Moth Bean in Tamil: Common Names and Uses

Moth bean, also known as phaseolus aureus and scientific name Vigna aconitifolia, is a popular legume in various cuisines, particularly in South India. It is drought-resistant and commonly cultivated in the arid and semi-arid regions of India. In this article, we will delve into the common Tamil names for moth bean and its culinary uses.

Common Tamil Names for Moth Bean

The moth bean, also known as Thatta payaru (???? ??aryu in Arabic), goes by several names in Tamil. Here are the most common ones:

tAvarai: This is the most widely used Tamil name for moth bean, particularly in Tamil Nadu and surrounding regions. tThattha Payaru: Another popular name for moth bean, this term is used by many people in Tamil Nadu. tNari Payaru: In some regions, specifically in the Vilupuram district, it is known as nari payaru. tPani Payaru: In the Vilupuram district, it is also called pani payaru, which translates to "water bean." tKaramani: This term may be used in some regions, though it is more commonly associated with the karamani bean (Glycine max).

Culinary Uses of Moth Bean

Moth bean or Thattha payaru is an integral part of several dishes in the southern Indian cuisine, especially in Maharashtra, where it is known as Matki. It is widely used in the preparation of usal (a gravy made from lentils) and misal (a thole made from beans).

One of the distinct features of moth bean is its small size, which sets it apart from other legumes like karamani. Its shape is quite similar to karamani but in a smaller size, making it unique in appearance and taste.

Variety and Origins

Moth bean is a variety of the payaru family. It is believed to be a variation of 'karamani,' a term more commonly used for gram beans. The name 'Thatta payaru' ( Thurta Payaru in Arabic) is often used to refer to moth bean.

It is worth noting that, while most moth beans are locally called 'Avarai,' there are indeed several varieties of moths beans. European beans, which are of recent introduction into India (only since colonial times, approximately 100 to 200 years ago), are referred to as beans too.

Conclusion

Whether you refer to moth bean as 'Avarai,' Thattha Payaru, Nari Payaru, Pani Payaru, or simply Thatta Payaru, this legume has an important place in Indian cuisine. Its unique culinary uses and drought-resistant nature make it a valuable addition to the Indian kitchen.