Pulses & Dals

Karuppu Ulundu

Whole black urad for ulundu kali, vada and dal.

Mulu Ulundu

Whole white urad (gola) for fluffy idlis and vadas.

Ulutham Paruppu

White split urad dhal for soft idlis, dosas and vada.

Ulutham Paruppu

Black urad dhal split, with its skin for more fibre.

Thuvaram Paruppu

Unpolished toor dhal with a fuller, natural taste.

Thuvaram Paruppu

The everyday dhal for sambar, rasam and dal.

Soya Urundai

High-protein soya chunks for curries, biryani and pulao.

Pottukadalai

Roasted split chana for chutneys, snacks and thickening.

ராஜ்மா

Classic red kidney beans for rajma masala.

ராஜ்மா ஜம்மு

Small, soft Jammu rajma, a North Indian favourite.

ராஜ்மா சித்ரா

Speckled brown kidney beans, creamy and flavourful.

मोठ

Small moth beans for misal, sprouts and curries.

Pachai Paasi Paruppu

Split green moong with the skin on, earthier and higher in fibre.

Paasi Paruppu

Light yellow moong dhal for payasam, pongal and dal.

மொச்சை

Mochai beans for the classic Tamil mochai kuzhambu.

மைசூர் மல்கா பருப்பு

Skin-on red lentils with a hearty, earthy taste.

Masoor Paruppu

Quick-cooking red lentils for everyday dal.

Kondakadalai

Large white chickpeas for chana masala, salads and hummus.

Karuppu Kollu

Black kollu, a darker variety with an earthy taste.

Kollu

Traditional kollu, a strong, earthy pulse for rasam and kuzhambu.

Verkadalai

Raw groundnuts for boiling, roasting, chutneys and oil-free snacks.

Vella Pattani

Dried white peas for ragda, pattani sundal and chaat.

Pachai Pattani

Dried green peas for ragda, sundal and curries.

Pachai Payaru

Whole green moong, a protein-rich everyday staple.

Karamani

Creamy white cowpea (lobia) for curries and sundal.

Sivappu Karamani

Red cowpea (lobia) for kuzhambu, sundal and curries.

Kadalai Paruppu

Split chana dhal for chutneys, sundal, vada and dals.

Kondakadalai

Small brown whole chickpeas, a protein-rich staple.