SuvaiArusuvai - Veg Recipes of India

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

 In Kerala Chutney is called as Chammandi and one of the native dishes is this Mango Chutney or Manga Chammandi, the tangy and spicy chutney goes well with idly, dosa, chappati or even rice.  I prefer using Kili mookku manga for this recipe though any vareity of mango can be used.  Ingredients: Raw Mango - Medium sized 1 Grated coconut - 1/2 cup Ginger - 1/2 inch piece Red chilly - 1 no Green chilly - 2 nos Oil - 1 tbsp Mustard seeds - 1/2 tsp Salt to taste Method: The chutney needs to be thick like that of the thogayals of Tamilnadu. Wash and chop the mangoes to small pieces (Can be made after peeling the skin too). Grind it to a coarse consistency along with grated coconut, ginger and green chilly. Add the salt finally and add the salt and adjust it. Do not add water. The water in the mango is sufficient enough for the chammandi.  Heat tadka pan and add oil and mustard seeds. Once it splutters add it to the chammandi.  Though tadka is optional we love to add it as it gives a flavour

Ingredients: Veppambu - 6-7 tablespoons Red chillies - 4-5 Asafoetida - 2 pinches Tamarind - one medium lemon-sized Salt - as needed Oil - 2 tablespoons Method: Fry veppambu, red chillies, and asafoetida in oil. Grind them along with tamarind and salt. Thogaiyal is ready. Mix it with rice and ghee/nallennai and enjoy.

Ingredients: 3 cups Manathakkali Keerai (peeled and washed) 2 tablespoons Urad Dal 3/4 tablespoon Black Pepper 3-4 Red Chillies (optional) 1 small lemon-sized Tamarind 2 tablespoons Oil Salt to taste Method: Heat 1 tablespoon of oil in a pan and fry the Manathakkali Keerai until cooked. Remove from the pan and let it cool. In the same pan, heat another tablespoon of oil and fry the urad dal, black pepper, and red chillies (if using) until the dal turns brown. Allow it to cool. Grind the fried ingredients along with tamarind and salt into a paste. Mix the paste with hot white rice and ghee. Serve with ilai vadam or appalam. Karuveppilai Kuzhambu Recipe for Pathiya Samayal Contest Entry by Shripriya Ramakrishnan Ingredients: 5-6 sticks Kandathippili 4-5 Arisithippili grains 1 teaspoon Sukku (dried ginger) powder 1 teaspoon Milagu (black pepper) 1 teaspoon Jeera (cumin seeds) 2-4 Red Chillies (optional) A small pinch of Asafoetida 15-20 Curry Leaves A pinch of Turmeric Tamarind paste from

Brinjal contest entry posted by Sumangalee Dhandapani Ingredients Brinjal 2 medium sized Scraped coconut 1/2 a cup Green chillies 4 or 5 (can add more if you want) Garlic cloves 3 Tamarind half a lemon size Corriander leaves Salt for taste For seasoning 1 teaspoon oil  1/2 a teaspoon mustard seeds 1/2 a teaspoon urad dhal Method Apply oil on the brinjals and grill it or hold it on flame or fire to cook Leave the brinjals to cool. When they become cool, remove the burnt skin and take the pulp Grind the coconut, green chillies, garlic cloves, tamarind, corriander leaves and salt into a smooth paste Add the brinjal pulp and run the mixer once Season it and serve it with iddly or dosas

Making thakkali thokku have become quite a regular whenever it is available in abundance. On my recent visit to the super market, was surprised to see the rate of the tomato at Rs. 6 per kg. So I grabbed a few kilos to make thokku which is a favourite side dish of even my daughter who cant tolerate Tomatoes in rasam or sambar. A bit time consuming but worth the time spent as it is consumed very fast. Ingredients: Tomato - 1 kg Methi seeds - 1/2 tbsp Sambar Powder - 2 tbsp (I prefer to use this as I need not add coriander powder, cumin seeds powder separately)         or Red Chilly Powder - 1 tbsp Coriander Powder - 1/2 tbsp Cumin Seeds Powder- 1/2 tbsp Asafodeita - 1/2 tsp Turmeric Powder - 1/2 tsp Salt to taste Gingely Oil - 1/4 cup Method: Boil water in a shallow vessel and immerse tomatoes in it. Close it with a lid and remove from the flame. Let it cool and grind it through a juicer jar so that only the juice remains. Heat oil in a shallow pan, add mustard

When it is Tomato season, I prefer to make Tomato Pickle  which will last a bit longer. I also make Thakkali thokku using both sambar powder and also green chillies and ginger. This time for a change, I added kothamalli also while grinding, which enhanced the taste. Ingredients: Tomato - 1 Kg Green Chillies - 2 nos Ginger - 1/4 inch piece Coriander Leaves - 1 bunch Salt to taste Gingely Oil - 1/4 cup Mustard seeds - 1 tsp Hing - 1 tsp Methi seeds - 1/2 tsp Method: Immerse Tomato in hot water and cover it. Remove from flame and let it cool. Grind it using a juicer jar so that the seeds and skin will be drained and you will get only the extract. Grind the green chillies, ginger and washed and cleaned coriander leaves also using the same juicer jar. Mix everything together. Heat oil in a hard bottom pan and add mustard seeds and let it splutter. Add the methi seeds and fry it a little add the asafodeita and the ground paste. Let it boil and reduce. When it is half add

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.    

Ingredients: Jeeragam (Cumin seeds) - 1 tbsn Garlic - 3 to 4 pods Red Chilly - 1 or 2 depending upon the size Lemon - 1 no Salt to taste Method: Grind cumin seeds, garlic, red chilly and salt to a coarse texture. Add lemon juice to it and blend it thoroughly. Serve it chilled.

Ingredients : Fresh green coriander leaves,Urad Dhal, Red Chillies, Tamarind, Asafoetida, jaggery, salt , oil Method : Heat the pan with a spoon of oil and add Urad dhal, a little asafoetida, some red chillies(2-3) and fry it golden brown. Put a little tamarind, cut fresh green coriander,salt , a little jaggery and the roasted mixture in the mixie jar and grind it. Grind it a little coarse to get a good taste. The chutney goes well with dosa, idli and also tastes good for curd rice.

Ingredients 1.Medium size tomatoes – 4 2.Mint leaves – Half bunch 3.Bengal gram dhall – 1 tsp 4.Split Urad dhall – 1 tsp 5.Red Chillies – 3 6.Salt to taste 7.Oil Method 1.Clean the mint leaves 2.Add two tsp oil in a frying pan and sauté mustard,gram dhall,urad dhall and red chillies. Keep them aside. 3.Fry the mint leaves till it gets cooked. Keep them aside 4.Chop the tomatoes and fry them till they are cooked. 5.Grind the tomatoes, mint leaves and red chillies 6.Finally add the fried gram and urad dhall and grind them Since we are adding the dhall at the end, it will give a crunchy taste.

Ingredients: Coconut - 1 cup grated Fried Bengal gram  - 1/4 cup Green Chillies - 2 nos Mint Leaves - 1/4 cup Salt to taste Oil - 1 tbsp Mustard seeds - 1/2 tsp Urad Dal - 1 tbsp Asafodeita - 2 pinches Method: Grind coconut, bengal gram, green chillies, mint leaves, salt to a fine paste. In a seasoning laddle heat oil and add mustard seeds, when they splutter add urad dal and asafodeita. Serve it with hot idly or dosa. The mint enhances the taste and also the flavour.

Ingredients: Green Chillies - 8 nos Ginger - 2 inch piece Onions - 2 nos Oil - 1 tsp Salt to taste Method: Heat 1/2 tsp of oil in a pan and add the green chillies to it after removing the stalk. Let it turn brown in colour. Remove from fire and grind it along with ginger and salt. Chop onions finely and saute it in the remaining 1/2 tsp of oil and add it to the ground paste. A great side dish recipe from the state of Mizoram in North-East India

Ingredients: Raw Mango - 2 nos Fenu greek - 1/2 tsp Mustard - 1/4 tsp Green chillies - 8 nos Salt to taste Coriander leaves - 1/4 cup Asafodeita - 1/2 tsp Method: Dry roast mustard and fenugreek. Grate the mangoes. Grind all the ingredients in a mixer with little water. Season with mustard seeds and 1/4 tsp of asafodeita. Makes a great side dish for rice, dosai, idly and chappati.

Ingredients: Horse gram - 1 cup Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Mint - a little Garlic pods - 4 nos Red Chillies - 2 to 4 Oil - 1 tsp Salt to taste Coriander seeds - 1 tsp Method: Pressure cook horse gram for about 4 to 5 whistles with very little water and let it cool. Heat oil in a pan and fry coriander seeds, cumin seeds, curry leaves, red chillies and garlic. When cold grind the fried items along with horsegram, salt and coriander seeds. This goes well with Pepper Jeera Rasam or Garlic Rasam. Can also be served with hot rice and ghee. Horse gram helps in reducing weight.

Chutneys * Ginger Chutney * Ginger Chutney - II * Peanut Chutney * Coconut Chutney * Coconut  Chutney - II * Mint Chutney * Mint Chutney - II * Mint Chutney - III * Coriander Leaves Chutney * Mint Chutney with Onion * Spicy Chutney * Mint Coriander Thokku * Tomato Chutney - Jain Style * Spicy Tomato Chutney - For Travel * Red Chutney - For Chats and Dips * Red Garlic Chutney * Dry Chilly Chutney - Chettinad Style * Katta Meeta Chutney * Tamarind Chutney * Methi leaves Chutney * Small Onion Chutney * Marcha Rot * Coconut Mint Chutney * Tomato Mint Chutney * Raw Mango Chutney Thuvaiyals * Paruppu Thuvaiyal  by Rajeshwari * Paruppu Thogayal by Malini * Paruppu Thogayal using Bengal gram * Groundnut Thuvaiyal * Horse Gram Thuvaiyal * Pacha Manga Chammandi

Ingredients: Shallots - 10 to 12 nos Tamarind Paste - 1 tbsp Red chillies - 15 nos Garlic - 8 pods Salt to taste Gingely Oil - 1/4 cup Turmeric powder - 1 pinch Mustard seeds - 1/2 tsp Broken Urad Dal - 1 tbsp Asafodeita - 1/2 tsp Method: Heat 1 tbsp of oil and fry the shallots, garlic and red chillies. Allow it to cool and grind it to a fine paste along with tamarind paste and turmeric powder. Heat the remaining oil in the pan and add mustard seeds. When it splutters add the broken urad dal and asafodeita. Add the ground paste to the pan. Reduce the flame and allow the paste to become thick. Remove from flame when the oil starts floating on top. Can be stored in airtight container for about 2 weeks.

Ingredients: Methi (Fenugreek) Leaves - 1 bunch Tamarind - lemon size Red Chillies - 10 nos Asafodeita - 1/2 tbsp Gingely Oil - 1/4 cup Broken Urad Dal - 1/2 tbsp Mustard Seeds - 1/2 tbsp Salt to taste Method: Grind tamarind, Red Chillies, asafodeita and salt to a fine paste. Grind methi leaves seperately to a fine paste. Heat oil in a pan and add mustard seeds, when they splutter add the urad dal. Add the tamarind mixture first and then add the methi leaves paste. Mix thoroughly and keep stirring till the paste blends well and thickens. The paste should become brownish in colour. Goes well with curd rice or can also be used to mix in hot rice. Also is a great side dish for dosa made with the batter ground on the same day (Puliya dosa).

Ingredients: Tamarind paste - 1/2 cup Jaggery grated - 3 cups Roasted Jeera Powder - 2 tsp Red Chilli powder - 2 tsp Salt to taste Black salt - 1 tsp Garam masala - 1 tsp Method: Add 5 cups of water to tamarind paste and boil it in low flame for about 10 mins. Strain it through a seive and add jaggery, chilly powder, cumin powder, salt, garam masala and mix thoroughly. Cook again on low flame till jaggery dissolves completely and the mixture gets semi thick. Remove from flame. This chutney thickens even more when cold. Can be stored in an airtight container. The recipe stays good for about 3 months. When serving if it is thick can be thinned by adding a little warm water to it and mixed thoroughly. Great side dish for samosas, kebabs etc.

A great side dish for chats, samosas, tikkas and kebabs. Ingredients: Dry Grapes - 50 gms Dates - 50 gms Jaggery - 3/4th cup Tamarind Paste - 3 tbsp Garam Masala - 1 tsp Red Chilly Powder - 1 tsp Cumin - 1 tsp Salt to taste Method: Dry roast cumin seeds in a pan and grind it to a fine powder. Cook grapes and dates in water. (Add the required quantity of water, which will make them soft and tender). Grind them to a fine paste using the same water. Add jaggery, tamarind paste, salt, garam masala, chilly powder, cumin powder and bring it to a boil.