SuvaiArusuvai - Veg Recipes of India

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: 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

In many places Rasam is taken up as a soup during monsoon season or when it rains heavily. Hot rasam is always a great dish to drink when you have a sore throat or when you feel cold and feverish. Rasam is mostly made using  Rasam podi  but there are always substitutes or other methods to make any dish.  Rasam or Sathamuthumade in a typical South Indian Tambrahm house hold is a must every day and it is enriched with flavours of curry leaves, coriander leaves, asafodeita, and a tadka made with ghee. Finely chopped or mashed tomatoes add great flavour to it along with the tamarind extract. The ingredients to make rasam are common and so is the tadka. The dal used is Thuvar dal. Rasam always falls under medicinal food as there are lot of benefits in consuming it. Rasam helps in digesion, as the pepper and cumin seeds whether it is added as it is or as a mixture in the rasam powder helps in secretion of digestive juice. Rasam helps a lot in treating constipation. It keeps the body well hyd