SuvaiArusuvai - Veg Recipes of India

Ingredients: Red Chilly - 12 nos Garlic - 10 pods Shallots - 8 to 10 nos Tamarind Paste - 1 tbsp Turmeric Powder - 1 pinch Gingely Oil - 3 tbsp Asafodeita - 1/2 tsp Mustard seeds - 1/2 tsp Broken Urad Dal - 1 tsp Method: Grind red chillies, garlic, shallots, salt and tamarind paste to a fine paste. Heat 2 tbsp of oil in a pan add mustard seeds and when it splutters add the broken urad dal and asafodeita. When it turns golden brown in colour, add the ground paste. Keep stirring till the oil comes out of the sides. Add the remaining 1 tbsp of gingely oil to it when still hot. The chutney will be quite hot and if needed, the number of red chillies can be reduced a bit. Goes well with steaming hot idly and also with Adai .

Ingredients: Grated Coconut - 1 cup Garlic - 8 cloves Red Chillies - 4 (round vareity) Tamrind Paste - 1 tsp Oil - 2 tsp Mustard Seeds - 1/2 tsp Hing - a pinch salt to taste Method: Heal 1 tsp of oil in a pan and saute the red chillies along with garlic for a minute. Add the coconut to the pan and fry till it turns golden brown. Let it cool and grind it to a paste along with tamrind paste and salt. Add little water, to make it a paste. Heat oil in a seasoning laddle and add mustard seeds to it, when it splutters add asafodeita(hing) and pour it on top of the chutney. This can be served with Idly or Dosa. (Especially for dosa that is made on the very day when the batter is prepared).

This chutney can be used in all the chat items. Ingredients: Red Chilly - 12 nos Green Chilly - 1 no Garlic Pods - 4 nos Ginger - 1 inch piece Salt to taste. Method: Grind all the ingredients together using very less water. Store in an airtight container. This can be used for about 2 weeks if refregirated.