Spicy fish curry / Meen mulaku curry - old method

This is an old method of making fish curry, which is prepared grinding all the ingredients (spices) on a grinding stone / ammikkallu. This curry comes out as thick, so you can add more water to make it according to your taste.



Ingredients and method
Fish - sardines( mathi) - 6,
Tomatoes - 2,
small onions - 7,
tamarind - one lemon size,
red chillies - 5,
turmeric powder - 1/2 tea spoon,
curry leaves - few,
Garlic cloves- 3,
coconut oil - 1 table spoon,
salt.

Roast red chillies and grind with garlic,small onions and add mashed tomatoes to it.
Mix together.
Soak tamarind in little water for some time and take the extract.

Mix this with turmeric and add to the ground paste to make a thick solution.

Soak fish in this and cook.

Remove from fire when it is done, add curry leaves and coconut oil.

( if you like kudam puli use it instead of tamarind).

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Rasam

Ingredients
Asafoetida - a small piece or 1/2 tea spoon powder,
coriander seeds - 2 tea spoons,
black pepper corns - 1 tea spoon,
cumin seeds - 1 tea spoon,
garlic cloves - 6,
turmeric powder - 1/4 tea spoon,
tomato chopped - 1,
tamarind water thin - 3 cups,
curry leaves - few,
coconut oil - 1 table spoon,
mustard seeds - 1/2 tea spoon

How to prepare
Grind together coriander seeds, cumin seeds, garlic cloves, pepper corns etc .
Add this to tamarind water.
Add tomato, turmeric powder, asafoetida and salt.

Boil till the water reduced a little.
Heat coconut oil, splutter mustard seeds, add curry leaves and red chillies.

Pour into the solution.

Have with rice.
Good when having fever, cold and throat pain.

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Moru curry/Butter milk curry

Ingredients and method
Ash gourd / yam - 1/2 kg
small onions - 5 peeled,
coconut grated - 1 cup,
turmeric powder - 1/2 tea spoon,
Curd - 1 cup or thick butter milk 1 and 1/2 cup,
green chilly - 2,
mustard seeds - 1/2 tea spoon,
fenugreek seeds - 1/4 tea spoon,
cumin seeds - 1/4 tea spoon,
red chillies - 2,
coconut oil - 1 table spoon,
curry leaves ,
salt.

Peel and cut the vegetables.
Put in a pan and add water just to cover the veg.
Add turmeric powder, salt, green chillies.
Cook till done.
Blend coconut with cumin seeds, small onions and curd.
Blend till smooth.
Add this to cooked vegetables.
Heat and remove from fire when it begin to boil.
Don't boil this.
Heat coconut oil and let mustard seeds splutter.
Add fenugreek seeds.
Then add red chillies cut, curry leaves.
Pour this into curry.
Have with rice.

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Scrambled Egg

INGREDIENTS
Egg - one,

onions - 2,

tomatoes - 2,

green chillies - 2,

turmeric powder - 1/4 tea spoon,

chilly powder - 1/2 tea spoon,

mustard seeds - 1/4 tea spoon,

coconut oil - 1 table spoon,

salt,

curry leaves.

METHOD

Heat oil.

Allow mustard seeds splutter.

Saute chopped onions for a while.

Add chopped tomatoes, slit green chillies, curry leaves , salt and all the powders.

Stir till cooked.

Break egg and add into this, stir well till cook.

You can make this without egg.

Best with chapati and rice.

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Kerala fish/Meen biryani

Ingredients
King Fish - 1/2 kg
Onion(medium) - 6 nos(finely chopped)
Tomato(medium) - 4 nos(finely chopped)
Garlic paste - 2 tbsp
Ginger paste - 2 tbsp
Green chilly paste - 1 tbsp
Garam masala powder - 1 tbsp
Yoghurt/Curd - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/2 cup Lime juice - 4 tsp
For marinade:-Turmeric powder - 1 tsp
Red chilly powder - 2 tsp
Ginger-garlic paste - 2 tsp
Fennel seeds(Perinjeerakam) powder - 1/2 tsp
For rice:-Basmati rice - 2 1/2 cups
Turmeric powder - A pinch
Cardamom(Elakka) - 2 nos
Cloves(Grambu) - 3 nos
Cinnamon(Karugapatta) - 2 nos
Ghee - 1 spoon.



Method
1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator.
2)Fry the marinatd fish fillets in ghee.
3)Remove them to a plate and heat up the same pan.
4)Add onion and fry, till it turns golden brown.
5)Add ginger-garlic-chilly paste and fry for 2 mins.
6)Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.
7)Add yoghurt.
8)Put the fried fish fillets in this masala.

For rice
9)Boil water in a vessel.
10)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.
11)Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky.
12)Heat a little ghee in a pan.
13)Put a little of cooked rice and spread 1 tsp of lime juice over it.
14)Put one layer of the fish masala above that and repeat the process till the rice and masala are over. :- Take care not to break the fish fillets.
15)Close the lid tightly and heat on a low flame for about 10 mins.
16)Mix before serving. :- Serve with yoghurt and chutney or pickle.

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Vegetable Soup

INGREDIENTS

chopped onion - 1 small,

vegetables like carrot - 1 medium size,

cabbage - 25o g,

beans - 250 g,

potato - 1 medium size etc.

(you can add different types of veggies if you needed) .

Chop all these very finely. Chop one onion med size.



METHOD
Heat one teaspoon of butter in a pan add chopped onion.
Add all the vegetables.
Saute all these for three minutes.
Add 2 cups of water.
Mix with one teaspoon of cornflour.
Add salt.
Pressure cook this till three whistles.
Open add little pepper powder.
If you need sourness add little lime juice to this.

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Tomato chammanthi / chutney

INGREDIENTS
Tomatoes - 2,

small onions - 7,

tamarind - one small goose berry size,

ginger - one inch piece,

red chillies - 5,

curry leaves - few,

coconut oil - 1 table spoon,

salt.

METHOD
Heat oil in a pan.

Cut tomatoes.

Add peeled small onions and red chillies in to the oil and fry.

When they change color add chopped tomatoes.

Fry for a while.

Grind this with all the other ingredients.

Good with dosa, idli and rice.

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Meen achar / Fish Pickle

When there is no fish some may feel difficulty to take rice, right? This is for such 'strict non vegetarians'! :)
Once you prepared , you can refrigerate this..

Ingredients

Mackerels - 3 nos

Ginger - 1/2 inch piece

Garlic pods - 8 nos

Green chillies - 4 nos

Curry leaves - A few

Chilly powder - 2 tsp

Coconut oil enough for frying

White vinegar - 4 tbsp

For marination:-

Chilly powder - 3 tsp

Ginger-garlic paste - 3 tsp

Fennel seed(Perinjeerakam) powder - 3/4 tsp

Turmeric powder - 1 tsp
salt

Method

1)Cut and clean mackerels.

2)Cut into small pieces.

3)Marinate it with chilly powder, garlic- ginger paste, fennel seed powder and turmeric powder, salt and keep it in fridge for 1 hour.

4)Fry the marinated fish pieces in coconut oil.

5)Chop garlic, ginger and green chillies and cut a few curry leaves.

6)After frying fish, take it out and put the chopped garlic, ginger, green chillies and curry leaves in the remaining oil.

7)Fry for few minutes.

8)Add white vinegar , enough salt and 2 tsp of chilly powder into this and let it boil.

9)Add the fried mackerel pieces into it.

10)Remove from fire.

11)Allow it to cool.

12)Mix before serving. :- We can also make pickle with king-fish, shark and prawns. bones do not make problems . Cut the fish into small pieces.

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Chemmeen Theeyal / prawns in fried coconut gravy

This is the chemmeen theeyal, a tasty curry for the rice, dosa, pathiri and puttu... You may get much more dark color for this. I think my ready made coriander powder reduced the color.. :)



Ingredients and method

Prawns(Chemmeen) - 1/4 kg(250g)

Onion(medium) - 1 no(chopped)

Tomato(medium) - 1 no(chopped)

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 2 tsp

Green chillies - 2 nos

Curry leaves few

Garlic pods - 2 nos(crushed)

Salt - As reqd

Coconut oil - 1 tbsp

Coconut - 1/2 cup

Tamarind paste - A lemon size soaked in wateror Kukum star(Kudampuli) - 4 small pieces or as desired Or use raw mango 1 or 2 according to it's sourness.

1)Clean Prawns.

2)Fry coconut with one pinch fennel seeds, 3 small onions and curry leaves till brown in 1 tsp of coconut oil.

3)Blend it with water.:- Coconut should be grated well.
4)Dry roast all the three powders.

5)Mix this with onion, tomato, crushed garlic, coconut blended, tamarind paste and salt.

6)Add 1 1/2 cups of water.

7)Cook, till the onion and tomato is well done and the curry becomes little thick.

8)Add prawns and cook till done. :- Do not cook too much. It will become hard.

9)Add green chillies.

10)Heat coconut oil in a pan.

11)Fry 3 chopped small onions and curry leaves. Pour into the curry.

You can roast the powders with coconut (in the end of roasting coconut) and then blend. Make this type of curry with ayala / mackeral, ayakkoora / king fish and other big fishes..


Ayala varutharachathu curry

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Chicken curry Kerala style / kozhi varutharacha curry

Ingredients and method

Chicken - 1 kg

Onions - 3 nos(chopped)

Tomato - 2 nos(chopped)

Garlic paste - 1 1/2 tsp

Ginger paste - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 2 Tbsp

Garam masala - 2 tsp

Coconut grated - 3/4 cup

Small onions(Kunjulli) - 2 - 3 nos

Fennel seeds(Perinjeerakam) - 1 pinch

Curry leaves - A few

Coconut oil

Potatoes - 2 medium size

Green chillies - 2 nos or as reqd

Salt - As reqd.

1)Heat 1 tsp of coconut oil in a pan.

2)Fry coconut with small onions,few curry leaves and fennel seeds.

3)When it turns brown, add turmeric powder, chilly powder and coriander powder and fry for few seconds.

4)Remove from fire.

5)When this cools, blend it using little water.
6)Cut and clean chicken.

7)Peel the potatoes and cut into squares.

8)Mix chicken, potato, chopped onions, tomatoes, garam masala, ginger-garlic paste and salt with the above mixture of fried coconut and powders.

9)Cook till done, by adding enough water.

10)Remove from fire when oil separates and check if the potatoes and chicken are well cooked.

11)Slit green chillies and add this into the curry.

12)Heat little coconut oil in a pan.

13)Chop 3 small onions and add this into the oil.

14)Add curry leaves and fry till the small onions turns brown.

15)Pour this into the curry.
Actually, this curry will have a dark brown color. Here the difference in colors is because of the difference of the coriander powder used for cooking. The first two pictures of the curry is cooked with home made coriander powder and the last one is with ready made powder.



Bloggers who tried out this dish.

Jeena
Sona

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mathi thappuvechathu / sardines in pepper and tamarind

Ingredients
Fish - sardines- 6 cut and cleaned,
small onions - 6,
garlic cloves 5,
ginger - one inch piece,
turmeric powder - 1/2 teaspoon,
pepper powder 3 teaspoons (or according to taste),
fennel seeds - 1/2 tea spoon,
tamarind paste - 1 cup thick,
chilly powder and corriander powder - 1/2 teaspoon each,
Indian goose berry - 3,
curry leaves,
green chillies.

Method
Pour tamarind paste in a pan.
Add all the powders.
Grind small onions, garlic cloves, ginger piece, fennel seeds and goose berry (after removing seed).
Add this to tamarind paste and put salt.
Immerse the fishes in this thich solution.
Pour little coconut oil on top.
Heat.
Cook till done and reduce water.
Place slit green chillies and curry leaves on top.
Have with rice.


Actually mum places a banana leaf on top and put some Kanal made with chakiri( outer skin of coconut , burned and in red color like charcoal) and cook.
This dish looks black.

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chakkakkuru mulakittathu / jack fruit seeds curry

Ingredients
Jack fruit seeds / Chakkakkuru - 1 cup,
chilly powder - 2 tea spoon,
turmeric powder - 1/2 tea spoon,
tamarind water - made with one lemon size tamarind in two cup water,
curry leaves - few,
salt,
mustard seeds,
coconut oil -1 table spoon. (Instead of tamarind we can use raw mango, here mango - 1 is enough)

Method
Uncover and peel the seeds.
Cut into two. Cook with tamarind water , powders and salt.
Pressure cook till done.
Mash the seeds to make a semi thick solution.
Add little more water if needed.
Boil again.
Heat oil ,splutter 1 tea spoon mustard seeds , add curry leaves, pour into the solution.
Goes well with rice and chapati.
A moru curry or other yellow curries plus rice will be a good combination with this curry.

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Kaipakka Varutharacha curry / bitter gourd coconut milk curry

Bitter gourd cooked in coconut milk

INGREDIENTS
Bitter gourd - 2 ,
onion -1,

tomato - 2,

turmeric powder- 1/2 teaspoon,

coriander powder - 2 tea spoon,

chilly powder - 1 tea spoon,

tamarind paste - 1 tea cup made with one lemon size tamarind,

grated coconut - 1/2 cup,

curry leaves - few,

green chilly - 3,

mustard seeds - 1 tea spoon,

garlic clove - 1 or small onions-3(chopped),

coconut oil - 1 table spoon, salt.
Heat 1 teaspoon coconut oil in a pan and fry the coconut adding 1/4 teaspoon fennel seeds until brown color. Grind this with enough water to make thick solution.

METHOD
Cut bitter gourd.

Add chopped onion, tomatoes, all the powders,salt,tamarind paste into it.

Add enough water just to cover the preparation.

Cook until three whistles in a pressure cooker.

Cool and add the blended solution.

Boil .

Heat oil, splutter mustard seeds, add curry leaves, slit green chillies and chopped garlic or shallots in to it.

Fry till the garlic is brown then add this into curry.

Have with rice!

Bitter gourd in coconut milk

We can cook bitter gourd in coconut milk following the same method. In the preparing steps, use coconut milk instead of blended solution of fried coconut. Using thick coconut milk gives a nice taste.Reduce water in the cooked bittergourd, just to avoid bitterness. Then add thick coconut milk. I make it usually with ready made coconut milk powder. This curry tastes well after two or three hours of cooking.

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Thakkali Curry / Tomato Curry

Ingredients
Tomato - 4,
Onion - 1 ,
Green Chilly - 2,
Turmeric powder - 1/2 tea spoon,
Chilly powder - 1 tea spoon,
Coconut milk - 1 cup thick or blended coconut - 1/2 cup with one cup of water,
Salt,
Coconut oil,
mustard seeds,
curry leaves.

Method
Heat oil in a pan.
Let the mustard seeds splutter.
Add chopped onion.
Stir till transparent.
Add chopped tomatoes, slit green chillies, powders, salt , curry leaves and cook in 1/2 cup water till done.
Add coconut milk or blended coconut.
Remove when start boiling.
Have with rice.

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Thenga chammanthi / coconut chutney

Ingredients

coconut grated- 1 cup,

shallots(small onions)-5 nos,

tamarind-1 goose berry size or raw mango pieces-of one mango,

curry leaves -few,

ginger - 1 inch piece,

chilly powder-one tea spoon,

green chilly - 2

salt

garlic - 1 clove optional

Method

Grind all the ingredients together .

Have with rice and curd,vegetable curry or fish curry.

Best with dosas and idlies also.

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Kaipakka / Pavakka / bitter gourd curry

INGREDIENTS
Bittergourd(Pavakka) - 2 medium sized ones
Tamarind(Puli) - A lemon sized ball
Onion - 1 no
Small onions(Kunjulli) - A handful
Tomato(big) - 1 no
Green chillies - 2 nos
Curry leaves - A few
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp or as reqd

METHOD
1)Cut bitter gourd into thin square pieces.
2)Cook with salt, turmeric powder, chilly powder, green chilly, chopped onion and tomato in tamarind juice.
3)Cook till done.
4)Reduce water and bring to a thick consistency.
5)Heat oil in a pan.
6)Splutter mustard seeds.
7)Add curry leaves and pour this into the curry.:- If you need this curry to make ozhichukoottan type, don`t reduce water.

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Cheera-Parippu Curry Or Dal-Paalak

Ingredients
Paalak/Cheera(chopped) - 4 cups
Sambar Parippu or Toor dal - 1/2 cup
Grated coconut - 1/2 cup
Small onions(Kunjulli) - 3 - 4 nos
Cumin seeds(Jeerakam) - 2 pinch
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Salt - As reqd
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Dry red chillies(Kollamulaku) - 1 - 2 nos
Curry leaves - A few

Method
1)Cook dal with turmeric powder, chilly powder, a little water and salt.
2)Add chopped paalak or cheera and cook for 1 - 2 mins.
3)Blend together coconut, cumin seeds and small onions by adding little water until you get a thick solution.
4)Pour this into the paalak and dal mixture.
5)Remove from fire when it starts boiling. :- Do not boil too much.
6)Heat oil in a pan or a kadai.
7)Splutter mustard seeds and saute dry red chillies and curry leaves.
8)Add this seasoning into the curry.

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Parippu/Dal Curry

INGREDIENTS
Red gram(Thuvaraparippu/Sambar parippu) - 1 cup

Small onion(Kunjulli) - 10 nos

Tomato(small) - 1 no

Curry leaves - A few

Mustard seeds - 1 tsp

Coconut oil - As reqd

Green chillies - 2 nos

Turmeric powder - 1/2 tsp

Salt - As reqd


METHOD
1)Soak dal in water.
2)Cook dal along with chopped tomato, salt, 1/2 tsp of turmeric powder and green chillies.
3)Heat oil in another pan.
4)Splutter mustard seeds.
5)Add curry leaves, broken red chilly and stir fry crushed small onions.
6)Pour this mixture into dal.:- Serve with chappathis, ghee rice.

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Parippu curry Kerala style

INGREDIENTS

Red gram(Thuvaraparippu/Sambar parippu) - 1 cup

Small onions(Kunjulli) - 3 - 4 nos

Tomato(small) - 1 no

Grated coconut - 1/2 cup

Curry leaves - A few

Mustard seeds - 1 tsp

Coconut oil - As reqd

Green chillies - 2 nos

Turmeric powder - 1/2 tsp

Salt - As reqd

METHOD
1)Soak dal in water.

2)Cook dal along with chopped small onions, tomato, salt, 1/2 tsp of turmeric powder and green chillies.

3)Blend coconut very well adding enough water.

4)Pour it into the cooked Dal.

5)Place it on the stove on a low flame.

6)When it begins to boil, remove from the flame.:- Do not boil it further.

7)Heat oil in another pan.

8)Splutter mustard seeds and saute a broken red chilly and a few curry leaves. 9)Add the above tempering into the curry.:- Serve with ghee rice.

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Mushroom with egg

This is a simple and delicious recipe for making mushrooms! A bachelor's special for their dinner preparations. This one had got much appreciations from readers when I published in other cooking sites in net.. Hope you enjoy! :)

Ingredients

Mushroom - 2 cups(cut into pieces)

Onion(medium) - 2 nos(chopped)

Tomato - 1 no(chopped)

Garlic pods - 2 nos(crushed)

Ginger - A small piece(crushed)

Green chillies - 2 nos

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Garam masala - 1/4 tsp

Eggs - 2 nos

Curry leaves - A few

Coconut oil - 2 tbsp

Salt - As reqd

Method
1)Heat oil in a pan.

2)Splutter 1/2 tsp of mustard seeds.

3)Saute onion in this till golden.

4)Fry garlic and ginger for 2 mins.

5)Add tomato, green chillies, turmeric powder, chilly powder, salt and curry leaves. Stir well.

6)Add mushroom, stir and cook by adding little water.

7)Cook until no water remains.

8)Break two eggs, add into this mixture, stir well and let it dry.

9)Add garam masala.

10)Garnish with coriander leaves.

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Thairu Curry

Ingredients
Curd - 2 cups
Onion - 1/2 of one or Shallots(Kunjulli) - 4 - 5 (finely chopped)
Cucumber - 1 no(peeled and cut into very thin pieces)
Curry leaves - A few
Ginger - 1 small piece (finely chopped)
Tomato - half of one(finely chopped)
Green chillies or dry chillies - 2 nos
Salt - As reqd
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp

Method
1)Heat a little coconut oil in a pan.
2)Splutter mustard seeds.
3)Add green chillies, onion, curry leaves, ginger and fry for a min.
4)Add tomato, cucumber and salt.
5)Fry for a min and remove from the fire.
6)Add curd beaten with little water. :- Serve with rice.

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Recipe Index

Recipe index is under construction... please wait..

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coconut pudina chammanthi / side dish for biriyani

Ingredients and method
Grated coconut 1 cup
Small onions 5
garlic clove 1
ginger 1/2 inch piece
mint / pudina leaves 6
green chillies 2
curryleaves few
juice of 1 lemon
salt

Grind together all the ingredients except lemon juice.Add lemon juice with the ground chutney and mix well.

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Mutton biryani

Ingredients
Basmati rice - 2 1/2 cups
Mutton - 1/2 kg
Onion(medium) - 6 nos(chopped finely)
Tomato(medium) - 3 nos(chopped finely)
Garlic - 2 1/2 tbsp
Ginger - 2 1/2 tbsp
Green chilly paste - 2 tbsp
Garam masala powder - 1 tbsp
Yogurt - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/2 cup
Lime juice - 4 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 3 small pieces
Cloves(Grambu) - 2 nos

Method
1)Heat ghee in a pan.

2)Saute onions till golden brown.

3)Add garlic-ginger-green chilly paste and fry for 2 mins.

4)Add chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into it.

5)Saute for a few minutes till the masala becomes thick.

6)Add cut and cleaned mutton pieces and stir.

7)Pour little water [if required] and mix.

8)Cook till mutton is done.

9)Add yoghurt.

For rice

10)Boil water in another vessel.

11)Add enough salt, a pinch of turmeric powder, cardamoms, cinnamon, cloves and 1 spoon ghee into this.

12)Cook rice until it is done and drain. :- Take care the rice not to be sticky.

13)Heat a vessel.

14)Pour a little of ghee.

15)Put a little of cooked rice and spread 1 tsp of lime juice over it.

16)Place one layer of the mutton masala above it and repeat the process till the rice and masala are over.

17)Close the lid tightly and heat on a low flame for about 10 mins.

18)Mix before serve.:- Serve with yoghurt and cocunut-pudhina chutney and pickle.

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Simple and Delicious!is my personal blog created for recording and sharing all the recipes that I have learned from my mother,friends and magazines.All the recipes published here are tried and tested.Those who try out any recipes from here, please add or reduce the amount of spices according to your taste.The opinions or views expressed here are my own. I have put much effort to manage this blog standing within limitations, so please don't be unkind, do not copy images or recipes from here to publish in other sites.Those who wish to comment on a recipe please leave a message in the comment section.Hope you could enjoy your stay here! Thank you..

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Malayalam-English Food Ingriedients Glossary

------A-------

Aripodi-Riceflour

Aval-Riceflakes

Achar-Pickle

Athippazham-Fig

Aavoli-Pomphret

Aavanakku-Castor

Amarapayar-Lima beans

Ayala-Mackeral

Ayakkoora-Seerfish,Kingfish

Ayamodakam-Ajwain

Ayamodakam-Celery

------B------

Barley-Jowar

------C--------

Chakkara-Palmsugar

Chama-Millet

Chavvari-Sago

Chembu-Colocasia

Chembu-Arvi

Chemmeen-Prawns

Chena-Yam

Cherupayar-Greengram

Cheruchanavithu-Flaxseeds

Cheruchanavithu-Linseed

Cholam-Great Millet

Cholam-Maize

Chukku-Dry ginger

Chuvanna Parippu-Masoor Dal

Chuvanna Parippu-Mysore Parippu

------E--------

Ellu-Sesameseeds

Elakka-Cardomom

------G---------

Grampoo-Clove

Godhambu-wheat

------I------

Ingi-Ginger

-----J------

Jathi-Nutmeg

Jathipathri-Mace

Jeerakam-Cumin

-----K-------

Karppooram-Menthol

Kakka-Shellfish

Kalkkandam-SugarCandy

Kanava-Cuttlefish

Kappa-Tapioca

Kappa-Cassava

Kappalandi-Groundnut

Kattumaruva-Oregano

Karimjeerakam-Blackcumin

Karuppetti-Palmsugar

Kurumulaku-Blackpepper

Karuvappatta-Cinnamonsticks

Karumoskaya-Papaya

Kadalapparippu-Bengalgram

Kadukka-Gallnut

Kaayam-Asafoetida

Kesari-Saffron

Kismis-Currant

Kumkumappoo-Saffron

Khuskhus-Poppyseeds

Kumbalanga-Ashgourd

Kumbalanga-Whitegourd

Kumbalanga-Winter Melon

Kaduku-Mustard

Kadalamaavu-Gramflour

Kadalamaavu-Besan

Kaippakka-Bittergourd

Kudampuli-Coccum

Karivepila-Curryleaves

Kopra-Dried coconut

Koovakkizhangu-Arrowroot

Koonthal-Squid

Koonthal-Calamari

Karpooram-Camphor

Koon-Mushroom

Kothamara-Clusterbeans

-----M-----

Mathi-Sardines

Manjal-Turmeric

Malli-Coriander

Mulaku-Chilly

Malliyila-Coriander leaves

Malliyila-Cilantro

Maida-Allpurposeflour

Maracheeni-Tapioca

Moru-Buttermilk

Mathan-Pumpkin

Muthari-Finger Millet

-----N------

Nannaari-Sarsaparilla

Neyyu-Ghee

Neimeen-Jewfish

Nellu-Paddy

Nenthrappazham-Banana

-----O-----

Omakkaaya-Papaya

-----P-----

Perumjeerakam-Fennelseeds

Pudina-Mint

Puli-Tamarind

Paavakka-Bittergourd

Padvalanga-Snakegourd

Pachari-Raw Rice

Pachapatani-Green Peas

Patanikadala-Green Peas

Panjasara-Sugar

Panjasara Paavu-Treacle

Pananjil-Fish Egg, Caviar

Parinjeen-Fish Egg, Caviar

Parangi Manga-Cashew fruit

Paal-Milk

Paalkkatti-Cheese

Paalpaada-Cream

Paaprika-Piriyanmulakupodi

Payar-Lentil

Payar-Pea

Puzhungalari-Parboiled Rice

-----R-----

Rava-Semolina

Ragi-Millet

Ragi-Finger Millet

-----S-----

Sarkkara-Jaggery

Sarkkara-Vellam

Sarkkara Paavu-Molasses

Sajeera - Caraway

Sambarparippu-Redgram

Salvi tulasi-Sage

Sathakuppa-Dill leaves

Seema malli-Parsley

Sujighothambu-Crackedwheat

Surkka-Vinegar

-----T-----

Tejapatta-Bay leaves

Thavidu-Bran

Thakkolam-Star Anise

Thairu-Curd

Thakkali-Tomto

Thakkari-Turnip

Then-Honey

Thipalli-Pepperlong

Thottathulasi-Thyme

Thuvarapparippu-Redgram

Thuvarapparippu-Pigeonpea

Thulasi-Basil

-----U-----

Unakkapayar-Red Cow peas

Uppu-Salt

Urulakkizhangu-Potato

Uzhunnuparippu-Blackgramdal

Uluva-Fenugreek

Unakkalari-Boiled Rice

-----V------

Vanpayar-Red Cow peas

Venna-Butter

Velichenna-Coconutoil

Vellarikka-Cucumber

Vermicelli-Semiya

Veluthulli-Garlic

Vendakka-Ladiesfinger

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Hindi English Food Glossary

------A-----

Anda - Egg
Achar - Pickle
Araaroot-Arrowroot
Aatta-Flour
Angur-Grape
Anjor-Fig
Acrot-Walnut
Anathras-Pineapple
Anaar-Pomegranate
Aam-Mango
Aloo-Potato
Arwi-Colocasia
Adrak-Ginger
Arhar-Yellow gram

------B------

Bajra-Millet
Butta-Maze
Badam-Almond
BandGopi-Cabbage
Baigan-Brinjal
Bhindi-Ladies finger

------C------

Chungkadar-Beetroot
Chana-Gram
Chawal-Rice
Cheeni-Sugar

------D------

Dhania-Coriander
Daliya-Porridge
Dahi-Curd
Dal-Pulse
Doodh-Milk
Dalchini-Cinnamon

------E------

Elaichi-Cardamom

------F------

Ful Gobi-Cauliflower

------G------

Gud-Jaggery
Gajar-Carrot
Gobi-Cabbage

------H------

Haldi-Turmeric
Hing-Asafoetida

------I------

Imli-Tamarind

------J------

Jaykaaatta-Oatmeal
Jow-Barley
Jeera-Cumin sees

------K------

Kismis-Raisin
Kela-Plantain
Katal-Jack fruit
Kadhoo-Pumpkin
Karela-Bitter gourd
Keera-Cucumber
Kaali Mirch-Pepper
Kulfi-Ice cream
Kheer-Sweet Dessert
Kabuli Chana-White Gram
Kulthi-Horse gram
Kalonji-Nigella
Kuskus-Poppy seeds

------L------

Lassi-Buttermilk
Laing-Clove
Lehsun-Garlic
Lobiya-Cow peas

------M------

Mirch-Chilli
Moongfali-Groundnut
Mulee-Radish
Methi-Fenugreek
Makkan-Butter
Matta-Buttermilk
Malai-Cream
Mans-Meat
Moong-Kidney Beans
Mutter-Peas
Moong-Green Gram

------N------

Naariyal-Coconut
Neembu-Lemon
Namak-Salt

------P------

Papitha-Papaya
Palak-Spinach
Pudina-Mint
Petta-Ash gourd
Pyaz-Onion
Paneer-Cheese

------R------

Raagi-Filler Millet
Rai-Mustard

------S------

Santhra-Orange
Seb-Apple
Suran-Yam
Sem-Beans
Sakkar-Sugar
Shahad-Honey
Sarsom-Mustard
Saunf-Aniseed
Simla Aloo-Tapioca

------T------

Tharbuj-Watermelon
Thel-Oil
Til-Sesame
Tamatar-Tomato

------U------

Urid-Black Gram

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