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

 A typical Palakad recipe this Keerai Molagoottal is one mouth watering dish from Kerala Tamilnadu border. One of the major Keerai used is Molai Keerai though this can be made using Arai Keerai or Paruppu Keerai or Thandu Keerai or even Palak. This is not the typical Keerai kootu but a slight variation.  Ingredients: 2 bunches of spinach - cleaned and chopped (which comes upto 4 to 6 cups) Thuvar dal - 1/2 cup Salt - 1 tbsp Turmeric Powder - 1.2 tsp Oil - 2 tbsp Urad dal (whole) - 2 tbsp Red chilly - 4 nos Grated coconut - 1/4 cup Cumin seeds - 1 tsp Mustard seeds - 1 tsp Hing - 1/2 tsp Urad dal split - 1 tbsp Method: Pressure cook dal with turmeric powder for 6 whistles and mash it well.  In a pan add 1 spoon of oil and saute the urad dal, red chilly and cumin seeds. Once the dal turns golden brown transfer it to a dry plate and let it cool. Once cool add the coconut to it and grind it to a fine paste.  Pressure cook the spinach along with 1/2 tbsp of salt and mash well. Add the groun

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 :

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

Ingredients: Araikeerai (Greens): 1 bunch Garlic pods: 5 Turmeric powder: ¼ tsp Mustard seeds: ¼ tsp Urid dal: ¼ tsp Asafoetida: ¼ tsp Salt: to taste Coconut oil: 1 tsp Method: Prepare the Greens: Cut the Araikeerai finely. Wash and drain thoroughly. Tempering: In a heavy-bottomed kadai, heat coconut oil over medium heat. Add mustard seeds and urid dal. Allow them to splutter. Cook the Greens: Add the finely chopped Araikeerai, garlic pods, turmeric powder, and salt to the kadai. Sauté the mixture until the greens are cooked through. Finish: Remove from heat. Serve: Serve the Araikeerai curry with rasam and rice. Mix the curry with hot rice and a dollop of ghee for extra flavor. Pathiya Samayal Contest Entry by Uma Sridharan