Udhaiyam Black Urid Whole 500G – Premium Whole Black Gram
Udhaiyam Black Urid Whole 500G is a staple of authentic Indian cooking, prized for its rich, earthy flavour and exceptional nutritional profile. Sourced from trusted farms and carefully cleaned, this whole black gram (also known as whole urad dal or sabut urad) delivers the quality and consistency that home cooks and professional chefs rely on. Whether you are preparing a slow-cooked Dal Makhani, crispy Medu Vada, or fluffy Idli batter, Udhaiyam Black Urid Whole is the ingredient that makes the difference.
At DesiBasket, we bring you Udhaiyam Black Urid Whole 500G directly from one of South India's most trusted pulse brands — so every meal you cook carries the taste of authenticity.
Benefits
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High in Plant Protein: An excellent source of protein for vegetarians and vegans, supporting muscle maintenance and overall health.
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Rich in Dietary Fibre: Promotes healthy digestion and helps maintain a feeling of fullness for longer.
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Naturally Gluten-Free: Safe for those with gluten intolerance or coeliac disease.
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Good Source of Iron & Folate: Supports healthy blood production and is especially beneficial during pregnancy.
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Low Glycaemic Index: Helps regulate blood sugar levels, making it suitable for diabetic-friendly diets.
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Versatile Culinary Use: From North Indian gravies to South Indian fermented batters, Udhaiyam Black Urid Whole adapts to a wide range of recipes.
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No Artificial Additives: Naturally processed with no added colours, preservatives, or flavours.
Ingredients
100% Whole Black Gram (Vigna mungo). No additives, no preservatives, no artificial colours.
Allergen Information
This product is naturally free from gluten. It may be packed in a facility that also handles other pulses and legumes. Suitable for vegans and vegetarians.
Country of Origin
Udhaiyam Black Urid Whole 500G is sourced and processed in India, where black gram has been cultivated for thousands of years. Udhaiyam is a well-established brand based in Tamil Nadu, known for its rigorous quality standards and authentic South Indian produce.
How to Use
Basic Preparation
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Rinse: Wash the black urid thoroughly under cold running water until the water runs clear.
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Soak: Soak in fresh water for 6–8 hours or overnight. This reduces cooking time and improves digestibility.
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Cook: Drain and add to a pressure cooker with 3 cups of water per 1 cup of lentils. Cook for 4–5 whistles, or simmer in a pot for 45–60 minutes until tender.
Popular Uses
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Dal Makhani: Combine cooked black urid with kidney beans, tomatoes, cream, and aromatic spices for the classic North Indian restaurant favourite.
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Idli & Dosa Batter: Grind soaked black urid with rice to create the fermented batter used for South Indian idli and dosa.
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Medu Vada: Blend soaked urid into a thick batter, shape into rings, and deep-fry for crispy, fluffy vadas.
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Urid Dal Soup: Cook with turmeric, ginger, and a tempering of mustard seeds and curry leaves for a simple, nourishing everyday dal.
Store in a cool, dry place away from direct sunlight. Once opened, transfer to an airtight container to maintain freshness.
