Glossary V
Deutsch: Vellarikka / Español: Vellarikka / Português: Vellarikka / Français: Vellarikka / Italiano: Vellarikka
Vellarikka is the Malayalam term for cucumber, specifically referring to a type of yellow cucumber or field cucumber commonly used in Kerala cuisine, South India. Known for its mild flavour and high water content, vellarikka is often used in salads, curries, and side dishes. It is a versatile vegetable that provides a refreshing and cooling element to many traditional Kerala dishes.
Deutsch: Venezuela / Español: Venezuela / Português: Venezuela / Français: Venezuela / Italiano: Venezuela
Venezuela is a South American country with a rich and diverse culinary tradition. Venezuelan cuisine is known for its variety of flavours, ingredients, and cultural influences, combining indigenous, African, Spanish, and other European elements. The country's food culture is a vibrant reflection of its history and geography.
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.
Deutsch: Wildfleisch / Español: Carne de Venado / Português: Carne de veado / Français: Venaison / Italiano: Carne di Cervo
Venison in the food context refers to the meat of deer or similar game animals, including elk and antelope. It is known for its rich, earthy flavour and is often prized as a lean and nutrient-dense alternative to more common meats like beef or pork.