This ingredient page is created for Dummies or can be used as a reference for my recipes.
Before deciding to cook an Indian dish, I would assume you should carry at least few of these Indian Ingredients in your pantry. This section should help to have a glance how the ingredients look like. I try my best to update the ingredients name in some languages that I am fluent. All the ingredients information can be found in Wikipedia. I am just bringing some main ingredients in on page to make a visual dictionary. As it is a long process, it took a while to collect and put together. I will keep updating those ingredients.
Hope it is useful for some of my visitors, friends & Family from France who have trouble with the ingredients name in English.
Some of the Indian seasonings: Mustard seeds, fennel, asafoetida, curry leaves, cumin, cloves, cinnamon, cardamom.
Lentils: Channa Dhal, Toor dhal/Split, urad dhal, moong dhal
Rice: Basmati, Medium grain rice “raw rice”, parboiled rice (next update will be Rice)
Oil: Olive Oil, corn or vegetable oil and Gingelly oil (sesame oil) would be great.
Powder: chili powder, coriander, turmeric powder
| English | Tamil | French | Hindi |
| Cinnamon | Pattai | Cannelle | Dalchini |
| Cardamom | Yelakkai | Cardamome | Elachi |
| Clove | Lavangam | Girofle | Lavang |
| Black cardamom | Karrupu Yelakkai | Cardamome Noir | Badi elaichi |
| Asafoetida | Perungayam | Asafétida | Hing |
| Green Gram Dhal | Payatham Parupu | Lentille verte | Moong dhal |
| Channa Dhal | Kadalai Paruppu | Lentille | Channa dhal |
| Toor Dhal | TuvaramParuppu | Lentille | Tuvar dhal |
| Dalhia Dhal | Pottu Kadalai | - | - |
| Black Pepper | Milagu | Poivre | Kali Mirch |
| Chili Powder | Milagai podi | Poudre de piment | Mirch powder |
| Coriander Powder | Kothamalli podi | Poudre de coriandre | Dhania Powder |
| Mustard seeds | Kadugu | Moutarde noire | Sarson/Rai |
| Cumin | Jerragam | Cumin | Jeera |
| Fennel | Perunjeeragam | Anis vert | Saunf |
| Fenugreek Seeds | Vendhayam | Fenugrec | Methi |
| Curry Leaves | Kariveppilai | Curry Feuille | Kadi Patti |
| Dry ginger | Sukku | Gingembre sec | Sonth |
| Green Chili | Pachai Milagai | Piment vert | Mirch |
| Red Chili | Sigappu Milagai | Piment rouge sec | lal Mirch |
| Bay Leaf | Punnai Ilai | Laurier | Tej patta |
| Nutmeg | Jadhikkai | Muscade | Javithri |
| Poppy seed | Kasakasa | graines de pavot | Khus-Khus |
| Saffron | Kungumappoo | Safran | Kesar |
| Tamarind | Puli | Tamarin | Imli |
| Turmeric Powder | Manjal Podi | Poudre de curcuma | Haldi |
| Urad dhal | Ulutham paruppu | - | Urad dhal |
| Sesame seed | Ellu | graines de sésame | Til |
The translation: if you find any error, please feel free to provide any correction. I will update it.
8 comments:
this will be really helpful for non indians who want to cook indian food
Very Informative post Cham.. and thanks for such a sweet comment on my blog. Glad u liked the new template!
Siri
You have spent a lot of time and energy I'm sure and many people will be appreciative of it!
wow great...this will be very helpful...thanks for sharing
Thanks for breaking this down so succinctly. I am surprised to see that I have everything on your list except asafoetida and fenugreek - maybe I should try to make more curries! :)
Thanks for stopping by my page, Cham!
This is so informative. Nice post. Pictures are so nice.
Hv enjoyed going thru your blog a lot....this post is a great help, however I would like to add two corrections - Tamarind is Imli in Hindi & mustard is sarson/rai (not raj)
Hi Shella, Thanks 2 provide such correction :) This section has been done for newbies. I really appreciate your correction which could help many of us:)
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