Deutsch: Uzhunnuparippu / Español: Uzhunnuparippu / Português: Uzhunnuparippu / Français: Uzhunnuparippu / Italiano: Uzhunnuparippu

Uzhunnuparippu is the Malayalam term for split black gram (split urad dal), a type of lentil commonly used in South Indian cooking. The term comes from "uzhunnu," meaning black gram, and "parippu," meaning lentil or split legume. Uzhunnuparippu is a staple ingredient in Kerala cuisine and is known for its creamy texture and mild flavour, which makes it ideal for a variety of dishes, including curries, stews, and batters.

General Description

Uzhunnuparippu refers to split and hulled black gram lentils, which are small, pale yellow in colour, and have a slightly sticky and creamy consistency when cooked. It is one of the most versatile lentils in South Indian cuisine and is used in both savoury and sweet dishes. The lentils are high in protein, fibre, and essential nutrients, making them an important dietary component.

In Kerala, uzhunnuparippu is often used in dishes such as:

• Uzhunnu Vada: A popular savoury doughnut-shaped fritter made by grinding urad dal into a thick batter, seasoned with spices, onions, and herbs, then deep-fried until crispy.
• Dosa and Idli Batter: Mixed with rice to create a fermented batter used for making dosas (thin pancakes) and idlis (steamed rice cakes), which are staple breakfast foods in South India.
• Parippu Curry: A mild, creamy lentil curry typically served with rice or as part of a traditional Kerala Sadya (feast), often flavoured with coconut milk, spices, and curry leaves.
• Papadum (Pappadam): Thin, crispy wafers made from urad dal flour, usually served as a side or snack.

Application Areas

• Breakfast Dishes: Essential for making batter-based dishes like dosa, idli, and uttapam.
• Snacks and Savoury Dishes: Used to make uzhunnu vada and other fried snacks.
• Curries and Stews: Incorporated into curries and soups for a creamy texture and protein-rich content.
• Accompaniments: Used to prepare papadums, which are served alongside main meals.

Well-Known Examples

• Uzhunnu Vada: A crispy, savoury fritter made with urad dal batter, spiced with chillies, onions, and curry leaves.
• Dosa: A thin, crispy pancake made from fermented rice and urad dal batter, often served with chutneys and sambar.
• Idli: Steamed rice cakes made from fermented batter of rice and urad dal, commonly eaten for breakfast or as a light meal.
• Parippu Curry: A lentil curry made with uzhunnuparippu, coconut, and spices, served during Kerala feasts or as a side dish with rice.

Treatment and Risks

• Digestive Concerns: Like many legumes, urad dal may cause bloating or gas in some individuals; soaking and proper cooking can help reduce these effects.
• High Protein Content: Beneficial for those looking to increase their protein intake, but excessive consumption may need to be balanced with other food groups.
• Storage: Should be stored in a cool, dry place to prevent moisture and pest infestation.

Similar Terms

• Urad Dal: The Hindi term for split black gram, used across India in a similar culinary context.
• Moong Dal: Split green gram, another type of lentil often used in South Indian cooking, but milder and lighter than uzhunnuparippu.
• Masoor Dal: Red lentils used in various Indian curries and soups, different in colour and taste but similar in use.

Summary

Uzhunnuparippu is split black gram (urad dal) widely used in Kerala and South Indian cuisine for its creamy texture and versatile use in dishes like dosa, idli, vada, and lentil curries. It is a key ingredient in many traditional recipes, known for its high protein content and ability to add flavour and richness to a variety of meals.

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