Indian Ingredients Glossary in All Languages

tejudatla · Feb 11, 2007

Dear Friends,

This thread contains a list of ingredients and it's corresponding Hindi, English, Telugu, Tamil, Kannada and Malayalam terms.If you wish to add to this table or make corrections please let me know....

<TABLE style="BORDER-COLLAPSE: collapse" borderColor=#111111 height=2571 cellSpacing=1 borderColorDark=#fff0f5 width="100%" borderColorLight=#f3e3d8 border=1><TD bgColor=#f3e3d8 colSpan=6 height=16>Spices<TD bgColor=#fff0f5 height=16>Hindi<TD bgColor=#fff0f5 height=16>English<TD bgColor=#fff0f5 height=16>Tamil<TD bgColor=#fff0f5 height=16>Telugu<TD bgColor=#fff0f5 height=16>Malayalam<TD bgColor=#fff0f5 height=16>Kannada<TD height=32>Aamchur<TD height=32>Dried mango powder<TD height=32>Maangai thool<TD height=32><TD height=32><TD height=32><TD height=19>Ajmud<TD height=19>Celery seed<TD height=19><TD height=19><TD height=19><TD height=19><TD height=19>Ajwain<TD height=19>Oregano<TD height=19><TD height=19><TD height=19><TD height=19><TD height=16>Kacha Karpoor<TD height=16>Borneo-Camphor<TD height=16>Pacha Karpooram<TD height=16>Cheen Karpooram<TD height=16><TD height=16><TD height=19>Dalchini<TD height=19>Cinnamon<TD height=19>Pattai<TD height=19><TD height=19><TD height=19><TD height=16>Dhania<TD height=16>Coriander<TD height=16>Kothamalli<TD height=16>Dhaniyalu<TD height=16>Kothamalli<TD height=16>Korthambari<TD height=16>Elaichi<TD height=16>Cardamom<TD height=16>Ellakaai<TD height=16>Ellakai<TD height=16>Yellakai<TD height=16>Elathari<TD height=16>Haldi<TD height=16>Turmeric<TD height=16>Manjal<TD height=16>Pasupu<TD height=16>Manjal<TD height=16>Anashina<TD height=19>Hing<TD height=19>Asafoetida<TD height=19>Perungayam<TD height=19>Inguva<TD height=19><TD height=19>Hingu<TD height=16>Jaiphal<TD height=16>Nutmeg<TD height=16>Jaathikaai<TD height=16>Jajikayi<TD height=16>Jathikka<TD height=16>Jaijkai<TD height=16>Jeera<TD height=16>Cumin<TD height=16>Seeragam<TD height=16>Jilakara<TD height=16>Jeerakam<TD height=16>Jeerake<TD height=19>Kali mirch<TD height=19>Pepper<TD height=19>Milagu<TD height=19>Miriyalu<TD height=19><TD height=19><TD height=19>Kalonji<TD height=19>Onion seed<TD height=19><TD height=19><TD height=19><TD height=19><TD height=19>Kesar<TD height=19>Saffron<TD height=19>Kunkuma Poo<TD height=19><TD height=19><TD height=19><TD height=19>Khus khus<TD height=19>Poppy seeds<TD height=19>Kasa Kasa<TD height=19><TD height=19><TD height=19><TD height=19>Lal mirch<TD height=19>Red chilis<TD height=19>Milakai Thool<TD height=19>Erra Mirpakaya<TD height=19><TD height=19><TD height=16>Lavang<TD height=16>Cloves<TD height=16>Kirambu<TD height=16>Lavangalu<TD height=16>Lavanga<TD height=16>Krambu<TD height=19>Methi<TD height=19>Fenugreek<TD height=19>Vaendhayam<TD height=19><TD height=19><TD height=19><TD height=16>Mirchi<TD height=16>Chilis<TD height=16>Milagai<TD height=16>Mirapakaya<TD height=16>Menasinakayi<TD height=16>Molaku<TD height=19>Sarson<TD height=19>Mustard Seeds<TD height=19>Kadugu<TD height=19>Avalu<TD height=19><TD height=19><TD height=19>Saunf<TD height=19>Fennel<TD height=19>Soombhu<TD height=19>

tejudatla · Feb 11, 2007

Re: Indian Ingridients Glossary in All Languages

<TABLE style="BORDER-COLLAPSE: collapse" borderColor=#111111 height=2571 cellSpacing=1 borderColorDark=#fff0f5 width="100%" borderColorLight=#f3e3d8 border=1><TD bgColor=#f3e3d8 colSpan=6 height=16>Vegetables & Fruits<TD bgColor=#fff0f5 height=16>Hindi<TD bgColor=#fff0f5 height=16>English<TD width=121 bgColor=#fff0f5 height=16>Tamil<TD width=75 bgColor=#fff0f5 height=16>Telugu<TD width=83 bgColor=#fff0f5 height=16>Malayalam<TD width=77 bgColor=#fff0f5 height=16>Kannada<TD height=19>Aam<TD height=19>Mango<TD height=19>Maangai<TD height=19> <TD height=19> <TD height=19> <TD height=16>Adrak<TD height=16>Ginger<TD height=16>Inji<TD height=16>Allum<TD height=16>Ingi<TD height=16>Shunti<TD height=19>Aloo<TD height=19>Potato<TD height=19>Uralai Kilangu<TD height=19>Alugadda<TD height=19> <TD height=19> <TD height=19>Amrud<TD height=19>Guava<TD height=19>Koiya Palam<TD height=19>Jampandu<TD height=19> <TD height=19> <TD height=19>Ananas<TD height=19>Pineapple<TD height=19>Annachi Palam<TD height=19>Panasapandu<TD height=19> <TD height=19> <TD height=19>Anar<TD height=19>Pomegranate<TD height=19>Madhulai<TD height=19> <TD height=19> <TD height=19> <TD height=19>Angoor<TD height=19>Grapes<TD height=19>Dhiratchai<TD height=19>Dhraksha<TD height=19> <TD height=19> <TD height=19>Baingan<TD height=19>Eggplant/Brinjal<TD height=19>KathiriKaai<TD height=19>Vankaya<TD height=19> <TD height=19> <TD height=30>Bhindi<TD height=30>Lady's finger/Okra<TD height=30>Vendakaai<TD height=30>Bendakaya<TD width=83 height=30> <TD height=30> <TD height=19>Gajar<TD height=19>Carrot<TD height=19>Carrot<TD height=19> <TD height=19> <TD height=19> <TD height=19>Gobi<TD height=19>Cauliflower<TD height=19>Cauliflower<TD height=19> <TD height=19> <TD height=19> <TD height=19>Kakari<TD height=19>Cucumber<TD height=19>Velarikaai<TD height=19>Dosakaya<TD height=19> <TD height=19> <TD height=19>Kaddu<TD height=19>Pumpkin<TD height=19>PoosiniKaai<TD height=19>Boppaspandu<TD height=19> <TD height=19> <TD height=19>Kela<TD height=19>Banana<TD height=19>Vaazhai Palam<TD height=19>Aritipandu<TD height=19> <TD height=19> <TD height=19>Lahsun<TD height=19>Garlic<TD height=19>Poondu<TD height=19>Vellulli<TD height=19> <TD height=19> <TD height=19>Matar<TD height=19>Peas<TD height=19>Pataani<TD height=19>Batani<TD height=19> <TD height=19> <TD height=19>Mooli<TD height=19>Radish<TD height=19>Mulanki<TD height=19>Mullangi<TD height=19> <TD height=19> <TD height=19>Nariyal<TD height=19>Coconut<TD height=19>Thaengai<TD height=19>Kobbari<TD height=19> <TD height=19> <TD height=18>Nimbu<TD height=18>Lemon<TD height=18>Yaelumichai<TD height=18>Nimmakaya<TD height=18><TD height=18><TD height=34>Palak<TD height=34>Spinach<TD height=34>Keerai<TD height=34>Palakura<TD height=34> <TD height=34> <TD height=19>Papita<TD height=19>Papaya<TD height=19>Papaali<TD height=19> <TD height=19> <TD height=19> <TD height=19>Piaz<TD height=19>Onions<TD height=19>Vaengayam<TD height=19>Ulligadda<TD height=19> <TD height=19> <TD height=19>Sev<TD height=19>Apple<TD height=19>Apple<TD height=19> <TD height=19> <TD height=19> <TD height=19>Tamatar<TD height=19>Tomato<TD height=19>Thakaali<TD height=19>

tejudatla · Feb 11, 2007

Re: Indian Ingridients Glossary in All Languages

<TABLE style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; WIDTH: 70.66%; BORDER-BOTTOM: medium none; BORDER-COLLAPSE: collapse; mso-border-alt: outset #111111 .75pt" cellSpacing=0 cellPadding=0 width="70%" border=1><TR style="HEIGHT: 12pt"><TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #111111 0.75pt inset; PADDING-LEFT: 0.75pt; BACKGROUND: #f3e3d8; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #111111 0.75pt inset; WIDTH: 306.3pt; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 12pt" width=408 colSpan=4>Herbs

<TR style="HEIGHT: 12pt"><TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; BACKGROUND: lavenderblush; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #111111 0.75pt inset; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 12pt; mso-border-top-alt: inset #111111 .75pt">Hindi

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; BACKGROUND: lavenderblush; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 12pt; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">English

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; BACKGROUND: lavenderblush; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; WIDTH: 96.2pt; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 12pt; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt" width=128>Tamil

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; BACKGROUND: lavenderblush; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; WIDTH: 59.65pt; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 12pt; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt" width=80>Telugu

<TR style="HEIGHT: 14.25pt"><TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #111111 0.75pt inset; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt">Tulsi

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">Basil

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">
thulasi

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">

<TR style="HEIGHT: 24pt"><TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #111111 0.75pt inset; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 24pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt">Hara dhania

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 24pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">Coriander leaves

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 24pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">Kothumalli Thalai

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 24pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">Kothmeer

<TR style="HEIGHT: 14.25pt"><TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #111111 0.75pt inset; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt">Pudina

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">Mint

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">Pudhina

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">Pudhina

<TR style="HEIGHT: 14.25pt"><TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #111111 0.75pt inset; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt">Tej Patta

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent; mso-border-top-alt: inset #111111 .75pt; mso-border-left-alt: inset #111111 .75pt">Bay leaf

<TD style="BORDER-RIGHT: #d4d0c8; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent">
Pattai

<TD style="BORDER-RIGHT: #111111 0.75pt inset; PADDING-RIGHT: 0.75pt; BORDER-TOP: #d4d0c8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #d4d0c8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #111111 0.75pt inset; HEIGHT: 14.25pt; BACKGROUND-COLOR: transparent">

tejudatla · Feb 12, 2007

Re: Indian Ingridients Glossary in All Languages

<TABLE style="BORDER-COLLAPSE: collapse" borderColor=#111111 height=2571 cellSpacing=1 borderColorDark=#fff0f5 width="100%" borderColorLight=#f3e3d8 border=1><TD bgColor=#f3e3d8 colSpan=6 height=16>Dairy Products<TD bgColor=#fff0f5 height=16>Hindi<TD bgColor=#fff0f5 height=16>English<TD bgColor=#fff0f5 height=16>Tamil<TD bgColor=#fff0f5 height=16>Telugu<TD width=83 bgColor=#fff0f5 height=16><TD width=77 bgColor=#fff0f5 height=16><TD height=19>Chaas<TD height=19>ButterMilk<TD height=19>More<TD height=19>Kandipappu<TD height=19> <TD height=19> <TD height=19>Dahi<TD height=19>Yoghurt<TD height=19>Thayir<TD height=19>Perugu<TD height=19> <TD height=19> <TD height=19>Doodh<TD height=19>Milk<TD height=19>Paal<TD height=19>Paalu<TD height=19> <TD height=19> <TD height=19>Ghee<TD height=19>Clarified butter<TD height=19>Nyei<TD height=19>Neyyi<TD height=19> <TD height=19> <TD height=19>Malai<TD height=19>Cream<TD height=19>Paal Aadai<TD height=19> <TD height=19> <TD height=19> <TD height=19>Makhan<TD height=19>Butter<TD height=19>Vaenai<TD height=19>Venna<TD height=19> <TD height=19> <TD height=19>Mawa<TD height=19>Thickened Milk<TD height=19>Paal kova<TD height=19> <TD height=19> <TD height=19> <TD height=28>Paneer<TD height=28>Cottage cheese<TD height=28> <TD height=28>

tejudatla · Feb 12, 2007

Re: Indian Ingridients Glossary in All Languages

<TABLE borderColor=#ab0065 cellSpacing=2 cellPadding=2 width="100%" border=2><TD align=middle colSpan=4>English<TD align=middle colSpan=4>Kannada<TD align=middle colSpan=4>Malayalam<TD align=middle colSpan=4>Tamil<TD align=middle colSpan=4>Telugu<TD align=middle colSpan=4>Asafoetida<TD align=middle colSpan=4>Ingu<TD align=middle colSpan=4>Kayam<TD align=middle colSpan=4>Perunkayam<TD align=middle colSpan=4>Ingua<TD align=middle colSpan=4>Ash guard<TD align=middle colSpan=4>Boodu Gumbala<TD align=middle colSpan=4>Kumpalam<TD align=middle colSpan=4>Kalayan Pooshanikai<TD align=middle colSpan=4>Buded Gummidi<TD align=middle colSpan=4>Bengal Gram<TD align=middle colSpan=4>Kadale<TD align=middle colSpan=4>Kadalai<TD align=middle colSpan=4>Kadalai Paruppu<TD align=middle colSpan=4>Sanaga pappu<TD align=middle colSpan=4>Bitter Gourd<TD align=middle colSpan=4>Hagala Kayi<TD align=middle colSpan=4>Pavakkai<TD align=middle colSpan=4>Pavakkai<TD align=middle colSpan=4>Kakara<TD align=middle colSpan=4>Black gram<TD align=middle colSpan=4>Uddu<TD align=middle colSpan=4>Uzunnu<TD align=middle colSpan=4>Ulundu<TD align=middle colSpan=4>Mina pappu<TD align=middle colSpan=4>Bottle Gourd<TD align=middle colSpan=4>Sorekai<TD align=middle colSpan=4>Chorakkai<TD align=middle colSpan=4>Sorekai<TD align=middle colSpan=4>Anapa Kaya<TD align=middle colSpan=4>Cardamom<TD align=middle colSpan=4>Elakki<TD align=middle colSpan=4>Elakka<TD align=middle colSpan=4>Elakkai<TD align=middle colSpan=4>Yilaaachi<TD align=middle colSpan=4>Cashew<TD align=middle colSpan=4>Geru<TD align=middle colSpan=4>Andiparippu<TD align=middle colSpan=4>Andiparippu<TD align=middle colSpan=4>Jidipappu<TD align=middle colSpan=4>Cinnamon<TD align=middle colSpan=4>Lavanga chakke<TD align=middle colSpan=4>Lavanga Patta<TD align=middle colSpan=4>Lavanga Pattai<TD align=middle colSpan=4>Lavangapatta<TD align=middle colSpan=4>Cloves<TD align=middle colSpan=4>Lavanga<TD align=middle colSpan=4>Graampa<TD align=middle colSpan=4>Kirambu<TD align=middle colSpan=4>Lavangamu<TD align=middle colSpan=4>Corriander<TD align=middle colSpan=4>Kothambari<TD align=middle colSpan=4>Kothamalli<TD align=middle colSpan=4>Dhaniya<TD align=middle colSpan=4>Dhaniyaalu<TD align=middle colSpan=4>Cumin seeds<TD align=middle colSpan=4>Jeerigae<TD align=middle colSpan=4>Jeeragam<TD align=middle colSpan=4>Jeeragam<TD align=middle colSpan=4>Jeelakara<TD align=middle colSpan=4>Curry Leaves<TD align=middle colSpan=4>Karibevu<TD align=middle colSpan=4>Karuveppila.<TD align=middle colSpan=4>Karuvepillai<TD align=middle colSpan=4>Karuveppaaku<TD align=middle colSpan=4>Drum stick<TD align=middle colSpan=4>Nugge<TD align=middle colSpan=4>Muringa<TD align=middle colSpan=4>Murungai<TD align=middle colSpan=4>Munaga<TD align=middle colSpan=4>Fennel<TD align=middle colSpan=4>Dodda Jeerige, Dodda sompu<TD align=middle colSpan=4>Suthakuppa,Perumjeerakam<TD align=middle colSpan=4>Sombu<TD align=middle colSpan=4>Sompu<TD align=middle colSpan=4>Fenugreek<TD align=middle colSpan=4>Menthe<TD align=middle colSpan=4>Uluva<TD align=middle colSpan=4>Vendayam<TD align=middle colSpan=4>Menthulu<TD align=middle colSpan=4>Garlic<TD align=middle colSpan=4>Bellulli<TD align=middle colSpan=4>Veluthulli<TD align=middle colSpan=4>Vellaipoondu<TD align=middle colSpan=4>Vellipaaya<TD align=middle colSpan=4>Ginger<TD align=middle colSpan=4>Alla<TD align=middle colSpan=4>Inchi<TD align=middle colSpan=4>Inchi<TD align=middle colSpan=4>Allam<TD align=middle colSpan=4>Green Gram<TD align=middle colSpan=4>Hesaru<TD align=middle colSpan=4>Cherupayaru<TD align=middle colSpan=4>Pachai Parupu<TD align=middle colSpan=4>Pesaru pappu<TD align=middle colSpan=4>Mint<TD align=middle colSpan=4>Pudina<TD align=middle colSpan=4>Putiyina<TD align=middle colSpan=4>Puthina<TD align=middle colSpan=4>Pudhina<TD align=middle colSpan=4>Mustard<TD align=middle colSpan=4>Saasive<TD align=middle colSpan=4>Kadugu<TD align=middle colSpan=4>Kadugu<TD align=middle colSpan=4>Avalu<TD align=middle colSpan=4>Okra<TD align=middle colSpan=4>Bendekayi<TD align=middle colSpan=4>Vendakka<TD align=middle colSpan=4>Vendai<TD align=middle colSpan=4>Bendakaya<TD align=middle colSpan=4>Peanuts<TD align=middle colSpan=4>Nelagadale<TD align=middle colSpan=4>Nilakadalai<TD align=middle colSpan=4>Nilakadalai<TD align=middle colSpan=4>Verushenega<TD align=middle colSpan=4>Pepper<TD align=middle colSpan=4>Kari Menasu<TD align=middle colSpan=4>Kurumolagu<TD align=middle colSpan=4>Milagu<TD align=middle colSpan=4>Miriyalu<TD align=middle colSpan=4>Poppy seeds<TD align=middle colSpan=4>Kasa kase<TD align=middle colSpan=4>Kashkasha<TD align=middle colSpan=4>Kashkasha<TD align=middle colSpan=4>Gasagasaalu<TD align=middle colSpan=4>Pumpkin<TD align=middle colSpan=4>Sihigumbala<TD align=middle colSpan=4>Mathan<TD align=middle colSpan=4>Pooshanikai<TD align=middle colSpan=4>Gummadi Kai<TD align=middle colSpan=4>Raisins<TD align=middle colSpan=4>Vonadraakshe<TD align=middle colSpan=4>Kismiss,Munthiri<TD align=middle colSpan=4>Karuppudraaksha,Ularnda Draakshai<TD align=middle colSpan=4>Kisimiss<TD align=middle colSpan=4>Ridge Gourd<TD align=middle colSpan=4>Heere kayi<TD align=middle colSpan=4>Peechingai<TD align=middle colSpan=4>Peerkangai<TD align=middle colSpan=4>Beerakaya<TD align=middle colSpan=4>Sesame<TD align=middle colSpan=4>Yallu<TD align=middle colSpan=4>Ellu<TD align=middle colSpan=4>Ellu<TD align=middle colSpan=4>Nuvvulu<TD align=middle colSpan=4>Snake Guard<TD align=middle colSpan=4>Padavala<TD align=middle colSpan=4>Padavalam<TD align=middle colSpan=4>Pudali<TD align=middle colSpan=4>Potla<TD align=middle colSpan=4>Turmeric<TD align=middle colSpan=4>Arusina<TD align=middle colSpan=4>Manjal<TD align=middle colSpan=4>Manjal<TD align=middle colSpan=4>Pasupu<TD align=middle colSpan=4>Thur dhal<TD align=middle colSpan=4>Thogari kaalu<TD align=middle colSpan=4>Thuvari Paruppu<TD align=middle colSpan=4>Thuvaram Paruppu<TD align=middle colSpan=4>Kandulu Pappu

kalpana · Feb 12, 2007

Re: Indian Ingridients Glossary in All Languages

Good work Teju....:goodidea:

tejudatla · Feb 12, 2007

Re: Indian Ingridients Glossary in All Languages

<TABLE border=1>HINDIENGLISHTAMILKANNADATELUGUAjwainTymolseedsOmamOmaVamuAdrakFresh gingerInjiShoontiAllamAmchoorMango powderMangay powderMavinkai powderMavadi kaya powderAtaWheat flourGodime mavuGodi hitooGodima pindiBaiganBrinjal,AuberginesKathrikaiGullaVankayaBesanGram flourKadalae mavuKadalae hitooChenaga pindiBuna channaRoasted gramPottu kadalaiHuri kadalaeVegina chanaga ChannaChick peasKonda kadalaeKonde kadalaeMudip chenaguluChanna dhalGram dhalKadalae paruppuKadalae balaeChanaga pappuDania pathaCoriander leaves,CilantroKothamalli elaiKothambri soppuKothamalli koorakuDaniaCoriander seedsDaniyaKothambriDhaniyaluDahiCurds, YoghourtThayirMasuruPeruguHaldiTurmericManjalArsinaPasupuHingAsafoetidaPerungayamInguInguvaJeeraCumminJeeragamJeerigaeJilakaraKuskusPoppy seedsKasa kasaKuskusGasagasaKaripathaCurry leavesKariveppilaiBaisoppuKarivepakuKathalRaw jack fruitPalli kaiKujeePanasakaiKalonjiOnion seedsVengaya vidaiNeeruli beejaUllithnamMasoor dhalRed gramMysore paruppuMasoor dhalMasoor pappuMaidaFlourMaida mavuMaida hitooMaida pindiMoong dhalGreen gramPayatham paruppuHesuru belaePesaru pappuMethiFenugreekVendayamMenthaeMenthuluMethi sagFenugreek leavesVendiya keeraiMenthae soppuMenthulu koorakuMakaiCornMakka cholamJolaMokka jonnaPuhaRice flakesAvalAvalakkiAtukulaRawaSemolina, Cream of wheatRawaiSajeegaiRawaSontDry gingerSukkuOna soontiSontiSonfFennelPerumjeeragamSombuPedha jilkaraSabudanaSagoJawarisiSabakiSabbu beeyamSabut moongWhole green gramPasi payaruIdi hesuruMudi pesaluThilSesame seedsElluElluNuvvuluThil ka thelGingelly oilNallenaiEllenaiNuvalu nunaTuvar dhalDhalTuvaram paruppuTogiri belaeKanthi pappuTuraiSponge gourdPeerkankaiHeerakaiBeera kayaUrrad dhalBlack gramUllutham paruppuUddina belaeUddi pappu

This table is originally taken from www. indiaexpress.com

tejudatla · Feb 12, 2007

Re: Indian Ingridients Glossary in All Languages

Kerala Spices and Common Ingredients Glossary in English, Hindi, Malayalam and Gujarati

<TABLE borderColor=#000000 cellSpacing=1 cellPadding=3 width="100%" align=bottom border=1 VALIGN="BOTTOM"><TR align=middle><TD class=style5 vAlign=top width="27%" bgColor=#cccccc>English

<TD class=style5 vAlign=top width="24%" bgColor=#cccccc>Hindi

<TD class=style5 vAlign=top width="25%" bgColor=#cccccc>Malayalam

<TD class=style5 vAlign=top width="24%" bgColor=#cccccc>Gujarati

<TD class=style5>Almond<TD class=style5>Badam<TD class=style5>Badam<TD class=style5>Badam<TD class=style5>Aniseed<TD class=style5>Saunf<TD class=style5>Perungeerakam<TD class=style5>Variyali<TD class=style5>Apricot<TD class=style5>Jardaloo<TD class=style5>-<TD class=style5>Jardaloo<TD class=style5>Asafoetida<TD class=style5>Hing<TD class=style5>Kayam<TD class=style5>Hing<TD class=style5>Barley<TD class=style5>Jav<TD class=style5>Barley<TD class=style5>Juvar<TD class=style5>Bay Leaf<TD class=style5>Tej Patta<TD class=style5>Karuva Ela<TD class=style5>Tej Patta<TD class=style5>Bengal Gram Dal<TD class=style5>Chana Dal<TD class=style5>Kadala Parippu<TD class=style5>Chana Dal<TD class=style5>Black Gram Dal<TD class=style5>Urad Dal<TD class=style5>Uzhunnu Parippu<TD class=style5>Adad Dal<TD class=style5>Butter<TD class=style5>Makhan<TD class=style5>Venna<TD class=style5>Maakhan<TD class=style5>Cardamom<TD class=style5>Elaichi<TD class=style5>Aleyekkay<TD class=style5>Alechi<TD class=style5>Chick Peas<TD class=style5>Kabuli Chana<TD class=style5>Kadala (Valuthu)<TD class=style5>Kabuli Chana<TD class=style5>Cinnamon<TD class=style5>Dalchini<TD class=style5>Karuva Patta<TD class=style5>Taj<TD class=style5>Cloves<TD class=style5>Loung<TD class=style5>Grampu<TD class=style5>Laving<TD class=style5>Coriander Seeds<TD class=style5>Dhania<TD class=style5>Malli<TD class=style5>Dhana<TD class=style5>Corn / Maize<TD class=style5>Makkai<TD class=style5>Cholam<TD class=style5>Makkai<TD class=style5>Cream<TD class=style5>Malai<TD class=style5>Cream<TD class=style5>Malai<TD class=style5>Cumin Seeds<TD class=style5>Jeera<TD class=style5>Jeerakam<TD class=style5>Jeeru<TD class=style5>Curd/Yogurt<TD class=style5>Dahi<TD class=style5>Thair<TD class=style5>Dahi<TD class=style5>Curry Leaves<TD class=style5>Kadi Patta<TD class=style5>Kariveppila<TD class=style5>Meetho Limbado<TD class=style5>Egg<TD class=style5>Anda<TD class=style5>Mutta<TD class=style5>Endu<TD class=style5>Fenugreek<TD class=style5>Methi<TD class=style5>Uluva<TD class=style5>Methi<TD class=style5>Garlic<TD class=style5>Lahsun<TD class=style5>Veluttulli<TD class=style5>Lasan<TD class=style5>Ghee (Clarified Butter)<TD class=style5>Ghee<TD class=style5>Nai<TD class=style5>Ghee<TD class=style5>Ginger<TD class=style5>Adrak<TD class=style5>Enji<TD class=style5>Aadu<TD class=style5>Green Gram Dal<TD class=style5>Mung Dal<TD class=style5>Cherupayar Parippu<TD class=style5>Mug Dal<TD class=style5>Honey<TD class=style5>Shahad<TD class=style5>Tean<TD class=style5>Madh<TD class=style5>Jaggery<TD class=style5>Gud<TD class=style5>Sharkkara<TD class=style5>Gol<TD class=style5>Kidney Beans<TD class=style5>Rajma<TD class=style5>-<TD class=style5>Rajma<TD class=style5>Leban / Buttermilk<TD class=style5>Lassi<TD class=style5>Moru<TD class=style5>Chaas<TD class=style5>Millet<TD class=style5>Bajra<TD class=style5>-<TD class=style5>Bajra<TD class=style5>Milk<TD class=style5>Dudh<TD class=style5>Paal<TD class=style5>Dudh<TD class=style5>Mint<TD class=style5>Pudina<TD class=style5>Pudina<TD class=style5>Pudina<TD class=style5>Mustard<TD class=style5>Sarson<TD class=style5>Kaduku<TD class=style5>Rai<TD class=style5>Nutmeg<TD class=style5>Jaiphal<TD class=style5>Jadikkai<TD class=style5>Jaiphal<TD class=style5>Oregano<TD class=style5>Ajwain<TD class=style5>Aymodakam<TD class=style5>Ajamo<TD class=style5>Peanuts<TD class=style5>Mungphali<TD class=style5>Kappalandi<TD class=style5>Shing<TD class=style5>Pepper Corns<TD class=style5>Kali Mirch<TD class=style5>Kurumulaku<TD class=style5>Mari<TD class=style5>Poopy Seeds<TD class=style5>Khas-Khas<TD class=style5>Khas-Khas<TD class=style5>Khas-Khas<TD class=style5>Raisin<TD class=style5>Kismis<TD class=style5>Kismis<TD class=style5>Kismis<TD class=style5>Red Chillies<TD class=style5>Lal Mirch<TD class=style5>Chuvanna Mulaku<TD class=style5>Lal Marcha<TD class=style5>Red Gram Dal<TD class=style5>Tur Dal<TD class=style5>Tuvara Parippu<TD class=style5>Tuver Dal<TD class=style5>Rice<TD class=style5>Chawal<TD class=style5>Ari<TD class=style5>Chokha<TD class=style5>Rose Water<TD class=style5>Gulab Jal<TD class=style5>Panineer<TD class=style5>Gulab Jal<TD class=style5>Saffron<TD class=style5>Keshar<TD class=style5>Kumkuma Poov<TD class=style5>Kesar<TD class=style5>Semolina<TD class=style5>Sooji<TD class=style5>Rava<TD class=style5>Ravo<TD class=style5>Sesame Seeds<TD class=style5>Til<TD class=style5>Ellu<TD class=style5>Tal<TD class=style5>Sugar<TD class=style5>Cheeni<TD class=style5>Panchasara<TD class=style5>Khand<TD class=style5>Salt<TD class=style5>Namak<TD class=style5>Uppu<TD class=style5>Meethu<TD class=style5>Tamarind<TD class=style5>Imli<TD class=style5>Puli (Valan)<TD class=style5>Imli<TD class=style5>Turmeric<TD class=style5>Haldi<TD class=style5>Manjal<TD class=style5>Haldar<TD class=style5>Vermicelli<TD class=style5>Sevaian<TD class=style5>Semeia<TD class=style5>Sevaian<TD class=style5>Vineger<TD class=style5>Sirka<TD class=style5>Vinegeri<TD class=style5>Sirko<TD class=style5>Walnut<TD class=style5>Akhrot<TD class=style5>Walnut<TD class=style5>Akhrot<TD class=style5>Wheat<TD class=style5>Gehun<TD class=style5>Gotambu<TD class=style5>Ghaun

This table is originally taken from Kerala India Travel and Tourism Information
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tejudatla · Feb 12, 2007

Re: Indian Ingridients Glossary in All Languages

<TABLE borderColor=#f3f4f2 cellSpacing=0 border=1><TH align=left height=16>ENGLISH</TH><TH align=left height=16>HINDI</TH><TH align=left height=16>TAMIL</TH><TH align=left height=16>KANNADA</TH><TD width=200 height=16>Spices/Herbs<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>Turmeric<TD width=200 height=16>Haldi<TD width=200 height=16>Manjal<TD width=200 height=16>Harasina pudi<TD width=200 height=64>Coriander seeds, Coriander powder<TD width=200 height=64>Dhania<TD width=200 height=64>Dhaniya<TD width=200 height=64>Kothambari<TD width=200 height=16>Cloves<TD width=200 height=16>Lavang<TD width=200 height=16>Lavangam, Kirambu<TD width=200 height=16>Lavanga<TD width=200 height=16>Fennel<TD width=200 height=16>Saunf<TD width=200 height=16>Sombu<TD width=200 height=16>-----<TD width=200 height=16>Cinnamon<TD width=200 height=16>Tuj/Dalchini<TD width=200 height=16>Pattai<TD width=200 height=16>Lavanga pattiai<TD width=200 height=16>Cardamom<TD width=200 height=16>Elaichi<TD width=200 height=16>Yelakkai<TD width=200 height=16>Ellakki<TD width=200 height=16>Cilantro, Coriander leaves<TD width=200 height=16>Dhania<TD width=200 height=16>Kothamalli<TD width=200 height=16>-----<TD width=200 height=16>Ginger<TD width=200 height=16>Adrak<TD width=200 height=16>Inji<TD width=200 height=16>Shunti<TD width=200 height=16>Garlic<TD width=200 height=16>Lasun<TD width=200 height=16>Poondu<TD width=200 height=16>Bellulli<TD width=200 height=16>Pepper corns<TD width=200 height=16>Kalimirchi<TD width=200 height=16>Milagu<TD width=200 height=16>Menasu<TD width=200 height=16>Fenugreek seeds<TD width=200 height=16>Methi<TD width=200 height=16>Vendhayam<TD width=200 height=16>Menthiyam<TD width=200 height=16>Red chili pepper<TD width=200 height=16>lal Mirchi<TD width=200 height=16>Kaindha milagai, Vatral milagai<TD width=200 height=16>-----<TD width=200 height=16>Poppy seeds<TD width=200 height=16>Khuskhus<TD width=200 height=16>Gasagasa<TD width=200 height=16>-----<TD width=200 height=16>Asafetida<TD width=200 height=16>Hing<TD width=200 height=16>Perungayam<TD width=200 height=16>Ingu<TD width=200 height=16>Saffron<TD width=200 height=16>Kesar<TD width=200 height=16>Kungumapoo<TD width=200 height=16>-----<TD width=200 height=16>Aniseed<TD width=200 height=16>Sauf<TD width=200 height=16>Perunjeeragam<TD width=200 height=16>Dodda jeera<TD width=200 height=16>Bay leaf, Cinnamon leaf<TD width=200 height=16>Tej/Tuj patta<TD width=200 height=16>Birinji ilai<TD width=200 height=16>-----<TD width=200 height=16>Cumin seeds<TD width=200 height=16>Shah Jeera/Kala Jeera<TD width=200 height=16>Sombu<TD width=200 height=16>Jeerike<TD width=200 height=16>Mustard seeds<TD width=200 height=16>Rai/Sarson<TD width=200 height=16>Kadugu<TD width=200 height=16>Sasuve<TD width=200 height=16>Mint leaves<TD width=200 height=16>Podina<TD width=200 height=16>Pudhina<TD width=200 height=16>Pothina<TD width=200 height=16><TD width=200 height=16>
Originally taken from indianfoodsco.com

tejudatla · Feb 12, 2007

Re: Indian Ingridients Glossary in All Languages

<TABLE borderColor=#f3f4f2 cellSpacing=0 border=1><TD width=200 height=16>Nuts/Dried fruit<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>Peanuts, Groundnuts<TD width=200 height=16>moongphali<TD width=200 height=16>Verkadalai, Nilakadalai<TD width=200 height=16>veru senaga pappu<TD width=200 height=16>Cashew nut<TD width=200 height=16>Kaju<TD width=200 height=16>Mundhiri Paruppu<TD width=200 height=16>Godambi, jeedi pappu<TD width=200 height=16>Almonds<TD width=200 height=16>Badam<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>Pistachio<TD width=200 height=16>Pista<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>Walnut<TD width=200 height=16>Akroot<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>Dates<TD width=200 height=16>Kajhoor<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>dried Apricot<TD width=200 height=16>Khumani<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>Raisin<TD width=200 height=16>Kishmish<TD width=200 height=16>Kaintha thratchai<TD width=200 height=16>Ona drakshi<TD width=200 height=16>Grains/Flours<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>Gram flour<TD width=200 height=16>Besan<TD width=200 height=16>Kadalai Mavu<TD width=200 height=16>-----<TD width=200 height=16>All purpose flour (Maida)<TD width=200 height=16>Maida<TD width=200 height=16>Maida mavu<TD width=200 height=16>-----<TD width=200 height=16>Wheat flour<TD width=200 height=16>Atta, Chappathi flour<TD width=200 height=16>Gothumai mavu, Chapathi mavu<TD width=200 height=16>-----<TD width=200 height=16>Par-boiled rice<TD width=200 height=16>-----<TD width=200 height=16>Puzhungal Arisi<TD width=200 height=16>-----<TD width=200 height=16><TD width=200 height=16><TD width=200 height=16><TD width=200 height=16><TD width=200 height=16>Semolina<TD width=200 height=16>Suji<TD width=200 height=16>Ravai<TD width=200 height=16>Rave