SuvaiArusuvai - Veg Recipes of India

Godhumai Rawai Payasam Wheat Idly Veg Paratha Veg Clear Soup Wheat Oothappam Wheat Pongal Party menu 1 by Uma Sridharan Potato Capsicum Curry Paneer Tikka Upma Kozhukattai Fruit Punch Punarbagam Jeeraga Rasam Araikkerai Curry Milagoolam

After delivery, a woman's body requires gentle care and easily digestible food. Punarbagam, a traditional recipe often overlooked in modern times, provides nourishment and comfort during this delicate period. Not only is it suitable for postpartum mothers, but it also offers relief for individuals experiencing stomach upset or ailments. Additionally, Punarbagam serves as a cooling remedy during hot summer days when paired with unsour buttermilk and salt. Ingredients: Cooked raw rice (sadam): 1 cup Water: 3 cups Method: Prepare Punarbagam: Boil water in a saucepan. Add the cooked rice to the boiling water. Let it boil for another 10 minutes. Drain: After boiling, drain the water from the rice. Serve: Punarbagam is ready to be served. It is a gentle and easily digestible food recommended for postpartum mothers, individuals with indigestion, fever, or stomach upset. The drained water, also known as punarbaga kanji, can be consumed with buttermilk and salt. This combination is consider

Ingredients: Tamarind: Size of a lemon Toor Dal: 2 tbsps Turmeric powder: ¼ tsp Jeera (Cumin seeds): 1 tbsp Curry Leaves: handful Salt: to taste Mustard seeds: 1 tsp Ghee: 1 tbsp Method: Prepare Tamarind Water: Extract tamarind juice by mixing it with 2 cups of water. Add salt and turmeric powder to the tamarind water. Boil the tamarind water for 10 to 15 minutes. Prepare Jeera-Toor Dal Paste: In a kadai, dry roast the toor dal and jeera until they turn aromatic. Grind the roasted toor dal and jeera along with a few curry leaves into a fine paste using a mixer grinder. Add a little water as needed to make a smooth paste. Combine and Boil: Add the jeera-toor dal paste to the boiling tamarind water. Stir well and let it boil for another 5 minutes. Temper: In a separate kadai, heat ghee. Add mustard seeds and let them splutter. Add curry leaves to the spluttering mustard seeds and roast for a few seconds. Pour this tempering over the rasam. Finish: Remove the rasam from the heat.

Ingredients: Araikeerai (Greens): 1 bunch Garlic pods: 5 Turmeric powder: ¼ tsp Mustard seeds: ¼ tsp Urid dal: ¼ tsp Asafoetida: ¼ tsp Salt: to taste Coconut oil: 1 tsp Method: Prepare the Greens: Cut the Araikeerai finely. Wash and drain thoroughly. Tempering: In a heavy-bottomed kadai, heat coconut oil over medium heat. Add mustard seeds and urid dal. Allow them to splutter. Cook the Greens: Add the finely chopped Araikeerai, garlic pods, turmeric powder, and salt to the kadai. Sauté the mixture until the greens are cooked through. Finish: Remove from heat. Serve: Serve the Araikeerai curry with rasam and rice. Mix the curry with hot rice and a dollop of ghee for extra flavor. Pathiya Samayal Contest Entry by Uma Sridharan

Ingredients: Buttermilk: 3 cups Rice flour: 1 tsp Green chilli: 1 (finely chopped) Coriander leaves: 1 tbsp (finely chopped) Curry leaves: few Mustard seeds: 1 tsp Jeera (cumin seeds): ½ tsp Asafoetida: ¼ tsp Salt: to taste Oil: 1 tbsp Method: Prepare the Buttermilk Mixture: Mix buttermilk, salt, rice flour, and asafoetida in a bowl. Set aside. Tempering: In a heavy-bottomed vessel, heat oil over medium heat. Add mustard seeds. When they start to splutter, add jeera, green chilli, and curry leaves. Sauté for a few seconds until fragrant. Combine and Cook: Switch off the flame and slowly add the buttermilk mixture to the tempering, stirring continuously to avoid curdling. Mix well to combine. Finish: Add finely chopped coriander leaves and mix well. Serve: Serve hot with rice. Pathiya Samayal Contest entry by Uma Sridharan