SuvaiArusuvai - Veg Recipes of India

Ingredients: Ginger - 100 gms Grated coconut - 1/2 cup Green chillies - 2 nos Curry leaves - a few Mustard seeds - 1 tsp Red Chillies - 2 Butter milk - 1 cup Asafodeita - 1 pinch Oil - 1 tsp Salt to taste Method: Grind ginger, grated coconut, curry leaves to a fine paste. Add buttermilk to it and mix well. In a seasoning pan heat oil and add mustard seeds, when they splutter add red chillies and asafodeita. Add the seasoning to the buttermilk mixture. Makes a great side dish for idly, dosa and also ghee rice.

Onam, the flower festival of Kerala is very special to Keralites. During Onam, the people of Kerala prepare a grand luncheon for their family, friends and relatives which is called as Onam Sadaya. There is a huge list of recipes prepared for Onam. Though not all, many of the dishes are prepared by almost all families. Malabar Appam Paruppu Puttu Kuzhal Puttu Banana Ericherry Mor Kuzhambu Injithair Sweet Chutney Pineapple Pachadi Sambar Parippu Curry Pappadam Aama Vadai Medu Vada Masala Vada Coconut Milk Rasam Kachiya Moru Naranga Curry Lady's Finger Kichadi Vazhakkai Kalan Mambazha Pulusherry Pumpkin Erissery Yam/Senai Erissery Brinjal Theeyal Payar Thoran Beans Thoran Spinach Thoran Cabbage Thoran Sarkarapuratty Plantain Chips Ilayada Nei Payasam Moong Dal Payasam Parippu Payasam Wheat Payasam Parippu Pradhaman Ada Pradhaman Kootu Curry Moru Curry Parippu Pradhaman Ada Pradhaman Kootu Curry Moru Kalan Parippu Curry Olan Tomato Rasam

Ingredients: Rice - 1/4 cup Grated coconut - 1 cup Jaggery grated - 1 cup (increase upon your taste) Milk - 2 cups Cardomom Powder - 1 pinch Cashew Nuts - 6 to 8 nos Ghee - 1/4cup Method Soak rice for 1/2 an hour. Grind it to a fine paste along with coconut. Boil milk and keep it ready. In a hard bottom pan add 1/4 cup of water and jaggery and stir till all the jaggery dissolves. Pour it through a strainer so that any impurities will be removed. Wash the pan and pour the jaggery water to it and bring it to boil. Cook the rice coconut mixture separately. (For 1 cup of the ground mixture add 2 cups of water to cook). When cooked thoroughly add the jaggery water and cardamom powder. Remove from fire and add milk to it.  In the remaining ghee fry the cashew nuts and add it to the kheer. Note: This payasam(kheer) can be had without having sugar.           Coconut can also be cut into small pieces and fried in ghee and can be added to the payasam along with cashewnut.