SuvaiArusuvai - Veg Recipes of India

Ingredients: Pudina - One bunch Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2) Tomatoes - 3 medium size Oil, mustard, and urad for seasoning. Curd. Method: 1. Fry pudina and green chillies in a teaspoon of oil. 2. Grind it into a paste. 3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt. 4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready. This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.

Ingredients: Coconut - 1/2 cup Tomato - 1 no big Coriander leaves- 1/4 cup Green Chilly -1 no. Salt  to taste Curd - 1 cup Method to make coconut Thayir Pachidi: Grind all the ingredients together except curd. Grind it to a fine paste and add it to the curd. This makes a great side dish.

Hi Friends This is my first post in this blog. This one is a very simple recipe. But more and more detailed recipes and posts to come from now on. :) Ingredients: Pudina - One bunch Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2) Tomatoes - 3 medium size Oil, mustard, and urad for seasoning. Curd. 1. Fry pudina and green chillies in a teaspoon of oil. 2. Grind it into a paste. 3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt. 4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready. This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.

This Raitha seemed to be something different and unique. It tasted too good with both Pulav and also with Tamarind rice. Ingredient: Mint Leaves - 5 tbsp Thick Curd (unsour) - 3 cups Cumin powder - 1 tsp Salt to taste Green chilly - 1 no Method: Add salt and cumin powder to the curd and beat  it well. Chop the mint leaves finely and add it to the curd. Chop the green chilly and add that too to the curd. Whisk the curd and let it set in fridge for about 1/2 an hour. 

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.

Ingredients: Tomato - 2 nos Coconut - 1/4 cup Green Chillies - 1 no. Coriander leaves - a few Curd - 1 cup Salt to taste Method: Grind coconut, tomato, green chilly, coriander leaves to a fine paste. Beat the curd a little along with salt. Add the ground paste to it and mix well. Makes a great side dish for Chappatis, Pulavs and even Rasam rice. Can be made very easily on festival days.

Ingredients: Carrot - 2 nos Green Chillies - 2 nos Curd - 1 1/2 cups (unsour) Oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Broken Urad Dal - 1 tbsp Asafodeita - 1 pinch Salt to taste Method: Grate carrot, add salt to it and mix well. Let it set. Chop curry leaves and coriander leaves finely. Cut green chilly into 2. Add curry leaves to the carrot . Heat oil in a seasoning laddle and add mustard seeds to it. When they splutter add broken urad dal, asafodeita. Pour this on top of the carrot. Add coriander leaves to the carrot. Add curd to the carrot before serving.

Ingredients: Cucumber - 1 no Green Chilly - 2 nos Curd - 2 cups (unsour) Curry leaves - a few Coriander leaves -1/4 cup Oil - 1 tbsp Mustard seeds - 1/4 tsp Asafodeita - 1 pinch Broken Urad Dal - 1 tbsp Salt to taste Method: Grate cucumber funely. Add salt to it and mix well. In a seasoning laddle heat oil and add mustard seeds, when they splutter add broken urad dal and mix well till it becomes red in colour. Add slit green chillies and curry leaves and saute for a few mins. Add asafodeita and pour it on top of the cucumber. Chop coriander leaves finely. Add curd just before serving. So that it will not become sour.

Ingredients: Sago - 2 tbsp Oil - 1 tbsp Curd - 1 cup (unsour) Green Chilly - 2 nos Curry leaves - a few Coriander leaves - 1/4 cup Mustard seeds - 1/2 tsp Asafodeita - 1 pinch Method: Fry Sago in 1 tsp of oil till they become brown in colour. Add it to curd after they get cold. Cut the green chilly into two. Chop the curry leaves and coriander leaves finely. Heat the remaining oil in a seasoning pan and add mustard seeds. When they splutter add asafodeita, curry leaves and green chilly to it. Add it to the curd. Mix the coriander leaves to the curd and serve chilled.

Ingredients: Cauliflower florets - 1 cup Green peas - 1 cup Potato - 2 nos Onion - 1 big Sweet corn - 1 cup Carrot - 2 nos French beans - 1 cup Curd - 2 cup Green chilly - 3 nos Curry leaves - 1/4 cup Sugar and salt as per taste Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Coriander leaves - 1/2 cup (finely chopped) Method: Cut all the vegetables into big peices. Wash and peel the potato and cut it into big piece. Cut onion into thin strips. Boil all the vegetables except onion in one cup of water. Strain excess water if any. Heat oil in a pan and add mustard seeds. When they splutter add onion and when it turns slightly transparent, add the green chillies. Saute for a minute or two. Add the boiled vegetables, salt and sugar and mix thoroughly. Transfer it to a serving bowl and add curd to it. Garnish it with finely chopped coriander leaves. A great whole meal by itself and also a great side dish for chappati. This is a low calorie dish too.

This is prepared during Chithirai Varuda Pirappu/ Tamil New Year, but the people who hail from Tanjore district. This is done specially from fresh neem flowers. Ingredients: Neem flower - 2 tsp Tamarind paste - 2 tbsp Salt - 1 1/2 tsp Red chillies - 6 nos Mustard seeds - 1 tsp Curry leaves - 1/4 cup Asafodeita - 1 pinch Jaggery - 1/4 cup Rice flour - 2 tsp Oil - 2 tbsp Ghee - 2 tbsp Method: Fry neem flower in 1 tbsp of ghee till it turns red in colour. (care should be taken as to not to burn the flowers). In a pan add the remaining ghee and oil and when hot add teh mustard seeds. When they splutter add the red chillies, asafodeita, curry leaves. Add 2 cups of water to tamarind paste and make tamarind water. Add it to the pan along with the salt. When it comes to a boil add the jaggery and mix well. In 1/4 cup of water mix the rice flour and make a paste of it and add it to the pan. When everything comes to a boil remove from flame.

To make kids eat curd a bit more I tried this recipe, and it is a real hit. Ingredients : Potatoes - 4nos Curd - 2 cups thick unsour Salt to taste Asafodeita - a pinch To season: Oil - 1 tsp Mustard seeds Cumin seeds - 1 tbsp Green Chillies - 2 nos Curry Leaves - a few Coriander leaves -1/4 cup Method: Boil, peel and dice the potatoes to small pieces. Beat the curd to make it smooth and add it to the potatoes along with salt and Asafodeita, Slit the green chillies. Heat oil and add mustard seeds, when it splutters, add cumin seeds. Add the green chillies. Cut the curry leaves into two and sprinkle on top of the curd mixture. Pour the seasoning on top of the curry leaves. Mix all thoroughly and decorate it with coriander leaves. Variations : Instead of green chillies red chillies can also be used. Instead of chillies pepper powder can also be used Cumin seeds can be powdered and added to the potatoes instead of adding it while seasoning.

Tamil New Year, or Chittirai Varuda Pirappu is round the corner and one of the main dishes that is made on this day is Mango Neem Flower Pachidi. The neem flower can be dried and added after frying in ghee or can be add fresh. Ingredients: Mango - 1 medium sized Asafodeita - 1 pinch Salt - To taste Turmeric Powder - 1 pinch Green Chillies - 2 nos Jaggery - 1/2 cup Mustard Seeds - 1/4 tsp Oil or Ghee - 1 tbsp Neem Flowers- 1 tbsp (fresh or dried) Method to make Mango Neem Flower Pachidi : Wash and peel mangoes. Cook mangoes in 1 cup of water turmeric powder and 1/2 of salt. When the mangoes are soft remove and let it cool. In 1/4 cup of water add salt and stir well till it dissolves. Strain it through a sieve to remove impurities. Add fresh neem flowers and let it boil. When the jaggery thickens add the cooked mango to it. Temper mustard seeds, green chillies in oil or ghee. Note: The neem flowers can be added while tempering too. The pachidi can be decorated with f

Ingredients: Okra (Lady's finger) - 8 to 12 nos (cut into thin pieces) Oil - 1 tbsp Mustard seeds - 1/2 tsp Green Chillies - 1 no Curd - 1 cup (Thick curd) Salt to taste Method to make Okra Pachidi: In a pan add oil and when hot add the mustard seeds when they splutter add the Okra and green chillies. Keep sauteing till the okra's get fried.  Add salt to it so that it is evenly spread. Beat the curd and add the fried Okra to it. Keep it in fridge till serving.

Ingredients: Fully ripe Banana - 2 nos Sugar - Pinch Salt - To taste Thich curd - 1 cup Oil - 1 tsp Mustard seeds - 1/4 tsp Green Chilly  - 1 no Curry Leaves - a few Method: Mash the bananas thoroughly. Add salt, sugar and mix thoroughly. Cut the green chilly into pieces. In a frying laddle, add oil and when hot add mustard. When it splutters add the green chilly. Sprinkle the curry leaves on banana and pour the tempered oil on top of it. Mix thoroughly. Beat the curd and add 1/2 cup of water to it. Add the beaten curd to Banana. This makes a great pachadi for virunthu samayal.

Ingredients: Brinjal - 1/4 kg Curd - 2 cups Oil - 1 tbspn Urad dal - 2 tbspn Mustard - 1 tspn Coriander powder - 1 tbspn Jeera powder - 1 tbspn Chilly Powder - 1 tbspn Salt to taste Method: Cut brinjal into thin slices. Spread it in a plate. Mix coriander powder, turmeric powder, 1 tspn of salt and chilly powder and marianate the brinjal slices in this powder. Let it set for atleast 15 mins. Fry it in oil or spread them in a glass plate and keep it in oven for 1 min. It will turn golden brown. Remove from oil/oven. Beat 1 curd and add a pinch of salt to it. Put the brinjal into it and season it with mustard and urad dal. Let it set for half an hour. Refrigerate it immediatly. Before serving add the remaining curd.

You might wonder, why I have to write about Boondhi Raitha which is very easy to make. I learnt a small trick from one of my friends which I want to share it with you all. Ingredients: 1 1/2 cups Boondi (spicy) 1 tbsp Coriander (finely chopped) 1 tsp Jeera Powder 1/2 tsp Chaat Masala (Optional) Salt – as per taste 2 Green chillies finely chopped or 1/2 tspn Red Chilly Powder 2 cup Curd Method: Take the curd in a mixing bowl and beat it thoroughly add salt, jeera powder and chiilies or chilly powder and mix thoroughly untill everything blends together. Refrigerate the curd mixture. Add the boondhis to it just before serving. This will have the boondhi crispy and the curd will also have a great taste. You can have it as a snack or as a side dish.