Cilantro

(Kothamalli/Kothamalli)

A very common herb that is added to dishes around the world for its distinctive flavor. When the leaves and fruit are dried, they are called coriander.

Curry leaves

(Karuveppilai/Kariveppilai)

Found on curry trees popular in India, these leaves are added to many south Indian dishes because of their distinctive flavor. My family keeps a few small curry trees in our house for their beauty and leaves. 

Fenugreek leaves

(Uluva ela/Vendaya keerai)

Leaves from the fenugreek plant with a slightly bitter taste.  

Garlic

(Vellulli or Veluthaulli/Vellai poondu)

A popular member of the onion family that is used for its pungent and enticing flavor.

Ginger

(Inji/Inji)

A knobby, pale root, ginger with a distinctive, potent flavor is used in savory and sweet dishes around the world. It is peeled and minced before it is used. 

Green chiles

(Pacha mulagu/Pacha milagai)

Small green chiles add a medium amount of heat to Indian food while adding a lot of flavor.

Mint leaves

(Podina/Pudhina)

These leaves are used for their fresh - minty flavor in several Indian dishes including raita and chutney.