Karuppu Ulundhu Thogayal, How to make Black Urad Dal Thogayal

This isn’t your usual chutney or side dish.
This is Karuppu Ulundhu Thogayal/ Thovayal, also known as Nalla Minumulu Pachadi in Telugu — a traditional South Indian thuvaiyal made with black urad dal with skin, tamarind, and dry red chilies.

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In my childhood home, this thick chutney wasn’t just food — it was comfort, care, and quiet strength on a plate. My paati would grind it fresh using whole karuppu ulundhu, roast it in nalla ennai (cold-pressed sesame oil), and serve it with hot steamed rice and ghee. Nothing fancy, no garnish — just Tamil nattu samayal (village-style cooking) at its nourishing best.

Today, I’m reviving this parambariya samayal recipe that’s filled with health benefits. Whole black urad dal is rich in iron, good for women’s wellness, and helps strengthen bones and digestion. Whether you call it Karuppu Ulundhu Thuvaiyal, Black Urad Dal Pachadi, or Minumulu Chutney, this is a forgotten South Indian power food that deserves to return to your table.

A Bite of History – From Stone Mortars to Stamina

Before protein powders and packaged supplements found a place on our shelves, our grandmothers had their own way of building strength — and they didn’t need labels.
Just a handful of karuppu ulundhu roasted slow, ground on the ammi kal, and served with steaming hot rice and a dash of nalla ennai. That was their tonic. Their comfort. Their medicine.

In ancient Tamil homes, black urad dal wasn’t just food — it was part of postpartum care, bone health, and winter nourishment. It was rich, fibrous, and earthy — used exactly how nature gave it to us, with its black skin on.

Even in many Telugu households, this humble dal became a pachadi — spiced and tempered, passed from mother to daughter in quiet tradition. No one asked for recipes; they just knew how to make it when the time came.

Today, we might measure grams and macros. But back then, this thogayal was the original immunity booster, made from memory, served with care, and eaten with two fingers and a grateful heart.

Ingredient Roles in Karuppu Ulundhu Thogayal

Pro Tips to make best Black Urad Dal Pachadi

• Roast low and slow – Don’t rush the ulundhu roasting step. A deep golden color ensures nutty flavor and easy digestion.
• Skip coconut for shelf life – Want to keep it longer in the fridge? Make it without coconut.
• Use black urad dal with skin – That’s where the fibre and calcium live! Avoid the polished white version for true revival goodness.
• Minimal water = perfect texture – Add just enough water to bind; thogayal should be thick, not runny like chutney.
• No mixie? Use a stone grinder or mortar pestle for an authentic, coarse feel.

Serving Suggestion- Karuppu Ulundhu Thuvayal

• Best with hot rice and a spoon of nalla ennai (cold-pressed sesame oil) or ghee. Pair with paruppu rasam or keerai kootu.
• Can also be used as a thick spread for dosa or in idli podi mix for lunchboxes.

FAQ- Black Urad dal Chutney

Ridge Gourd and Special Thogayals

Chutney Varieties