Archive for the ‘V’ Category
Dried vegetables
Tamil: vathal
The most common vathals are manathakkali, sundakkai. You can even use moong dal vathal (Hindi : moongwadi) or the likes.
Vemercilli
Tamil: Semia
Hindi: Sevia
Onion
Tamil: Vengayam
Telugu: Neeligada
Hindi: Pyaz
Fenugreek leaves/seeds
Tamil: Vendaya keerai/ Vendayam
Telugu: Menthulu
Hindi: Methi /dhana methi
Slender, annual, herbaceous legume or its dried seeds, used as a food, a flavoring, and a medicine. The seeds smell and taste strong, sweetish, and somewhat bitter, like burnt sugar. The herb is a characteristic ingredient in some curries and chutneys.
Brinjal/ Aubergine
American: Eggplant
Tamil: kathirikkai
Telugu: vankaya
Hindi: baingan
It is an elongated or rounded vegetable with a smooth, shiny, purple skin covering a light firm flesh. A white variety also exists. Aubergines are available in many shapes. They can be long and cylindrical, plump and oval, rounded and small or elongated.Aubergines have a low energy value (30 calories per 100 grams) and are rich in potassium and calcium. The larger and older fruits have more seeds. The aubergine has a pronouned flavour
Lady’s finger
American: Okra
Tamil: vendakkai
Telugu: bendakaya
Hindi: bhindi
Okra is a tropical plant widely cultivated as a vegetable. Also known as ladies fingers or gumbo, okra is grown for its pods which have longitudinal ridges and are usually elongated.It originated in Africa or Asia but is now grown the world over. It is used before it is ripe when it is green and pulpy and the seeds are not completely formed.Okra can be cooked in butter or cream, braised with onions and tomatoes or cooked with spices to make a delicious Indian vegetable dish, which is enjoyed
Jaggery
Tamil : vellam
Telugu : bellam
Hindi : gur
Can be replaced with brown sugar. Jaggery is dehydrated sugarcane juice and is mostly produced locally in India. Jaggery is not purified and therefore has all the quality of the juice itself. Jaggery is as important as sugar in Indian Cookery.Jaggery ranges from mustard yellow to deep amber in colour, depending on the quality of sugarcane juice. It is sticky but can be crumbled easily. It is made up of big lumps, which melts to a thick gooey paste. Jaggery has a heavy, caramel – like aroma which is slightly alcoholic.
