SuvaiArusuvai - Veg Recipes of India

 One of the flavourful vathakuzhambu is the one that is made with Poondu Vatha Kuzhambu. Whenever I say lets make Vatha Kuzhambu, my kids vote for Poondu Vatha Kuzhambu. One of the dishes that my brother also likes which I cook.  Ingredients: Garlic - the best one for this is the Malai Poondu vareity the bigger pods one. - 2 nos (you get close to 24 pods) Vathakuzhambu Podi -  4 spoons Curry leaves - few Salt (use coarse rock salt) - 1 1/2 tsp Gingely oil - 6 tbsp Tamarind paste - 8 spoons Water - 2 cups (200 ml) For tempering Mustard seeds - 1 tsp Channa dal - 1 tbsp Methi seeds - 1/2 tsp Method: In a hard bottom pan add gingely oil and when it is hot reduce the flame and add mustard seeds. When it splutters add the channa dal, methi seeds and the garlic pods. Saute them till the garlic turns golden brown. Ensure the dal and methi seeds do not char. Add the curry leaves and saute it for a few seconds.  Add the vathakuzhamby podi and  fry it in the oil. Add 1 cup of water from the si

Ingredients: Urad dal - 2 tablespoons Black pepper - 2 teaspoons Red chillies - 3 Asafoetida - small piece Handful of curry leaves, washed Tamarind - small lemon-sized (seedless) Turmeric powder - 1/4 teaspoon Salt - 1 teaspoon or as needed Vegetables (choose from brinjals, ladies' finger, or drumstick) Method: In a pan, heat a little gingelly oil and fry the asafoetida. Then add urad dal and black pepper. Fry until the dal turns brown, then add red chillies, tamarind, and curry leaves. Let it cool, then grind into a fine paste. Add turmeric powder and salt. In another pan, boil water and add your choice of vegetables cut into medium-sized pieces, along with a little turmeric and a pinch of salt. Once the vegetables are cooked, add the ground paste and some water. Let it boil for about 5 minutes until you reach the desired consistency. Adjust salt according to taste.

 When we say Vathakuzhambu we in our family end up voting for either shallots vathakuzhambu or Poondu Vathakuzhambu . But my personal favourite is the manathakkali vathakuzhambu made using dried manathakkali vathal. Mom used to make it with fresh green manathakkali too. But this one gets thicker by the day and tastes too good in the night or the next day. Though the best combination with this is Keerai koottu or Keerai masiya l, I also prefer it with potato kara curry . Here's the recipe for delicious Manathakkali Vathakuzhambu: Ingredients: 2 tablespoons Manathakkali Vathal (unsalted) 8 tablespoons Tamarind Paste 4 tablespoons Vathakuzhambu Podi Few Curry Leaves (optional) 6 tablespoons Gingelly Oil Salt, to taste 200 ml Water For tempering: 1/2 teaspoon Mustard Seeds 1 teaspoon Channa Dal 1/2 teaspoon Hing (Asafoetida) Method: Heat gingelly oil in a hard-bottomed pan. Add mustard seeds and let them splutter. Add channa dal and hing to the pan. Mix well until the dal turns golden

Ingredients: Toor Dal - 1 tablespoon Urad Dal - 1/2 tablespoon Bengal Gram Dal - 1 tablespoon Black Pepper - 3/4 tablespoon Cumin Seeds - 1 tablespoon Red Chillies - 2-4 (optional) Curry Leaves - 15-20 strings Asafoetida - 1-2 pinches Methi Seeds - 1 teaspoon Grated Coconut - 1 tablespoon (optional) Tamarind - medium lemon-sized Gingelly Oil - for seasoning Mustard Seeds and Turmeric Powder - for seasoning Salt - as needed Method: Prepare Spice Paste: Dry roast the ingredients from 1 to 9 until fragrant and slightly golden. Grind them into a smooth paste along with grated coconut, tamarind, and salt. Adjust water as needed. Seasoning: Heat gingelly oil in a kadai (pan). Add mustard seeds and turmeric powder. Once the mustard seeds splutter, add the ground paste to the kadai. Cooking: Stir well and add water to achieve your desired consistency for the kuzhambu. Let it boil well until it thickens to your liking. Serving: Once the kuzhambu reaches the desired consistency, it is ready to s

Chettinadu Kuzhambu is always very very tasty especially their masala kuzhambu or kara kuzhambu. This can be had with hot rice and gingely oil and ghee. Ingredients: Small Onions- 18 nos or 1/4 kg Raddish or chowchow or drumstick or brinjal (numbers depending upon the quantity of veggies one need for a family of four) Tamarind Paste - 2 tbsp Red Chillies - 4 nos Vathakozhambu powder - 2 tbsp Gingely Oil - 1/4 cup Salt to taste Coconut grated - 1/4 cup Fennel Seeds (sombu) - 1 tsp Onion big - 1 Tomato - 1 Garlic pods - 6 nos Curry leaves - a handful Bay leaf - 1 no Cinnamon sticks - 2 nos Method : Heat 1/4 of the oil and fry big onion first in it then a hand ful of small onions. Add the tomatoes and 4 of the garlic pods and saute them. Remove from flame and add coconut, 1/2 of the fennel seeds, curry leaves and grind them to a fine paste. Heat half of the remaining oil in a hard bottom pan and add bayleaf, fennel seeds and cinnamon. Cut the small onions into 1/4

Ingredients: Raw rice                                  2 tbsp Coriander seeds (dhania)        1 1/2 tbsp Coconut (shredded)                 1 cup                   Red chillies                               6 or 7 Pepper                                      1/2 tsp Curry leaves                             one handful Vegetables                              Onions, drumstick and raddish ( white) (can use all or any) Tamarind                                small lemon sized Turmeric                                  a pinch Salt                                           1 1/2 tsp (to suit your taste)    Method : In a pan add a tsp of cooking oil and fry raw rice first , then add red chillies ,pepper (adjust according to taste) and keep aside. Then in little oil, fry coconut till slightly browned and add curry leaves . let it cool. Then grind everything together in the blender  by adding water to make a coarse paste. Next ,in  a pan, add tamarind extract,

Ingredients: Tamarind paste - 3 tbsp Garlic - 2 nos Methi seeds - 1 tbsp Tomato - 4 nos Shallots - 8 nos Curry leaves - few Vatral Kuzhambu powder - 3 tbsp Turmeric powder - 1 tsp Sesame oil - 1/4 cup Salt to taste Water - 2 cups Method: Heat 1/2 of the oil in a pan. Add the methi seeds and garlic pods and shallots and fry till they become soft. Chop the curry leaves and tomatoes finely. Add both to the pan along with turmeric powder. Mix well and reduce the flame. Cover and cook till the tomatoes get half cooked. Mix the tamarind paste with 2 cups of water. Add vatral kuzhambu powder, salt remaining gingely oil and tamarind water and bring it to a boil. When the gravy is thick add 1 tbsp of sesame oil/gingely oil and turn off the heat. Variations: Grind 1/4 cup of coconut with a spoon of pepper and add it to the gravy. This can be substituted in the place of 2 tbsp of vatral kuzhambu powder. Add just 1 tbsp.

This is normally made on Thiruvadirai or on Pongal. As the name suggests, this Kuzhambu is made using minimum 7 different vegetables. More number of vegetables is used normally. Ingredients: Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Red Pumpkin - 1/4 kg Sweet Potato - 1/4 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 - 8 nos Thuvar Dal - 1 cup Red chillies - 12 nos Coriander Seeds (Dhaniya) - 1/4 cup Bengal gram dal - 1/5 cup Grated Coconut - 1 cup Tamarind Paste - 4 tbsp Oil - 1/4 cup Mustard seeds - 1 tsp Methi seeds - 1 tbsp Turmeric Powder - 1 tsp Solid Asafodeita - 1 inch piece Asafodeita powder - 1 tsp Salt to taste Method: In a pan add 2 tbsp of oil and fry coriander seeds, bengal gram dal, red chillies and grated c

Ingredients: Thuvar Dal - 1 cup Red chillies - 8 nos Asafodeita (solid) - 1/2 inch piece Curry leaves - 1/2 cup Coriander leaves - 1/4 cup Green chilly - 2 nos Cooking Oil - 4 tbsp Gingely Oil - 4 tbsp Tamarind paste - 2 .5 tbsp Vathakuzhambu Powder             or Sambar Powder Salt to taste. Method: Wash and soak thuvar dal for about 1 hour. Drain it completely. Grind it along with red chillies, asafodeita, curry leaves and salt coarsely. In a pan add cooking oil and when hot add mustard seeds. When it splutters add slit green chilles and saute for a few mins. Add the ground paste, curry leaves and finely chopped coriander  to the pan and keep turning it till it changes to a golden brown in colour. Make small balls out of it. (1 cup thuvar dal will make about 8 balls). In another shallow bottom vessel, heat gingely oil and when hot add mustard seeds. Leave it to splutter and add asafodeita, remaining curry leaves. Add vathal kuzhambu powder or sambar powder and fry

Ingredients: Coriander seeds - 3/4 cup Bengal Gram - 1 cup Black Pepper - 1/2 cup Asafodeita - 1 inch piece Curry Leaves - 2 cups Method: Dry roast all the ingredients one by one till the aroma is released. Spread on a plate and let it cool. Grind it to a coarse powder. Store it in an air tight container. This powder can be stored and used for about 3 to 4 months to make Milagu Kuzhambu ( Spicy pepper gravy south Indian style )

Ingredients: Tamarind Paste  - 1 tbsp or OPOS Tamarind paste  - 3/4 tbsp Thuvar Dal - 2 tbsp Fenugreek seeds - 1/4 tsp Black Pepper - 2 tsp Jeera - 1 tbsp Red Chillies - 2 nos Curry leaves - 1/2 cup Garlic - 12 cloves Salt to taste Gingely Oil - 2 tbsp Ghee - 2 tsp Mustard seeds - 1/4 tsp Asafodeita - 1/2 tsp Method: Fry thuvar dal pepper corns, jeera, curry leaves and garlic cloves(peeled) in 1 tsp of gingely oil to a fine paste. In a pan add the remaining gingely oil and when hot add mustard seeds and when it splutters add asafodeita and ground paste. Fry the paste again in oil for just a few seconds. Mix tamarind paste in two cups of water and add it to the pan. Mix all the ingredients together. Add salt and let the mixture cook. The mixture will thicken and will come together forming a fine paste. Add ghee to it and remove from flame. This can be stored in fridge for about a month. This is a healing recipe served for lactating mothers during postpartum. Pregn

Ingredients: Moong Dal - 1/4 cup Drumstick - 1 Brinjal - 2 Chow chow - 1/2 Yam - small piece Potato - 2 nos Turmeric powder - 1 pinch Salt to taste Poricha Kulzhambu powder - 4 tbsp Grated coconut - 1/4 cup Cumin seeds - 1/2 tsp Green chilly - 1 no Curry leaves - 1/2 cup Mustard seeds - 1/2 tsp Broken Urad dal - 1/2 tsp Method: Cut into cubes all the vegetables. Cut the drumsticks into 1 inch pieces. Pressure cook yam and potatoes. Pressure cook moong dal separately. Cook other vegetables in 1 cup of water along with turmeric powder and little salt. Mix the poricha kootu powder in 1 cup of water and make it a fine paste. In a pan add oil and when hot add the mustard seeds, urad dal and half of the curry leaves. Once the urad dal turns pink in colour add the cooked vegetables, yam and potatoes. Add the powder paste to it and bring it to boil. Grind coconut, cumin seeds and green chillies to a fine paste. Add it to the vegetables and reduce the flame. After 5 minutes

Ingredients : Tomatoes - 1/2 kg or 1 cup Tomato Puree Tamrind Paste  - 2 tbsp Sambar Powder - 3 tbsp Grated Coconut - 2 cups Onions - 2 big Green Chillies - 2 nos Salt to taste Oil - 1 tbsp Mustard Seeds - 1/2 tsp Curry Leaves - a few Method: Add one cup of warm water to grated coconut and extract coconut milk. Find here how to extract coconut milk at home.  In a hard bottom pan heat oil, mustard seeds and when they splutter add onions, green chillies and curry leaves. When the onion turns glassy add sambar powder, tomato puree and salt and mix well. Add tamrind paste and 1/2 cup of water and bring it to boil. When it boils add the coconut milk and simmer it for a few mins.  Remove from flame. This goes well with idly, dosa,  or even rice.

Ingredients: Karakuzhambu Powder - 3 or 4 spoons Tamrind Paste - 2.5 tbsp Gingely Oil - 3 tbsp (If the ingredients to be ground are fried using this oil, it enhances the taste) Curry Leaves - 1/4th cup Sambar Onions - 12 pieces Big Onion - 2 nos Tomato - 2 nos Garlic Flakes - 8 nos Grated Coconut - 1/2 cup Green Chilly - 1 no. Mustard seeds - 1/4 tsp Turmeric Powder - 1 pinch Salt - To taste Method : Add the tamrind paste to 2 cups of water. In 1 tbsp of gingelly oil, fry the sambar onions and let them cool. Grind the sambar onions, tomatoes, garlic flakes, and the Karakuzhambu powder. It should be a very fine paste. Grind the grated coconut and green chillies along with curry leaves separately. Cut the onions into very fine small pieces. In a pan, add gingely oil and add mustard seeds. When it pops add the cut onion and a pinch of salt and keep stirring it till the onions turn glassy. (We add salt to the onions so that it wont get browned up easily). Add the ta

தனியா - இரண்டரை கப் துவரம் பருப்பு, கடலை பருப்பு, உளுத்தம் பருப்பு - ஒவ்வொன்றும் அரை கப் மிளகாய் வற்றல் - (குண்டு மிளகாய் வற்றல் - நான்கு கப், ஒல்லி மிளகாய் வற்றல் ஆறு அல்லது ஏழு கப்) வெந்தயம் - கால் கப் ஜீரகம் - கால் கப் கட்டி பெருங்காயம் - சிறிதளவு எல்லா பொருட்களையும் தனி தனியாக வறுத்து நல்ல நைசாக அரிது வைத்து கொள்ளவும். இந்த பொடியை கறி, வற்றல் குழம்பு, பருப்பு குழம்பு எல்லா வற்றிற்கும் உபயோகப் படுத்தலாம்