Commodity Insights

Pottukadalai in English is known as roasted gram or fried gram. It is prepared by dry-roasting Bengal gram and is widely consumed across South India. Meaning and Identification Pottukadalai is a ready-to-eat pulse with a crunchy texture. Unlike raw pulses, it does not require soaking or cooking, making it convenient for daily use. Uses in […]

Ellu in English is called sesame seeds. These small, oil-rich seeds are widely used in Indian cooking and have been part of traditional diets for centuries. In South Indian households, ellu holds both culinary and cultural importance. Meaning and Local Usage Ellu is the common name used in Tamil and Kannada to refer to sesame […]

Avocado in Marathi is commonly written as “अ‍ॅव्होकॅडो”, as the fruit does not have a traditional Marathi name. Avocado is not native to India, but it has gained popularity in recent years due to changing food habits and increased awareness about healthy eating. Meaning and Identification Avocado is a pear-shaped fruit with green skin, soft […]

Durum wheat is a special variety of wheat known for its hard texture and high protein content. When translated, durum wheat in Hindi is commonly referred to as “ड्यूरम गेहूं”. It is different from regular wheat used for chapati and has specific industrial uses. Durum wheat is primarily used for making pasta, semolina, macaroni, and […]

Bajra is one of the oldest cultivated millets in India and is known for its resilience in dry climates. When people look for bajra in Kannada meaning, it is commonly called “Sajje” (ಸಜ್ಜೆ). Sajje has been a traditional staple in many parts of Karnataka for generations. Bajra, or pearl millet, is mainly grown in arid […]

Thuvaram paruppu is a widely used pulse in Tamil Nadu and other South Indian states. When people search for thuvaram paruppu in English, the correct term is toor dal or pigeon pea lentil. It is one of the most important pulses consumed daily in Indian households. Toor dal is obtained by processing dried pigeon pea […]