Names of the seeds in Different languages

English	Tamil	Malayalam	Telugu	Kannada	Hindi
Bengal gram	Kadalai parupu	Kadalaparippu	Senaga pappu	Kadale bele	Chana dal
Green gram	Payathamparupu	Cheruparipu	Pesara pappu	Hesaru bele	Moong dal
Black gram	Ulunthamparuppu	Uzhunnuparippu	Mina pappu	Udiina bele	Urad dal
Red gram	Thuvaramparupu	Thuvaraparippu	Kandipappu	Thoragibele	Toordal
Thymol	Omam	Vaum	Vaumu	Oma	Ajwain
Aniseed	Sombu	Perinjeerakam	Sopu	Badesepi	Saunf
Jaggery	Vellam	Vellam	Bellam	Bella	Gud
Sugar	Sakarai	Panjasara	Chakara	Sakkare	Shakkar
Ghee	Neyi	Neyi	Neyyi	Thuppa	Ghee
Curds/Yoghurt	Thayir	Thayer	Perugu	Mosaru	Dahi
Butter	Vennai	Venna	Venna	Benne	Makhan
Buttermilk	More		Majjiga	Majjige
Turmeric	Manjal	Manjal	Pasupu	Arasina	Haldi
Tamarind	Puli	Puli	Chintapandu	Huli	Imli
Poppy seeds	Kasakasa	Khasakhasa	Gasagasalu	Gasagasa	Khuskhus
Pepper	Milagu	Kurumulagu	Miriyalu	Ollemenasu	Kalimirchi
Nutmeg	Jathikai	Jathikai	Jajikayi	Jajikayi	Jaiphal
Mustard	Kadugu	Kadugu	Avalu	Sasive	Rai
Ginger	Inji	Inji	Allam	Shunti	Adhrak
Garlic	Poondu	Vellulli	Ullipayilu	Bellulli	Lasun
Rice sticks	Sevai
Rice flakes/Beaten rice	Aval	Aval	Attugulu	Avalakki	Chivda/Poha
Gramflour	Kadalamaavu	Kadalapodi	Senaga pindi	Kadalehittu	Besan
Riceflour	Arisimaavu	Aripodi	Biyyampindi	Akkihittu
Allpurposeflour	Maidamaavu	Maida	Maidapindi	Maida	Maida
Drumstick	Murungakkai	Muringakaya	Munnakaya	Nuggekayi	Sago
Cilantro/Coriander leaves	Kothamallli	Malli Ela	Kothimira	Kothambari Soppu
Coriander seeds	Kothamalli verai	Malli	Dhanialu	Kothambari Beeja/Dhaniya	Dhania
Ladiesfinger/Okra	Vendaikkai	Vendakaya	Bendakaya	Bendekayi	Bindi
Spinach	Keerai	Cheera	Paalak	Paalak	Paalak
Mint leaves	Pudhina	Pudhina	Pudhina	Pudhina	Pudhina
Semolina	Ravai	Rava	BombaiRawa	Rave	Sooji
Cracked Wheat	Godhumai ravai	Gothambu rava	Godumalu rawa	Godi rave
Curry leaves	Karivepilai	Karivepila	Karivepaku	Karikevu	Kadi patti
Vermicelli	Semiya	Semiya	Semiya	Shavige	Semya/Sevai
Sago	Javarisi		Saggubiyyam	Sabkakki	Sabudhana
Cardamom	Yelakkai	Ellakkaya	Elakayi	Yelakki	Elaichi
Cinnamon	Pattai	Krugapatta	Lavang patta	Chakke	Dalchini
Cloves	Grambu/lavangam	Karayam Poo	Lavangam	Lavanga	Lavang
Cumin Seeds	Seerakam	Jeerakam	Jilakara	Jeerige	Jeera
Cashewnuts	Mundhiri paruppu	Kashunandi	Jeedipappu	Godambi	Kaju
Fenugreek	Vendhayam	Uluva	Menthulu	Menthe	Methi
Dry red pepper	Sigappu/vara milagai	Kollamulaku	Yendu mirapakayalu	Onamenasina kaayi	Lal mirch
Sesame seeds	Ellu	Ellu	Nuvvullu	Ellu	Til
Saffron	Kumkuma poo	Kesari	Kukumpoovu	Kesari	Kesar
Lima Beans	Mocha paruppu	Amarapayar	Anamulu	Chapparada avare kaaye
Wheat	Godhumai	Godhambu	Godumalu	Godi	Gehu
Garbanzo beans/chick peas	Kondai kadalai/ Kabul kadalai		Senagalu	Kadale kaalu	Channa

RICE PUTTU

RICE PUTTU

Ingredients:

1/2 Kg Raw Rice
1/2 grated Coconut
Water to sprinkle
Salt to taste

Method:

• Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
• Heat the powder for 5 mts.While heating stir it. Keep it for cooling.
• Mix salt with water sprinkle this to the powdered rice just to make the powder wet.
• For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
• This is done till the top. Close the lid steam it for 2 mts in cooker.
• Serve it with potato curry or ghee
• Serves - 5

Onam---- Festival Of Kerala-- special Puliinji

Puliinji

This is a preparation where ginger is the main ingredient.

Ingredients

1.	Ginger 25gm Green Chilly -4nos.
2.	Coconut oil - 1tsp Dried red chilly 1no. cut in to 4 pieces Mustard seeds - 1/2tsp
3.	Tamarind - size of a lemon Water -2cups
4.	Turmeric powder - 1/4tsp Chilly Powder -1/4tsp Asafoetida powder -1/4tsp Jaggery (grated) - 25gm Curry leaves -1 sprigs Fenugreek seeds -1 pinch

Method of preparation :

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2^nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

Onam ---- Festival Of Kerala -Koottucurry

Koottucurry

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients :

Bengal gram dal - 1/2cup Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together) Inner flesh of drum stick - 1/2cup Grated coconut - 1/2cup Turmeric powder - 1/4tsp Green chillies - 3 (split into 2) Salt to taste

Coconut oil - 1/4cup Mustard - 1tsp White gram dal - 2dsp Dried red chillies - 3 (each sliced into 3) Curry leaves - 2sprigs Ghee - 1dsp Grated coconut - 1/4cup

Method of Preparation :

Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind ¹/₂cup grated coconut and mix it with turmeric powder and green chillies.

Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.

Heat 1dsp ghee and fry the ¹/₄cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.