SuvaiArusuvai - Veg Recipes of India

Convenience in food preparation has become increasingly important in today's fast-paced lifestyle. With options like cut fruits, chopped vegetables, and even pre-cleaned spinach available in the market, it's easier than ever to incorporate healthy and nutritious ingredients into our meals. Even if pre-chopped spinach isn't readily available, purchasing cleaned spinach and using a vegetable cutter or chopper to prepare it can significantly streamline the cooking process. Chopping spinach ahead of time saves valuable time in the kitchen, making meal preparation more efficient and manageable, especially during busy weekdays. By taking advantage of these convenient options, we can ensure that we have access to fresh, wholesome ingredients while minimizing the time and effort required for meal preparation. This allows us to prioritize health and nutrition without compromising on convenience or flavor in our meals.   Ingredients: 1 bunch of greens or 3 cups chopped greens 2 tbsp

 Vazhaikkai, raw banana is to be used on days like Amavasya, or on those days when Tharpanam need to be given.  Raw banana curry is a very simple one that can be done at great ease.  Ingredients Raw Banana- 2 nos Turmeric Powder - 1/4 tsp Asafodeita - 1/2 tsp Salt - 1 tsp Sambar Powder - 1 tbsp Oil - 2 tbsp Mustard seeds - 1/2 tsp Split Urad dal - 1 tbsp Curry leaves - a few Method: Cut the raw banana into cubes. It can be cooked either in open pan or pressure cooked for 1 whistle. (Make sure you add very little water when you are pressure cooking it).  In a pan add oil, when hot add mustard seeds, urad dal, asafodeita, turmeric powder and mix well. When the mustard seeds splutter add the curry leaves and the cooked raw banana. Mix well. Add salt and sambar powder and mix well. Ensure the pieces do not get mashed up. 

This is one of the simplest and most liked side dish in many south Indian household. Ingredients: Cabbage - 1 kg Peas - 1 cup Green Chillies - 3 to 4 nos Grated coconut - 1/2 cup Curry leaves - a few Oil - 1 tbsp Mustard seeds - 1/2 tsp Broken Urad Dal - 1 tbsp Asafodeita - 1 pinch Salt to taste Method: Chop cabbage finely. Slit green chillies into 2. Chop the curry leaves finely. Wash the cabbage and drain the water. If you are using dried peas soak it over night, and if you are using fresh or frozen peas soak it in water for some time. Heat oil in a pan, add mustard seeds and when they splutter add urad dal, green chillies, curry leaves and asafodeita. Add cabbage and peas and mix well. Add about 2 cups of water, close the pan with a lid and cook till all the water evaporates. Check the cabbage again and if needed add another cup of water and cook again. Add salt before removing from flame. Mix well.

People of every age love potato curry, usually referred to as kara curry, or hot curry. It is a very popular and versatile food. This curry, which is tasty but simple, goes well with curd rice, sambar, rasam, and other rice dishes. Here's how to prepare this delectable curry with potatoes at home. Ingredients: Potatoes: 1 kg Salt: To taste Oil: 1/4 cup Red Chilly Powder: 1 tbsp Mustard Seeds: 1/2 tsp Asafoetida (Hing): 1 pinch Broken Urad Dal: 1 tbsp Turmeric Powder: 1 pinch Method :  Pressure cook potatoes. Deskin the potatoes. Cut them into reasonable size pieces. Heat oil in a flat bottom non-stick pan. Add mustard seeds and when they splutter add broken urad dal and when it becomes red in colour add asafodeita, turmeric powder and salt. Add the potato pieces to the pan and add chilly powder. Keep tossing them so that all the sides become golden brown in colour. Serve it with rasam, sambar, mixed rice varities and also the ever loving curd rice too.  Prestige Omega Deluxe Mu

This is made either separately or with vegetables like Beans, Vazhaipoo or Kothavari kaai. Here is the recipe for plain Parupusili. Ingredients: Thuvar Dal - 1 cup Bengal Gram Dal - 1 cup Red Chillies - 6 nos Salt to taste Asafodeita - 1/2 inch piece Curry leaves - 1/2 cup Oil - 4 tbsp Mustard seeds - 1 tsp Broken Urad dal - 1 tbsp Method: Wash and soak the dals together for about 1 hour. Drain the water thoroughly and grind it along with the other ingredients coarsely. Spreak it like idlies on idly plates or in a microwave safe bowl. Steam the mixture in cooker for about 10 mins and in microwave micro high for about 6 minutes. Remove and let it cool. Grind the cooked idlies again. In a hard bottom pan, heat oil and add mustard seeds. When they splutter add the broken urad dal and when it turns pink add the ground mixture and saute it thoroughly. Ensure that the mixture doesnot settle at the bottom.

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

Many households cook potato as Diwali special. This recipe is made using coconut milk. Ingredients:     Potatoes - 1/2 kg     Coconut milk - 1/2 cup thick and 1/2 cup thin milk     Red Chillies - 2 to 4     Onion (preferably small ones, if not 2 big ones) - finely chopped 1/2 cup     Cumin or Jeera - 1/2 tsp     Dhaniya (coriander seeds) - 1 tsp     Black pepper corns - 4     Curry leaves - 1/4 cup     Coriander leaves - 1/4 cup     Bengal gram - 2 tbsp     Oil - 2 tbsp Method:        In a pan dry roast coriander seeds, cumin, black pepper, bengal gram and Red Chiilies one by one and spread them on a plate and let it cool. Boil potatoes (it should be cooked 3/4th, better peel the skin before cooking) and cut them into cubes. In the same pan, add oil and when hot add chopped onions and saute it till it becomes transparent. Add the cubed potatoes and stir for a min. Add the thin coconut milk and cook for 5 mins. Add the ground powder to the potatoes and cook for another

Ingredients: Gram Dal - 1 Cup Onion - 2 Big (chopped finely) Salt - To taste Oil - To deep fry To Grind: Onion - 1 Big Ginger - 1 Inch Garlic - 6 to 8 flakes (depends on how much you like garlic) Red chillies - 6 Green chillies - 4 to 6 (depends upon the size of the chilly) Masala Items : 1 inch Cinnamon, 1 Cardomom, 1 Bay Leaf, 1 tsp Saunf To make gravy: Oil - 2 tbsp Ghee - 1 tbsp Vanaspati - 1 tbsp (optional) Onion - 4 Big Everest Kitchen King - 2 tbsp Tomatoes - 1/2 Kg Mint Leaves - 1/4 cup Coriander Leaves - 1/4 cup Method: Soak dal for 2 hrs, drain & grind coarse, add salt, finely chopped onions and fry it in oil like Masal Vadai. (Or it can be spread in a flat plate and steamed and cut into square pieces. These pieces can also be fryed; this gives more taste than simply frying it). Remove when golden. Grind the tomatoes in a juicer and make a p