Glossary of Common Indian Ingredients

I'd been wanting to put together this page from the day I started this blog. My non-Indian friends and beginners have frequently asked me questions about the look, feel, uses, and the numerous names associated with some of the most commonly used Indian pulses, lentils, grams, and spices.

Therefore, here is a small glossary that documents some common Indian ingredients and spices. I will keep updating this space as and when I acquire more unique and specialized pulses, grams, beans, and spices. If you would like additional clarifications, please feel free to contact me! 

( As much as my knowledge permits, I have mentioned each name in three different languages - Hindi / Tamil / English. I should have alphabetized the ingredients, but currently they are listed in an order that I thought made sense. When I have some time, I will try to rearrange and alphabetize).

 Pulses, Lentils, Grams, Beans, and Legumes

These are major sources of protein for vegetarians. Below are some of the most common lentils, pulses, and grams from my pantry. I will add more pictures as and when I buy other varieties. 

1. Toor Dal / Thuvaram Paruppu / Yellow Lentils:  

The most commonly used lentils in Indian cooking. It is commonly used in Indian dals and kootus

2. Channa Dal / Kadala Paruppu / Bengal Gram:  

This resembles yellow lentils so much that people often get confused between the two. However, bengal gram is fatter, thicker, and has a slightly wrinkly top. Bengal gram also takes a long time to cook. Ground bengal gram makes besan (also known as chickpea flour or kadala maavu). Bengal gram is used along with coriander seeds and red chillies to make a spiced powder that is very commonly used in South-Indian cooking. 

3. Moong dal /Payatham paruppu / Split Yellow Mung beans: 

 Moong Dal is far more nutritious than yellow lentils because it has a richer source of protein. It looks yellow in color, and cooks slightly faster and is also used commonly in Indian dals and kootus.

4. Split Urad Dal / Ulutham paruppu / Split, husked, Black Gram:   

Split Urad Dal is ivory colored and without any husk. It is commonly used as a South-Indian seasoning and is also rich in protein. 

5. Whole Urad Dal / Ulundu / Husked, Whole Black Gram: 

With the skin, this gram is black in color. This version has been husked, so it is without its skin and ivory colored. It is rich in protein and is used in idli and dosa batters. When split, they become split urad dal (4.) The whole, non-skinned version of this gram is used to make Dal Makhani. 

6. Green Moong/ Pachcha Payar/ Whole Green Gram: 

When the green skin of this gram is removed, and the gram is processed and split, it becomes yellow mung beans (3.) The split green gram is used to make kichdis. Whole green gram is highly nutritious and is a great source of protein. They can be sprouted easily and the sprouts can be added to salads. Green gram is used to make pesarattu.

7. Lobhiya/ Karamani / Black-Eyed Beans:  

Black-eyed beans are common beans. They are cooked with onions and tomatoes to make a flavorful gravy, or are sauteed with coconut, chillies and spices for a flavorful and healthy salad. 

8. Kabuli Channa / Konda Kadalai / Chickpeas/ Garbanzo Beans:  

This is used to make the flavorful and popular Chole. 

9. Pottu Kadalai / Roasted Gram:  

This is nothing but roasted bengal gram (2. from above). It is lighter in shade than regular bengal gram, and is ground or had as is in Indian chex mixes (mixtures). It is also ground with spices from below to thicken gravies.

Spices and Seeds 

Indians use everything except the kitchen sink when it comes to spicing up their curries and gravies ;). Here are some of the most commonly used seeds and spices, most of which have become familiar to non-Indians as well. 

 1. Jeera / Jeeragam / Cumin Seeds: 

Cumin seeds are widely popular now. Roasted cumin seeds and ground to form cumin powder. This earthy spice is used in many Indian curries. Cumin seeds are known for their digestive aiding qualities and are used to season/temper many dals.

2. Saunph / Sombu / Fennel Seeds: 

Closely resembling cumin seeds, fennel seeds are slightly bigger, have a light brown hue (lighter than cumin), are more textured and have a strong liquorish flavor and aroma to them. So, if at all you are confused, sniff the seeds. If they smell of liquorish or fennel, then they are fennel seeds. If they smell earthy, they are cumin. Fennel seeds are also used in masala spice mixes, and are commonly handed out in Indian restaurants as a palate cleanser after meals. It also aids in relieving heartburn and flatulence.

3. Sarson/ Kadugu/ Black Mustard Seeds:  

Black mustard seeds are a staple in South-Indian cooking. They are used to season most dishes and curries. Mustard seeds have to pop/splutter in oil before adding other seasonings. If mustard seeds don't pop they will turn bitter.

4. Methi Seeds/ Vendayam / Fenugreek Seeds:  

Fenugreek seeds have a bitter flavor, but are quite nutritious and medicinal. They are used to season dals and sambars. 

5. Dhania Seeds/Kothamalli Verai/Coriander Seeds:  

Coriander seeds grow into coriander leaves or cilantro. They are extremely popular in both South and North-Indian dishes to flavor and season masala spice mixes, dals, curries, and almost every side dish. When roasted and ground, they are used as coriander powder (usually along with cumin powder) in most gravies. Coriander seeds are part of the Holy Trinity that dominates most South Indian spices (Bengal Gram, Coriander Seeds, and Red chillies). 

6. Elaichi / Elakka / Green Cardamom: 

The seeds of green cardamom are extremely aromatic and flavorful. A little goes a long way in seasoning desserts and gravies. Cardamom is used heavily in garam masala spice blends, in pulaos, biryanis, kurmas and most kinds of fragrant side dishes. The seeds need to be crushed for the flavors to come through.

 7. Laung / Lavangam (Krambu)/ Cloves:  

Cloves are aromatic and are used in garam masala spice blends, and in fragrant side dishes, curries, biryanis, pulaos, etc. 

8. Black Peppercorns: 

Whole black peppercorns need no introduction. Pepper is considered to be a "healthier" spice than chillies, so it is used in medicinal brews, soups, and rasams. It is also a common ingredient in garam masala.

9. Dalchini / Pattai / Cinnamon Bark: 

Cinnamon bark is also used as a whole spice in Indian curries, gravies, kurmas, biryanis, pulao, etc. Again, a popular ingredient in garam masala

10. Ajwain /Omam / Oregano seeds: 

Oregano seeds are used to season dals, rotis (Indian flat-breads) etc. It is also medicinal in nature and is used in many medicinal preparations. Oregano also relieves digestion related issues.

11. Khus-Khus / Kasa-Kasa /White Poppy Seeds:  

In small quantities, white poppy seeds are used in masala blends, most commonly along with coconut and fennel seeds to add flavor to kurmas and gravies and also to thicken them. 

12. Chakra Phool/ Anasi Poo/Star Anise:  

Star Anise is yet another common Indian spice that's quite potent even in small quantities. It is added in garam masala blends, curries, gravies, pulaos, biryanis etc. 

 

 13. Tej Patha / Brinji Elai /Indian Bay Leaf:  

This is not to be confused with regular bay leaf. Indian bay leaves have more flavor, fragrance, and are dry. They perfume biryanis, pulaos, and garam masala blends.

14. Javitri / Jathi Pathri / Mace:  

Mace comes from the same family as Nutmeg. It has a similar flavor, but is more delicate and subtle. It also gives a nice golden hue in gravies if ground or steeped for a long time. Mace is again used in garam masala spice blends, gravies, biryanis etc.

15. Dagad Phool / Kal paasi / Stone flower:  

Stone flower has a very distinct and unique flavor. It is more commonly used in South-Indian Chettinaad style kurmas and side-dishes. They are also used in garam masala blends. One of my favorite spices that is very hard to get outside of India.

16. Kesar / Kumkuma Poo / Saffron:  

Saffron is now popular in the West. It is the stamen of the Crocus flower. It is difficult to collect and is quite expensive even in small quantities. Good quality saffron smells heavenly even if the box is closed and is away from you. Just a pinch transforms desserts and dishes. 

17. Anardhana / Madhulam Verai / Pomegranate Seeds: 

Pomegranate seeds are extremely tart. They are added to Chole and other gravies that are tart and spicy. I grind store bought pomegranate seeds so that they can be easily added to gravies.

18. Moti Elaichi/ Marathi Mokku /Black Cardamom: 

Contrary to the floral, delicate flavor and fragrance of green cardamom, black cardamoms are smokey and very potent. They are roasted and ground as part of garam masala spice blends. This is an extremely pungent spice that needs to be used in small quantities.

19. Kala Til/ Karuppu Yellu/ Black Sesame Seeds: 

Black sesame seeds are slightly smokey in flavor and are not that commonly used. They are used to make sesame spice blends and in certain dishes

20. Til/ Vella Yellu/ White Sesame Seeds:  

White sesame seeds are nutty and fragrant. They are added as seasonings to many dishes.

21. Curry Patta / Karuvepilai / Curry Leaf:  

Curry leaf has a unique curry flavor that goes great with almost every South-Indian dish. It is tempered with oil or ghee along with mustard seeds and chillies to add flavor and fragrance to most dishes. Curry leaf is also known to help add shine and vibrancy to hair. Curry leaf oil is commonly used in hair oils in South India

22. Kala Namak / Karuppu Uppu / Black Rock Salt: 

 Although it is called Black salt, the salt is pale pinkish/blush colored. It has traces of sulphur in it, making it pungent and strong. It is added to chaat masala and is sprinkled on top of savory chaat delicacies. Its tart and pungent flavor adds a unique flavor to dishes.

23. Lal Mirch / Vatha Milagai / Dry red chillies:  

There are several varieties of chillies and red chillies in India. They can be tall and thin, short and stout, or somewhere in between. They are dried in the sun and are used in spice blends or as seasoned as such (split in two) in dals, curries, and gravies. 

24. Hari Mirch / Pacha Milagai /Green chillies:  

Size doesn't matter in this case. The smaller they are, the more spicier and potent! They are used to spice most Indian dishes.

Other Seasonings

 1. Sundakkai / Dried Turkey Berry (not sure of the Hindi name):  

These are dried berries that are used to flavor Kuzhambus, like Vatha Kuzhambu. They are slightly bitter and tart. 

2. Kasuri Methi / Dried Vendhaya Ilai / Dried Fenugreek leaves: 

 Kasuri Methi is flavorful, healthy, and has a smokey flavor with a slight bitterness. It is added to flat-breads, curries, gravies etc. 

3. Haldi / Manjal Podi / Turmeric powder:  

Turmeric, the powerful antiseptic, is ground and used as a very common seasoning ingredient in most Indian dishes.

4. Hing / Perungayam / Asafoetida:  

Hing is a pungent seasoning. Used in small quantities, it brings a definitive flavor to dishes. It is also purported to be a great reliever of heartburn and flatulence.

5. Kuzhambu Vadaam (Not sure of the Hindi or English Name): 

 A mixture of flours are kneaded to form a paste. The paste is then made into small chunks and dried in the sun. When totally dried, they are used as a seasoning in kuzhambu. The vadaam cooks and plumps up slightly in the gravy and makes a great addition to Vatha Kuzhambu.

6. Manathakkali / Black Night Shade berries:   

These berries are dried and used as a seasoning in South Indian gravies and Kuzhambus, such as Vatha Kuzhambu. They are slightly bitter, but are known for their medicinal qualities.

 

7. Naarthangai / Dried, salted Citron Peels:  

These are great digestive aids and are delightfully salty and tart. Goes great with yogurt rice! Citron peels are coated in salt and dried in the sun to make this homey treat.

8a. and 8b. Mor Milagai / Buttermilk-spiced dehydrated chillies: 

These are unique to South-India. Different kinds of chillies are dipped in buttermilk and salt and dried in the sun. The dried chillies are fried to make a spicy and delish side dish for plain yogurt rice.

9. Vepam Poo / Dried Neem Flower:  

Dried Neem flowers are used to season rice and rasam. They are bitter, but a great antiseptic. 

10a. Pippali /Arisi Thippili / the dried berries of Long Pepper:  

Medicinal in nature, they are used to make rasams and medicinal concoctions.

10 b. Kanda Thippili / the root of Long Pepper:  

Also medicinal and used along with Arisi Thippili in rasam and home remedies and brews.

Other Ingredients:

1. Sooji / Rava / Semolina: 

Semolina grains are used in Indian dishes to make sweets (such as kesari) or savory dishes such as upma. 

2. Murmure / Pori / Puffed Rice:

Puffed Rice is pillowy, delicate and soft. When roasted, they turn crispy and are added to chaats, salads, etc.

3. Semiya / Vermicelli: 

 Vermicelli is used to make upmas and sweet puddings. They are Indian versions of noodles!

4. Poha / Aval / Beaten Rice Flakes:  

These are often called as a poor man's food. However, they are just as good as rice, cook really easily, and make delicious upmas and simple salads with nuts and raisins.

5. Godumai Rava / Cracked Wheat: 

They are similar to Rava, and make healthy upmas. They can be used as a substitute for rice in many dishes.

6. Sabudana / Javarisi / Tapioca:

Tapioca is full of starch, and makes yummy kichdis, upmas, puddings, crispy vadaams etc.

 7. Vellam / Jaggery:

Similar to brown sugar, it is rich in molasses and hence, imparts a smokey flavor. It is commonly used in most South-Indian desserts and puddings. Jaggery is grated just before use.

8.  Puli / Tamarind:

Another common South-Indian ingredient, Puli is used to impart a tart flavor to Sambars, Rasams, and Kuzhambus. Tamarind needs to be shelled to get to the fruit. It also has seeds that need to be removed before adding their extract to dishes. Usually, tamarind fruit is soaked in hot water for 15 minutes and its juice is extracted.