SuvaiArusuvai - Veg Recipes of India

Ingredient: Lady's finger - 1/4 kg Green peas - 1/2 cup Onion - 1 big Tomato - 2 nos Bengal gram dal - 2 tsp Coriander seeds - 2 tsp Red Chillies - 4 nos Grated coconut - 2 tsp Salt to taste Oil - 2 tbsp Mustard seeds - 1 tbsp Urad dal - 2 tbsp Coriander leaves - 1/4 cup Method: Cut the Lady's finger into 1 inch piece. Cut the onions into small pieces. Fry both of them in oil. Add little salt and saute well. Grind bengal gram, chillies, coriander seeds, asafodeita, coriander leaves to a finer paste. Make a puree of the tomato. Cook the green peas along with and little turmeric powder. When it gets cooked add the grind masala, tomato puree and salt mix well. Add the sauted onion and Lady's finger and mix well. In a seasoning laddle, heat oil add mustard seeds and urad dal and add it to the gravy. Makes a great side dish for chappati and poori.

During tomato season it is always make use of it and make tomato pickles and store it. Ingredients: Tomato - 2 kgs Red Chilly - 200 gms Solid hing - 1 inch piece Methi seeds - 1 tbsp Turmeric Powder - 1 tsp Gingely oil - 1/2 cup Salt to taste Garlic pods - 24 pods Method: Cut the tomato into round slices and spread it in a plate or plastic sheet and dry it in sun for about a week till it becomes dry. Whenever needed soak a  few slices in hot water. Fry methi seeds and red chillies and grind them to coarse powder. Heat oil in a pan add mustard seeds and when it splitters add the tomato slices and garlic pods saute well without adding water. Add the turmeric powder, ground powder, salt and mix well. When the oil gets released out remove from flame. Makes a good side dish for dosa or idly.

Venthayam, Methi seeds are good for health especially for those who are diabetic. It is better to use methi seeds in daily cooking. A spoon or two of the methi seeds be added to thuvar dal daily. It enhances the taste of the rasam or sambar. But if the thuvar dal is to be used for kalathu paruppu or to be given to kids then keep that thuvar dal separately in another cup. Ingredients: Thuvar Dal - 2 tbsp Methi seeds - 1/2 tsp Tomato - 2 nos medium sized Tamarind Paste - 2 tbsp Rasam powder - 1 tbsp Red Chilly - 2 to 3 nos Ghee - 2tsp Asafodeita - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - a few Coriander leaves - a few Salt to taste Method:     Cut the tomatoes into small pieces or better puree it. Add tamarind paste to 1 1/2 cups of water and mix well.      In a pan heat 1 tbsp of ghee, add red chillies, asafodeita, methi seeds fry them for a min or less, let it cool and grind it to a fine powder.        In a hard bottom vessel add the sliced tomatoes or tomato

When u get a lot of coriander leaves in the market it is better to get  them and do thokku. Ingredients: Coriander Leaves - 3 to 4 bunches Red Chilly - 12 nos Salt to taste Tamarind - a lemon size Gingelly oil - 4 tbsp Mustard seeds - 1/4 tsp Urad dal full - 1tsp Asafodeita - 1 tsp Method:       Clean the bunches, remove just the leaves. Wash thoroughly and drain fully. Dry roast red chillies grind it along with tamarind  and salt to a fine powder. Add the coriander leaves and grind it again to a fine paste.        Heat oil in a pan, add mustard seeds, when it splutters add the urad dal, asafodeita powder add it to the ground powder. Grind it again.        Store it in an airtight container. It can also be stored in fridge. Can be used for 1 week to 10 days. Use it as a side dish for idly, dosa, chappati, curd rice.

Karadayan Nonbu falls every year in the month of March, almost in the middle. The dates may vary between 13th to 16th.  This year in 2013 it falls on 14th March. The timing for tying nonbu sarady  is between 3.15 to 3.45 pm. For significance of this festival  check here. Two different Adais are made on this day as neivedhyam to the Goddess. * Uppadai * Karadai

Vareity is the spice of life. Not only kids even adults want different kind of side dish for the regular idly and dosas. Here is one such dish that have a different taste and aroma. Though the cooking method of this is similar to Sambar, this will not be that good to mix with rice and eat. Ingredients: Carrot - 2 nos Shallowts or Small Onion - 8 nos Tomato - 1 nos Coriander seeds - 1 spoon Broken fried bengal gram dal - 2 spoons Coconut - 6 spoons grated. Tamarind paste - 1 tsp Masoor dal or Moong Dal or Thoor Dal - 1/2 cup Salt to taste Methi seeds - 1/2 spoon Curry leaves a few Coriander leaves a few Red Chilly - 2 nos Green Chilly - 1 no Method: Pressure cook the dal and mash it thoroughly. Cut carrot in round shape and pressure cook it too separately. Grind Coriander seeds, Broken Fried Bengal Gram dal and coconut to a fine paste. In a shallow bottom pan add one spoon of oil and mustard seeds. When it splutters add the methi seeds, Green chillies. Peel and c

Brinjal Contest entry by  Sowpernica's Kitchen Ingredients: Brinjal – ½ kg (finely cut) Jaggery – a small bit Oil – 1 ½ teaspoon Mustard seeds – 1 teaspoon Salt – 1 ½ teaspoon Tamarind – a small piece Hing - ¼ teaspoon Turmeric powder - ½ teaspoon Roast & Grind: Coriander seeds – 3 teaspoons Channa dal – 3 teaspoons Red chillies – 2 Curry leaves – 6 Coconut – ½ cup (grated) Method: Heat a teaspoon of oil in a kadai. Add mustard seeds & allow spluttering. Add cut brinjal pieces, salt, turmeric powder, hing & jaggery. Soak tamarind in little water & prepare tamarind water. (approx ½ tumbler) Sprinkle this water & keep closed. Repeat step 5 until till the pieces look cooked. Roast ingredients mentioned with ½ teaspoon of oil & grind to smooth paste. Add the ground paste & mix well. Allow boiling for 5 more minutes. Garnish with curry leaves & serve hot with rice.