SuvaiArusuvai - Veg Recipes of India

தேவையான பொருட்கள்  மாங்காய் - 1  பச்சை மிளகாய் - 2  பெருங்காய பொடி - 1 /2   tsp உப்பு  - தேவையான அளவு செய்முறை  மாங்காயை தோலி சீவி, சிறு துண்டுகளாக நறுக்கவும். உப்பு, பச்சை மிளகாய் மற்றும் பெருங்காய பொடி அனைத்தையும் ஒன்றாக அரைக்கவும். மாங்காயில் இந்த அரைத்த விழதை கலந்து ஒரு பத்து நிமிடங்கள் ஊற விட்டு உடனடியாக பரிமாறவும். 

Making thakkali thokku have become quite a regular whenever it is available in abundance. On my recent visit to the super market, was surprised to see the rate of the tomato at Rs. 6 per kg. So I grabbed a few kilos to make thokku which is a favourite side dish of even my daughter who cant tolerate Tomatoes in rasam or sambar. A bit time consuming but worth the time spent as it is consumed very fast. Ingredients: Tomato - 1 kg Methi seeds - 1/2 tbsp Sambar Powder - 2 tbsp (I prefer to use this as I need not add coriander powder, cumin seeds powder separately)         or Red Chilly Powder - 1 tbsp Coriander Powder - 1/2 tbsp Cumin Seeds Powder- 1/2 tbsp Asafodeita - 1/2 tsp Turmeric Powder - 1/2 tsp Salt to taste Gingely Oil - 1/4 cup Method: Boil water in a shallow vessel and immerse tomatoes in it. Close it with a lid and remove from the flame. Let it cool and grind it through a juicer jar so that only the juice remains. Heat oil in a shallow pan, add mustard

When it is Tomato season, I prefer to make Tomato Pickle  which will last a bit longer. I also make Thakkali thokku using both sambar powder and also green chillies and ginger. This time for a change, I added kothamalli also while grinding, which enhanced the taste. Ingredients: Tomato - 1 Kg Green Chillies - 2 nos Ginger - 1/4 inch piece Coriander Leaves - 1 bunch Salt to taste Gingely Oil - 1/4 cup Mustard seeds - 1 tsp Hing - 1 tsp Methi seeds - 1/2 tsp Method: Immerse Tomato in hot water and cover it. Remove from flame and let it cool. Grind it using a juicer jar so that the seeds and skin will be drained and you will get only the extract. Grind the green chillies, ginger and washed and cleaned coriander leaves also using the same juicer jar. Mix everything together. Heat oil in a hard bottom pan and add mustard seeds and let it splutter. Add the methi seeds and fry it a little add the asafodeita and the ground paste. Let it boil and reduce. When it is half add

Pickles always enhances the taste of food. Especially when they are bland they give more taste to it. In south India, pickles are had mostly with curd rice and at times with Kootu rice. North Indians prefer to have the pickles with Chappati. Different regions of India have different pickle preparation method. * Tomato Pickle * Mint Coriander Thokku * Amla Pickle * Garlic Pickle - Chettinad Style Mango Pickle * Mango Pickle * Cut Mango Pickle * Spicy Mango Pickle without oil * Mango Pickle - Bengali Style * Mango Pickle Maharashtrian Style * Masala mango pickle * Uppu Manga * Sweet and Sour Mango Pickle * Venthaya Manga * Mango Pickle - Andhra Style * Stuffed Tender Mango Pickle * Punjabi Mango Pickle * Mango Miskut - Mango Pickle Goan Style * Mango Pickle with Kabuli Channa - Gujarati Style * Instant Mango Pickle - using green chilly Lemon Pickles * Salted Lemon Pickle * Lemon Pickle - Gujarati Style * Lemon Pickle - Kerala Style Pickle Specials * To Soft

A combination of spices can be mixed and ground together to make the Pickle Masala Powder which can be stored and used any time to make South Indian Pickles. Ingredients: Fenugreek - 1/2 kg or 1/2 cup Mustard seeds - 1 kg or 1 cup Turmeric powder - 100 gms or 2 tbsp Red Chillies - 2 kg or 2 cups Method: Spread all the ingredients in hot sun for about a day so that all the moisture goes off. (Alternatively, if the quantity is less the ingredients can be either roasted in a dry pan, or can be heated in microwave). Large quantity can be ground in a flour mill. Small quantity can be ground in a mixer grinder to a fine powder. Store it an airtight container. This can be used for about 6 to 9 months.

Ingredients: Lemon - 100 nos Pickle Powder - 1/2 kg (2 Cups) Garlic - 200 gms Ginger - 100 gms Mustard seeds - 2 tbsp Mustard Powder - 1/4 cup Turmeric powder - 1/4 cup Gingely oil - 1 ltre Curry leaves - a few Salt - 1/4 cup Method: Peel the garlic. Peel the skin and dice the ginger into very small pieces. In a hard bottom pan heat 1 cup of oil. Fry the lemon in oil till the outer peel becomes slightly brown in colour. Remove from the oil, Drain and cut the lemon pieces into 4. Ensure that the juice is not lost. Heat another 2 cups of oil in a hard bottom pan. Add mustard seeds and when they splutter add the garlic and ginger. Fry till they turn brown in colour. Add the curry leaves and fry them and remove them from the oil. Add turmeric powder and pickle powder to the hot oil. Add salt and mix thoroughly. Add the lime pieces and mix well. Remove from flame and let it cool. Heat the remaining oil and pour it on top of the pickle. This pickle will stand good for abo

Ingredients: Raw mango - 1 kg Salt - 1/4 cup Turmeric powder - 1 tsp Red chilli powder - 1 1/2 tsp Aniseed - 3 tsp Fenugreek powder - 2 tsp Sugar - 2.5 to 3 cups Onion seeds - 1/2 tsp Method: Peel and cut mangoes into thin slices. Mix all the other ingredients together and add it to the mango slices. Spread the mango pieces on a sheet and keep it in sun covered with a piece of cloth. Mix the mango pieces every day till the pieces become soft and tender. Note: Instead of Sugar Jaggery can also be added.

Ingredients: Raw Mango - 1 Green chillies - 3 nos Asafodeita - a pinch Salt - 1/2 tsp Method: Wash and peel the skin of the mangoes. Cut the mangoes into very very small pieces. Grind green chillies, salt and asafodeita to a fine paste. Mix with the mango pieces and serve immediatly. Note: Prepare this just before serving. This will taste too good when served fresh.

Ingredients: Raw Mango - 12 nos Kabuli Channa - 1/2 cup FenuGreek Powder - 4 tbsp Turmeric Powder - 1 tsp Chilly powder - 2 tbsp Asafodeita - 1/2 tsp Salt to taste Gingely oil - 2 tea cup Method: Wash and clean the mangoes. Wipe them dry with a clean cloth. Cut them into medium sized pieces. Spread the pieces on a clean sheet or mat in sun for two to four days. Make a mixture of turmeric powder, fenugreek powder, red chilly powder and salt. Add 1 tbsp of oil and 1 tbsp of water and make it a paste. Add this to the mango pieces and mix well. Add the Kabuli Channa to it and mix well. Heat oil in a pan and put the pickle mixture in it when cold. Transfer the pickle to a porcelin or glass jar. Cover the mouth with a clean cloth. Leave it in a cool place for two days. After two days keep shaking the jar or better mix it with a dry wooden laddle. Add another cup of heated and cooled gingely oil (The pickle should soak in oil ). The pickle will get ready in 2 to 3 weeks time.

Ingredients: Lemon - 1 Kg (Juicy one) Sugar - 1/2 kg Asafodeita - 1 tsp Red Chilli Pepper - 4 tsp Turmeric powder - 2 tsp Salt - 1 cup Method: Slit the lemon halfway. Mix salt, turmeric powder and stuff it to the lemon. Place the lemon in airtight jar for about one month or till the water comes out of lemon. Drain the salt water and cut the lemon into 4 pieces. Mix asafodeita, red chilli powder and sugar. Mix the water with the lemon in jar. Cover it tightly. This pickle can be used after 1 week and can be stored for about 2 years. While taking the pickle from the jar use only clean wooden ladle. A few pieces can be transferred to another smaller container and be used for regular purposes.

Ingredients: Tender raw mangoes - 25 nos Pickle Fenu greek powder - 1 cup Turmeric powder - 1/2 cup Chilli Powder - 2 cups Asafodeita - 1/4 cup Oil - 2 cups Salt to taste Method: Wash and pat the mangoes dry. Slit them into 4 without cutting them completely. Mix salt with 1/4 cup of turmeric powder and smear the mangoes with the mixture thoroughly. Arrange the mangoes in a shallow bowl. Keep them covered with a thin cloth. Let it set for 4 to 5 days. Every day keep turning the mangoes using a dry woodden laddle. After 5 days wash the mangoes and arrange them on a dry plate. Heat 1 cup of oil in a shallow pan. Mix fenugreek powder, remaining turmeric powder, chilly powder, asafodeita together to a fine mixture. Add the mxiture to the oil and fry it till the oil and mixture forms a paste. Stuff the mangoes with the paste and arrange them in a glass jar. Heat reamining oil and pour it on to the jar so that all the mangoes are fully immersed. This stays good for about 1 year

Ingredients: Raw Mango - 1 kg Salt - 1/5 cup Red chilli - 30 gms Fenugreek powder - 3 tspn Punjabi Garam Masala - 1 tbsp (optional) Turmeric - 1 tbsp Mustard Oil - 2 1/2 cups Method: Remove the seeds from the mangoes and cut them into big pieces. Mix all the spices together along with 1/2 cup of mustard oil. Rub the mixture on to the mango pieces. Ensure all the pieces are evenly coated. Transfer the mango pieces to jar and pour the remaining mustard oil on top. Cover the jar with a clean thin cloth and leave it intact. Turn the mango pieces upside down every other day with a clean wooden laddle. The pickle is ready to use after 20 days. Stays good even for 2 years. The mango should be kept covered with oil.

Ingredients: Lemon - 10 nos Rock salt - 1/2 cup Fenugreek seeds - 1 tsp Turmeirc Powder - 1 tsp Asafodeita - 1 tsp Method: Wash and dry the lemons. Cut them into quarters. Roast the rock salt in a pan. Remove and let it cool. Dry roast the fenugreek seeds till they release an aroma. In a dry shallow vessel mix all the ingredients. Ensure that all the ingredients are mixed well. Store it in a glass or enamel jar and cover it with a clean white cloth. Tie the rim of the jar with a string. Keep the jar in sun for about 15 to 20 days and turning the lemon upside down using a clean wooden ladle. This can be stroed for a long time.

Ingredients: Tender Mangoes - 2 kg Mustard Powder - 1/2 cup Fenu greek powder - 1/4 cup Red chilly powder - 1/4 cup Asafodeita powder - 1 tsp Turmeric powder - 1 tsp Salt - 1/4 cup Crystal salt - 1/4 cup Method: Wash and clean the mangoes. Let them dry. Make 4 slits in each mango not cutting them fully. Remove the seeds. Rub the mango with salt both inside and outside and leave it on a plate for about 12 to 18 hours. Mix all the spice powders together. Heat oil and pour it on top of the powder and make it to a fine paste. Fill in the mangoes with the paste. Transfer the mangoes to a pickle jar or a glass bottle which is air tight. Sprinkle the remaining masala and the left over oil on top. Keep the jar in sun for about 4 days and in a cool and dry place for 4 days. Every day turn the mangoes from up to down for about 15 days. Can start consuming after 15 days.

Ingredients: Mango - 4 fresh firm sour mangoes Red chilly powder - 4 cups Mustard powder - 5 cups Salt - 4 cups Turmeric powder - 1/4 cup Fenugreek powder - 1/4 cup Sesame oil - 1 kg Garlic - 100 gms or 30 flakes Method: Wash and dry the mangoes. Wipe the outer clean. Cut the mangoes into big pieces. Rub all the pieces with about 4 tbsp of oil. In a shallow vessel, mix chilly powder, mustard powder, salt, fenugreek powder and turmeric powder. Add 1 cup of oil to it and mix to a fine paste. Add the peeled garlic cloves to it. Add the mango pieces to the mixture so that all the pieces are coated with the paste. Transfer the mango pieces to a jar. Add the remaining paste on top of the pieces. Cover the jar with a piece of cloth and leave it for 3 days. Add 1 cup of sesame oil to the mango pieces on the 4th day and turn the pieces up and down using a dry wooden spoon. Leave it for a week more. After a week add the remaining sesame oil and mix well. Spicy Andhra style mango p

Ingredients: Garlic - 1/2 kg Lemon Juice - 1 1/2 cup Gingely Oil - 150 ml Coriander seeks - 1/2 cup Fenugreek powder - 1 tbsp Red Chilli powder - 3 tbsp Jaggery - 1 tbsp (optional) Mustard seeds - 1 tsp Salt - 1/4 cup  Method: Dry roast coriander seeds and grind it to a fine powder. Peel the garlic and cut it into two halves length wise. Heat the oil in a pan and add the mustard seeds. When it splutters, add the garlic pieces and saute it till the garlic becomes soft. Reduce the flame and add the lemon juice to it and allow it to cook for about 5 mins. Add coriander powder, fenu greek powder, chilli powder and salt. Keep stirring all the ingredients till the oil comes out. Add jaggery, mix well and remove it from the flame.  When cool transfer it to a clean and air tight bottle.

Venthaya manga or manga curry is one of the freshly made mango pickle that need to be finished within a day or two. Cannot preserve it for longer period of time. The best vareity that can be used is the Banglore vareity or Kili mooku mango. Ingredients: Mango - 1 Fenugreek powder - 1/4 tsp Red Chilly Powder - 2 tsp Asafodeita - 1/4 tsp Salt to taste Gingely Oil - 2 tbsp Mustard seeds - 1/2 tsp Method: Cut the mangoes to thin slices. Add salt, asafodeita, fenugreek powder and red chilly powder and mix throughly. Ensure that all the pieces are coated well. Heat oil in a pan and when hot add mustard seeds. Add it to the above mixture. Makes a great dish for curd rice, puliya dosai and Milakootal.

Ingredients: Raw and Sour Mango - 1 Jaggery - 1/2 cup Fenugreek powder - 1 tsp Mustard- 1tsp Turmeric powder - 1 tsp Salt - 3 tsp Asafodeita - 1/2 tsp Method: Grate the mango. Powder the jaggery. In a shallow pan add 1/4 cup of water and jaggery and let it melt and form a solution. Filter to remove impurities. Heat oil in a pan and add mustard seeds when splutters add fenugreek powder, asafodeita and grated mango and mix well. Add salt, turmeric powder and mix well. Cover it with a lid for a minute. Add the jaggery water and keep stirring till all the ingredients mix well and the mixture becomes sticky. Let it cool and store it in an air tight container. Makes a great side dish for Chappatis, Puris, Adai and Pesarettu.

Tender mangoes soaked in brine water is the best ways to preserve it. These mangoes can either be used as it is or can be used to make Kadugu Mango (Kerala Style Pickle) Ingredients: Raw Mangoes small - 1/2 kg (Vadumangais round vareity) Rock Salt - 1/2 kg Water - 3 cups Method: Segregate the mangoes. Discard all the decayed ones and the ones with cut. Leave a small stub of stalk on top and remove the rest of it. Wash and dry the good mangoes. Boil the water and add salt to it. Let the salt dissolve in the water. When done filter using a cloth to remove off the impurities and let it cool. In a shallow vessel put the mangoes and pour the salt water to it. The water should be above the level of mangoes say 2 to 3 inches. Cover the vessel with a thin cloth. Tie the rim of the vessel with a string. Keep the vessel in mild sun for 2 days just for not more than an hour. Transfer to a pickle jar after 2 days. Keep tossing it upside down every other day for 2 weeks with a dry

Ingredients: Raw Mangoes - 25 nos Garlic - 250 gms Ginger - 250 gms Gingely OIl - 1/2 litre Mustard seeds - 2 tsp Methi seeds - 2 tsp Asafodeita - 1/2 tsp Red Chilly powder - 250 gms Salt - 500 gms Method: Wash and wipe the mangoes. Cut them into bigger pieces. Wash and peel ginger and grind it to a fine paste. Peel the garlic and grind that separately to a fine paste. Mix both the pastes together in a shallow bowl. Add salt and chilly powder to the same and mix all the ingredients thoroughly. Make a well in the middle. Heat the oil add mustard seeds and when it splutters add the methi seeds and asafodeita. Pour this into the well and let it cool. Add the mango pieces little by little and mix well. Ensure that all the pieces are coated with the masala on all the side. Keep the pickle in sun for an hour or two for about 2 weeks. Store it in an air tight container. This pickle lasts for about an year.