SuvaiArusuvai - Veg Recipes of India

Brinjal Contest Entry  Ingredients 750g baby brinjals (green) 200ml refined oil 1 tbsp sesame oil (gingely oil) 2 tbsp cashewnut 2 tbsp poppy seeds 4 tbsp coconut, grated 4 red chillies, whole 1 tbsp peanuts, roasted 1 tbsp curry leaves 2 onions, chopped 1 tbsp ginger-garlic paste 2 tomatoes, chopped Salt to taste 1 tsp turmeric powder 2 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala powder 3/4 cup tamarind pulp 2 tbsp fresh coriander leaves, chopped Method: Take the baby brinjals and slit it from the center. Fry it in hot oil and keep it aside. Roast the sesame seeds, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste. Crush the peanut and keep it aside. In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour.  Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time. Once it starts leaving out oil, add the powder spices and the paste, and

Pathiya Samayal Contest entry by  Sowpernica Ingredients: Small onions – 1 cup Garlic cloves – 10 to 15 Salt – 2 ½ teaspoons Sesame oil – 1 tablespoon Tamarind – lemon sized ball Mustard seeds – ½ teaspoon Turmeric powder – ¼ teaspoon Dry roast & grind to powder: Omam – 2 teaspoon Pepper – 1 teaspoon Cumin seeds – 2 teaspoons Sitharathai, Arisi thipilli, Sukku, Athimathuram –small quantities of each of these Red chillies – 3 to 4 Method: Prepare tamarind extract soaking tamarind in 1 ½ glasses of water. Heat oil in a pan, add, mustard seeds & allow spluttering. Add garlic cloves & sauté for a minute. Add small onions & sauté till they look transparent. Add tamarind extract, salt, turmeric powder & allow boiling until raw smell vanishes. Add the ground powder & allow boiling until the kuzambu thickens & oil separates . Serve hot with rice. Could be refrigerated & used for a week to 10 days. A perfect kuzambu when you are having a cold & for the win

Pathiya Samayal Contest Entry by  Shripriya Ramakrishnan Brinjal is one of the non-gassy vegetables that can be had without any restrictions during the postpartum period. It is one of my favorite vegetables so I prefered having it a lot of times during both of my after-delivery periods. The following is my favorite even now. Ingredients: 1. Brinjal - 3-4 2. Black pepper - half teaspoon or Red chillies 1 or 2 based on your preference. 3. Tamarind - gooseberry sized. 4. Oil - One-two tablespoon 5. For seasoning - Mustard, urad, asafoetida, jeera, and curry leaves. 6. Salt - as needed. Method: 1. Fry whole brinjal in a kadai with little oil. Alternatively you can microwave the brinjal and avoid too much of oil consumption. 2. Fry the black pepper/red chillies in just 1/4 teaspoon of oil. 3. Peel the brinjal skin.  4. Grind the peeled brinjal and the black pepper/red chillies with tamarind and salt. 5. In a kadai, pour little bit of oil and season with all the items mentioned for seasonin

Brinjal contest entry by  Shripriya Ramakrishnan Ingredients: 1. Brinjal: Two cups chopped. 2. Sambhar Onion: About 25 3. Garlic - 10 cloves 4. Tomato - 1 big chopped fine 5. Dhania seeds - 1 teaspoon 6. Kadalai paruppu (bengal gram)- 1 teaspoon 7. Milagu(black pepper) - 2 teaspoons 8. Jeeragam(cumin) - 1 teaspoon 9. Red Chillies - 5 10. Coconut shredded: 3-4 tablespoons 11. Turmeric - lemon sized 12. For seasoning: Gingelly oil, turmeric, asafoetida, methi seeds, mustard, toor dhal, curry leaves 13. Salt : as needed.  Method: 1. Fry the items mentioned in no. 5 through 9 in a teaspoon of oil. 2. In a teaspoon of oil, fry about 10-12 sambar onions, Garlic cloves, and tomatoes until they are cooked well. 3. Grind all the fried items in step 1 and 2 into a coarse paste with coconut and some salt. 4. Soak the tamarind and get the tamarind juice of may be 3-4 cups. 5. In a kadai, pour oil and add the items mentioned for seasoning. Once it splutters, add the rest of the sambhar onions a

Pathiya Samayal Contest Entry: Manathakkaali Keerai Dish Submitted by: Vijaya Venkatesh Ingredients: Manathakkaali keerai (Black Nightshade leaves) - a small bunch Coconut - a small piece Red chilli - 1 Pepper - 4 or 5 Jeera (Cumin seeds) - 1 tsp Salt - to taste Boiled moong dal - 1 small cup Hing (Asafoetida) - a pinch Mustard seeds - for seasoning Urad dal (Split black gram) - for seasoning Curry leaves - a few Method: Preparation : Wash the Manathakkaali keerai thoroughly and chop the leaves finely. Boil the moong dal and keep it ready. Cooking the Leaves : In a pot, add the chopped Manathakkaali keerai, a little water, salt, and a pinch of hing. Cook until the leaves are tender. Grinding the Masala : Grind the coconut, red chilli, pepper, and jeera into a fine paste using a little water. Combining Ingredients : Add the ground paste to the cooked leaves. Mix well and cook for a few more minutes to blend the flavors. Add the cooked moong dal and mix thoroughly. Seasoning :

Pathiya Samayal contest entry by  Vijaya Venkatesh Ingredients: A small bunch of modakathan keerai Soaked parboiled rice and Urid dal as u do normally for dosas Method: While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do. This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

Pathiya Samayal contest entry by  Geeta Sami Ingredients: Pudalangai- 2 medium Moong dal- 1/4 cup Pepper -1 tbsp Jeera -1 1/2 tsp Curry leaves- few sprigs Asafoetida- little Turmeric- little Salt- 1 tsp or to taste Method : Dry roast pepper and jeer and keep aside. cook moong dhal in pressure cooker or directly in a pan. Wash the vegetable and cut to small pieces. steam them in microwave steamer and keep aside. In a pan add water, then add the pepper and jeera powder and bring it to boil. Add the cooked vegetable and add salt to taste. let it cook for few minutes till you get the right consistency. then add hing and dried and roasted curry leaves.

Ingredients: Urad dal - 2 tablespoons Black pepper - 2 teaspoons Red chillies - 3 Asafoetida - small piece Handful of curry leaves, washed Tamarind - small lemon-sized (seedless) Turmeric powder - 1/4 teaspoon Salt - 1 teaspoon or as needed Vegetables (choose from brinjals, ladies' finger, or drumstick) Method: In a pan, heat a little gingelly oil and fry the asafoetida. Then add urad dal and black pepper. Fry until the dal turns brown, then add red chillies, tamarind, and curry leaves. Let it cool, then grind into a fine paste. Add turmeric powder and salt. In another pan, boil water and add your choice of vegetables cut into medium-sized pieces, along with a little turmeric and a pinch of salt. Once the vegetables are cooked, add the ground paste and some water. Let it boil for about 5 minutes until you reach the desired consistency. Adjust salt according to taste.

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