Indian Grocery Translations - English to Tamil

Listing of common Indian grocery items listed in English along with their Tamil translations. For listing of transalations in different languages, both Indian and International, please click here.

English Pulses and Cereals Bengal Gram Green Gram Red Gram Black Gram Gram Flour Corn Flour Vegetables and Fruits Brinjal Capsicum Cabbage Cauliflower Carrot Coriander leaves Coconut Mint Leaves Green Peas Lemon Onion Garlic Potato Tomato Banana Pineapple Mango Grapes Nuts and Condiments Aniseed Asafoetida Bay Leaf Black Pepper Cardamom Cinnamon Cloves Coriander Seeds Cumin Seeds Curry leaves Cashewnuts Fennel Fenugreek Garlic Ginger Jaggery Mustard Poppy Seeds Red Chillies Raisins Tamarind Turmeric powder

Tamil

Kadalai paruppu Payatham paruppu Tuavaram paruppu Ulatham paruppu Kadalai Mavu Makka cholam

Kathirikkai Kuda milagai Muttai Kosu Pookosu Carrot Kotthamalli ilai Thengai Pudina ilai Pattani Yelumicham palam Vengayam Vellai poondu Urulaikkilangu Thakkali Vazhaipalam Annasi pazham Mampazham Dhiratchai

Sombu Perungayam Punnai ilai Milagu Yelakkai Patthai Lavangam/Krambu Varakothamalli Jeeragham Kariveppilai Mundhiri Perunjeeragam Vendhayam Vellai Poondu Injhi Vellam Kadugu Kasakasa Sigappu Milagai Ularndadhirakashai Puli Manjal podi

Miscellaneous Yogurt Rice (Raw) Rice (Boiled) Semolina Vermicelli Thayiru Pachha risi Pulunga arisi Rawai Semia

Paruppu Thuvayal
This is a delicious chutney that we often prepare to have with rice. Paruppu thuvayal, Garlic rasam and appalam makes a good combo.

Ingredients :

1. Moong dhal - 1/2 Cup 2. Coconut - 3 tsp (Grated) 3. Garlic - 2 Cloves 4. Red chillies - 2 or asjust to your taste 5. Salt - Needed quantity

Procedure :

1. In a pan, dry roast the dhal on a medium flame till the dhal turns golden brown. Keep aside. 2. In the same pan, dry roast red chillies. 3. Transfer dhal and red chillies to a mixer jar. Add 1/4 cup of water. Let it stand for 10 minutes. 4. Now, add coconut, garlic and salt. 5. Grind coarsely. 6. Serve with over the hot rice with a dollop of ghee.

TOMATO DIP/CHUTNEY (tameta ni chutney)

Whenever I make any kind of bhajias, somosas etc, I like to serve it with a combination of chutneys and dips.

My recipe for green chutney is here. Some students vying for an online culinary arts degree just love this recipe.

The tomato chutney/dip recipe is really quick and easy. It's a lot milder chutney with a tangy taste which makes it a perfect dip to serve to young children too. I have been making this tomato chutney for a long time and every time - the ingredients may be slightly different depending on what is available at the time of making the chutney. The fun is in the experimenting.

Ingredients:

4 -5 ripe tomatoes 1 tablespoon lemon juice 1 tablespoon of tomato puree

1 tablespoon splenda or sugar 2-3 cloves of finely blended garlic 1-2 green really finely blended chillies(use less or none if you dont like hot food or wish to serve to children) teaspoon Salt Pinch of turmeric (optional) teaspoon of cumin/coriander mixture (dhana jiru) teaspoon basil

Method: 1. Make a small cross at the bottom of your tomato and boil it in just enough water to cover it for a minute or two.

2. Once boiled, remove from the hot water and dip the tomatoes in cold water. This helps to remove the tomato skin quicker.

3. Chop the tomato into really small pieces.

4. Add the rest of your ingredients to the tomatoes and allow this to cook until the tomatoes have really softened.

5. Blend this mixture with a potato masher or electric blender.

6. If the chutney/dip feels too runny, allow it to simmer a bit longer. 7. Taste and add salt or lemon to get the tangy taste.

8. Allow to cool.

9. Sprinkle some basil before serving your tomato chutney.

10. Any left over chutney/dip should be fine for 2-3 days if kept in the fridge.

For information about my informal but hands-on cookery lessons, please email me on givemesomespice@gmail.com
If you enjoy reading my blog, please click on Follow or become a fan on my facebook page or follow me on Twitter. Ingredients Tomatoes - 2nos(Red n Ripe) Urad Dal - 2 tspns Green Gram/Pacha Payaru - 2 tspns Dry red chilli - 2nos (As per your taste) Gingely Oil/Olive Oil - 1 tspn Salt Curry leaves - few Preparation Method Heat a wok or kadai, add oil, urad dal, green gram, red chilli, curry leaves and saute till the dal is brown. Transfer it to a plate. In the same kadai, add chopped tomatoes, a pinch of salt and cook till its soft. Allow it to cool. Add salt and grind to coarse paste when cool. Season with oil, mustard and Hing/Asafotida. Tomato Chutney is ready to serve. I served it with Ragi Idlis, the recipe will be my next post. Notes - You can also have it without seasoning, I wanted the hint of hing. If you wish you can add hing while grinding.

Ingredients: Cinnamom - 1/2 inch piece Cardomom - 1

Cloves - 2 Moong Dhal - 1 cup Onion - 1 medium size Tomato - 1 Green Chilli - 1 Turmeric powder - a pinch Chilli powder - 2 tsp Garlic - 3 to 4 chopped Lemon - 1 medium size Oil - 3 tsp Method : 1. Dry roast moong dhal for few mins till nice aroma comes. Pressure cook it with 1/4 cup of water till mashy and keep aside. 2. In a kadai, heat oil, add cinnamom, cloves and cardomom and saute well.Add chilli, garlic and onion and keep sauting till onions are fried well. 3.Now add tomato and fry for 2mins, add turmeric and chilli powder. 4.Add mashed moong dhal and 1/2 cup water. Leave it to boil for 5mins. 5.Switch off and squeeze lemon while serving!

It goes well with dosas, idlis and even chapathis. This is going to be my keeper hereafter when there is lil time in hand to cook a side dish!