SuvaiArusuvai - Veg Recipes of India

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.

  This Pudina and Coriander Idli recipe offers a refreshing and healthy twist on traditional idlis. Packed with the flavors of mint, coriander, and a hint of lemon, these idlis are perfect for a nutritious breakfast or snack. Follow this step-by-step guide to make flavorful and vibrant idlis that are sure to impress. Ingredients: 1 cup Pudina (mint) leaves 1 cup Coriander leaves 2 green chillies 1/2 tsp lemon juice 1 cup idli batter 1/2 cup grated carrot Instructions: Prepare the Paste : In a blender, add the Pudina leaves, coriander leaves, green chillies, and lemon juice. Grind the ingredients to a smooth paste. You can add a little water if necessary to achieve the desired consistency. Mix the Batter : In a mixing bowl, combine the prepared paste with the idli batter. Mix well until the paste is evenly incorporated into the batter. Prepare the Idli Plates : Grease the idli plates lightly with oil to prevent sticking. Place one or two spoons of grated carrots into each mold of the

Green leafy vegetables should be cleaned, chopped into small pieces, and then wrapped in a kitchen towel or newspaper, sealed in a ziplock bag, and refrigerated. This will help preserve the freshness of those leafy vegetables for nearly two weeks.

Coriander Leaves Powder is also known as Kothamalli Podi in Tamil and Kothamalli Chammanthi in Malayalam Ingredients: Green coriander leaves - 2 cups Bengal Gram Powder - 1/2 cup Urad Dal - 1/4 cup Tamrind - 1 small lemon size or Tamrind Paste Red Chillies - 10 to 12 nos Salt to taste Oil To season: Mustard Seeds Method: Wash and clean the coriander leaves. Drain the water and dry it in shade for an hour or two. In a kadai add oil and fry the urad dal, bengal gram dal one by one. The add the red chillies and hing and fry them too. If you are using tamrind then add it to the hot kadai along with necessary rock salt and leave it for a minute. Add the coriander leaves and let it be in the kadai till it gets cold. Add all the ingredients in mixer grinder and grind it without adding any water. When all have ground well, make it into small balls and store it in air tight containers. It can be stored in fridge for one year.

This is one chutney, that can be used as a accompaniment for Chappati or Idly or Dosa but all at the same time, can also be used to make Pani Puri Pani(if liquidised) or to coat the sandwiches if made thick. Ingredients: Coriander Leaves - 1 bunch Green chillies - 1 no Hing Powder - a pinch Salt to taste Add either 1/4 tsp of Tamrind paste or a few drops of lemon Juice Method to make Coriander Leaves Chutney: Grind everything to a fine paste. (If lemon juice is used, add it after grinding other ingredients to a fine paste.) If this is used as an accompaniment, then seasoning can be done. In a seasoning ladle 1 tsp of oil, when heat add mustard seeds and 1 tbsp of broken Urad dal and add it to the chutney.