South Asian pickle: Difference between revisions

The etymology for pickles in South Asia varies regionally. The pickles are known as ''Uppinakaayi'' in [[Kannada]], ''[[Pachadi|Pachchadi]]'', Tokku, or Ūragāya in [[Telugu language|Telugu]], ''Oorugaai'' in [[Tamil language|Tamil]], ''Uppillittuthu'' in [[Malayalam]], ''Loncha'' in [[Marathi language|Marathi]], ''Lonchem'' in [[Konkani language|Konkani]], ''Athāṇu'' in [[Gujarati language|Gujarati]], ''Athā''ṇ''o'' in [[Rajasthani languages|Rajasthani]] & [[Braj]], ''Sendhān'' or ''Sandhān'' in [[Awadhi language|Awadhi]],<ref>{{Cite book |last=Jayasi |first=Malik Muhammad |url=https://books.google.com/books?id=J5tHAAAAMAAJ&q=%E0%A4%B8%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A8+%E0%A4%85%E0%A4%9A%E0%A4%BE%E0%A4%B0 |title=Padamāvata |date=1962 |language=hi |quote=संधान - अचार (अवधी में चालू शब्द)  |access-date=2023-05-28 |archive-date=2023-06-03 |archive-url=https://web.archive.org/web/20230603052158/https://books.google.com/books?id=J5tHAAAAMAAJ&q=%E0%A4%B8%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A8+%E0%A4%85%E0%A4%9A%E0%A4%BE%E0%A4%B0 |url-status=live }}</ref> [[Bagheli language|Bagheli]]<ref>{{Cite web |title=सेंधान शब्द के अर्थ {{!}} se.ndhaan - meaning in Hindi {{!}} हिन्दवी डिक्शनरी |url=https://www.hindwidictionary.com/meaning-of-sendhaan |access-date=2023-04-30 |website=Hindwi Dictionary |language=hi |archive-date=2023-04-30 |archive-url=https://web.archive.org/web/20230430105326/https://www.hindwidictionary.com/meaning-of-sendhaan |url-status=live }}</ref> & [[Bhojpuri language|Bhojpuri]],<ref>{{Cite book |last=Rāya |first=Kuladīpanārāyaṇa |url=https://books.google.com/books?id=UvYPAAAAMAAJ&q=%E0%A4%B8%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A8+%E0%A4%85%E0%A4%9A%E0%A4%BE%E0%A4%B0 |title=Gosvāmi Tulasī Dāsa: jīvana vr̥tta aura vyaktitva |date=1972 |publisher=A. Bhā. Brā. Parishada (vanga) |language=hi |access-date=2023-05-28 |archive-date=2023-06-03 |archive-url=https://web.archive.org/web/20230603052159/https://books.google.com/books?id=UvYPAAAAMAAJ&q=%E0%A4%B8%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A8+%E0%A4%85%E0%A4%9A%E0%A4%BE%E0%A4%B0 |url-status=live }}</ref>''Khaṭāiṇ'' & ''Sāndhaṇo'' in [[Sindhi language|Sindhi]],<ref>{{Cite book |last=Stack |first=George |url=https://books.google.com/books?id=8woVAAAAYAAJ&dq=%E0%A4%B8%E0%A4%BE%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A3%E0%A5%8B&pg=PA122 |title=A Dictionary, English and Sindhi |date=1849 |publisher=American mission Press |language=hi |access-date=2023-05-28 |archive-date=2023-06-03 |archive-url=https://web.archive.org/web/20230603052157/https://books.google.com/books?id=8woVAAAAYAAJ&dq=%E0%A4%B8%E0%A4%BE%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A3%E0%A5%8B&pg=PA122 |url-status=live }}</ref> ''Kasundi'' in [[Bengali language|Bangla]] & [[Odia language|Odia]].<ref>{{Cite book |last=Bladholm |first=Linda |url=https://books.google.com/books?id=Yg6zCwAAQBAJ&dq=Kasundi+pickle&pg=PA156 |title=The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh |date=2016-04-26 |publisher=St. Martin's Publishing Group |isbn=978-1-250-12079-3 |language=en |quote=Kasundi is a nose-tinging pickle made from ground mustard seeds, spices, and mustard oil. |access-date=2023-05-28 |archive-date=2023-06-03 |archive-url=https://web.archive.org/web/20230603052157/https://books.google.com/books?id=Yg6zCwAAQBAJ&dq=Kasundi+pickle&pg=PA156 |url-status=live }}</ref> In [[Hindi]], native words for pickle which are rooted in Sanskrit are: ''Athāna'', ''Noncha'', ''Sendhān'' and ''Khaṭaī''. Another term ''Achaar'' is also used in [[Hindi]], [[Nepali language|Nepali]], [[Urdu]] and [[Bengali language|Bengali]].<ref>A Brief History Of The Humble Indian Pickle https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/ {{Webarchive|url=https://web.archive.org/web/20201027150142/https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/ |date=2020-10-27 }}</ref> Early [[Sanskrit]] and Tamil literature uses the terms ''Avalehika, Upadamzam'', ''Sandhita,'' and ''Avaleha'' for pickles.<ref name="K.T. Achaya 2003">The Story of Our Food by K.T. Achaya (2003)</ref>