SuvaiArusuvai - Veg Recipes of India

 Malini one of my friend shared her recipes when we conducted contests on various topics. Kandanthippili  Rasam Poricha Rasam Poosani Vithai Thuvayal (Pumpkin seeds chutney)  Leghiyam Paruppu Thogayal

Pathiya Samahyal Contest Entry by  Malini Ingredients: Pumpkin seeds - 2 cups(Use only the seeds & fibre portion of the pumpkin wedge) Tamarind - 1/2 the size of a lemon Coconut scraped - 1/2 cup Dry red chillies - 3 or 4 Urad dhal - 2 tablespoons  Perungayam,S alt - as per taste Oil - 2 tsp. Method: Take out the tender seeds alongwith the small fibres (only the seeds and soft portion) from the pumpkinThe seeds should be very tender , else the thogayal will not taste good. Fry chillies, perungayam and seeds in oil, till it shrinks well & the raw smell goes away. Fry urad dhal till golden brown. Allow it to cool. In a mixie, grind scraped coconut, chillies, e urad dhal, tamarind and salt. Then add the seeds and grind it till soft.

Ingredients: Tomato – 2 Toor dal – 1/2 cup Turmeric powder, Salt, Perungayam (Asafoetida) – to taste Coriander leaves and Curry leaves for garnishing Ghee – 1 teaspoon Mustard seeds – 1 teaspoon To be ground into a paste: Dhaniya (Coriander Seeds) – 1 tablespoon Channa dal (Bengal Gram) - 1/2 tablespoon Milagu (Black Pepper) – 8 nos. Jeera (Cumin Seeds) – 1 teaspoon Red chillies – 2 Oil – 2 teaspoons (for roasting) Method: Prepare Tomato Base: Cut tomatoes into pieces and place them in a vessel. Add water, salt, and perungayam (asafoetida), and cook until the tomato pieces are soft and cooked through. Cook Toor Dal: Pressure cook the toor dal until soft and mushy. Set aside. Prepare Spice Paste: Heat oil in a kadai (pan). Add dhaniya, channa dal, milagu, and jeera, and roast until they turn aromatic and golden brown. Then add the red chilies and turn off the stove. Allow the mixture to cool. Grind the roasted spices into a smooth paste in a mixer, adding a little water. Make Rasam: Add

Ingredients: Arisi Thippili (Long Pepper) - 10 sticks Sukku (Dry Ginger) - Small piece Basil - 100 g Pepper - 1 tablespoon Jeera (Cumin Seeds) - 1/2 tablespoon Dhaniya (Coriander Seeds) - 1/2 tablespoon Elakai (Cardamom) - 2 or 3 Vellam (Jaggery) - 100 gm Ghee - 1 teaspoon Method: Preparation: Sun dry all the ingredients (except vellam) for two days to remove moisture. After two days, dry grind the ingredients in a mixer to a fine powder. Filter the ground powder two to three times to achieve a smooth texture. Preparing Vellam Syrup: In a separate container, add half glass of water to the vellam and heat it until the jaggery dissolves completely. Filter the vellam water to remove any solid particles. Cooking: Take a thick-bottomed vessel and pour the vellam water into it. Place it on medium flame and bring it to a boil. Once boiling, add the powdered ground powder to the boiling vellam water while stirring continuously. Reduce the flame to low and continue stirring for another ten min

Ingredients: 1 cup of toor dal (thuvar dal) 1/4 to 1/3 cup of grated coconut (optional) 3-4 dry red chillies A pinch of perungaayam (asafoetida) 2 tbsp of oil Salt to taste Method: Preparation: Heat oil in a pan, add perungaayam, and then add the toor dal. Fry until the dal turns reddish golden brown, about 3-4 minutes. If using, add the grated coconut and continue frying for another minute. Then, add the dry red chillies and mix well. Add salt to taste. Set aside the mixture to cool completely. Grinding: Once cooled, grind the mixture to a coarse paste using enough water to achieve the desired consistency. Serve: Transfer the chutney to a serving bowl. Serve with hot rice or as a side dish for idli, dosa, or any other South Indian dish. Pathiya Samayal toor dal chutney, Malini Mk recipes, postpartum comfort food, South Indian cuisine, traditional chutney recipe, easy pathiya samayal recipes, toor dal coconut chutney, digestive health recipes, Indian home cooking.

Ingredients: Kandathippili (Long Pepper) – 5-6 sticks Arisithippili (Wild Ginger) – 4-5 grains Sukku (Dry Ginger) – 1 teaspoon powdered Milagu (Black Pepper) – 1 teaspoon Jeera (Cumin Seeds) – 1 teaspoon Red Chillies – 2 nos Perungayam (Asafoetida) – a small pinch Few curry leaves Turmeric – a pinch Tamarind – paste from 1 lemon-sized ball Ghee, curry leaves, jeera, and mustard for tempering Method: Roast Spices: Heat a small pan and roast the kandathippili and arisithippili until they brown. Add sukku, milagu, jeera, hing, curry leaves, and red chillies. Roast for a few more minutes. Dry grind the roasted spices. (This powder can be made and stored in advance for later use.) Prepare Tamarind Water: Boil 3 cups of water with tamarind paste, turmeric, and salt for about 10 minutes or until the raw smell of the tamarind diminishes. Add Ground Powder: Once the tamarind water is ready, add the ground spice powder to it. Tempering: In a separate pan, heat ghee. Temper with mustard seeds, je