Kadalai Paruppu in English: Meaning and Uses

Kadalai paruppu is a commonly used pulse in South Indian cooking, especially in Tamil Nadu. When translated, kadalai paruppu in English refers to split Bengal gram, also known as chana dal. It is made by splitting whole chickpeas after removing the outer skin.

Chana dal is widely used across India, but its usage in South Indian dishes gives kadalai paruppu a unique cultural identity. It is an essential ingredient in dishes such as chutneys, sundal, dal curries, vadai, and festive snacks. Its mild nutty flavor and firm texture make it suitable for both savory and snack preparations.

In terms of production, Bengal gram is mainly grown in states like Madhya Pradesh, Maharashtra, Rajasthan, and Karnataka. Tamil Nadu relies heavily on supplies from these states, which makes local prices sensitive to crop output and transportation costs.

Nutritionally, chana dal is valued for its high protein content and slow-digesting carbohydrates. It provides sustained energy and is commonly recommended in balanced Indian diets. It also contains fiber and essential minerals, making it popular among health-conscious consumers.

Market prices of kadalai paruppu are influenced by harvest size, mandi arrivals, government procurement policies, and import decisions. Demand increases during festival seasons such as Navratri and Vinayaka Chaturthi, when traditional snacks are prepared in large quantities.

Understanding kadalai paruppu in English helps consumers, traders, and students connect regional food terms with their broader commodity classification. It highlights how local food culture and national pulse markets are closely linked in India.