SuvaiArusuvai - Veg Recipes of India

Pathiya Samayal Contest entry by  Sowpernica Ingredients: Small onions – 1 cup Garlic cloves – 10 to 15 Salt – 2 ½ teaspoons Sesame oil – 1 tablespoon Tamarind – lemon sized ball Mustard seeds – ½ teaspoon Turmeric powder – ¼ teaspoon Dry roast & grind to powder: Omam – 2 teaspoon Pepper – 1 teaspoon Cumin seeds – 2 teaspoons Sitharathai, Arisi thipilli, Sukku, Athimathuram –small quantities of each of these Red chillies – 3 to 4 Method: Prepare tamarind extract soaking tamarind in 1 ½ glasses of water. Heat oil in a pan, add, mustard seeds & allow spluttering. Add garlic cloves & sauté for a minute. Add small onions & sauté till they look transparent. Add tamarind extract, salt, turmeric powder & allow boiling until raw smell vanishes. Add the ground powder & allow boiling until the kuzambu thickens & oil separates . Serve hot with rice. Could be refrigerated & used for a week to 10 days. A perfect kuzambu when you are having a cold & for the win

Pathiya Samayal Contest Entry by  Shripriya Ramakrishnan Brinjal is one of the non-gassy vegetables that can be had without any restrictions during the postpartum period. It is one of my favorite vegetables so I prefered having it a lot of times during both of my after-delivery periods. The following is my favorite even now. Ingredients: 1. Brinjal - 3-4 2. Black pepper - half teaspoon or Red chillies 1 or 2 based on your preference. 3. Tamarind - gooseberry sized. 4. Oil - One-two tablespoon 5. For seasoning - Mustard, urad, asafoetida, jeera, and curry leaves. 6. Salt - as needed. Method: 1. Fry whole brinjal in a kadai with little oil. Alternatively you can microwave the brinjal and avoid too much of oil consumption. 2. Fry the black pepper/red chillies in just 1/4 teaspoon of oil. 3. Peel the brinjal skin.  4. Grind the peeled brinjal and the black pepper/red chillies with tamarind and salt. 5. In a kadai, pour little bit of oil and season with all the items mentioned for seasonin

Pathiya Samayal Contest Entry: Manathakkaali Keerai Dish Submitted by: Vijaya Venkatesh Ingredients: Manathakkaali keerai (Black Nightshade leaves) - a small bunch Coconut - a small piece Red chilli - 1 Pepper - 4 or 5 Jeera (Cumin seeds) - 1 tsp Salt - to taste Boiled moong dal - 1 small cup Hing (Asafoetida) - a pinch Mustard seeds - for seasoning Urad dal (Split black gram) - for seasoning Curry leaves - a few Method: Preparation : Wash the Manathakkaali keerai thoroughly and chop the leaves finely. Boil the moong dal and keep it ready. Cooking the Leaves : In a pot, add the chopped Manathakkaali keerai, a little water, salt, and a pinch of hing. Cook until the leaves are tender. Grinding the Masala : Grind the coconut, red chilli, pepper, and jeera into a fine paste using a little water. Combining Ingredients : Add the ground paste to the cooked leaves. Mix well and cook for a few more minutes to blend the flavors. Add the cooked moong dal and mix thoroughly. Seasoning :

Pathiya Samayal contest entry by  Vijaya Venkatesh Ingredients: A small bunch of modakathan keerai Soaked parboiled rice and Urid dal as u do normally for dosas Method: While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do. This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

Pathiya Samayal contest entry by  Geeta Sami Ingredients: Pudalangai- 2 medium Moong dal- 1/4 cup Pepper -1 tbsp Jeera -1 1/2 tsp Curry leaves- few sprigs Asafoetida- little Turmeric- little Salt- 1 tsp or to taste Method : Dry roast pepper and jeer and keep aside. cook moong dhal in pressure cooker or directly in a pan. Wash the vegetable and cut to small pieces. steam them in microwave steamer and keep aside. In a pan add water, then add the pepper and jeera powder and bring it to boil. Add the cooked vegetable and add salt to taste. let it cook for few minutes till you get the right consistency. then add hing and dried and roasted curry leaves.

Pathiya Samahyal Contest Entry by  Malini Ingredients: Pumpkin seeds - 2 cups(Use only the seeds & fibre portion of the pumpkin wedge) Tamarind - 1/2 the size of a lemon Coconut scraped - 1/2 cup Dry red chillies - 3 or 4 Urad dhal - 2 tablespoons  Perungayam,S alt - as per taste Oil - 2 tsp. Method: Take out the tender seeds alongwith the small fibres (only the seeds and soft portion) from the pumpkinThe seeds should be very tender , else the thogayal will not taste good. Fry chillies, perungayam and seeds in oil, till it shrinks well & the raw smell goes away. Fry urad dhal till golden brown. Allow it to cool. In a mixie, grind scraped coconut, chillies, e urad dhal, tamarind and salt. Then add the seeds and grind it till soft.

Ingredients: Tomato – 2 Toor dal – 1/2 cup Turmeric powder, Salt, Perungayam (Asafoetida) – to taste Coriander leaves and Curry leaves for garnishing Ghee – 1 teaspoon Mustard seeds – 1 teaspoon To be ground into a paste: Dhaniya (Coriander Seeds) – 1 tablespoon Channa dal (Bengal Gram) - 1/2 tablespoon Milagu (Black Pepper) – 8 nos. Jeera (Cumin Seeds) – 1 teaspoon Red chillies – 2 Oil – 2 teaspoons (for roasting) Method: Prepare Tomato Base: Cut tomatoes into pieces and place them in a vessel. Add water, salt, and perungayam (asafoetida), and cook until the tomato pieces are soft and cooked through. Cook Toor Dal: Pressure cook the toor dal until soft and mushy. Set aside. Prepare Spice Paste: Heat oil in a kadai (pan). Add dhaniya, channa dal, milagu, and jeera, and roast until they turn aromatic and golden brown. Then add the red chilies and turn off the stove. Allow the mixture to cool. Grind the roasted spices into a smooth paste in a mixer, adding a little water. Make Rasam: Add

Ingredients: Arisi Thippili (Long Pepper) - 10 sticks Sukku (Dry Ginger) - Small piece Basil - 100 g Pepper - 1 tablespoon Jeera (Cumin Seeds) - 1/2 tablespoon Dhaniya (Coriander Seeds) - 1/2 tablespoon Elakai (Cardamom) - 2 or 3 Vellam (Jaggery) - 100 gm Ghee - 1 teaspoon Method: Preparation: Sun dry all the ingredients (except vellam) for two days to remove moisture. After two days, dry grind the ingredients in a mixer to a fine powder. Filter the ground powder two to three times to achieve a smooth texture. Preparing Vellam Syrup: In a separate container, add half glass of water to the vellam and heat it until the jaggery dissolves completely. Filter the vellam water to remove any solid particles. Cooking: Take a thick-bottomed vessel and pour the vellam water into it. Place it on medium flame and bring it to a boil. Once boiling, add the powdered ground powder to the boiling vellam water while stirring continuously. Reduce the flame to low and continue stirring for another ten min