SuvaiArusuvai - Veg Recipes of India

1. Peanuts / Shenga / Nelagadale – 1/2 cup 2. Chopped Garlic – 1 tsp 3. Red chilly – 4 to 5 4. Salt to taste 1. Fry all 1-3 ingredients separately withoutoil 2. Mix them and add salt 3. Dry grind this mix into powder 4. Can store in airtight container which lasts for a week.Tastes good with rice, idli or dosa

A recipe made specially in the Coimbatore, Erode region of Tamilnadu. One of the Kongunadu cuisine recipes. Ingredients: Groundnut - 1 cup Shallots (Sambar Onion) - 8 nos Red Chillies - 2 nos Green Chillies - 2 nos Garlic - 4 pods Coriander seeds - 1 tsp Cumin seeds - 1 tsp Tamarind Paste - 1 tsp Curry Leaves - 1/4 cup Coriander leaves - 1/4 cup (finely chopped) Oil - 2 tbsp Salt to taste Method: Dry roast groundnut till the skin is removable. Remove skin and let it cool. In a pan heat oil and fry coriander seeds and red chillies. Add cumin seeds, green chillies, garlic and onions and saute for a few mins. Add curry leaves and groundnuts and mix everything together and saute for a few more mins. Remove from flame and let it cool. Add salt and tamarind paste and grind it coarely. Serve it with hot idly or dosa. Goes well with Chappati too.

Ingredients: 1/2 bowl peanuts 3-4 green chillies 1tsp roasted cumin powder 1tsp chopped coriander 1tsp sugar (for taste) salt to taste lemon juice Method: Soak the peanuts in water for half an hour. Drain and dry it with towel and patting. Grind the groudnut with green chillies along with cumin powder, salt and sugar. Decorate it with chopped coriander. Add lemon juice before serving. Goes well with Idly, Dosa or Chappati