SuvaiArusuvai - Veg Recipes of India

One of the most liked and easy to make mor kuzhambu recipe.  Ingredients: Lady's finger - 150 gms or approximately 16 to 18 nos   Coriander seeds - 3 tbsp Cumin seeds - 1/4 cup Thuvar dal - 4 tbsp Bengal gram dal - 4 tbsp Green chillies - 2 nos Grated coconut - 1/2 cup Turmeric powder - 1 pinch Asafodeita - 1 pinch Salt to taste Oil - 3 tbsp Mustard seeds - 1/2 tsp Curry Leaves - 1/4 cup Coriander leaves - 1/4 cup Curd - 3 cups (unsour) Bengal gram - 1 tbsp for tempering Method:      Cut the lady's finger into 1 inch piece. Soak coriander seeds, thuvar dal, bengal gram dal and cumin seeds for about 30 minutes. Grind it to a fine paste along with coconut, green chillies, curry leaves and coriander leaves.        In a hard bottom vessel, add oil and mustard seeds. When it splutters add bengal gram, turmeric powder and asafodeita. Add the cut lady's finger pieces and salt  and saute them till they become fried and crispy.

Ingredient: Lady's finger - 1/4 kg Green peas - 1/2 cup Onion - 1 big Tomato - 2 nos Bengal gram dal - 2 tsp Coriander seeds - 2 tsp Red Chillies - 4 nos Grated coconut - 2 tsp Salt to taste Oil - 2 tbsp Mustard seeds - 1 tbsp Urad dal - 2 tbsp Coriander leaves - 1/4 cup Method: Cut the Lady's finger into 1 inch piece. Cut the onions into small pieces. Fry both of them in oil. Add little salt and saute well. Grind bengal gram, chillies, coriander seeds, asafodeita, coriander leaves to a finer paste. Make a puree of the tomato. Cook the green peas along with and little turmeric powder. When it gets cooked add the grind masala, tomato puree and salt mix well. Add the sauted onion and Lady's finger and mix well. In a seasoning laddle, heat oil add mustard seeds and urad dal and add it to the gravy. Makes a great side dish for chappati and poori.

Ingredients: Lady's finger - 1/2 kg Besan flour - 1/4 cup Dhaniya powder (Coriander powder) - 1 tsp Garam Masala Powder - 1/2 tsp Salt to taste Red Chilly powder - 1 tsp Turmeric powder - 1/2 tsp Oil for frying Method: Wash and dry the lady's finger thoroughly. Remove the ends and cut them into four lengthwise. Spread the cut pieces in a tray. Make a mixture of besan flour, red chilly powder, garam masala powder, coriander powder, turmeric powder and salt. Mix well and ensure no lumps are formed. Sprinkle this mixture on to the cut lady's finger slices. Ensure all the pieces are evenly coated with the mixture. Heat oil in a pan, when hot add few pieces at a time. Fry them till they become golden brown. Remove and serve it with tea or coffee.

Ingredients: Ladies Finger - 1/2 kg Onions - 2 nos Tomato - 2 nos      or Tomato Puree - 1/4 cup Amchur powder - 1 tsp Coriander powder - 1 tbsp Ginger garlic paste - 1 tbsp Red Chilly powder - 1 tsp Turmeric powder - 1/4 tsp Cumin seeds powder - 1 tsp Salt to taste Oil - 2 tbsp Method: Chop onions finely. Wash and cut ladies finger into half vertically. Heat oil in a pan and add chopped onions, ginger garlic paste and fry till golden brown. Add finely chopped tomatoes or tomato puree and mix well. Add the slit ladies finger and mix well. Reduce the flame and cover and cook for a few mins. Add all the powders, salt and mix well. Add one cup of water and mix well. Keep stirring so that it doesnot stick to the bottom. Cook till the ladies finger get cooked well and does not remain sticky. This goes good with hot spicy rasam rice, chappatis, rotis etc.

Ingredients: Lady's finger - 1/4 kg Onion - 1 no Green Chilly - 2 nos Red Chilly powder - 1/2 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/4 tsp Amchur powder - 1/2 tsp Cumin seeds - 1/2 tsp Salt to taste Oil - 2 tbsp Method: Wash and dry the lady's finger. Cut into long pieces, just the way it is cut for sambar. And make a slight slit in the middle without cutting it into two. Chop the onions into small pieces. Chop the green chilly also into small pieces. Heat oil in a pan and add cumin seeds and fry for a minute; add chopped onion and green chillies and saute for a few more mins. Add the lady's finger pieces, chilly powder, coriander powder and turmeric powder and mix well. So that all the turmeric pieces are coated well. Cover and cook on a medium flame. Stir occassionally. Add salt and Amchur powder. Cook well till the lady's finger becomes soft and the raw smell goes. Serve hot with rice. Goes well with rasam. Note: Instead of using cori

Ingredients: Green okra - 20 to 25 nos. Onion - 1 big Garlic flakes - 10 nos Green Chillies - 6 nos Tamrind paste - 3 to 4 tbsp Raw rice water - 1/2 cup Curry Leaves - 1/4 cup Coriander Leaves - finely chopped 1/4 cup Salt to taste Turmeric powder - 1 pinch Asafodeita - 1/2 tsp Gingely Oil - 6 tbsp Mustard seeds - 1/2 tbsp Bengal gram - 2 tbsp How to make Raw Rice Water: Wash and soak 1/2 cup of raw rice in 3/4 cup of water for about 1 hour. This water can be used to make Mandi. Method: Add 1 cup of water to tamrind paste. Add turmeric powder, salt and hing to the tamrind water. Wash the lady's fingers and cut them to 3/4th inch pieces. Chop the onions and garlic into fine pieces. Slit the green chillies into half without cutting them into two. In a shallow vessel, heat 4 tbsp of oil and fry the lady's fingers and keep them aside. Heat oil again and add mustard seeds. When they splutter add the bengal gram and curry leaves. Add the garlic, onion, green chi

Ingredients: Lady's finger - 1 kg Amchur powder - 1/2 tspn (optional) Corn flour - 1/4 kg Bengal gram flour - 2 tbsp Salt - to taste Chilly powder - to taste Turmeric powder - 1 pinch Method:      Wash and clean the lady's finger. Remove the stem from top and cut in two vertically. Spread them on a flat plate.     Make a mixture of gram flour, corn flour, and  turmeric powder. Sprinkle this powder mixture generously over the lady's finger and mix them well. Let it set for 15 to 20 mins.      Heat oil in a shallow bottom pan. When hot, reduce the flame and fry the lady's finger. When golden brown remove from flame. Spread on tissue paper to remove excess oil.      Add salt, amchur powder and chilly powder to the fried lady's finger.     This is a very healthy snack, that can be taken during travel. This wont go bad for atleast a week to 10 days.