Page:Indian Cookery and Confectionery.djvu/219

Rh several palms of the East Indies, forming light, wholesome nutritious food.

Sajina flower—flower of the Morunga tree.

Sajina khara—the stick-like fruit of the Morunga tree.

Sak—any kind of pot-herb.

Satta—inspissated juice of anything.

Shoal

a kind of fish, black in colour,

Shol

Siddha rice—rice husked after drying paddy which is boiled once.

Singi fish—a kind of sheat fish.

Sona moog dal—that kind of pulses of moog which has golden-coloured skin.

Suji—middlings.

Sukta—a sort of vegetable curry, bitter to taste.

Tal—the fruit of the fan-palm or palmyra tree.

Thor—the spathe of a plantain tree which forms when it blooms ; the stem of the banana flower which remains inside the trunk.

Til—sesames.

Uch-chhe—a small sort of edible bitter gourd with a rough surface, a smaller variety of karola.