Names
of Indian Spices/Foods
Green back-ground once are recommended ones. Red ones need to be avoided
|
ENGLISH
|
TELUGU
|
|
Yellow Lentils/Toor
dal
|
Kandi Pappu
|
|
Black gram
|
Minapappu
|
|
Green gram
|
Pesarapappu
|
|
Bengal gram dal
|
Senagapappu
|
|
Roasted dal
|
Gulla
senagapappu/Putnala pappu
|
|
Whole green gram dal
|
Pesalu
|
|
Chick peas
|
Senagalu
|
|
Quinoa
|
Sajjalu
|
|
Millet
|
Jonnalu
|
|
Red Lentils
|
Masoor Dal/
|
|
Toor Dal/
|
|
|
Moong Dal
|
|
|
Urad Dal
|
|
|
Ragi
|
|
|
Amaranth
|
|
|
Buck wheat
|
|
|
Dry red chillies
|
Yendu mirchi
|
|
Garlic
|
Velluli
|
|
Turmeric powder
|
Pasupu
|
|
Mustard seeds
|
Avaalu
|
|
Cumin seeds
|
Jilakarra
|
|
Coriander seeds
|
Dhaniyalu
|
|
Asafoetida
|
Inguva
|
|
Fenugreek seeds
|
Menthulu
|
|
Sesame seeds
|
Nuvvulu
|
|
Semolina/Cream of wheat
|
Upma rava
|
|
Sago
|
Saggubiyyam
|
|
Rice flour
|
Biyappindi
|
|
Wheat flour
|
Goduma pindi
|
|
All purpose flour
|
Maida pindi
|
|
Peanuts/Groundnuts
|
Veru senagapappu
|
|
Cashew nuts
|
Jeedi pappu
|
|
Rice Flakes
|
Atukulu
|
|
Jaggery
|
Bellam
|
|
Cloves
|
Lavangalu
|
|
Cardamom seeds
|
Yelakulu
|
|
Cinnamon
|
Dalchini chekka
|
|
Nutmeg
|
Jazi kaya
|
|
Saffron
|
Kumkuma puvvu
|
|
Bayleaf
|
Biryani aaku
|
|
Tymol seeds
|
Vamu (Ajwain - hindi)
|
|
Dry ginger
|
Sonti
|
|
Poppy seeds
|
Gasagasalu
|
|
Onion seeds
|
Ullithnam
|
|
Fennel seeds
|
Sompu – telugu, Somph
|
I use Saamai, Kuthiraivali and Varagu...these are readily
available in all grocery stores here in Chennai. These are called LITTLE
MILLET, BARNYARD MILLET and KODO MILLET respectively in English.
I use Jowar and Bajra for making chapatis....and we also get
Bajra brokens (similar to broken wheat dalia) which I use for khichdi.
https://en.wikipedia.org/wiki/File:Indian_Millets.png
