Vegetable names in Tamil and English

Vegetable names in Tamil and English – List of 100 vegetable names in Tamil

तमिल और अंग्रेजी में सब्जियों के नाम – तमिल में 100 सब्जियों के नामों की सूची

Here is a comprehensive list of vegetable names in Tamil along with their English names and a short description for each one:

1. வெண்டைக்காய் (Vendakkai) – Lady’s Finger / Okra
   • Long, green, finger-shaped vegetable with a slimy texture when cooked. Commonly used in curries, stir-fries, and soups.
2. முருங்கைக்காய் (Murungakkai) – Drumstick
   • Long, slender pods with a fibrous texture and a mild flavor. Widely used in South Indian dishes, particularly sambar.
3. கத்தரிக்காய் (Katharikkai) – Brinjal / Eggplant
   • A purple or green vegetable with smooth, glossy skin. Used in various dishes like curries, stews, and grilled preparations.
4. பீன்ஸ் (Beans) – Beans
   • Edible pods with seeds inside. Common types include French beans, string beans, and snap beans. Used in stir-fries, salads, and casseroles.
5. பூண்டு (Poondu) – Garlic
   • A bulbous vegetable consisting of several cloves with a pungent flavor. Widely used as a seasoning in various cuisines.
6. வெங்காயம் (Vengayam) – Onion
   • A round or bulb-shaped vegetable with multiple layers. Used as a base ingredient in many dishes for flavoring and enhancing taste.
7. தக்காளி (Thakkali) – Tomato
   • Round or oval-shaped fruit with a juicy interior. Used in salads, sauces, soups, and a wide variety of cooked dishes.
8. பொட்டானி (Potani) – Potato
   • Starchy, tuberous vegetables with brown or yellow skin. Versatile and can be boiled, fried, baked, or mashed.
9. பீட்ரூட் (Beetrūṭ) – Beetroot
   • A root vegetable with a dark purple or red color. Can be consumed raw in salads or cooked and used in various preparations.
10. சௌர் பரீட்சை (Cāur parīṭcai) – Carrot
    • An orange, tapered root vegetable with a crisp texture. Often used raw in salads or cooked in soups, stews, and stir-fries.
11. முருங்கைக்கீரை (Murungai keerai) – Drumstick Leaves
    •  Leaves of the drumstick tree. They are highly nutritious and used in various South Indian dishes, particularly keerai poriyal, and sambar.
12. கீரை (Keerai) – Spinach
    • Leafy green vegetables with a tender texture. Rich in iron and used in curries, stir-fries, and soups.
13. முளைக்கீரை (Mulaikkeerai) – Amaranth Leaves
    • Leaves of the amaranth plant. They are vibrant green with a slightly tangy flavor. Used in stir-fries, dals, and soups.
14. பச்சைக்கீரை (Pachaikeerai) – Green Amaranth
    • A type of amaranth with tender green leaves. Commonly used in South Indian cooking, especially in keerai masiyal and kootu.
15. சீமையங்கை (Seemaiyankai) – Broad Beans / Fava Beans
    • Large, flat, and green beans with a slightly sweet and earthy flavor. Often used in stews, curries, and salads.
16. வெள்ளரிக்காய் (Vellarikkai) – Cucumber
    • Cylindrical vegetable with green skin and crisp flesh. Often eaten raw in salads or used in raitas and sandwiches.
17. அவரைக்காய் (Avarakkai) – Indian Broad Beans
    • Long, flat, and slender beans with a slightly sweet taste. Used in curries, stir-fries, and traditional South Indian dishes.
18. பீர்க்கங்காய் (Peerkangai) – Ridge Gourd
    • Long, curved vegetable with a ridged dark green skin. Used in chutneys, curries, and stir-fries.
19. அகத்திக்கீரை (Akkathikkirai) – Agathi Leaves
    • Leaves of the agathi tree. They have a bitter taste and are used in South Indian dishes like poriyal and sambar.
20. வெந்தயம் (Vendhayam) – Fenugreek Leaves
    • Small, tender leaves with a slightly bitter taste. Used as a flavoring agent in various dishes and also as a medicinal herb.

100 Vegetable Names in Tamil