SuvaiArusuvai - Veg Recipes of India

An aromatic and flavourful side dish for idlis or dosas and that too something to be done in a jiffy, theis chutney is known as Avasara Chutney - Urgent chutney in our family as this is done when ppl say we dont want milagaipodi which is always available at home. This chutney is very tasty and also bursting with flavours. A favourite dish for every one at home and this is taught by my Mother in law. This is a recipe that is pungent and also sweet due to the onions. The best part of this dish is that you can also mix it with steaming hot rice and a spoon of gingely oil too. Ingredients: Onions - 2 medium sized (increase the quantity if you are making this for more people) Red Chiily round - 4 nos Tamarind - small gooseberry size or 1/2 tbsp Tamarind paste Crystal salt - Kal uppu - 1/2 tsp For tempering: Gingely Oil - 4tbsp Mustard seeds - 1/2 tsp Curry leaves - a few Method: Heat 2 tbsp oil in a hard bottom flat pan. Chop the onions roughly and add it to the oil along with the red chi

Looking for a flavourful side dish for your favourite breakfast or dinner staples? Try this tangy and aromatic tomato sambar recipe, perfect for pairing with idly, dosa, or roti. Quick and easy to make, it's a sure fire hit at any mealtime. "Tangy Tomato Sambar Recipe" When you're in need of a delectable side dish for your idly, dosa, or roti, this tomato chutney recipe comes to the rescue! Bursting with flavor and easy to whip up, it's a must-try for any South Indian food lover. "Ingredients" 8 medium-sized tomatoes (preferably country variety for optimal sourness) 8 shallots 2 green chillies 2 red chillies A handful of curry leaves 1/4 cup finely chopped coriander leaves 1 1/2 tsp salt 1/2 tsp hing (asafoetida) 1/2 tsp turmeric powder 1 tbsp gingelly oil 1/2 tsp mustard seeds 1 tsp cumin seeds 2 cups thuvar dal (optional, pressure cooked and mashed) Method: Peel and chop the shallots into halves. Chop the tomatoes into small cubes using a chopper or k

  Alu Pitika or mashed potato is a side dish recipe from North East India. Ingredients: Potato - 4 nos Mustard Oil - 1/2 sp (if the smell is not preferred Gingely oil can be used) Onions - 2 nos Green chilli - 2 nos Salt to taste Coriander leaves - 1/2 cup Method: Pressure cook potatoes. Peel and mash the potatoes. Chop the onions finely. Chop the green chillies finely. Chop coriander leaves finely. Mash all the ingredients together along with the mashed potatoes. Makes a great side dish for rotis and ghee rice. This is similar to Potato Podimas dish of Tamil Nadu

Tredy foods www.tredyfoods.com- A company that specialises in traditional snacks and sweets of India especially from South India. The sweets and snacks are native and unique and healthy which are delivered to the door steps of those who order it. Not just food but also kitchen appliances and utensils the traditional ones are sold by Tredy foods. With a well knit network, Tredyfoods strives its best to serve its customers only THE BEST. Tredyfoods have come up with ready to cook masala in three variants. Kadai Masala, Chettinad Masala and Pepper Masala. With the Kadai Masala paste, I tried making Kadai Paneer. The best part of these ready to cook masala is that this contains oil, tomato, onion, capsicum, salt and all other spices. These are in a powder form and that helps in a mess free cooking. Kadai Paneer needs chopping grinding, marinating but this Tredyfoods ready to cook masala eliminates all these steps thus enabling the user to cook thier favourite and delicious

Whenever I learn a new dish made of potato kids want me to try it out immediately and it happenned with this Ginger Garlic Potato recipe too. When I was describing the recipe to my kids they said mom please try it out and send it to school tomorrow. (Why to school specifically, I will be sending it in a box alone and they will not have the guilt that they were not able to complete it.) But they had liked it so much they wanted me to do it again. One of the few recipes that the kids loved after tweaking it a bit from the original recipe. I have added the quantity that I have used but you can adjust it as and how you like it. This can be made both with baby potato and also equally cut regular potatoes. This makes a great side dish for rasam rice or vathakuzhambu rice or pulav or chappathi or roti. Ingredients: Baby Potato - 1 Kg Ginger - 1 inch piece Garlic - 8 pods Mint leaves - 1/4 cup Jeera - 1 tsp Salt - 1 1/2 tsp Coriander leaves - 1/2 cup Sambar Powder - 2 tbsp Oi

Brinjal Contest entry posted by  Shripriya Ramakrishnan Ingredients: Brinjal - 6 chopped fine Potato - 2 boiled and cut into pieces Tomato - 1chopped fine Onion - 1 chopped fine Ginger(1 inch)-Garlic(5 Cloves)-Green chillies (4 )- grind into a paste Coconut milk  - 2 cups Garam masala powder  - 1 tblspn For seasoning: oil, sombu, mustard, turmeric Salt - as needed Coriander leaves for garnishing. Method:   1. In a kadai put oil, add the items mentioned for seasoning. 2. Add the chopped onion, and fry till it is cooked fine. 3. Add the Ginger, garlic, greenchillies paste and fry until raw smell disappears. 4. Add the tomatos and cook well. 5. Add the cut brinjals. Fry until they get nicely cooked. 6. Add the boiled and cut potatoes, garam masala powder, salt, and the coconut milk. 7. Once it boils upto desired consistency, turn the stove off, garnish with coriader leaves. Goes well with chappathis, puris, and also plain rice. Variations: 1. We can add cho

Brinjal Dishes contest entry by Vijaya Venkatesh Ingredients: Big Brinjal - 1 Green chillies - 6 to 8 ( chopped finely) Coriander leaves - 1/4 bunch (chopped finely) Dhaniya powder  - 1 tea spoon Haldi - 1 tea spoon salt to taste Wheat flour - 3 cups Method: Thoroughly roast the baingan , remove the skin and mash it well. Add all the ingredients with wheat flour along with baingan mash and make a soft dough , roll them and make paraths . You can add garlic paste to the flour also, if u like . Serve them with raitha .

Brinjal Contest entry by  Bhooma Sudhagar Ingredients: Brinjal – 5-6 pcs (medium size-finely diced) Onion – 2 Tomato – 1 Tamarind extract - one cup (take a lemon size tamarind extract) thuvar Dhal – cooked and smashed Turmeric powder and salt as required. Roast and coarse grind:- Coriander seeds – 3 tsp Urad dhal – 1 tsp Channa dhal – 1 tsp Red chillies – 4 (round chillies) For seasoning:- Musturd seeds - ½ tsp Curry leaves – 1 string. How to make :- Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves. When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well. Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy. Now add the diced brinjals and mix well. Then add the tamarind extract. Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft. When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final

When we eat out, kids love to taste something different and one such different item is Manchurian of any kind. And now, its time to make it at home as kids want it more. So for tonight's dinner I made Naan and Paneer Manchurian. Ingredients: Paneer - 250 gms Onion- 4 nos Tomato - 1 no. Spring Onions - 3 stems Green Chilly - 2 nos Ginger Garlic Paste - 1 tbsp Soy Sauce - 1 tbsp Tomato Ketchup - 1 tbsp Corn Flour - 2 tbsp Pepper Powder - 1/4 tbsp Red Chilly Powder - 1/2 tbsp Coriander Powder - 3/4th tbsp Cumin Powder - 3/4th tbsp Water - 1 cup Oil- 1/4 cup Method : Cut Paneer into cubes. In a shallow bowl, mix corn flour, 1/2 tbsp salt, Pepper powder, Red Chilly Powder, Coriander Powder, Cumin Powder. Add water to make it a paste. Mix well and ensure no lumps are formed. Add the Paneer cubes to it and let it marinate for about 15 mins.  Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits. In a shallow pan add 1/2 of the oil and s

Ingredient: Lady's finger - 1/4 kg Green peas - 1/2 cup Onion - 1 big Tomato - 2 nos Bengal gram dal - 2 tsp Coriander seeds - 2 tsp Red Chillies - 4 nos Grated coconut - 2 tsp Salt to taste Oil - 2 tbsp Mustard seeds - 1 tbsp Urad dal - 2 tbsp Coriander leaves - 1/4 cup Method: Cut the Lady's finger into 1 inch piece. Cut the onions into small pieces. Fry both of them in oil. Add little salt and saute well. Grind bengal gram, chillies, coriander seeds, asafodeita, coriander leaves to a finer paste. Make a puree of the tomato. Cook the green peas along with and little turmeric powder. When it gets cooked add the grind masala, tomato puree and salt mix well. Add the sauted onion and Lady's finger and mix well. In a seasoning laddle, heat oil add mustard seeds and urad dal and add it to the gravy. Makes a great side dish for chappati and poori.

During tomato season it is always make use of it and make tomato pickles and store it. Ingredients: Tomato - 2 kgs Red Chilly - 200 gms Solid hing - 1 inch piece Methi seeds - 1 tbsp Turmeric Powder - 1 tsp Gingely oil - 1/2 cup Salt to taste Garlic pods - 24 pods Method: Cut the tomato into round slices and spread it in a plate or plastic sheet and dry it in sun for about a week till it becomes dry. Whenever needed soak a  few slices in hot water. Fry methi seeds and red chillies and grind them to coarse powder. Heat oil in a pan add mustard seeds and when it splitters add the tomato slices and garlic pods saute well without adding water. Add the turmeric powder, ground powder, salt and mix well. When the oil gets released out remove from flame. Makes a good side dish for dosa or idly.

When u get a lot of coriander leaves in the market it is better to get  them and do thokku. Ingredients: Coriander Leaves - 3 to 4 bunches Red Chilly - 12 nos Salt to taste Tamarind - a lemon size Gingelly oil - 4 tbsp Mustard seeds - 1/4 tsp Urad dal full - 1tsp Asafodeita - 1 tsp Method:       Clean the bunches, remove just the leaves. Wash thoroughly and drain fully. Dry roast red chillies grind it along with tamarind  and salt to a fine powder. Add the coriander leaves and grind it again to a fine paste.        Heat oil in a pan, add mustard seeds, when it splutters add the urad dal, asafodeita powder add it to the ground powder. Grind it again.        Store it in an airtight container. It can also be stored in fridge. Can be used for 1 week to 10 days. Use it as a side dish for idly, dosa, chappati, curd rice.

Vareity is the spice of life. Not only kids even adults want different kind of side dish for the regular idly and dosas. Here is one such dish that have a different taste and aroma. Though the cooking method of this is similar to Sambar, this will not be that good to mix with rice and eat. Ingredients: Carrot - 2 nos Shallowts or Small Onion - 8 nos Tomato - 1 nos Coriander seeds - 1 spoon Broken fried bengal gram dal - 2 spoons Coconut - 6 spoons grated. Tamarind paste - 1 tsp Masoor dal or Moong Dal or Thoor Dal - 1/2 cup Salt to taste Methi seeds - 1/2 spoon Curry leaves a few Coriander leaves a few Red Chilly - 2 nos Green Chilly - 1 no Method: Pressure cook the dal and mash it thoroughly. Cut carrot in round shape and pressure cook it too separately. Grind Coriander seeds, Broken Fried Bengal Gram dal and coconut to a fine paste. In a shallow bottom pan add one spoon of oil and mustard seeds. When it splutters add the methi seeds, Green chillies. Peel and c

Brinjal Contest entry by  Sowpernica's Kitchen Ingredients: Brinjal – ½ kg (finely cut) Jaggery – a small bit Oil – 1 ½ teaspoon Mustard seeds – 1 teaspoon Salt – 1 ½ teaspoon Tamarind – a small piece Hing - ¼ teaspoon Turmeric powder - ½ teaspoon Roast & Grind: Coriander seeds – 3 teaspoons Channa dal – 3 teaspoons Red chillies – 2 Curry leaves – 6 Coconut – ½ cup (grated) Method: Heat a teaspoon of oil in a kadai. Add mustard seeds & allow spluttering. Add cut brinjal pieces, salt, turmeric powder, hing & jaggery. Soak tamarind in little water & prepare tamarind water. (approx ½ tumbler) Sprinkle this water & keep closed. Repeat step 5 until till the pieces look cooked. Roast ingredients mentioned with ½ teaspoon of oil & grind to smooth paste. Add the ground paste & mix well. Allow boiling for 5 more minutes. Garnish with curry leaves & serve hot with rice.

Party Menu recipe posted by Shripriya Ramakrishnan Ingredients: Paneer - 2 cups of cut cubes. Ginger-Garlic-Greenchillies paste - 2 tbspn Tomato puree - 1 cup Garam masala powder - 1 tbspn For seasoning: cumin, cloves 2, cardomom 2, turmeric powder Fresh cream - 2 tbspn Coriander leaves - for garnishing Salt: as needed. Grind into a paste: Roasted peanuts about half cup, Cashews 20 soaked in warm water for about 40 minutes, Almonds about 20 soaked in water and skin removed, poppy seeds about 2 tbspn, 1 big red onion chopped fine. Method: Heat one tbspn of oil in a kadai. Add the items mentioned for seasoning. When the cumin seeds splutter add the ginger-garlic-green chillies paste and fry for about a minute and then add the ground paste and garam masala powder. Fry until the raw smell goes. Add tomato puree. Let it blend with the masala and boil for about a minute. Now add cut paneer pieces, water enough for the gravy, and salt. Paneer gets cooked in about

After learning the name of the dish I make quite often as Baingan Mussalam , I was quite intrigued as to what other veggies can be used to make this Mussalam. Found from the net that Potato, Baby Potato and Cauliflower can also be used to make Mussalam. But each vegetable have a different type of cooking the same Mussalam. Ingredients: Cauliflower - 1 small Onions - 2 nos Tomato Puree - 1 1/2 cups Chilly Powder - 1 tsp Ginger garlic paste - 1 tsp Coriander seeds - 1 tsp Coriander powder - 1/2 tsp Cumin seeds - 1 tsp Cinnamon stick - 1 no or Cinnamon Powder - 1/2 tsp Cloves - 4 nos Green Chillies - 2 nos Garam Masala Powder - 1 tsp Turmeric Powder - 1 tsp Cashew nuts - 8 nos Ghee - 1/4 cup Milk - 1/4 cup (optional) Salt to taste Oil - 1/4 litre Coriander leaves - finely chopped 1/2 cup Method: In a pan dry roast coriander seeds, cumin seeds, cinnamon stick, clove and grind it to a fine paste adding little water along with cashew nuts and garam masala. Cut the

I came to know that Baingan Mughalai gravy and Baingan Mussalam are one and the same after getting clarified from some of my friends. Though any kind of vegetable can be used along with the basic gravy, when Baingan is used it really gives a wonderful taste. A must try for all Brinjal lovers. Ingredients: Brinjals - 8 nos small sized Onions - 2 nos big Tomato - 4 nos. Tomato puree - 1 cup Ginger garlic paste - 2 tsp Coriander powder - 2 tsp Cumin seeds - 1 tsp Turmeric powder - 1/4 tsp Chilly powder - 1 tsp (or to taste) Salt to taste Ghee - 1/4 cup Oil for deep frying. Coriander leaves - 1/2 cup Fresh cream - 3 to 4 tbsp Method: Wash and clean the brinjals and cut them to 6 pieces length wise. Heat oil in a pan and fry the brinjal pieces till they become golden brown in colour. In a hard bottom shallow pan add ghee and  cumin seeds. When the cumin seeds crackle add the finely chopped onions and saute it till it turns golden brown in colour. Add the ginger garlic

Wanted a change from the regular Dal fry or the other dal dishes. Had a few of green gram dal, moong dal etc. Suddenly remembered seeing Dal Lucknowi dish prepared in one of the cookery show. Ingredients:                                         Thuvar Dal - 1/2 cup Moong Dal - 1/2 cup Green gram Dal - 1/2 cup Milk - 1/2 cup Green chillies - 2 nos Garlic cloves - 4 nos Cumin seeds - 1 tsp Red Chillies - 4 nos Turmeric Powder - 1 pinch Coriander leaves - 1/2 cup Curry leaves - 1/4 cup Salt to taste Asafodeita - 1 pinch Ghee - 2 tsp Mustard seeds - 1/2 tsp Method: Wash and pressure cook the dals along with turmeric powder for about 5 whistles. Let it cool, remove and mash well. Transfer it to a hard bottom vessel add salt and mix thoroughly and bring it to a boil. Heat seasoning laddle and add ghee to it. Add mustard seeds and when they splutter add cumin seeds, slit green chillies, red chillies,  chopped garlic and saute well. Chop the curry leaves add it to the da

Baby potatoes are always every one's favourites but making same recipes every time is quite boring. While searching the net, I came across a recipe which is prepared in Chettinad style. Ingredients: Baby Potatoes - 1/2 kg Shallots - 250 gms or 24 nos (medium sized) Curry leaves - 1/2 cup Coriander leaves - 1/2 cup Urad Dal - 1 tbsp Red Chillies - 6 nos Black pepper corn - 12 nos Cumin seeds - 1 tbsp Mustard seeds - 1 tsp Oil - 1 tsp Salt to taste Method: Boil the potatoes and peel them. Prick them with a tooth pick to make small holes in each one of them. Dry roast urad dal, red chillies, black pepper, cumin seeds and curry leaves. Grind them to a fine powder (Alternatively Chettinad Masala powder can also be used). Peel the shallots (sambar onion) and if they are large cut them into halves. Heat oil in a pan add mustard seeds and when they splutter add the shallots and fry till they turn glassy. Add the potatoes, salt, ground masala powder and mix well. Cook o

Ingredients: Thoor Dal - 1 cup Turmeric Powder - 1 pinch Mustard seeds - 1/4 tsp Urad Dal whole - 1 tbsp Red chillies - 2 nos Ghee - 1 tbsp Cumin seeds - 1/4 tsp Garlic - 3 cloves Asafodeita - 1 pinch Lemon - 1 no Curry Leaves - 1/4 cup Coriander Leaves - 1/4 cup Salt to taste Method: Pressure cook thoor dal with turmeric powder. When cooked, let it cool, mash thoroughly. Peel and chop the garlic pods. Heat ghee in a pan and add mustard seeds, when it splutters add urad dal, red chillies, garlic cloves and cumin seeds. Add the thoor dal, salt and 2 cups of water. Cook till the dal boils. Add finely chopped curry leaves and coriander leaves. Remove from flame and add lemon juice. Serve it with chappati or hot white rice.