SuvaiArusuvai - Veg Recipes of India

 Kootu, means join together. We can make it with single vegetable or mixed vegetables. This dish stands alone and can be used as a side dish and also can be used as a main dish to be mixed with rice. There are different types of kootu vareities and I have shared here those kootus that we make regularly at home. I have also shared recipe for Instant kootu powder. Manathakkali keerai Poricha kootu 7 kari kootu for Thiruvathirai Thalatham for Pongal Keerai Molagoottal Poosanikkai puli kootu Poosanikkai ven kootu Olan Instant kootu Vazhaithandu mor kootu Cucumber mor kootu Keerai kootu Keerai mor kootu Chow Chow kootu Mixed Veg kootu Cabbage kootu Cabbage peas kootu Cauliflower kootu Cauliflower kuruma Peerkangai masiyal

 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

 A dish that is common to Tamil, Kerala and Udupi cuisine, it does have variations according to the cuisine. A mixture of vegetables enriched with ground coconut and seasoned with coconut oil, this dish is quite similar to the mixed veg kootu. Aviyal is a very essential part of Kerala vegetarian Sadaya.  Many think that it is a very tough dish to make, thinking of the different vegetables that you have to add to the dish, but in reality it is quite easy to make. Aviyal can be made in semi solid or super solid or liquid form. Every house hold has its own taste and vareity in making this aviyal. In marriages mostly it is made is super solid form so that it becomes a side dish. The semi solid or the liquid form can be mixed with rice or can be had with adai or pesarattu.  Raw Banana, Potato and Carrot, if added in a bit excess quantity than the other veggies definitely give an enhanced taste. My mom makes it in liquid form and mil makes it in semi solid form and I make it in both ways as

 7 kari Poricha koottu is made mostly by Tanjore Brahmins during Thiruvathirai as the 7 kari kootu kozhambu is made by them during Pongal which is later converted into Ericha Kuzhambu.  Ingredients Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Raw Banana - 1 no. Brinjal - 1/4 kg Snake Gourd - 1/2 kg Yam (Senai Kizhangu) - 1/4 kg Beans - 1/4 kg Cluster Beans (Kothavarangaai) - 1/4 kg Chayote (chow chow) - 1 no Carrot - 2 nos Taro root or Colacasia (Cheppankizhangu) - 1/4 kg Potato - 1/4 kg Green chillies -12 nos Moong Dal - 1 cup Grated Coconut - 1 cup Oil - 1/4 cup Mustard seeds - 1 tsp Cumin seeds - 2 tbsp Asafodeita powder - 1 tsp Salt to taste Curry Leaves - !/4 cup 2 twigs for garnishing Coriander leaves - 1/4 cup for grinding 1/4 cup for garnishing Method: Grind grated coconut, cumin seeds, 8 green chillies, curry leaves and coriander leaves to a fine paste.  Pressure cook moong dal and mash well.  Cut Carrot, pumpkin, raw banana, mochai, Snake gourd, beans, cluster beans

இது ஒரு பரம்பரையாகக் கிடைத்த உணவுப் பதார்த்தம் ஆகும். ரெண்டு பேருக்கு தேவையான அளவுகள் இங்கே கொடுக்கப்பட்டுள்ளது. தேவையான பொருட்கள்: புளி - ஒரு எலுமிச்சை பழம் அளவு மிளகாய் வற்றல் - 10 முதல் 12 வரை (காரத்திற்கேற்ப) தனியா - 2 ஸ்பூன் கடலை பருப்பு - 1 ஸ்பூன் மிளகு - 1/4 ஸ்பூன் ஜீரகம் - 1 ஸ்பூன் துவரம் பருப்பு - 1/2 ஆழாக்கு or தட்டை பருப்பு - 1/2 ஆழாக்கு (இதனை அவரை பருப்பு என்றும் அழைப்பர் ) தேங்காய் - 1 நன்கு துருவி சின்ன வெங்காயம் - 1/4 கிலோ பெரிய வெங்காயம் - 2 கத்திரிக்காய் - 1/4 to 1/2 கிலோ (வாழைக்காய், கொத்தவரை, அவரை போன்ற காய்களும் பயன்படுத்தலாம்) செய்முறை: வறுக்குதல்: தனியா, கடலை பருப்பு, மிளகு, மிளகாய் வற்றல், ஜீரகம் ஆகியவற்றை தனித் தனியாக நல்லெண்ணையில் வறுக்கவும். பெரிய வெங்காயத்தை நறுக்கி வறுத்து வறுத்த மசாலா பொருட்களுடன் சேர்த்து, துருவிய தேங்கையுடனும் சேர்த்து நன்கு அரைத்து கொள்ளவும். அரைப்பது நைசாக இல்லாமல், நற நற என்று இருக்க வேண்டும். துவரம் பருப்பு: துவரம் பருப்பை நன்கு குழைய வேக விடவும். சின்ன வெங்காயம்: சின்ன வெங்காயத்தை நல்லெண்ணையில் வதக்கி கொள்ளவும். புளி மற்றும் காய்கற

Ingredients: Coconut - 1 no Cumin (Jeera) - 4 tbsp Green Chilly - 6 nos Salt - 1 tsp Method: Grate coconut or make it into small pieces. Grind it along with other ingredients. Make it to a fine paste and store it in air tight container. This paste can be used to make Kormas (Kurumas) or to Kootus. When stored in air tight container and when used with dry spoon it stays good for about a week.

This is a very quick and easy recipe that can be cooked by any one in a span of 15 to 20 mins. Ingredients: Chow Chow (Chayote) - 1 no Carrot - 2 nos Cabbage - 1/4 kg (optional) Potato - 2 nos Beans - 8 nos Moong Dal - 1 cup Sambar Powder - 1 tbsp Salt to taste Grated coconut - 2 tbsp Ghee - 1 tbsp Mustard seeds - 1 tsp Bengal gram - 2 tbsp Green chilly - 1 no Method: Cut all the vegetables except cabbage in reasonable size cubes. Cut the cabbage into thin strips.  Add all the vegetables, moong dal, sambar powder, salt in a pressure pan and cook it for about 3 whistles. Let it cool and mix thoroughly. In a seasoning pan add ghee and when hot add mustand seeds and when it splutters add bengal gram, green chilly and grated coconut. Add it to the vegetables. Serve with rice and also with chappati.

Ingredients: White Pumpkin - 1/2 kg Grated coconut - 1/4 cup Cumin seeds - 1/2 tbsp Green chillies - 2 nos Rice - 1 tbsp Oil - 1 tbsp Mustard seeds - 1/2 tsp Broken Urad dal - 2 tsp Asafodeita - 1/2 pinch Salt to taste Method: Cut pumpkin into reasonably big cubes. Cook them with 2 pinches of salt. Grind coconut, cumin seeds, green chillies, rice to a fine paste. Add it to the pumpkin and cook till the raw smell goes off. In a seasoning laddle add oil and when hot add mustard seeds and when they splutter add broken urad dal and asafodeita and pour it on top of pumpkin. Makes a great side dish

Ingredients: Chow Chow - 2 nos (big sized) Moong Dal - 1/2 cup Green Chillies - 3 nos Grated coconut - 1/2 cup Curry Leaves -  1/2 cup Coriander leaves - 1/2 cup Cumin seeds - 2 tbsp Processed Channa Dal - 2 tbsp Salt to taste Oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 2 tbsp Asafodeita - 1 pinch Method: Cut the chow chow into square cubes. Pressure cook them along with moong dal. Grind green chillies, grated coconut, curry leaves, coriander leaves, cumin seeds, processed channa dal to a fine paste. Transfer the pressure cooked vegetable to a hard bottom vessel. Add desired salt and the ground paste and add 1/2 cup of water. Bring it to boil till the raw smell of the paste goes off. Heat oil in a seasoning laddle. Add mustard seeds and when they splutter, add urad dal and asafodeita and add it to the kootu. Mix well. Goes well with rice and also with chappati.

This can be prepared in advance and stored in fridge. Can be used whenever poricha kuzhambu or poricha kootu or errisery is made. Most useful for working women. Ingredients: Coriander seeds - 1/4 cup Red chillies - 20 nos Jeera - 1/4 cup Pepper - 2 tbsp Oil - 1 tbsp Method: Heat oil in a pan and fry all the ingredients one by one. Grind everything to a fine powder. Store it in an air tight container. Refregirate it. This will do good for about a month.

Kootu is a mixture of either one single vegetable and a dal or a mixture of two or more vegetables along with dal. It can be either had as a main course along with rice or as a side dish for rice and Chappati. One can make Kootus in a jiffy, if the Kootu powder is handy. This can be made in a quite a good quantity and kept in freezer and can be used to make Kootu. Ingredients Urad Dal - 1 Cup Gram Dhal - 1/2 Cup Red Chillies - 20 nos Hing Piece - 1 inch Grated Coconut - 1/2 cup Coriander Leaves - 1/4 cup (dried) Jeera - 1/4 cup Oil - 3 tbsp Method: In a shallow pan add 1 tbsp of oil and fry Urad Dal. When the dal is golden brown in colour remove and add one more tbsp of oil fry the gram dal in it. Remove from fire and add another tbsp of oil and fry hing piece and Red Chillies. Spread it on a plate and let it cool. When cool add all the other ingredients to it and grind it to a fine powder. Store it in a cool dry container.