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

This traditional rasam recipe by Rajeshwari Ganesh is perfect for postpartum recovery, aiding digestion and providing comfort. It uses simple, wholesome ingredients that are gentle on the stomach and packed with flavor. Ingredients: Tamarind: 1 gooseberry-sized piece Kalathu powder: 2 teaspoons Mustard seeds: 1/2 teaspoon Cumin seeds: 1/2 teaspoon Ghee: 1 teaspoon Salt: to taste Method: Tamarind Preparation: Heat the tamarind over a flame briefly. Soak the tamarind in water and extract the juice into a vessel. Making Rasam: Add 2 teaspoons of kalathu powder to the tamarind juice. Add salt to taste. Bring the mixture to a boil. Tempering: Heat ghee in a pan. When the ghee is hot, add mustard seeds and cumin seeds. Allow them to sputter. Combine: Add the tempered mustard and cumin seeds to the boiling rasam. Remove the rasam from the flame. Serving: Serve the rasam hot with rice. This soothing rasam is perfect for new mothers and anyone needing a gentle, nutritious meal. The combination