Glossary

Tamil : Mochai
Hindi: Lilva

This is available in the fresh and dried variety like peas. Used in sundals and sambhars

Tamil : More
Telugu : Majiga
Hindi : Lassi

The liquid that remains after the butterfat has been removed from milk/cream by churning

Tamil: Pudina
Telugu: Pudina
Hindi: Pudina

They are aromatic perennial herbs, growing to 10-120 cm tall, with wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, simple oblong to lanceolate, often downy, and with a serrated margin.

Tamil: Elumichampazham
Telugu: Nimapandu
Hindi: Nimbu

This bright yellow/green citrus fruit is oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. They can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel. Lemons/limes are available year-round with a peak during the summer months. Should be firm, plump and heavy for their size. Depending on their condition when purchased, they can be refrigerated in a plastic bag for 2 to 3 weeks.

Tamil: Karuvepilai
Telugu: Karimpagu
Hindi: Kadhi patha

Aromatic leaves, belonging to the neem family, also called ‘Meetha Neem’, because it is not bitter like Neem. Used very widely in Indian cooking, especially the South and the West

Tamil: Poondu
Telugu: Ulipaya
Hindi: Lassan

Garlic is a hardy, bulbous perennial herb of the onion family. The bulb of garlic consists of 6 to 30 individual bulbils called “Cloves”.
The aroma of garlic is unmistakable and pungent. The smell has an undernote of sulphur and the taste can be quite sharp and biting. Dried garlic, garlic oil, garlic powder and flakes are the common forms of garlic. Garlic is one of the most widely used ingredients in the world.

Hindi: tej patta

Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf and it has long been a symbol of honor, celebration and triumph, as in “winning your laurels.” The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow, 2- to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. They’re generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months.

Tamil: karamani
Hindi: lobhia

Tamil: tuvaram paruppu
Telugu : Kandhi pappu
Hindi: tuvar dal/ arhar dal

These lentils are yellow and sold split into two round halves. In some parts of India, yellow lentils are slightly oiled to increase shelf-life, more so when the lentils are exported. Therefore Indian shops outside India usually stock the oily variety of yellow lentil. They are very easy to digest and have a pleasant, subtle, nutty flavour. In India, the unoiled lentils are preferred, so if you do buy oily yellow lentils, soak them in hot water for a while and throw away the resulting cloudy water.

Tamil: krambu
Telugu: lavangam
Hindi: laung

Cloves are the unopened flower buds of the clove tree and grow in small clusters. The fully grown but unopened buds are picked and dried in the sun until they turn dark brown and woody. Cloves are rich dark brown in colour. The buds have a long cylindrical base crowned by a plump beige ball which is encircled by a four toothed calyx. They have a powerful aroma and should be used carefully in cooking.Cloves are used in cooking the world over and can be tasted in breads and cakes