An Indian term for the plant amaranth (Amaranthus tricolor) when used as a leafy vegetable — the tender green or reddish leaves are cooked as a simple vegetable preparation across South Asia.
An Indian term for the plant amaranth (Amaranthus tricolor) when used as a leafy vegetable — the tender green or reddish leaves are cooked as a simple vegetable preparation across South Asia. Tampala is nutritious and widely grown in kitchen gardens. The same plant is known by many regional names; 'tampala' appears in Indian English and some Anglophone gardening texts.
She sauteed the tampala with garlic and chili for a quick side dish with the rice.
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Regional slang from around the English-speaking world — British, Australian, Irish, Caribbean, Nigerian, Filipino, AAVE, and the hyphenated-English dialects that make the internet sound local.
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A vegetable, the Indian white yam.
An Indian and South Asian English term for a vegetable side dish or curry, used across the subcontinent and diaspora communities. The word is common in everyday cooking vocabulary and restaurant menus. It typically refers to a cooked vegetable preparation -- distinct from dal (lentils) or meat dishes -- and reflects the central importance of vegetable dishes in South Asian cuisine.
An Indian term for poppadom (also spelled papadum or papad) — the thin, crispy lentil or chickpea wafer served as a starter or accompaniment in South Indian cuisine. 'Appalam' is the Tamil name for the same item known as 'papad' in Hindi. A genuine regional food vocabulary term rather than slang.
A term used across South Asia — particularly in India, Nepal, and Bangladesh — for a cooked vegetable dish or vegetable curry served as a side. Tarkari is a staple of everyday home cooking, accompanying dal and rice or roti at most meals. The word crosses linguistic boundaries in the region and appears in Bengali, Nepali, Hindi, and other languages, always referring to a vegetable preparation.
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(India) The plant when used as a vegetable.
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