks super tempting. I would love to try it soon.
Love the idea of this sundal, totally enjoyed reading about the background and importance of this dal in the traditional culinary repertoire.
Karuppu ulundhu sundal sounds yummy. I have never had an opportunity to taste this sundal. Have some karuppu ulundhu sundal with me. I would love to try this soon
this is one sundal I need to add this year to navratri sundal rotation- looks so rustic and delish!. Does it cook quickly, seema – Like the pachai payaru ?
I never made sundal with black gram. It is good that you try cooking varied kind. Looks good Seema.
Love this recipe where you use black gram to make sundal. It’s such a healthy way of cooking black gram. It looks amazing.
Black dal sundal is a nice variation. I normally make with green gram. The flavourful tadka and coconut lend awesome flavours to this snack.
Karuppu ulundhu is a store house of nutrients. To be honest though I want to use this regularly I wasn’t sure of any tasty recipe as my family doesn’t like dal makhani ..now your karuppu ulundhu sundal will be my starter recipe as we all love sundals 🙂