Cooking Terms/Glossary

Greenberry>Vakkaaya
Blackgram>Urad dal>minapapappu
Greengram>Mungdal>Pesara pappu
Wood apple>Velagapandu
Indiangoose berry>usirika>amalaka
Mango>aam>Mamidikaya
Tamarind>Imli>Chinthapandu
Salt>Namak>Uppu
Redchilli powder>mirch powder>Errakaram
Lemon>Neembu>Nimmakaya
Greenpepper>Harimirch>Pachimirapa
Curryleaves>kadipatta>Karivepaku
Coriander>Dhania patta>Kothimeera
Coconut>copra>Cobbari
Spicy>Hot>Khara>kharam
Sour>Khatta>Pulupu
Sweet>Meetha>Theepi
Rice>Chaaval>Biyyamu
Oil>Thel>Nune
Ghee> >Neyyi
Fenugreek leaves>Methi>menthi koora
Cucumber>keera>Dosa
Bottlegourd>Kaddu>sora/aanapa kaya
Ribbed gourd/doodhi/Berakaya
Bittermelon/Karela/kakara kaya
Plantain/Hari kela/patchi arati
Brinjal/baingan/Vankaya
Drumsticks/singhada/Munakkadalu
Snakegourd/ chidchidaa /Potlakaya
Tindoora/Kundru/Dondakaya
Ladyfingers/bhendi/Bendakaya
Potato?Aalu/Bangaladumpa
Ginger/Adarak/Allam
Onion/Pyaaz/Ullipaya
Garlic/ Lahasun /Vellulli/Chinna ulli
Coconut/Narikel/Kobbarikaya
Salty/Namkin/snacks(spicy)
Spicy/Masala/masala
sugarcandy>Misri>Patikabellam
Tea>Chai>theneeru
Icecream>Kulfi>Icecream
Mango>Aam>mamidi
Carrot>Gajar>Erramullangi
white radish>Mooli>Tella mullangi
White pumpkin>safed kaddu>white gummadikaya
Yellow pumpkin>kaddu >Manchi gummadikaya
Almond>Badami>Badam pappu
Cashewnuts>Kaaju>Jeedipappu
Raisins/currants>Kishmis>Endu draksha
Spinach>Palak>Palakoora
Sago>Sabudana>sabdana
Calrified butter>ghee>Neyyi
Cauliflower>Phool ghobi>Gobi puvvu
Asafoetida>Hing>Inguva
Yam>rataal>Kanda
Sweetpotato>Shrkar kand>Chilagada dumpa
Groundnuts>Mungphali>Verusenaga pappu
Chickpeas>Roasted chana dal/Putana(veyinchina senaga pappu)
Greenpeas>Mutter>Bathani
Mint>Pudina>Pudeena
Colacasia>arbi>Chamadumpa
Pickle>achaar>Uragaya
Chutney/sauce>chutney>Pachadi
Papaya>Papitha>boppaya
Cucumber>Kakidi>Dosakaya
Sugar>cheeni>Panchadara/chakkara
Jaggery>Gud>Bellam
Wheat>gehu ka atta>Godhuma pindi
Sesame>Thil>nuvvulu
Curd>Dahi>Perugu
Milk>Doodh>Paalu
broth>Juice>Pandla rasam
Vegetable>Tharkari>Kooragayalu
Fruits>Phal>Pandlu/Pallu
Cream/Malai/Meegada
pulse>Daal>Dinusulu>pappulu
bread>Roti>Rotte
Pulp>Guda>gujju(extract)
Butter>Makkhan>Venna
condendensed milk>khova>Kova
Mustardseeds>Raai>Aavalu
saffron>Kesar>Kesari
Cinnamon>Daalchini>Dalchina chekka
basil> tulsi>Tulasi
Mace>Javithri>Japathri
Nutmeg>Jaayphal>Jajikaya
Cumin>Jeera>Jeelakarra
Aneeseeds>Saunf>saunf
Cloves>Lavang>lavangamu
Cardamoms>Ilaichi>Elakkai
fennel>Ajwain>Vomu
Tongs>chimata>Forceps(pattukaru)

Courtecy - Vimala

Coconut Chutney

Coconut Chutney (Kobbari Pacchadi)

Coconut chutney is an example of how good a raw food can taste when prepared with right ingredients. Whoever came up with this recipe, my salute to them! People remember and replicate a good recipe; no wonder, this age old recipe continues to be popular and beloved by all who tried it.
Breakfast is not a proper breakfast without coconut chutney in Southern states of India (Andhra, Tamilnadu, Karnataka and Kerala). Perfect blend of different flavors and the ease with which it can be made - coconut chutney is a great example of traditional, health conscious South Indian food and a showcase recipe for raw cuisine. See the photo below, if you find coconut chutney looking similar in an Indian restaurant along with your dosas, idlies, that’s a sure sign that you are getting a proper south Indian food.
Recipe:
1 cup of thinly sliced fresh coconut¼ cup of pappulu(dalia, roasted chickpeas)6 Indian small green chillies, chopped1 tiny red onion or shallot, sliced into chunks6 sprigs of fresh cilantro and 1/2 inch of ginger½ tablespoon of tamarind extract¼ tsp of saltfor popu or tadka1 tsp each of mustard seeds, cumin, urad dal, fresh curry leaves and few pieces of dried red chilli.extras(optional)1 tablespoon of yogurt and one lime

Preparation:Preparation means grinding. Taste of coconut chutney varies with grinding method. Believe it or not, different grinding tools give different taste. The best taste comes out of using a stone mortar. Closest is the machine, which grinds with a stone. Last is the food processor or the blender etc., The taste is inversely proportionate to how easily you can grind it.
In a mortar or blender, combine all the ingredients (coconut, pappulu, onion, green chillies, cilantro, ginger, tamarind extract and salt). Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.
In a small pan, add half teaspoon of peanut oil, add the popu ingredients, sauté them until they start to splutter. Remove the pan from heat and add this popu to the pureed coconut mixture in the cup. Stir in little bit of yogurt now (our family variation). The chutney is ready. Just before serving, squeeze few drops of limejuice.
Traditionally coconut chutney is served with dosa, idly, vada, upma, utappam, pesarattu and pongal, as a part of morning breakfast.

Courtecy - Indira of Mahanandi