Black Gram (உளுந்து)

Product Description

Black Gram, commonly known as Ulunthu, is a traditional pulse widely used in South Indian cooking. Available in White Black Gram, Black Black Gram, and Split Black Gram, it is valued for its high protein content, digestibility, and cooking versatility.

1. What is Black Gram?

Black Gram is a protein-rich legume cultivated traditionally in India. It is an essential ingredient in daily diets and festive dishes due to its nutritional and functional properties.

2. Types of Black Gram

White Black Gram

• De-husked whole black gram
• Commonly used for idli, dosa, and vada

Black Black Gram

• Whole black gram with skin
• Rich in fiber and minerals
• Used in curries and traditional recipes

Split Black Gram

• Split and de-husked
• Quick cooking
• Ideal for dals and porridge

3. Health Benefits of Black Gram

• Rich in plant-based protein
• Supports muscle strength and energy
• Aids digestion when cooked properly
• Helps maintain balanced nutrition

4. Nutritional Profile

Black Gram contains protein, dietary fiber, iron, calcium, and essential minerals that support overall health.

5. Popular Uses

• Idli & dosa batter
• Vada and sundal
• Dal and curries
• Traditional South Indian dishes

6. Cooking Tips

• Wash and soak for 4–6 hours
• Cook until soft for easy digestion
• Use fresh water for grinding batter
• 7. Black Gram vs Other Pulses

Compared to other pulses, Black Gram offers better binding properties, higher protein content, and versatility, especially in fermented foods.