Vegetable Dictionary

Bangalore Kathrikka/ Sheema Kathrikka/ Chow Chow – Chayote Squash
Cheera – Spinach
Chembu – Colocasia / Taro / Arbi
Chenna – Yam
Cheru Payru – Whole Green Gram
Cheru Payru Parippu (Moong Dal)- Green Gram Dal
Churakka – Bottle Gourd
Chuvana Parippu (Masoor Dal) – Red Gram Dal
Inji – Ginger
Kadala – Bengal Gram/Chickpeas/Garbanzo Beans/Kabuli Chana
Kadala Parippu – Bengal Gram Dal
Kappa – Yuca / Tapioca
Koorka – Chinese Potato
Koova – Arrow Root
Kovakka – Ivy Gourd
Kumbalanga – Ash Gourd, White Gourd, Winter Melon
Kunjulli – Shallots (Pearl Onions)
Manjal – Turmeric
Mathanga – Pumpkin
Mathura Kizhangu – Sweet Potato
Mudira – Horse Gram
Mulaku – Chilly
Muringakka – Drumstick
Muttakoos – Cabbage
Padavalanga – Snake Gourd
Parippu – Lentil /Dal
Pavakka (Kaipakka) – Bitter Gourd, Bitter Melon
Payru – Beans
Peechinga – Ridge Gourd
Savola – Big Onion
Thakkali – Tomato
Tuvara Parippu (Toor Dal)- Yellow Split Peas/Yellow Pigeon Peas
Ulli – Onion
Uralakizhangu – Potato
Uzhunnu Parippu (Urad Dal) –  Black Gram Dal/Black Beluga Lentils
Vazhuthananga – Eggplant, Brinjal, Aubergine
Velarikka – Yellow Cucumber, Indian Cucumber
Velluthulli – Garlic
Vendakka – Okra (Ladies Finger)

Spicy Carrot Hummus

Ingredients

1. White Gram               1/4 cup
2. Salt                         
3. Baking Soda               1/4 Tea Spoon
4. Carrot                       1 Nos
5. Garlic                        3 Cloves
6. Ginger                       1/2 Inch 
7. Curd                          3 Table Spoon
8. Green Chilly               4 Nos. 
9. Tahini Paste               4 Table Spoon
10. Lime Juice                 1 Tea Spoon
11. Olive Oil                    1/4 Cup

Preparation Method

1. Soak white gram for 8 hrs .
2. Add soaked white gram, salt and baking powder in a pressure cooker and cook well.
3. Chop the carrot and cook in a water .After cooked carrot grind it well. And squeeze the juice .
4. Grind cooked white gram , carrot juice, garlic curd, Green chilly and ginger like a fine paste 

Savala Vada / Onion Baji

Ingredients

Onions                           2 thinly sliced

Gram flour                     1 cup

Rice flour                       3 tbsp.

Semolina                       1 tbsp.

Ginger                           1 inch piece thinly chopped

Garam masala              1/2 tbsp.

Green chilies                 3 finely chopped

Red chili powder           1/2 tbsp.

Curry leaves                  2 Spring

Salt to taste

Oil to deep fry

Preparation Method

                        Combine gram flour, rice flour, red chili powder, Garam masala and salt.Mix it well. Add few drops of water and make a thick batter (for well mixing one small turn in mixer)and keep it aside .Mix sliced onions, green chilies, ginger, curry leaves and salt with hand. Add this mixture with the batter. Onions should be coated in the batter but the batter should not be too loose.then keep it aside for 10 minute. Heat oil in a Kadai. When the oil is hot reduce the heat into medium. Take some mixture and deep fry in oil till crispy and onions becomes slightly brown in color. 

Spicy Beetroot Hummus

Ingredients

1. White Gram               1/4 cup
2. Salt                         
3. Baking Soda               1/4 Tea Spoon
4. Beetroot                    1/2 Piece
5. Garlic                        3 Cloves
6. Ginger                       1/2 Inch 
7. Curd                          3 Table Spoon
8. Green Chilly               4 Nos. 
9. Tahini Paste               4 Table Spoon
10. Lime Juice                 1 Tea Spoon
11. Olive Oil                    1/4 Cup

Preparation Method

1. Soak white gram for 8 hrs .
2. Add soaked white gram, salt and baking powder in a pressure cooker and cook well.
3. Chop the beetroot and cook in a water .After cooked beetroot grind it well. And squeeze the juice .
4. Grind cooked white gram , beetroot juice, garlic curd, Green chilly and ginger like a fine paste