SuvaiArusuvai - Veg Recipes of India

Something special or something exotic is what we can say about Kongunad Cuisine. The recipes have an unique style of its own. The recipes of this region are from 50 different cities of Tamilnadu. The Kongu region comprises of places right from Ooty to Dharapuram, which includes, Coimbatore, Pollachi, Tiruppur, Avinasi, Udumalapet, Palladam, Kangeyam, Karur, Erode, Athur, Selam, Palani, Mettur, Gobi Chettipalayam, Sathyamangalam and the list goes on and on and on. Kongu means honey, and the cuisine of this region are also unique and different. This Kongu region is quite close to Karnataka and so the cuisine also have a slight influence of Karnataka style too. All the recipes is added with a pinch of turmeric and most of the dishes are added with grounded paste. A large number of pulses (different kinds of) are added to the dishes and so it makes the recipe a healthy one. The use of Coconut and Kopra also takes a predominent place in the recipes as there are abundant growth of coconu

This recipe is definitely a boon for the working women.  Ingredients: Boiled Rice - 2 cups Raw Rice - 2 cups Urad Dal - 2 cups Method: Wash and soak the dal and rice for about 1/2 an hour. Drain the rice and dal. Spread them in a clean cloth and let them dry. Grind the dal and rice together into coarse powder and store it in freezer.  When it is needed to make dosa or idly, the required quantity can be taken and add hot water to it to make the right batter. Add right kind of salt.  To make dosas let the batter set for 3 to 4 hours. To make idlies set the batter for almost 12 hours.

A chutney that can be had with dosa or idly. (A great side dish for a rainy day). Ingredients: Bengal Gram Dal - 1/2 cup Green Chillies - 10 nos Ghee - 4 tbsp Grated coconut - from 1 medium sized Curry Leaves - 1/2 cup Coriander Leaves - 1/2 cup Mustard seeds - for tempering Salt to taste Method: Fry Bengal gram in 1 tbsp of ghee till it becomes light brown. Add the green chillies and fry them too. Add curry leaves and toss it around. Remove from flame and add the grated coconut to the hot pan. Grind everything together along with coriander leaves and salt. Chop the remaining curry leaves and add it to the chutney. Add another tbsp of ghee and when hot add the mustard seeds when it splutters pour on top of the curry leaves. Store in dry container. Can be refrigerated and used for 3 to 4 days. Can also be had with rice to make mixed rice or with curd rice as accompaniment.

A very rich easy to make milkshake. This gives instant strength and energy too. Ingredients: Badam - 10 to 12 pieces (soaked and skin peeled) Crushed Ice - 4 cubes Pista - 8 to 10 pieces (unsalted) Butter Scotch Ice cream - 3 scoops Kesar - 1/2 tsp Cardamom - 2 nos Milk - 1 cup Method: Add milk, 2 cups of butter scotch icecream, badam, cardamom, pista and 4 cubes of ice. It is better to use a whipper rather than grinding it. Garnish it with pista pieces and Kesar strangs. This makes 2 glasses of milkshake. While serving add the remaining 1 scoop of icecream, (half scoop in each glass) and serve chilled.

Ingredients: Raw Mango - 2 nos Turmeric Powder - 1 tsp Salt - 3 tbsp Red Chilli powder - 1 tbsp Mustard Seeds - 1 tbsp Asafodeita - 2 pinches Method Cut the mangoes into 1 inch big pieces. Spread the cut pieces in a plate. Sprinkle salt and 1/2 tsp of turmeric powder on top and ensure all the pieces are coated with it. Set aside for 3 to 4 hours. Spread the pieces in a drainer (colander)  and place it in sun for 2 to 3 hours to remove the excess water. Spread the pieces in a clean cloth.  Transfer the pieces to a large bowl and sprinkle the rest of the ingredients together and toss well to mix all the ingredients thoroughly. Put the pieces in a clean jar and keep aside. Keep the jar in a dry place. Keep the jar in hot sun for 2 hours daily for a week and store again in cool dry place. Shake the jar regularly.  After a week refreigerate the pickle jar.

Onam, the flower festival of Kerala is very special to Keralites. During Onam, the people of Kerala prepare a grand luncheon for their family, friends and relatives which is called as Onam Sadaya. There is a huge list of recipes prepared for Onam. Though not all, many of the dishes are prepared by almost all families. Malabar Appam Paruppu Puttu Kuzhal Puttu Banana Ericherry Mor Kuzhambu Injithair Sweet Chutney Pineapple Pachadi Sambar Parippu Curry Pappadam Aama Vadai Medu Vada Masala Vada Coconut Milk Rasam Kachiya Moru Naranga Curry Lady's Finger Kichadi Vazhakkai Kalan Mambazha Pulusherry Pumpkin Erissery Yam/Senai Erissery Brinjal Theeyal Payar Thoran Beans Thoran Spinach Thoran Cabbage Thoran Sarkarapuratty Plantain Chips Ilayada Nei Payasam Moong Dal Payasam Parippu Payasam Wheat Payasam Parippu Pradhaman Ada Pradhaman Kootu Curry Moru Curry Parippu Pradhaman Ada Pradhaman Kootu Curry Moru Kalan Parippu Curry Olan Tomato Rasam

Varalakshmi Vratam  falls on the Friday that comes after Aadi Amavasya or Aavani Amavasya.For most of the Tambrahms especially those from the Coimbatore area, and Brahmins of Karnataka this is first initiated on the first year of marriage in the month of Avani. The girl's parents give Amman face(mugham), silver sombu as seer. The amman mughams of those who perform the pooja alone should be kept in the pooja. Only one kalasam should be kept in one house hold, even if more than 1 woman is performing the pooja.   For neivedhyam some special items are made. I am adding the same here. Moong Dal Payasam Aama Vadai Paruppu Kozhukattai Thengai Kozhukattai Ulundu Kozhukattai Ellu (Til) Kozhukattai Raw rice Idly Appam are the main items that are offerred. In some houses, Ulundu Kozhukattai is left out and all the other items are made. To make the outer cover for the Kozhukattai;s check here. Both coconut pooranam and sesame poornam can be made the previous day itself.

Raw rice idly is normally made for all those festivals. As boiled rice idly is not made for Neivedhyam. Ingredients: Raw Rice - 4 cups Urad Dal - 2 cups. Methi seeds - 2 tbsp Salt  to taste Method: Wash and soak raw rice and urad dal separately. Soak the raw rice for almost 4 hours. Grind everything together to a fine batter. Add salt and mix the batter together. It can be made idlies the next day for Neivedhyam.

This is one of the method I make and it turns out really good. Ingredients: Wheat flour - 1 cup Maida flour - 1/2  cup Rice flour - 1 cup Jaggery - 2 cups Coconut grated - 1 cups Cardamom powder - from 7 to 8 nos Ghee - 1 1/2 cups Method: In a vessel add warm water and jaggery. Keep stirring untill all the jaggery dissolves. Add all the flour one by one to the jaggery water and keep stirring continuously without forming any lumps.  Add the grated coconut and cardamom powder. Make a batter thicker than idly batter and it should be free flowing too. It is always better to use Kuzhipaniyara maker to make appam so that it comes in full round shape and intakes less oil/ghee. If it is fried in oil use very less oil in a shallow and small pan. Use a small round laddle to pour the batter into the oil. Fry both the sides untill golden brown.

Ingredients: Urad Dal - 1 cup Bengal gram dal - 1/4 cup Green chillies - 6 Gingely Oil - 3 tbsp Mustard seeds - 1/4 sp Asafodeita - 2 pinches Curry Leaves - 1/4 cup Method: Wash and soak the dals together for about an hour. Grind all the ingredients except oil and mustard seeds together to a batter consistency. The batter should be of a consistency thicker than idly batter. In a pressure cooker, place the idly plates and steam the batter to idlies. Remove the idlies and grind them in the mixie. Let it be coarse. Heat gingely oil in a pan, add mustard seeds and when it splutters add the ground mixture. This makes a great stuffing and it can also be had separately too. Ulunthu Pooranam Pooranam stuffed Kozhukattai

Ingredients: Black sesame seeds - 1/2 cup Jaggery - 1/2 cup Cardamom - 6 to 8 (Powdered) Method:  Wash and soak the sesame seeds for about an hour. Drain the water and untill the red colour in the water goes off wash it thoroughly. Dry it on a clean cloth untill it becomes dry. Rub the sesame seeds to remove the skin. Fry it in a dry pan untill it splutters. Grind the sesame seeds to a fine powder. Add jaggery and cardamom powder to it and blend it again.

Ingredients: Bengal Gram Dal - 1  cup Jaggery - 1/4 cup Cardamom Powder - 1/4 pinch Grated coconut - 3 spoons Method: Pressure cook the dal and mash it thoroughly. Add jaggery, cardomom powder and grated coconut to a pan and heat it till the mixture mixes thoroughly. This can be used for making both paruppu pooranam  Kozhukattai and also Poli

Though the name of this vadai raises many people's eyebrows and make them ask whether it is anyway related to tortoise no it is not. Either this or plain Ulundu vadai is prepared as Neivedhyam for almost all special pooja days. Ingredients: Bengal Gram Dal - 2 cups Thuvar Dal - 2 cups Salt to taste Red chillies - 6 to 8 Curry Leaves - 1/2 cup Asafodeita - 1/2 inch piece or powdered asafodeita 2 spoons Method: Wash and soak the Bengal gram and Thuvar Dal together for almost 1 hour. Grind it along with the other ingredients to a coarse consistency. Mix all the ingredients. Heat oil in a pan. Make balls of the dough. Flatten the dough and put it in oil and fry till it becomes golden brown. Remove from oil and drain it.

This can be made using either sugar or Jaggery. But the best taste is obtained when it is made with Jaggery. Ingredients: Coconut - 1 Big Jaggery - 3/4 cup or Sugar 3/4 cup Cardamom - 6 nos Method: Grate the coconut (only the white portion should be used).In a hard bottom pan add jaggery and 1/5th cup of water. And when the jaggery dissolves in water and when it starts bubbling add the grated coconut and powdered cardamom. Lower the flame and let the coconut and jaggery mix together. Untill the consistency becomes sticky, keep stirring the mixture. When cold transfer to another container and use it to make Modhak or coconut poorna kozhukattai. To make the same with sugar: Add 1/4 cup of water to sugar. Bring it to boil and to one string consistency. Add the grated coconut and keep stirring it continuously without leaving the laddle. Add the cardamom powder and stir untill it leaves the sides of the pan. Grated coconut and Jaggery Mixed grated coconut and jagge

To make Poorana kozhukattai for Varalakshmi Viratham or Vinayaka Chaturthi one have to get the outer cover ready first.   Ingredients: Processed Rice Flour  - 4 cups Salt - 1 tsp Water - 4 cups Gingely Oil - 1 tbsp  (Water should be taken equivalent to the amount of rice flour) Method: In a hard bottom pan add water, salt and gingely oil and when the water comes to a boil add the  Processed Rice Flour   slowly stirring constantly. Let the flour not form any lumps. Keep stirring using the back of a laddle so that all lumps can be mashed. Keep stirring untill it forms a lump and when all the water gets absorbed. Remove from flame and transfer it to a white cloth (preferably soft white kitchen towel or veshti piece) and wrap the whole flour. Wrap it and tie the top. When cold open the cloth and knead the flour again and make it 3 parts. Take small lump of the dough and rub it to a fine ball. Rub gingelly oil in both the hands before making the ball. Make the ball as a

A payasam that is made specially for all Ambal Poojas. Ingredients: Moong Dal - 1 cup Jaggery - 1 1/2 cups Cardamom Power - 2 pinches Milk - 2 cups Ghee - 2 tbsp Cashewnuts - 6 to 8 nos Method: Pressure cook moong dal. When done add jaggery and cardamom powder and mix well. Keep in low flame and stir untill the jaggery dissolves thoroughly. Remove from flame and add milk. In a tadka laddle add ghee and fry the cashew nuts untill golden brown. Add it to the Payasam. Serve hot or cold.

This is one recipe which is made very often at home especially on fridays of the Tamil month of Thai and Aadi. This is also one Pongal that is made during the festival of Pongal. Ingredients: Rice - 2 cups Moong Dal - 1/2 cup Jaggery - 1 1/2 cups Milk - 4 cups Cardamom - 2 pieces (grind it to fine powder) Cashew nuts - 10 to 12 pieces Ghee - 1/2 cup Raisins - 12 pieces Method: In a dry pan fry the rice and moong dal separately till a nice aroma is emitted. Pressure cook the rice and dal together with 2 cups of milk and 5 cups of water. Cook for almost 5 whistles. Mash it thoroughly when the rice is warm. Heat the remaining 2 cups of milk in a solid bottom vessel or pan and add the mashed rice to it and mix thoroughly. Slice the jaggery and add it to the rice and milk and mix thoroughly. Add cardamom powder and mix again. Fry cashew nuts and raisins in ghee and add it to the cooked Sarkarai Pongal.

 Many might think that making curd rice is very easy. But if not done correctly, even the curd rice could turn out bad. The rice that is cooked for the curd rice should be soft and should be mashed thoroughly. The curd used for curd rice should be unsour.  Many variations can also be added to the plain curd rice to make it more attractive. Ingredients: Rice - 2 cups Fresh unsour curd - 1 cup Milk - 2 cups Ghee - 1 tbsp Asafodeita - a pinch Mustard seeds - 1/4 tsp Green Chillies - 2 nos Curry Leaves - 1/2 cup Coriander leaves - 1/2 cup Method: Cook the rice with 6 cups of water and 1 cup of milk in pressure cooker. Atleast 5 whistles be allowed. When it is time to open, remove the rice and transfer it to a shallow bowl. Mash well with the back of a scoop laddle thoroughly. When warm add salt and the remaining 1 cup of milk and mix again. Add the curd and mix well.  In a tadka laddle, add ghee and mustard seeds, when it splutters add the hing, green chillies. Chop the curry leaves to

Tamarind Rice have different varieties. The traditional Tamarind Rice can be made either as instant rice or using Pulikaichal.  Ingredients to make Instant Tamarind Rice:  Cooked Rice - 2 cups Gingely Oil - 1/4 cup Mustard - 1/2 tsp Bengal Gram Dal - 2 tbsp Ground nuts - 2 to 3 tbsp Cashewnuts - 10 to 12 nos Curry Leaves - 1/4 cup Red chillies - 2 to 4 nos Tamarind Paste - 6 tbsp Multi purpose Powder - 3 to 4 tbsp Powdered Salt - To taste Method to make Instant Tamarind Rice: Add 1 tbsp of gingely oil in a pan and when hot add the mustard seeds. When it splutters add it to the rice spread on a flat bowl. Mix well without damaging the rice. Add oil again in pan and fry the Bengal Gram, Ground nuts, cashew nuts, Red chillies and curry leaves to it. After sauteing it for a few minutes add the tamarind paste and bring it to a boil. Add Multipurpose powder and mix well. Add it to the rice and  add salt to it. Mix well without damaging the rice. Instant Tamarind rice is read

Preparing and storing Pulikaichal will help in making Puliyodharai easily whenever needed. Ingredients: Tamrind - 1 tennis ball sized Salt - (Better Rock salt) 1/4th handful or to taste Vendhayam(Fenu greek) - 1 tbsp Red chillies - 10 to 12 nos Turmeric Powder - 1/2 tsp Asafodeita - 1/2 inch piece Mustard seeds - 2 tspn Gingely oil - 1/4th cup Bengal Gram - 1/2 cup Groundnut (Raw) - 1/4 cup Curry Leaves - 1/4 cup Method:  Soak the tamarind in hot water and extract tamarind juice. The juice should be thick. This size of tamarind will give 2 to 3 cups of thick extact. (Alternatively around 12 to 14 tbspns of Tamarind Paste can also be used) Dry roast methi seeds. Fry 1/4 cup of Bengal gram in 1 tsp of gingely oil along with 6 Red chillies. Grind bengal gram and red chillies together with methi seeds and asafodeita to a fine powder. Heat pan and add gingely oil to it. Add the mustard seeds and let it splutter. Add the groundnuts to it and fry it till it turns crispy.

Another mixed rice variety, which can be made in a jiffy. Ingredients: Cooked Rice - 1 cup Ghee - 2 tbsp Oil - 1 tbsp Bengal Gram Dal - 2 tbsp Mustard Seeds - 1/4 sp Green Chillies - 2 Red Chillies - 2 Cashew Nuts - 6 to 8 (optional) Turmeric Powder - 2 pinches Asafodeita - 1 pinch Lemon - Big 1 no. Curry Leaves -  a few Salt to taste Method: Spread the cooked rice in a flat bowl and add 1 tbsp of ghee to it and let it cool. (Dont let it cool too much, it have to be warm enough). In a pan add 1 tbsp of ghee and 1 tbsp of oil and when hot add mustard seeds. When it splutters add Bengal gram dal and cashew nut(cut into small pieces). Add the red and green chillies. Add turmeric powder and asafodeita and when the cashew nuts turn golden remove from flame. Cut the curry leaves and add it on top of the rice. Pour the oil on top of the rice and mix thoroughly. Add required salt and mix again without breaking the rice. Better mix it with a fork or the back of laddle. Squee

Bored of the regular breakfast, want to try something healthy and refreshing, try out the following which is definitely filling refreshing. Ingredients: Banana - 2 Strawberries - 2 Papaya - 3 to 4 medium sized cubes Pineapple - 2 medium sized cubes Apple - 1 no (peeled and de-seeded) Honey - 1 tbsp Sugar - 2 tbsp (optional) Ice cubes - 2 nos Milk - 2 glasses Method : The above measurement will give almost 3 cups of fruit juice. Blend all the ingredients except milk in high blending speed in a blender. Pour 1 glass of milk and run the blender in whip mode for 2 to 3 times. Transfer it to a vessel and add the remaining glass of milk and serve it for breakfast.

This multipurpose powder can be used to make so many items in a jiffy. This powder can be used to make instant Puliyotharai, Araithu vitta sambar, podi potta kaai, Brinjal bath etc. This is very easy to make and easy to use too. Ingredients : Dhaniya (Coriander seeds) - 2 cups Channa Dal (Bengal Gram Dal) - 2 cups Solid Asafodeita - 1/2 inch sized Oil - 1 tbsp Method : Add oil in a hot pan and fry all the ingredients one by one till they turn golden brown. Grind them to a coarse powder and store it in an airtight container in deep freezer. It can be used whenever needed.

Green leafy vegetables should be cleaned, chopped into small pieces, and then wrapped in a kitchen towel or newspaper, sealed in a ziplock bag, and refrigerated. This will help preserve the freshness of those leafy vegetables for nearly two weeks.

After chopping or slicing tomatoes or pinapples or cutting limes, wash and wipe the knife immediatly so that the knife doesnot go blunt.

Coconut Rice is always a favourite in our family. It also happens to be one of the dishes for Aadi Perukku. Ingredients: Cooked Rice - 1 cup Coconut - 1/2 Red Chilly - 2 nos Green Chilly - 1 small Mustard seeds - 1/2 tsp Broken Urad Dal - 1 tbsp Bengal Gram Dal - 1 tbsp Cashew Nuts - 12 nos Curry Leaves - A few Salt to taste Ghee or Oil - 1 tbsp Method:    In a pan add ghee or oil and add mustard seeds and let it splutter. Add urad dal, bengal gram dal and cashew nuts and fry it till it becomes golden in colour.  Add the green and red chillies and fry it for a few minutes. Add the grated coconut and fry till it become red in colour. Add curry leaves and salt and mix thoroughly. Remove from flame and add the cooked rice to it. (Check for slat after mixing the rice and add if needed).

Paneer dishes are always a great party dish. I tried this Paneer dish (which my friend Ms. Latha Jayaprakash gave)with slight alterations. This became a great hit in my kid's birthday party too. Ingredients Paneer - 200 gms Spring Onions - 2 tbsps (optional) Garlic - 4 pods Ginger - 1 " piece (finely chopped) Green Chillies - 2 finely chopped Corn Flour - 1 tbsp Lemon Juice - 1 tbsp (from half of the lime) Method:  It is better to use non-stick pan.  Apply little oil to the pan and add the paneer cubes slowly. Roast them on medium heat till it becomes golden brown. Remove and spread on a flat plate. Cut the spring onions to thin strips add it to the oil. Add chopped garlic and ginger along with a little salt and toss it well it all gets mixed up nicely.  Add green chillies and pepper corns; mix and toss well. Add the fried paneer pieces and mix thoroughly. In a cup add cornflour in a little water and add it to the pan. Mix all thoroughly and remove from heat. Add

Aadi Perukku or 18 aam perukku is a festival to worship the river, river beds, lakes and water sources. Normally, mixed rice varities are made for this festival in particular. Sakkarai Pongal Coconut Rice Lemon Rice Tamarind Rice Bagala Bath or Curd Rice Click here to read the Significance of Aadi Perukku .