SuvaiArusuvai - Veg Recipes of India

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

When it comes to making neivedhyams and when you plan to make mixed rice varieties it is always to be made without Onions and garlic. Many people find it hard to have it without these two. But my mom makes tomato rice without onion and garlic always and I have grown up eating that. This recipe is my mom's favourite and so is mine. The taste of the juice of the tomato seeping inside the cooked rice is definitely something to be relished. It does not need any special rice variey like Basmathi or Jeeraga Samba. Can be made with the regular raw rice that is used daily Ingredients: Tomato - /12 kg or 8 nos Green chilly - 2 nos Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Mint leaves (optional) -  1/4 cup Ginger - 1/2 inch piece1 Salt - 1 1/2 tbsp Gingely oil - 4 tbsp Ghee - 2 tbsp Mustard seeds - 1 tsp Hing - 1 tbsp Turmeric powder - 1 tsp Dhaniya - 2 tbps Urad dal - 1 tbsp Channa dal - 2 tbsp Red Chilly - 6 nos Rice - 1 /2 cups Water - 2 cups Method: In a tadka pan add dhaniya, 1

Making thakkali thokku have become quite a regular whenever it is available in abundance. On my recent visit to the super market, was surprised to see the rate of the tomato at Rs. 6 per kg. So I grabbed a few kilos to make thokku which is a favourite side dish of even my daughter who cant tolerate Tomatoes in rasam or sambar. A bit time consuming but worth the time spent as it is consumed very fast. Ingredients: Tomato - 1 kg Methi seeds - 1/2 tbsp Sambar Powder - 2 tbsp (I prefer to use this as I need not add coriander powder, cumin seeds powder separately)         or Red Chilly Powder - 1 tbsp Coriander Powder - 1/2 tbsp Cumin Seeds Powder- 1/2 tbsp Asafodeita - 1/2 tsp Turmeric Powder - 1/2 tsp Salt to taste Gingely Oil - 1/4 cup Method: Boil water in a shallow vessel and immerse tomatoes in it. Close it with a lid and remove from the flame. Let it cool and grind it through a juicer jar so that only the juice remains. Heat oil in a shallow pan, add mustard

When it is Tomato season, I prefer to make Tomato Pickle  which will last a bit longer. I also make Thakkali thokku using both sambar powder and also green chillies and ginger. This time for a change, I added kothamalli also while grinding, which enhanced the taste. Ingredients: Tomato - 1 Kg Green Chillies - 2 nos Ginger - 1/4 inch piece Coriander Leaves - 1 bunch Salt to taste Gingely Oil - 1/4 cup Mustard seeds - 1 tsp Hing - 1 tsp Methi seeds - 1/2 tsp Method: Immerse Tomato in hot water and cover it. Remove from flame and let it cool. Grind it using a juicer jar so that the seeds and skin will be drained and you will get only the extract. Grind the green chillies, ginger and washed and cleaned coriander leaves also using the same juicer jar. Mix everything together. Heat oil in a hard bottom pan and add mustard seeds and let it splutter. Add the methi seeds and fry it a little add the asafodeita and the ground paste. Let it boil and reduce. When it is half add

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.

Party menu recipe posted by Shripriya Ramakrishnan Ingredients: Basmati Rice - 1 cup Tomato - 2 chopped fine. Red onion - 1 big chopped fine. Tomato puree - half cup Coconut milk (thick) - half cup Cloves 2 Poppy seeds - 1 teaspoon Ginger - 1 inch piece Garlic - 5 cloves Red chillies - 4 Oil, Curry leaves - few springs, Cumin seeds and bay leaf for seasoning. Salt - as needed. Method: Soak cloves and poppy seeds in warm water for 30-40 minutes. Grind the soaked items and ginger, garlic, and red chillies into a paste. Fry the basmati rice in a tbspn of oil and keep it aside. In a kadai, pour about 2-3 tbspn of oil, then add the items mentioned for seasoning. Once the cumin seeds splutter, add the chopped onion. Then add the ground paste. Fry until raw smell goes. Then add the tomatoes and salt. Once all the water evaporates and it is a fine tomato-onion curry, add the fried basmati rice, mix it and turn off the stove. Transfer into a pressur

On a rainy day if one wants to have a cup of hot soup, this can be prepared in a jiffy and had. Ingredients: Tomato Puree - 2 tsp Corn flour - 1 tsp Salt to taste Ajinomotto - 1 pinch (optional) Water - 1 cup Coriander leaves - a few Mint leaves - a few Pepper powder - 1/2 tsp Butter - 2 tsp Method: Mix tomato puree in 1/2 cup of water. Heat another 1/2 cup of water and when it starts boiling reduce the flame and add corn flour and mix well ensure that no lumps are formed. Add salt and the tomato puree mixed water. Bring it to boil. Remove from flame, add pepper powder, finely chopped mint leaves and coriander leaves. Serve hot with butter on top.

Ingredients: Tomato - 2 nos Coconut - 1/4 cup Green Chillies - 1 no. Coriander leaves - a few Curd - 1 cup Salt to taste Method: Grind coconut, tomato, green chilly, coriander leaves to a fine paste. Beat the curd a little along with salt. Add the ground paste to it and mix well. Makes a great side dish for Chappatis, Pulavs and even Rasam rice. Can be made very easily on festival days.

Ingredients 1.Medium size tomatoes – 4 2.Mint leaves – Half bunch 3.Bengal gram dhall – 1 tsp 4.Split Urad dhall – 1 tsp 5.Red Chillies – 3 6.Salt to taste 7.Oil Method 1.Clean the mint leaves 2.Add two tsp oil in a frying pan and sauté mustard,gram dhall,urad dhall and red chillies. Keep them aside. 3.Fry the mint leaves till it gets cooked. Keep them aside 4.Chop the tomatoes and fry them till they are cooked. 5.Grind the tomatoes, mint leaves and red chillies 6.Finally add the fried gram and urad dhall and grind them Since we are adding the dhall at the end, it will give a crunchy taste.

Ingredients: Tomato - 1/2 kg Onion - 2 to 4 nos depending upon the size Sambar Powder - 1/2 tsp Chilly powder - 1/2 tsp Pepper powder - 1/2 tsp Bay leaf - 2 nos Cloves - 2 nos Oil - 2 tbsp Salt to taste Chat masala - 1/2 tsp (optional) Coriander leaves - 1/4 cup finely chopped Method: Make a puree of tomato. Chop onions finely. In a pan add oil and when hot add bay leaf, cloves and onions. Saute them for a while. Add the tomato puree, salt, turmeric powder, pepper powder, chilly powder and mix it well. Add 1/4 cup of water to it and let it boil. When it becomes a paste like consistency, remove from flame. Add chaat masala and finely chopped coriander leaves.

Ingredients: Tomato - 6 nos Onion  - 2 small nos Garlic pods - 8 nos Grated coconut - 1/2 cup Cardamom - 2 nos Cloves - 2 nos Cinnamon sticks - 1 no Saunf - 1/2 tsp Khus Khus - 1/2 tsp Red Chilly powder - 1 tbsp Coriander powder - 1 tbsp Salt to taste Oil - 1/4 cup Method: In a pan fry cinnamon sticks, cardamom, cloves, saunf, cinnamon sticks, garlic one by one till they emit an aroma. Cut onions and tomatoes into fine pieces. Grind the spices along with red chilly powder and coriander powder. Grind onion, tomato, garlic and coconut to a fine paste. In a pan heat oil and add the tomato paste and fry till it becomes golden in colour. Add the masala powder to it and bring it to a boil. Serve hot with hot rice and ghee or idly or dosa. Goes well with aloo parotta or green poori too.

Ingredients: Tomato - 12 nos Onions big - 2 nos Red chilly powder - 2 tbsp Salt to taste Sugar - 1 tsp Vinegar - 1 tbsp Pepper corns - 2 nos Cardamom - 1 no Cinnamon sticks - 1 inch piece 1 no Cumin seeds (Jeera) - 1 tsp Method: Make puree of Tomato . Grind onion to a very fine paste. Tie up pepper corns, cumin seeds, cardamom and cinnamon stick in a muslin cloth and keep it ready. In a hard bottm vessel or pan add tomato puree, onion paste, chilly powder and salt. Mix well and bring it to a boil. Put the muslin cloth in the pan and immerse it so that the essence of the ingredients get into the ketchup. Add sugar and vinegar and bring it to a boil till it becomes thick in consistency. Let it cool and remove the bag from the ketchup. Store in airtight bottle. It can be used for about a month. Makes a great side dish for Samosas, cutlets, Tikkas and even Chappatis and dosas.

Not just kids, but even adults love to have Tomato Sauce as a side dish for starters , tikkas , samosas etc. Ingredients: Ghee - 2 tbsp Tomato Puree - 2 cups Bay leaves - 2 nos Cinnamon - 3 nos 1 inches long Cardamom - 2 nos Red chilly Powder - 2 tsp Method: Heat ghee in a flat pan. Add cardamom, bay leaves and cinnamon. Saute them till they crackle and release a fine aroma. Pour in the tomato puree slowly so that it doesnot splatter. Reduce the flame . Remove the cardamom, bay leaves and cinnamon sticks from the sauce and let it cool completely. Store the sauce in the airtight container. Can be stored for 2 weeks. Makes a good side dish for dosa, idly, chappati and even Pizza.

Ingredients: Brinjals - 1/4 kg Onions - 2 nos Tomatoes - 2 nos or Tomato puree - 1 1/2 cups Ginger Garlic paste - 1 tsp Chilly powder - 2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Garam masala powder - 1 tsp Coriander Leaves - 1/2 cup Salt to taste Oil - 2 tbsp Method: Chop onions finely. Slit green chillies into half. Add green chopped onions, ginger garlic paste, green chilly, chilly powder, turmeric powder, garam masala, coriander powder and salt and saute for a few mins. Add tomato puree and saute till the oil separates. Cut the brinjals into big thin slices and add it to the pan. Add required salt and 1 cup of water and simmer the flame. Cook till the gravy thickens and the brinjals gets cooked. Remove from flame and add finely chopped coriander leaves. Serve hot with rice. Goes well with chappati too.

Ingredients: Tomato - 2 kgs (firm and ripe) Sugar - 5 cups Lime juice - 2 tbsp Cinnamon powder - 1 tbsp Cloves - 4 nos Method: Make tomato puree out of the tomatoes. In a shallow pan add tomato puree, sugar, cinnamon powder , cloves and mix them together and bring it to boil. Reduce the flame when it boils and add the lime juice. Keep stirring till the jam thickens. Let it cool and store in air tight container.

Many prefer to take home made dishes while travelling. Tomato chutney is one such. Adding a bit more spiciness to it will enhance the taste and life of the chutney. Ingredients: Tomato - 6 nos Ginger - 1 inch piece Garlic - 6 pods Red Chillies - 8 nos Shallots (Small Onions) - 6 nos Salt - to tast Oil - 3 tbsp Mustard - 1/2 spn Hing - 2 pinches Method: Grind all the ingredients except oil and mustard seeds in a blender to a very fine paste. Add oil in a shallow bottom pan and when hot add mustard seeds. When the splutter add the ground paste and cook well till the oil floats on top. Note: Keep stirring occassionally so that the paste doesnot settle at the bottom of the pan.

Ingredients: Red Tomatoes - 6 to 8 nos Red Chillies - 4 or 5 Asafodeita - 1/4 tsp Bengal Gram Dal - 2 tbsp Turmeric powder - 1 pinch Oil - 2 tsp Grated Coconut - 2 to 4 tbsp (optional) Salt Mustard seeds - 1/2 tsp Urad dhal - 1 tsp Curry Leaves - few nos How to make it: Cut tomatoes into fine pieces.  In a pan heat oil and fry the red chillies. Add bengal gram dhal and saute till it becomes golden brown in colour (the flame should be low). Add tomatoes, turmeric powder and asafodeita. Keep stirring the tomatoes till they become soft. Remove from flame and let it cool.  Grind it with coconut and salt.  Temper it with mustard seeds, urad dal and curry leaves in a tbsp of oil. This goes well with Idly, Dosa, Oothappam, Idiyappam and chappati.

Every one wishes to have a healthy glowing skin. Tomatoes gives that glow to any kind of skin type. I am highly fond of this fresh juice recipe that whenever I feel a bit low of energy, I take it as we have all the below ingredients at home ever. Even if there is no lemon available one can have it without that and can feel a definite refreshing just in a few mins after taking it. Ingredients Tomatoes - 4 Ginger - 1 inch piece Sugar - 1 Tbsp Lemon Juice - From one medium sized lemon Ice cubes - 2 Method Grind tomatoes along with ginger and sugar. Blend well and add the lemon juice and ice cubes. It is the best drink to have to have in summer. Check the health benefits of ginger Best summer drink Fights Cancer Helps skin glow

Kids like variety in their lunch box and this Pongal is something which will make even those kids who dont eat tomatoes to eat it. Ingredients: Rice (Raw) - 2 cups Tomato (Banglore vareity) - 6 to 8 nos depending upon the size Moong Dal - 1/2 cup Green chillies - 4 Ginger - 1 inch Clove - 1 no Bay Leaf - 1 no Onion - 4 medium sized Ghee - 1/4 cup Curry leaves - a few Coriander leaves - 1/2 cup Cashew Nuts - 12 nos Method: Pressure cook rice and moong dal with 4 cups of water for almost 5 whistles. Cut tomato into thin slices. Slit the green chillies in the middle. Cut the onion into thin lengthy slices. In a pan add half of the ghee and add bay leaf and cloves and the add onions when the onion turns glassy add the green chillies and ginger. Add the tomatoes and salt and saute them well till the tomatoes get mashed well. Add the cooked rice and moong dal and mash well. Add curry leaves and coriander leaves (chopped finely).In the remaining ghee fry the cashew nuts til

Almost all North Indian gravies use Tomato gravy as the base gravy. Once this is done adding other ingredients to it and making different kind of gravies or subjis is very easy. Ingredients : Tomatoes - 6 nos ripe Onion - 2 nos Garlic pods - 6 nos Ginger - 1 inch piece Green Chillies - 4 nos Chilly Powder - 1/2 tsp Turmeric powder - 1 pinch Salt to taste Cloves - 4 nos (optional) Cinnamon - 1/2 inch piece Coriander leaves - 1/2 cup Method : In a flat bottom pan add oil and when it is hot add cloves, cardomom and cinnamon. Add finely chopped onions and chopped garlic and fry till it becomes golden brown. Chop the tomatoes and add to the oil. Slit the green chillies into half and add it to the tomatoes along with chilli powder and turmeric. Heat  oil  and add cloves, cardomom and cinnamon. Keep the stove sim and let the gravy thicken. Add salt to it. When the gravy becomes deep red in colour and oil starts floating remove from flame. Alternatively tomatoes can be pureed and added to