Curry & coriander leaves- These are herbs used extensively in Indian cooking. They add flavour and nutritive value to the preparations.
Podi – or powders have a special place in southindian cuisine.
While some powders are good as side dish some have medicinal value.
Mulagai – chilli or jalepano.
Hing- asafoetida, a spice with strong flavour, used in all Indian preparations other than sweets. Very good when used in small quantities.
Urad dal-Ulutham paruppu(tamil)
Channa dal- Gram dal,Kadalai paruppu(tamil).
Moong dal- Payatham paruppu (tamil).
Chutney dal- Puffed channa dal, pottu kadalai (tamil).
Chutney- A tasty Indian side dish, usually ground to a paste.
Pulikkaichal- A southindian preserve made using puli (Tamarind) and dals.
Puli mulagai- A southindian preserve made using puli (Tamarind) and green chillies.
Kadai- Deep pan.
jeera cumin seeds. (white)
Manathakkali Wonder cherry or sun berry. Also called Black night shade. Know more about it in ayurveda.com