Glossary of Spices and Herbs

English Tamil

Mustard -Kadugu
Cumin- Jeeragam
Fennel -Perumjeeragam/Sombu
Fenugreek- Vendhayam
Dry Red Chilli- Kaintha Milagai
Black peppercorns- Milagu
Corrainder seeds -Thaniya/Malli vidai
Sesame seeds- Ellu
Tymol seeds -Omam
Poppy seeds -Kasa Kasa
Bay leaf -Talishapattiri/Brinji elai
Cinnamon -Pattai
Cardamon -Yelakkai
Cloves -Krambu/Lavangam
Nutmeg- Jathikai
Mace- Jathipoo
Jawa peppercorn- Valmilagu/Thippili/Sinamilagu
Star Anise- Magambhu/Natchathira jeeragam /Anisu
Black Stone flower- Kalpasi
Asafoetida -Perungayam
Turmeric- Manjal
Tamarind- Puli
Saffron- Kungumapoo
Jaggery- Vellam
Mint- Pudhina
Corrainder leaves- Kothamalli
Curry Leaves- Karuveppilai
Spinach- Pasalai Keerai
Fennugreek- Vendhiya Keerai
Amarnath spined- Mulla Keerai
Agathi leaves- Agathi Keerai
Amarnath- Thandu Keerai
Sorrel leaves- Pulicha Keerai
Drumstick leaves- Murunga elai
Basil- Tulasi

TIPS:

Cut up onions for the week and store in the refrigerator

Make the idli/dosai dough for the week and then you have the option of either idli, dosai or idli uppuma or pongalam or utthapam, etc.

For the tomoto chutney, use the petite diced tomatoes in a can. Works great.

If not specifically stated, I’m using a rice cup to measure 1 cup

Make sure to cook the onion well before adding the tomotoe. The more roasted taste the better.

Adding salt to tomatoe will bring out the water.

300 grams = 1 ½ cups (rice cup)