Glossary V
Vegetable refers to any plant whose fruit , seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food, such as the eggplant, tomato, bean, beet, potato, onion, asparagus, spinach, or cauliflower.
The list below Shows the category/classification of Vegetables in English:
Please see also the Pictures below for the Vegetables available or found in the Philippines, around some wet markets (Palengke) in the country
1. Brassicas
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Chinese Cabbage
Collard Greens
Kale
Kohl Rabi
Swedes
Turnips
2. Bud and Stem Vegetables
Asparagus
Bamboo Shoots
Cardoon
Celery
Fennel
Globe Artichokes
Palm Hearts
Rhubarb
3. Bulb Vegetables
Garlic
Green Onions
Leeks
Onions
Shallots
4. Fruiting Vegetables
Aubergines
Avocados
Cucumbers
Gherkins
Olives
Peppers
Sweetcorn
Squash
Tomatoes
Tomatillos
5. Fungi
Blewit
Cauliflower Fungus
Ceps
Chanterelles
Common Mushrooms (Champignon)
Giant Puffball
Hedgehog Mushrooms
Horn of Plenty
Horse Mushrooms
Morels
Oyster Mushrooms
Parasol Mushrooms
Shaggy Ink Caps
Shiitake Mushrooms
Straw Mushrooms
Truffles
6. Podded Vegetables
Broad Beans
Butter Beans
Garden Peas
French Beans
Mangetout Peas
Marrowfat Peas
Okra
Petit Pois
Runner Beans
Sugar Snaps
Yellow Wax Beans
7. Root Vegetables
Beetroot
Carrots
Celeriac
Jerusalem Artichokes
Parsnips
Potatoes
Salsify
Swedes
Sweet Potatoes
Turnips
Yams
8. Salad and Leafy Vegetables
Bean Sprouts
Beet Greens
Chinese Cabbage
Chicory
Collard Greens
Fiddlehead Fern
Frisée
Kale
Lamb's Lettuce
Lettuce
Mustard and Cress
Mustard Greens
Radicchio
Radishes
Rocket
Spinach
Swiss Chard
Watercress
Wild Greens
Varutharacha is a Malayalam culinary term which means roasted and ground coconut paste, sauce or gravy. This gravy is used in preparing various curry dishes in Kerala, called Varutharacha Curry which literally means „in roasted and ground coconut curry“. Varutharacha Curry is one of the most popular foods from the Kerala cuisine which can be made with egg, fish, chicken, beef, vegetables, etc.
Vanpayar or Van Payar Thoran is one of the many Thoran dishes from Kerala, India. Van Payar or Vanpayar is red cow beans stir-fried with grated coconut, lots of spices, onions/shalotts and Curry leaves .
Thoran is a dry vegetable side dish with coconut added to it. It is a vegetable-based stir-fry made from finely chopped or cut vegetables cooked with grated coconut on it. Moreover, Thoran is sauteed or stir-fried vegetables or mixed (2 or more) vegetables with grated coconut . It is a part of Sadya. (Please see related article on Thoran).
Van Payar/Vanpayar Thoran is best eaten with rice, Kanji (rice gruel/porridge), Dosa or Chappati/Roti
Thoran is Kerala is called Poriyal in Tamil Nadu.
Below are pictures of Van Payar/Vanpayar Thoran
Van Payar/Vanpayar Thoran eaten with Dosa/Dosha
This picture of Van Payar/Vanpayar Thoran is served with rice.
This Van Payar/ Vanpayar Thoran is eaten with Chapatti or Roti for dinner in Allepey, Kerala, India
Vengayam/Vengaya/Venkayam Pakkoda refers to onion fritters made by slicing red onions, coating them with batter made from Kadala Mavu (Chickpea flour) with lots of spices, slices of green chilies and Curry Leaves , then deep-fried in Coconut Oil.
Vengayam/Vengaya Pakkoda is also spelled Pakoda and it is also called Savola Pakoda.
Venkayam is the Tamil word for Onions while in Malayalam Onion is called Savola.
Pakkoda, Pakoda can also be called Pakora and they are all the same, Indian fritters made from vegetables or meat, usually vegetables, such as Onions, Spring Onions, Green Chili, and Cauliflower.
When I was in Allepey, Kerala, India, most Pakoda or Pakora I have seen are made from Onions and since I love onions, I love Onion Pakoda.
Picture below is Vengayam/Vengaya/Venkayam Pakkoda sold in the night food street market in Coimbatore, Tamil Nadu. Looks so delicious, I miss Allepey.
