Tuesday, December 18, 2007

The first time I bought a complete set of provisions for a family was when I came to the US immediately after my marriage. Before I left India, my mom, who was aware of my kitchen-ignorance, was super sweet to write a general list of provisions I would need for a family of two. But, despite the list, I stood toatlly clueless in the supermarket.
There were so many Dals and spices, names I have never heard of. Though, some looked fairly familiar, I wasn't sure if I was buying the right dal or spice, because I wasnt really sure how they were called. I have also seen recipes, which carry names of ingredients I have never heard of, but later turn out to be something we already have in our kitchen shelves. Some are better known with their english names, and some by regional names.
After staying here for sometime, nowI know I am not alone. So After some reasearch, I decided to make a shopping guide, which would give you a glossary of their English names, what they are commonly known as and their tamil equivalents.
I have tired to incorprate most of the commonly used ingredients in Kitchen. Ingredients from other regional languages and their english equivalents are also welcome. Hope u find it useful.
KNOW YOUR SPICES


DALS/LENTIL VARIETIES

These are defenently the most confusing ingredients to buy. Sometimes even after years of cooking, you cannot help goof-ups. Here, I have also tried to give you their regional names, as some dals are known more commonly with a regional name dhan their original names or english equivalents.

Bengal Gram dal: Kadalai paruppu
Commonly knows as Chana dal/split chickpeas, Chholar dal in Bengali, Sanaga pappu in Telugu, Kadale Bele in Kannada.
Toor dal: Tuvaram Paruppu
Commonly known as Toor dal /yellow pigeon peas
Tuvar dal in Gujarati, Arhar dal in Uttar Pradesh & Bengal, Togari bele in Kanada Kannada, Kandi pappu in Telugu, Tuvara parippu in Malayalam
Chickpeas: Kondai kadalai
Also known as Kala channa
Black Gram (whole): Ulundhu (Black gram dal is Ulutham paruppu)
Commonly known as urad dal
Kolai dal in Bengali, Minapa pappu in Telugu, Uddina bele in Kannada
Masoor dal - Red lentils
Kidney beans: Karamani/thattai paruppu
Commonly known as Rajma dal
Also known as field beans, Mochai
Fried Gram - Pottu kadali/Pori kadalai
Also known as split peas dal, roasted gram, Dariya Dal
Dried peas: White peas, white pattani
Green Gram dal: Paasi Paruppu/Payatham paruppu
Commonly known as Moong Dal, Pesara pappu, cheruparippu
Black eyed beans: Dolichos bean, White Kaaramani, chowly, alasandulu

SPICES
Anise: Sombhu/perum Jeerakam, saunf, sopu
Asafoetida: Perungayam,Hing, inguva
Black pepper: Milagu, kali mirch
Cardamom: Elakkai, elachi
Cinnamon: Sanna lavangapattai/lavanga pattai/Dalchini
Cloves: Krambhu/Lavangam
Coriander seeds: Dhania/ Kothamalli vidai/daniyalu
Cumin seeds: Jeeragam, Jeera
Dry Ginger: Sukku, sonth, sonti
Fenugreek seeds: Vendhayam, methi, menthulu
Garlic: Poondu
Mustard seeds: Kadugu
Nutmeg: jathikkai
Poppy seed: Kasa-kasa, Khus-Khus
Red chillies/dried chillies: Milakkai Vatral
Saffron: Kumkumappo
Sesame seeds/Gingely seeds: Ellu, teel
Thyme seeds: Omam, ajwain
Turmeric: Manjal, haldi

CEREALS/RICE VARITIES
Aval: Rice flakes, poha
Arisi pori: Puffed rice
Boiled rice: Puzhungal arisi
Corn: Makka cholam
Ragi: Kezhvaragu
Rice: Arisi, chaval
Semolina: Rawa, ravai, sooji
Vermicicelli: Semiya

NUTS
Almond: Badam Paruppu, Badam
Areacanut: Kottai pakku
Betel Nut: Pakku
Cashewnut: Mundiri paruppu, Kaju
Groundnut/Peanut: Verkadalai, moongphali
Pista: Pista paruppu

LEAVES
Bay leaf: Biryani ellai, Punnai ilai, masala aku, tej patta
Betel leaves: Paan leaves, Vetrilai
Celery leaves: Oma Ilai, Ajwain ka Patta
Cilantro: Corriander leaves, Kothamalli, Hara Dhaniya
Curry leaves: Karuuveppilai, kari patta, kadi patta
Chandi keerai: Vadanarayana ilai
Fenugreek leaves: Vendaya Keerai, methi leaves
Gohu: Pulichakeerai, Gonkura
Narthalai: leaves of bitter orange

OILS
Castor oil: Vilakennai
Gingelly oil/Sesame oil: Nallennai
Groundnut oil: Kadalai ennai
Kerosene: Mann Ennai
Vegetable oil: Refined oil
FLOUR:
All purpose flour: Maida
Bengal gram flour/Gram flour: Kadalai mavu, besan
Black gram powder: Ulutham paruppu
Rice flour: Arisi mavu
Wheat flour: Atta, Godumai mavu

VEGETABLES AND FRUITS
Ash gourd: Pooshanikkai
Banana: vazhai pazham
Bhir fruit/Ber: Ilandai pazham
Bitter Gourd: Paharkai
Bottle gourd: Surakkai
Brinjal/Eggplant: Katharikkai, Baingan
Cabbage: Muttaikose
Cauliflower: Gobi, phool gobi
Capsicum: Kudamilagai, green pepper, bell pepper
Carrot: Gajar
Chikku: Sapotta
Cluster beans: Kothavarankai
Coconut: Thengai
Colocasia: Seppam Kizhangu
Cucumber: Vellarikkai, kakkarikkai
Dates: Perichampazham
Drumstick: Murungakkai
Elephant Yam: Chennai Kizhangu
Fig: Anjur, Athi pazham
Garlic: Poondu
Gooseberry: Nellaikai
Grapes: Drakshai Pazham
Green chillies: Pachai milagai
Green Peas: Mutter, Pachai Pattani
Gooseberry: Nellaikai, amla
Guava: Koyya pazham
Honey: Then
Honey-dew melon: Kirni
Jack Fruit: Pala Pazham
Jambu: Nagapazham
Ladies Finger: Okra, Vendaikkai
Lime Fruit: Elumicham Pazham
Mango: Mankai
Mango: Mampzham
Mavadu; Tender mango
Onion: Vengayam
Pears: Berikkai
Pearl onion: Sambhar vengayam, small onions, chinna vengayam
Pineappale: Annasi
Plantain: Vazhaikkai
Plantain Flower: Vazhaipoo
Plantain stem: Vazha thandu
Pomogranate: Mathulam Pazham
Potato: Aloo, Urulai kizhangu
Pumpkin: Parangikkai
Pumple-moses: Paplimas
Radish: Mullangi
Raisins: Dried grapes, Kannja drakshai
Ribbed Gourd: Peerkankai
Sabre Beans: Avarakkai
Spring onion: Hare pyaz, vengaya thaal
Snake Gourd: Pudalankkai
Sweet-lime: Sathukudi
Sweet potato: Sakara valli kizhangu
Tapiaco: Maravalli kizhangu
Tomato: Thakkali, Tamatar
Vitis: Pirandai
Wood apple: Vilampazham
Yam/Elephant yam: Karunai Kazhangu

DAIRY PRODUCTS
Butter: Vennai
Butter-milk: Moor
Curd/yogurt: Thayir
Ghee: Nei
Milk: Paal, Doodh

MISCELLANEOUS
Baking soda (Sodium Bicarbonate): Soda uppu
Camphor: Karpooram, Choodam
jaggery: Vellam
Neen Flower: Veppam poo
Sugar: Sakkarai
Sugar Candy: Karkandu
Tamarind: Puli
Crystal salt: Kal uppu

This is a condensed list of all the items we use in our day-to-day lives. Do write to us if you can think of anything more. Do let us know, if any of the reginal names have spelt or name differently.