The Tamil name for Black gram is "Ulundhu".
In present day, Tamil cuisine and in general Indian cuisine, Black gram plays a major role.
In Tamil cusine, there are various ways of using "Ulunthu":
De husked Black gram grinded:
Soak de husked Black gram in water for a few hours. Grind them to make Medhu Vadai. Grind them and Mix them with rice to make Idly Dosai batter.
Few de husked split Black grams for tempering:
Few de husked split Black grams are used to add taste and experience texture while eating several dishes. This is done during the tempering process. This is a must have item in the anjarai petti.
Popular dish where Black gram is used:
Medhu Vadai, Idly, Dosai
Part of Tempering process for many side dishes like Varuval, Poriyal.
Spelling variations in Tamil name for Black gram: