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