SuvaiArusuvai - Veg Recipes of India

 Lentil crumble, Parupusili is a high protien nutritious side dish which is rich in protien. It can be made plain and also mixed with a few veggies that enhance the taste. In general the parupusili that is made in marriages and big functions are a bit soft but at home when the quantity is less you can make it fried as per your need. But as a house hold we prefer soft parupusili.  The process my mom used to make is quite lengthy and during the early days of marriage I used to dread a lot to make it. But when I learnt the quick way it became a regular in our home. Mom used to steam the dal mixture after grinding the batter then crumble it and then make the parupusili. Some parupusili calls for just moong dal too.  Plain Parupusili Vazhaipoo Parupusili Beans Parupusili Kothavarangai (Cluster Beans) Parupusili Cabbage Parupusili Capsicum Parupusili

Stuffed sweet rotis made using maida or wheat or all purpose flour. Ingredients:        For outer Cover: Maida or All purpose Flour or Wheat flour - 1 cup Turmeric Powder - 1 tsp Gingely Oil - 2 tbsp Salt - 1 tbsp Water as required For Pooranam: Bengal Gram Dal - 1 cup Jaggery - 2 cups Cardamom Powder - 1 tsp Grated Coconut - 1 cup Method: Make a dough using maida just like chappati dough. But this should be a bit elastic in texture. Rub the dough with gingely oil and cover it with a muslin cloth and set aside for a while. In the mean time make the Pooranam.  Pressure cook Bengal Gram Dal. Let it cool. Grind it along with cardamom powder. Make a syrup of Jaggery using 1/2 cup of water and when it boils add grated coconut and bring it to a boil in medium flame. Add the ground bengal gram and mix well. Saute well till all the jaggery is absorbed and it becomes thick. Remove and let it cool.  Make thin chappatis from the dough. Make a ball of big

Ingredients: 1 cup of toor dal (thuvar dal) 1/4 to 1/3 cup of grated coconut (optional) 3-4 dry red chillies A pinch of perungaayam (asafoetida) 2 tbsp of oil Salt to taste Method: Preparation: Heat oil in a pan, add perungaayam, and then add the toor dal. Fry until the dal turns reddish golden brown, about 3-4 minutes. If using, add the grated coconut and continue frying for another minute. Then, add the dry red chillies and mix well. Add salt to taste. Set aside the mixture to cool completely. Grinding: Once cooled, grind the mixture to a coarse paste using enough water to achieve the desired consistency. Serve: Transfer the chutney to a serving bowl. Serve with hot rice or as a side dish for idli, dosa, or any other South Indian dish. Pathiya Samayal toor dal chutney, Malini Mk recipes, postpartum comfort food, South Indian cuisine, traditional chutney recipe, easy pathiya samayal recipes, toor dal coconut chutney, digestive health recipes, Indian home cooking.

Pathiya Samayal Contest Entry by Rajeshwari Ganesh: Spicy Dal Powder Ingredients: 2 teaspoons thuvar dal (pigeon pea lentils) 1/2 teaspoon pepper (black peppercorns) Salt to taste 1 teaspoon gingelly oil (sesame oil) A few curry leaves Method: Heat Oil : Heat 1 teaspoon of gingelly oil in a pan over medium heat. Fry Ingredients : Add 2 teaspoons of thuvar dal, 1/2 teaspoon of pepper, and salt to taste into the pan. Fry until the dal turns golden brown, stirring continuously to prevent burning. Add Curry Leaves : Add a few curry leaves to the pan and sauté for an additional minute until the leaves become crispy. Grind : Transfer the fried mixture to a mixer or spice grinder. Grind the mixture to a fine powder. Serve : Serve the spicy dal powder with hot rice and a dollop of ghee for a delicious and nutritious meal. Pathiya Samayal dal powder, traditional South Indian recipes, postpartum spice mix, Rajeshwari Ganesh recipes, homemade dal powder, digestive health recipes, natural health r

Recipe for the contest entry of Party Menu - 1 posted by Rohini Renganathan This dish is a protein packed one. Though the list of ingredients is long, but the method is very simple. Ingredients  ¼ cup moong dal (whole green gram)  ¼ cup whole masoor  ¼ cup urad dal  ¼ cup chana dal  ¼ cup toovar dal  3 cardamoms  1” inch cinnamon  1 tsp Jeera   ½ cup chopped onions,   ¼ cup chopped tomatoes  1 tsp dhania powder  2 tsp chilli powder  ¼ tsp turmeric powder  ½ tsp jeera powder  1 ½ tsp fennel seeds (saunf) powder  ½ cup low fat curd (whisked)  2 tsp oil Method : 1.    Wash and soak the dals in warm water for at least an hour. Drain and keep aside. 2.    Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked. 3.    Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle. 4.    Add the onions and cook till they are golden brown.

A special dish from Punjab for all the Palak lovers and for those who want to have changes and variety of side dish. Ingredients: Palakwali Dal Palak - small bunch Green gram - 1/2 cup Green Chillies - 2 nos Red Chillies - 2 nos Garllic pods - 8 os Onion - 2 nos Oil - 2 tbsp Cumin seeds - 1 tsp Ginger - 1 inch Lemon Juice - 1 tsp Turmeric Powder - 1 pinch Asafodeita - 1/2 tsp Salt to taste Method: Wash and soak moong dal for about 15 mins. Pressure cook it with 1/2 spoon of salt and turmeric powder. Wash the Palak leaves and cut them into fine pieces. Heat oil in a pan, add cumin seeds, asafodeita, peeled and cut garlic pods and finely chopped ginger pieces. When the cumin seeds changes colour, add finely chopped onions and slit green chillies. Fry till the onions become soft and transparent. Add the palak leaves, salt and cover it with a lid. Reduce the flame and let the leaves cook thoroughly. Mix in boiled dal and bring it to a boil. Remove from flame and

This protein-rich idli recipe is a fantastic option for people with diabetes or anyone looking to increase their protein intake. Made without rice, these idlis are nutritious, delicious, and easy to prepare. Follow this detailed guide to make healthy and tasty idlis. Ingredients: 1 cup urad dal 1 cup moong dal 1 tbsp rawa (semolina) 1/4 cup grated or finely diced carrots 1/4 cup peas Finely chopped coriander leaves Finely chopped curry leaves 1 green chilli, finely chopped 1 red chilli 1 tbsp ghee 1/2 tsp mustard seeds 2 tbsp Bengal gram dal (chana dal) Salt to taste Instructions: Soak the Ingredients : Soak the urad dal and moong dal together for 4 to 6 hours. Soak the rawa (semolina) separately for 1 hour. Grind the Batter : Drain the soaked dals and grind them together to a coarse paste. Add salt to the batter and mix well. Add the soaked rawa to the batter and combine thoroughly. Let the batter ferment for about 1 hour. Prepare the Vegetables : Add the finely chopped curry leaves,