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: 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.

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..

Ingredients: Horse gram - 1 cup Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Mint - a little Garlic pods - 4 nos Red Chillies - 2 to 4 Oil - 1 tsp Salt to taste Coriander seeds - 1 tsp Method: Pressure cook horse gram for about 4 to 5 whistles with very little water and let it cool. Heat oil in a pan and fry coriander seeds, cumin seeds, curry leaves, red chillies and garlic. When cold grind the fried items along with horsegram, salt and coriander seeds. This goes well with Pepper Jeera Rasam or Garlic Rasam. Can also be served with hot rice and ghee. Horse gram helps in reducing weight.

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

It is raining and I want to have something real hot and spicy. The first thing that came out of my husband's mouth is, I would prefer a Paruppu thogayal and milagu rasam. I then made the Paruppu Thogayal, but as I had already made Rasam in the morning skipped the Milagu Rasam, though I made it the next day. This is ofcourse a very simple and easy to make recipe, which can be made within 10 mins. Ingredients: Thuvar Dal - 1 cup Salt - To taste Hing - a pinch Curry Leaves - a few Coriander Leaves - a few Red Chillies - 8 to 12 (depending upon the spiciness). Oil - 1 tbsp Method: In a pan heat oil. Fry the Thuvar Dal till it becomes golden brown. Add hing, red chillies and curry leaves and fry again. Grind everything together along with coriander leaves. This can be had with hot rice and ghee. A great side dish for poondu rasam or milagu rasam too.