SuvaiArusuvai - Veg Recipes of India

  This is a traditional dish, typically prepared by the farmers and eaten with green beans. A traditional recipe from the Kongu region of Tamil Nadu, a typical kongunadu recipe which was taught to me by my grandma, who is from that region. Ingredients: Tamarind : Size of a lemon Chillies : 10 to 12 (depending on desired spiciness) Coriander Seeds (Taniya) : 2 tbsp Bengal gram da l- 1 tbsp Pepper : 1/4 tsp Cumin Seeds : 1 tsp Toor Dal : 1/2 cup or Avarai paruppu which is also called as Thattai paruppu locally Coconut : 1, finely grated Small Onions : 1/4 kg Big Onions : 2 Eggplant : 1/4 to 1/2 kg (you can also use banana, cluster beans, or other vegetables) Karamani - 1/2 cup optional Method: Fry the coriander seeds, pepper, bengal gram, red chillies and cumin seeds in gingely oil. Can add 1 tsp of ghee too. Chop the onions to a reasonably sized pieces and add the along with the roasted spices. Once cool, grind it together with grated coconut to a coarse paste.  Pressure cook the toor d

An aromatic and flavourful side dish for idlis or dosas and that too something to be done in a jiffy, theis chutney is known as Avasara Chutney - Urgent chutney in our family as this is done when ppl say we dont want milagaipodi which is always available at home. This chutney is very tasty and also bursting with flavours. A favourite dish for every one at home and this is taught by my Mother in law. This is a recipe that is pungent and also sweet due to the onions. The best part of this dish is that you can also mix it with steaming hot rice and a spoon of gingely oil too. Ingredients: Onions - 2 medium sized (increase the quantity if you are making this for more people) Red Chiily round - 4 nos Tamarind - small gooseberry size or 1/2 tbsp Tamarind paste Crystal salt - Kal uppu - 1/2 tsp For tempering: Gingely Oil - 4tbsp Mustard seeds - 1/2 tsp Curry leaves - a few Method: Heat 2 tbsp oil in a hard bottom flat pan. Chop the onions roughly and add it to the oil along with the red chi