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

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

Ingredients : Greens - 1 bunch Green Chilli - 3 nos Tamarind paste - 3 tbsp Jaggery - small piece (optional) Turmeric Powder - 1 pinch Oil - 1 tbsp Mustard seeds - 1 tsp Broken Urad dal - 1/2 tsp Red Chilli - 3 nos Curry leaves - 1 sprig Salt to taste. Method : Cut greens into small pieces. Wash and clean them thoroughly. Slit the green chillies into 2. In a hard bottom pan add one cup of water and add turmeric powder, green chillies and greens. Boil and cook the greens well. Add tamarind juice, jaggery and salt and mix well and mash well. Cover and cook till the raw smell and taste of the tamarind juice goes off. In a seasoning laddle heat oil and mustard seeds. When it splutters add the urad dal, red chilli and curry leaves. Serve it with hot rice.