The Tamil name for Red gram is "Thuvaram paruppu". In Hindi language it is called "Toor Dal". Nowadays, using Hindi name for this is becoming norms in the city.
In present day, Tamil cuisine and in general Indian cuisine (Toor daal / Toor dal), Red gram plays a major role.
Red gram is the key ingredient for Sambar. In Tamil cusine, there are various ways of using "Thuvaram paruppu":
Toor dal / Red gram boiled and mashed:
Boil red gram in cooker. It takes time for the dal to cook. Recommend using pressure to cook. Mash them and use in Sambar.
This can also be used in Rasam. People who have no time to make Sambar and Rasam will make Rasam using Red gram.
Few red grams as part of other ingredients:
Few red grams are used to add taste and experience texture while eating several dishes.
Spelling variations in Tamil name for Red gram:
Thuvaram paruppu, Thoram paruppu
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