– ராகி / கேழ்வரகு (Ragi / Kezhvaragu) Pearl Millet – கம்பு (Kambu) Sorghum – சோளம் (Cholam) Sago – ஜவ்வரசி (Javvarisi) Wheat – கோதுமை (Godhumi)
🌾 Grains and Staples (அரிசி மற்றும் தானியங்கள்) maligai saman list in english
| Tamil Name | English Name | Description / Usage | | :--- | :--- | :--- | | | Raw Rice | Regular white rice used for daily lunch/dinner. | | Puzhungal Arisi | Boiled Rice / Parboiled Rice | Rice steamed before milling; preferred in parts of Tamil Nadu for idli/dosa. | | Idly Arisi | Idli Rice | Parboiled rice specifically used for making soft idlis and dosas. | | Seeraga Samba | Jeeraga Samba Rice | A fragrant, small-grain rice used for Biriyani. | | Basmati Arisi | Basmati Rice | Long-grain aromatic rice used for Pulao and Fried Rice. | | Kadalai Paruppu | Bengal Gram / Chana Dal | Used for making chutneys, curries, and sweets (like Mysore Pak). | | Toor Dal / Thuvaram Paruppu | Pigeon Pea / Toor Dal | The primary dal used for Sambar and Rasam. | | Ulutham Paruppu | Black Gram / Urad Dal | Used for idli/dosa batter, vadai, and as a thickener. | | Paasi Paruppu | Green Gram / Moong Dal | Used for Pongal, sweets (Payasam), and light curries. | | Kambu | Pearl Millet | A millet used to make Kambu Koozh (porridge). | | Ragi | Finger Millet | Used for Ragi Mudde (balls) or puttu. | | Thinai | Foxtail Millet | A healthy ancient grain alternative to rice. | | | Seeraga Samba | Jeeraga Samba Rice
| Tamil Name | English Name | Usage | | :--- | :--- | :--- | | | Pepper Powder | Seasoning. | | Manjal Podi | Turmeric Powder | Antibacterial; essential for all curries. | | Kuzhambu Podi | Sambar Powder | A mix of spices for making Sambar/Kuzhambu. | | Rasam Podi | Rasam Powder | Spice blend for making Rasam. | | Garam Masala | Garam Masala | A blend of warming spices for North Indian dishes. | | Lal Mirch / Karam | Red Chilli Powder | For heat and color. | | Khas Khas | Poppy Seeds | Used as a thickener in gravy dishes. | | | Toor Dal / Thuvaram Paruppu |
A translates traditional Tamil household grocery items into universal English terms to streamline pantry organization. Managing a South Indian kitchen requires a precise balance of specific rices, lentils (paruppu), cold-pressed oils, and diagnostic spices. Navigating supermarkets or online delivery apps becomes far easier when you map local names directly to their English counterparts.