SuvaiArusuvai - Veg Recipes of India

  Karuveppilai Podi Daal Baati Poondu Rasam

This entry by Jyotsna offers a delightful recipe for those in need of gentle, nourishing meals, perfect for Pathiya Samayal. Rich in flavor and beneficial properties, this Curry Leaves Podi is a delightful addition to any postpartum diet. Ingredients: 3 cups of curry leaves (karuveppilai) Handful of urad dal 6 red chillies 1 tbsp black peppercorn A pinch of hing (asafoetida) Salt to taste 1 teaspoon sukku podi (optional) Method: Prepare the Curry Leaves: Dry roast the curry leaves until they turn crisp. Set aside. Roast the Spices: In a pan, dry roast the urad dal, red chillies, black peppercorn, and a pinch of hing until fragrant. Grind: Once roasted, allow the roasted ingredients to cool. Grind all the roasted ingredients along with salt to a coarse consistency. Optional Addition: If desired, add sukku podi (dry ginger powder) for added flavor and warmth. Serve: Serve this aromatic Curry Leaves Podi with hot rice and a dollop of ghee. Enjoy the comforting flavors and nourishment of

Contest recipe posted by Jyotsna Balasubramaniam. (a) for the daal -  toor dal, kadalai paruppu and payatham paruppu - one cup each 1 medium onion - finely chopped 1 tomato - finely chopped Green chillies - 4 slit lengthwise Salt - to taste Garam masala - 1/2 teaspoon Dhania powder - 1 tablespoon turmeric powderRed chilli powder - to taste tadka - jeera and hing and required oil Pressure cook the daals adding the turmeric powder for about 4-5 whistles.  Add oil to a kadai and give the tadka with cumin seeds and a little bit of perungaayam.Fry the onions tomatoes and green chillies..Add the cooked daals and other spices mentioned above (except turmeric powder) and simmer for 5 mins. Remove and garnish with coriander leaves. (b) baati atta - 2 cups rawa - 1/2 a cup ghee - generously water knead the atta and other ingredients into a dough (with little water) to make slightly harder than for rotis... make small balls out of them and flatten them by hand.

P athiya Samayal Contest Entry by  Jyotsna Ingredients : 2 full garlic bulbs Peeled One lemon sized tamarind a pinch of asafoetida salt to taste. For grinding 1 handful of kadalaiparuppu and tuvaram paruppu 4 red chillies few black peppercorns jeera - 1 tbsp For seasoning : mustard seeds 2-3 karuveppilai Method: a) roast and grind all items mentioned in 2 above and keep aside. b) Soak tamarind in water and extract pulp..Add salt and hing to this pulp and add peeled garlic pods and boil till the raw tamarind smell vanishes c) add the ground mixture to the boiling rasam and dilute as necessary d) season with kadugu and karuveppilai preferably in ghee.. Variations : If this is for delivery paththiyam, we generally do not use kadalai paruppu..more of thuvaram paruppu is used.. The same can be made without garlic and more of milagu to make it to the taste of milagu rasam. Serving suggestion  - To serve with hot rice with LOTS of ghee..:))