SuvaiArusuvai - Veg Recipes of India

Demon Chutney !!!!! Wondering what this is? Though I know the making of this chutney for quite some time, I have been reluctant to make it for the fear of its spiciness. But when I saw this recently in a TV serial while browsing the channel, decided it is high time, I try this. In the serial it was ground in Ammi Kuzhavi. Honestly speaking, though I have tried grinding things in this, I was not able to do it the right way, ending up hurting my fingers. So ended up using our own modern kitchen equipment the mixie. The name Demon Chutney was given by my daughter, after she tasted it.  Ingredients : Garlic - 100 gms Red Chilly - 8 nos Tamarind - small ball       or  Tamarind Paste - 1 tsp Salt (Rock Salt) - To taste Gingely Oil - 1/4 cup Method:        Grind Garlic, Red Chilly, Tamarind and Salt together to a fine paste. Heat a pan, add the gingelly oil, heat it and add it to the ground paste. Serve it with Idly, Dosa or Chappati or even curd rice.    

Chettinadu Kuzhambu is always very very tasty especially their masala kuzhambu or kara kuzhambu. This can be had with hot rice and gingely oil and ghee. Ingredients: Small Onions- 18 nos or 1/4 kg Raddish or chowchow or drumstick or brinjal (numbers depending upon the quantity of veggies one need for a family of four) Tamarind Paste - 2 tbsp Red Chillies - 4 nos Vathakozhambu powder - 2 tbsp Gingely Oil - 1/4 cup Salt to taste Coconut grated - 1/4 cup Fennel Seeds (sombu) - 1 tsp Onion big - 1 Tomato - 1 Garlic pods - 6 nos Curry leaves - a handful Bay leaf - 1 no Cinnamon sticks - 2 nos Method : Heat 1/4 of the oil and fry big onion first in it then a hand ful of small onions. Add the tomatoes and 4 of the garlic pods and saute them. Remove from flame and add coconut, 1/2 of the fennel seeds, curry leaves and grind them to a fine paste. Heat half of the remaining oil in a hard bottom pan and add bayleaf, fennel seeds and cinnamon. Cut the small onions into 1/4

Baby potatoes are always every one's favourites but making same recipes every time is quite boring. While searching the net, I came across a recipe which is prepared in Chettinad style. Ingredients: Baby Potatoes - 1/2 kg Shallots - 250 gms or 24 nos (medium sized) Curry leaves - 1/2 cup Coriander leaves - 1/2 cup Urad Dal - 1 tbsp Red Chillies - 6 nos Black pepper corn - 12 nos Cumin seeds - 1 tbsp Mustard seeds - 1 tsp Oil - 1 tsp Salt to taste Method: Boil the potatoes and peel them. Prick them with a tooth pick to make small holes in each one of them. Dry roast urad dal, red chillies, black pepper, cumin seeds and curry leaves. Grind them to a fine powder (Alternatively Chettinad Masala powder can also be used). Peel the shallots (sambar onion) and if they are large cut them into halves. Heat oil in a pan add mustard seeds and when they splutter add the shallots and fry till they turn glassy. Add the potatoes, salt, ground masala powder and mix well. Cook o

Ingredients: Tamarind paste - 3 tbsp Garlic - 2 nos Methi seeds - 1 tbsp Tomato - 4 nos Shallots - 8 nos Curry leaves - few Vatral Kuzhambu powder - 3 tbsp Turmeric powder - 1 tsp Sesame oil - 1/4 cup Salt to taste Water - 2 cups Method: Heat 1/2 of the oil in a pan. Add the methi seeds and garlic pods and shallots and fry till they become soft. Chop the curry leaves and tomatoes finely. Add both to the pan along with turmeric powder. Mix well and reduce the flame. Cover and cook till the tomatoes get half cooked. Mix the tamarind paste with 2 cups of water. Add vatral kuzhambu powder, salt remaining gingely oil and tamarind water and bring it to a boil. When the gravy is thick add 1 tbsp of sesame oil/gingely oil and turn off the heat. Variations: Grind 1/4 cup of coconut with a spoon of pepper and add it to the gravy. This can be substituted in the place of 2 tbsp of vatral kuzhambu powder. Add just 1 tbsp.

Chettinad Cuisine - is a part of Tamil Cuisine, have some exciting vegetarian recipes. * Chettinad Masala Powder * Dry Chilly Chutney * Chettinad Biryani Using Baby Potato * Rice and Green gram Porridge * Chettinad Masala Kuzhambu * Garlic Kuzhazmbu Chettinad Style * Garlic Pickle Chettinad Style * Garlic Rice * Ennai Kathirikkai kara kuzhambu Chettinad Style

Ingredients: Jeeraga Chamba Rice - 1 cup Green gram - 1 cup Shallots - 12 nos Grated coconut - 1/2 cup Red Chilly - 3 nos Green Chilly - 2 nos Salt to taste Ghee - 1 tbsp Method: Wash and soak rice for about 1/2 an hour. Soak green gram for 1 hour. Mix them together and pressure cook along with finely chopped shallots, slit green chillies. Pressure cook for 5 whistles. Grind coconut and red chillies together along with a little salt to a coarse paste with less water. Mix it to the cooked gruel and boil it for another few minutes. (If it is served for diabetics, the coconut can be avoided. While serving the kids, the number of chillies can be altered. While giving it for pregnant women and kids, the porridge have to be thick and less spicy) Add little ghee on top before serving.

Whenver the term Chettinad Briyani is spoken, it is normally non-vegetarian briyani with Chicken pieces. But here is a recipe retaining the same flavour and taste but is made with baby potatoes. Though one cannot expect the taste of juice of chicken in the briyani, still this tastes heavenly and almost just the same. Ingredients: Baby Potatoes - 1/2 kg Onions - 2 nos Tomato - 1 no or Tomato puree - 1/4 cup Green chillies - 2 nos Basmati Rice or Jeeraga Samba rice - 2 1/2 cups Coconut milk - 2 cups Coriander leaves - 1/2 cup Mint leaves - 1/4 cup Cloves - 2 nos Cardamom - 2 nos Cinnamon - 1 inch piece 2 nos Bay leaf - 2 nos Fennel seeds (Perunjeeragam) - 1 tsp Red chili powder - 1 tbsp Coriander powder - 2 tbsp Turmeric powder - 1 tsp Ginger garlic paste - 1 tbsp Salt to taste Thick unsour curd - 1/4 cup Ghee - 1/4 cup Method: Mix chilli powder, coriander powder, turmeric powder, ginger garlic paste, 1 tbsp of salt and curd. Beat well and keep it aside. Boil the

Ingredients: Garlic - 1/2 kg Lemon Juice - 1 1/2 cup Gingely Oil - 150 ml Coriander seeks - 1/2 cup Fenugreek powder - 1 tbsp Red Chilli powder - 3 tbsp Jaggery - 1 tbsp (optional) Mustard seeds - 1 tsp Salt - 1/4 cup  Method: Dry roast coriander seeds and grind it to a fine powder. Peel the garlic and cut it into two halves length wise. Heat the oil in a pan and add the mustard seeds. When it splutters, add the garlic pieces and saute it till the garlic becomes soft. Reduce the flame and add the lemon juice to it and allow it to cook for about 5 mins. Add coriander powder, fenu greek powder, chilli powder and salt. Keep stirring all the ingredients till the oil comes out. Add jaggery, mix well and remove it from the flame.  When cool transfer it to a clean and air tight bottle.

Ingredients: Red Chilly - 12 nos Garlic - 10 pods Shallots - 8 to 10 nos Tamarind Paste - 1 tbsp Turmeric Powder - 1 pinch Gingely Oil - 3 tbsp Asafodeita - 1/2 tsp Mustard seeds - 1/2 tsp Broken Urad Dal - 1 tsp Method: Grind red chillies, garlic, shallots, salt and tamarind paste to a fine paste. Heat 2 tbsp of oil in a pan add mustard seeds and when it splutters add the broken urad dal and asafodeita. When it turns golden brown in colour, add the ground paste. Keep stirring till the oil comes out of the sides. Add the remaining 1 tbsp of gingely oil to it when still hot. The chutney will be quite hot and if needed, the number of red chillies can be reduced a bit. Goes well with steaming hot idly and also with Adai .

Ingredients:  Grated Coconut - 1/4 cup Red Chillies - 4 nos Coriander seeds - 1 tbsp Ginger - 1/4 inch piece Garlic - 2 pods Cinnamon - 1 inch piece Cardamom - 1 no Cloves - 15 nos Black Kalpaasi (stone flower) - 1 inch Anise seed -1 no. Black pepper - 2 tbsp Curry Leaves - 1/4 cup Turmeric Powder - 1/4 tsp Method: In 1 tsp of oil shallow fry the coconut, red chilly, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, anise seeds, pepper corns, curry leaves. Grind it to a thick, fine paste along with turmeric powder.