SuvaiArusuvai - Veg Recipes of India

Whenever I ask my hubby the thogayal he wants, his first choice is always thengai thogayal, the spicy and tangy thogayal goes well literally with everything just hot rice or tangy rasam or curd rice. The perfect mixture of dals and coconut makes the taste of this thogayal liked by every one. One of my hubby's friend prefer to eat it just like that in a cup with a spoon. Though he drinks water every other spoon he still relishes it.  Ingredients: Grated coconut - 1 cup Thuvar dal - 3/4th cup Tamarind paste - 1 tbsp Salt to taste Curry leaves a few Red Chillies - 8 nos Gingely Oil - 2 tbsp Method: In a pan add gingely oil and when hot add thuvar dal and when it starts turning brown add curry leaves red chillies. When the red chillies get fried add the grated coconut and mix well. Switch off the flame and add the salt and the tamarind paste. Let it cool and grind it to a coarse paste adding very little water.  Serve it with hot rice and gingely oil. It can also be served with dosa or

Ingredients: Veppambu - 6-7 tablespoons Red chillies - 4-5 Asafoetida - 2 pinches Tamarind - one medium lemon-sized Salt - as needed Oil - 2 tablespoons Method: Fry veppambu, red chillies, and asafoetida in oil. Grind them along with tamarind and salt. Thogaiyal is ready. Mix it with rice and ghee/nallennai and enjoy.

Ingredients: 3 cups Manathakkali Keerai (peeled and washed) 2 tablespoons Urad Dal 3/4 tablespoon Black Pepper 3-4 Red Chillies (optional) 1 small lemon-sized Tamarind 2 tablespoons Oil Salt to taste Method: Heat 1 tablespoon of oil in a pan and fry the Manathakkali Keerai until cooked. Remove from the pan and let it cool. In the same pan, heat another tablespoon of oil and fry the urad dal, black pepper, and red chillies (if using) until the dal turns brown. Allow it to cool. Grind the fried ingredients along with tamarind and salt into a paste. Mix the paste with hot white rice and ghee. Serve with ilai vadam or appalam. Karuveppilai Kuzhambu Recipe for Pathiya Samayal Contest Entry by Shripriya Ramakrishnan Ingredients: 5-6 sticks Kandathippili 4-5 Arisithippili grains 1 teaspoon Sukku (dried ginger) powder 1 teaspoon Milagu (black pepper) 1 teaspoon Jeera (cumin seeds) 2-4 Red Chillies (optional) A small pinch of Asafoetida 15-20 Curry Leaves A pinch of Turmeric Tamarind paste from

Ingredients: 1 cup of toor dal (thuvar dal) 1/4 to 1/3 cup of grated coconut (optional) 3-4 dry red chillies A pinch of perungaayam (asafoetida) 2 tbsp of oil Salt to taste Method: Preparation: Heat oil in a pan, add perungaayam, and then add the toor dal. Fry until the dal turns reddish golden brown, about 3-4 minutes. If using, add the grated coconut and continue frying for another minute. Then, add the dry red chillies and mix well. Add salt to taste. Set aside the mixture to cool completely. Grinding: Once cooled, grind the mixture to a coarse paste using enough water to achieve the desired consistency. Serve: Transfer the chutney to a serving bowl. Serve with hot rice or as a side dish for idli, dosa, or any other South Indian dish. Pathiya Samayal toor dal chutney, Malini Mk recipes, postpartum comfort food, South Indian cuisine, traditional chutney recipe, easy pathiya samayal recipes, toor dal coconut chutney, digestive health recipes, Indian home cooking.

Pathiya Samayal Contest Entry by Rajeshwari Ganesh: Spicy Dal Powder Ingredients: 2 teaspoons thuvar dal (pigeon pea lentils) 1/2 teaspoon pepper (black peppercorns) Salt to taste 1 teaspoon gingelly oil (sesame oil) A few curry leaves Method: Heat Oil : Heat 1 teaspoon of gingelly oil in a pan over medium heat. Fry Ingredients : Add 2 teaspoons of thuvar dal, 1/2 teaspoon of pepper, and salt to taste into the pan. Fry until the dal turns golden brown, stirring continuously to prevent burning. Add Curry Leaves : Add a few curry leaves to the pan and sauté for an additional minute until the leaves become crispy. Grind : Transfer the fried mixture to a mixer or spice grinder. Grind the mixture to a fine powder. Serve : Serve the spicy dal powder with hot rice and a dollop of ghee for a delicious and nutritious meal. Pathiya Samayal dal powder, traditional South Indian recipes, postpartum spice mix, Rajeshwari Ganesh recipes, homemade dal powder, digestive health recipes, natural health r

Ingredients: 1 big peerkangai serves 4 people... Preparation time: 20 minutes Ingedients required: 1 peerkangai 1 small tomato 3-4 red chillies Half spoon Dhaniya Tamarind and salt to taste Method: Cut Peerkangai into small pieces .along with tomato, red chillies, dhaniya, tamarind and salt grind everything in mixie .. Please do not add water while mixing the ingredients. Do not mash completely.let the mix be a little coarse. Take a kadai,add 2 spoons of refined oil. Add mustard, allow it to spatter. Add some perungayam powder and add this thokku mix and heat it on kadai till the raw smell goes off. Once the mix becomes thick,and the raw smell goes off,switch off the stove and let it remain in the kadai for 10m mints. we can then have this thokku with hot rice, or idli or dosai..

Chutneys * Ginger Chutney * Ginger Chutney - II * Peanut Chutney * Coconut Chutney * Coconut  Chutney - II * Mint Chutney * Mint Chutney - II * Mint Chutney - III * Coriander Leaves Chutney * Mint Chutney with Onion * Spicy Chutney * Mint Coriander Thokku * Tomato Chutney - Jain Style * Spicy Tomato Chutney - For Travel * Red Chutney - For Chats and Dips * Red Garlic Chutney * Dry Chilly Chutney - Chettinad Style * Katta Meeta Chutney * Tamarind Chutney * Methi leaves Chutney * Small Onion Chutney * Marcha Rot * Coconut Mint Chutney * Tomato Mint Chutney * Raw Mango Chutney Thuvaiyals * Paruppu Thuvaiyal  by Rajeshwari * Paruppu Thogayal by Malini * Paruppu Thogayal using Bengal gram * Groundnut Thuvaiyal * Horse Gram Thuvaiyal * Pacha Manga Chammandi