No. 60 Chutney Chicken
Same as country capon, or country captian, but mix few tablespoons of mango chutney, or any other chutneys, but not hot.
No. 61 When to use Curries
First Course.
Soup.
Fish.
Entrees.
Joints.
Second Course.
Curry and Rice.
Sweets.
Cheese.
Dessert.
Coffee.
Tamil and English Names for Curry Stuffs, etc., as Used in Ceylon
I only give a few of Tamil languages as generally in use, but not high words. Many parties visited our Indian continent will understand the following and names of native vegetables:—
| English. | Tamil. |
|---|---|
| Rice. | Areysi. |
| Curry. | Currie. |
| Coriander. | Cotha Mulle. |
| Saffron. | Münjal. |
| Cumin Seed. | Seeragam. |
| Ginger, Dry. | Sukkoo. |
| Ginger, Green. | Engi. |
| Salt. | Oopoo. |
| Dry Chillie. | Cotchi Kaie. |
| Green Chillie. | Patcha Kotchi Kaie. |
| Cocoanut. | Thankaie or Thayangaie. |
| Maldive Fish. | Massi. |
| Milk. | Paal. |
| Bread. | Rotti. |
| Sugar. | Sèèney. |
| Water. | Thannir. |
| Cocoanut Oil. | Thankaie Annay. |
| Ghee. | Naie. |
| Butter. | Vannai. |
| Onions. | Vengayam. |
| Curry Leaves. | Caruga Pillay. |
| Lemon or Limes. | Thascekaie. |
| Tamarind. | Puley. |
| Cinnamon. | Carova Patta. |
| Cloves. | Ikramba. |
| Dry Fish. | Caroowadoo. |
| Fish. | Meen. |
| Beef. | Erratchi. |
| Mutton. | Art Erratchi. |
| Pork. | Pandi Erratchi. |
| Fowl. | Coley. |
| Chicken. | Coley Kunju. |
| Articles of Food—Posana Patharitlaugal. | |
|---|---|
| Meat. | Ereitchi. |
| Fresh Meat. | Patcha Eratchi. |
| Ghie Fish. | Ney Meen. |
| Soles. | Nakoo Meen. |
| Shrimps. | Cooni, Erraal. |
| Prawn. | Erraal. |
| Lobster. | Singeerral. |
| Crab. | Nandoo. |
| Turkey. | Van Coley. |
| Goose. | Peria Vathu, or Wathu. |
| Teal. | Seeragi. |
| Snipe. | Collan or Collaan. |
| Cereals. | Thaniya Vagayi. |
|---|---|
| Boiled Rice. | Soru. |
| Pearl Barley. | Barli Arisi. |
| Sago. | Sav-vari-si. |
| Kurrakan Raggy. | Koorakan Kapay. |
| Maize. | Sollam, Mākka, Solam. |
| Pulses. | Payaroo Vagaie. |
| Grain. | Kadalay, Thaniam. |
| Flour. | Mahà, Vagai. |
| Wheat Flour. | Gothuma Mā. |
| Corn Flour. | Sollam Mā. |
| Tapioca. | Eli lay Mā. |
| Arrowroot. | Coova Mā. |
| Cabbage. | Govis Keeray. |
| Cucumber. | Wellari. |
| Pumpkin. | Poosani Kai. |
| Bringall. | Kathari Kay. |
| Wenda Kay. | Wenda Kai. |
| Drumstick. | Mooroonga Kai. |
| Curry Stuffs. | Masalai. |
| Pepper. | Melagu. |
| Mustard. | Kadoogoo. |
| Garlic. | Vella Vengāyam. |
| Fenugreek. | Vanthayam. |
| Dark Margosa Leaves. | Caroova Pillay. |
| Aniseed. | Sōōmboo. |
| Cardamom. | Alāmor elam. |
| Nutmeg. | Sathi Kai. |
| Mace. | Sathi Pathari. |
| Lime. | Ellumitchan Palam. |
| Fruit. | Pala, Vagai. |
| Mango. | Mām Palam. |
| Plantain. | Vala Palam. |
| Custard Apple. | Seitha Palam. |
| Jack Fruit. | Paala, Palam. |
| Bread Fruit. | Lera Palla Kai. |
| Bullock’s Heel. | Rama Seitha Palam. |
| Pine Apple. | Annāsi Palam. |
| Orange. | Pani Thottam, Palam. |
| Guava. | Coiya Palam. |
I can give several other names in Tamil and English, but my little book is too light to carry the burden.
D. SANTIAGOE.
Notes
1 For Fish Curries, but not fresh fish—the fresh fish could be given acid taste from lemon, or tamarind, or vinegar.
2 In 1879 have been to Maldive Island, or Minicoi Island, with my master, to a wrecked steamer of “Bird” Line.—Ed.
Please to read the article of Saturday Review of 22nd October, 1887.
3 Dried shark, prepared in the Maldive Islands.—Ed.
4 If could be procured.
5 Ghee is only melted butter, much used in India, most by Bengali.
6 Natives of India says it is a very useful medicine, but I myself know too little history about it, but has a nasty smell.
7 Poppadoms is a thin kind of flour and turtle eggs, and a kind of grain, mixed and made as thin as paper.
8 Kitchen mate is a boy kept under the cook to do all the washing, etc., etc.
9 Why English people always spell this word wrong? Everybody knows this—Mollagoo, pepper; tanney, water. In proper Tamil the mollagoo tanney is pronounced “Mollagoo Neer” and “Mollagoo Tannir.”