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Ulunthu உளுந்து Kadalai Paruppu Jeeragam சீரகம் Lavangam ல ங்கம்

1. The document lists various Indian spices, herbs, seeds, and vegetables in both English and Tamil. 2. It includes common ingredients used in recipes for Milagu Rasam and Sambar such as tamarind, tomatoes, coconut, black gram, garlic, mustard seeds, curry leaves, coriander, and asafoetida. 3. The recipes provide instructions for making Milagu Rasam with chicken and Sambar with vegetables, listing the ingredients and steps to combine them.

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Trading Brothers
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Download as DOCX, PDF, TXT or read online on Scribd
228 views

Ulunthu உளுந்து Kadalai Paruppu Jeeragam சீரகம் Lavangam ல ங்கம்

1. The document lists various Indian spices, herbs, seeds, and vegetables in both English and Tamil. 2. It includes common ingredients used in recipes for Milagu Rasam and Sambar such as tamarind, tomatoes, coconut, black gram, garlic, mustard seeds, curry leaves, coriander, and asafoetida. 3. The recipes provide instructions for making Milagu Rasam with chicken and Sambar with vegetables, listing the ingredients and steps to combine them.

Uploaded by

Trading Brothers
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Fenugreek Seed Vendayam வெந்தயம்

Mustard Seed Kadugu கடுகு


Urad Dhal Dhal Ulunthu உளுந்து
Bengal Gram Dhal Dhal Kadalai Paruppu
Cumin Seed Jeeragam சீரகம்
Cinnamon Lavangam லவங்கம்
Cloves Seed kirāmpu
Aniseeds or fennel Seed Soambu or perunjeeragam
Poppy seeds Seed Kasakasa
Almonds Badam
Aamchur Maangai thool
Amarnath Thandu Keerai
Aniseed Sombu
Asafoetida Perungayam
Ash Gourd Poosni kai
Basil Elumichan tulasi
Bay Leaf Talishapattari
Bell Pepper Kodimilagai
Bengal gram Kothukadalai
Bengal gram (split) kadalai paruppu
Bitter gourd Pavakkai
Black eyed beans Narippayir
Black gram Ulutham parippu
Black gram (split) ulutham parippu
Black peppercorns Milagu
Blackberry Naga pazham
Bombay duck Vangara vasi
Bottle gourd Suraikai
Brinjal Kathirikai
Broad Beans Avarai
Cabbage Muttaikose
Capsicum Kodimilagai
Caraway seed Seems sombu
Cardamom Elakkai
Cinnamon Lavang pattai
Cloves Krambu
Chick peas Kodai Kadalai
Cluster beans Kothavarangai
Colacassia Seppan kizhangu
Colocassia leaves Seppam ilaigal
Coriander leaves Kothamalli
Coriander Seeds Kothamalli vidai
Corn Makka cholam
Cow peas Karamani
Cumin Seeragam
Cucumber Kakkarikai
Cumin seeds Jeeagam
Curry leaves Kariveppilai
Custard apple Seetha azham
Dill Sata Kuppi Sompa
Drumstick Murungakkai
Dry Ginger Chukk
Fenugreek leaves Venthiya Keera
Fig A tti pazham
Garlic Ulipoondu
Gherkins Kovakkai
Gingely seeds Ellu
Ginger Inji
Grapes Draksha
Green chilli Pachai Milagai
Green gram (whole) Pasipayir
Jackfruit Pilapinju
Lady Finger Vendakkai
Lemon (sweet) Kolinchi pazham
Lettuce Salathu
Linseed seeds Alivirai
Lotus stem Thamarathandu
Mace Jathipatri
Maize Makka cholam
Melon musk Mulam pazham
Mustard Seeds Kadugu
Nutmeg Jaathikaai
Poppy seeds Kasa Kasa
Turmeric Manjal
Saffron Kunkuma Poo
Semolina Ravai
Sesame seeds Ellu
Split chick peas Kadalai Paruppu

Milagu Rasam
lemon size Tamarind
1 tsp Cumin
2 no’s Tomatoes 1. Soak tamarind in 1 cup of water and get the juice. Cut
tomatoes into fine pieces and add to the tamarind juice.
1 tsp black pepper
2. Grind the grated coconut to a smooth paste.
1 tsp Split black gram 3. Remove the stalks of the curry leaves and crush the
4 cloves Garlic leaves using the blender for a few seconds.
4. Wash and clean the chicken pieces.
Ingredients ¼ tsp Mustard seeds
5. Add two cups of water to the chicken pieces,
4 no’s Dry chili turmeric powder, salt and the crushed curry leaves pulp,
a pinch Asafoetida along with one teaspoon coconut oil.
6. Boil over medium heat for 5 minutes and then add the
2 sprigs Curry leaves
chopped onions, ginger-garlic paste, chili powder and
2 sprigs Coriander leaves coriander powder.
½ tsp Salt
2 tsp Oil

Sambar
lemon size Tamarind
1 Cup Thuvar dhal 1. Wash thuvar dhal and add two cups of water along with a
2 no’s Tomatoes pinch of turmeric powder and pressure cook till soft.
Ingredients 2. Soak tamarind in water and squeeze out the juice
Vigitable
3. Cut tomato into medium size pieces.
2 tsp Sambar powder
4. Put tomato pieces into a vessel. Add salt, sambar powder,
¼ tsp Turmeric powder
turmeric powder and cook on medium flame for five to six
1 tsp Salt minutes. Then add Vegetiables and cook till Vegetiables is
2 tsp Oil soft. Now add tamarind juice and allow to boil. Then add the
¼ tsp Mustard seeds cooked thuvar dhal mashed well.
For seasoning
a pinch Asafoetida 5. In a kadai put the oil and when it is hot add the mustard.
2 sprigs Curry leaves When it pops up, add asafotida, cut onions, green chillies and
4 or 5 cut
Sambar onion
length wise curry leaves and fry for a while. Add this to the sambar. Mix
2 slit well. Remove from stove.
Green chillies
lengthwise

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