SuvaiArusuvai - Veg Recipes of India

 A dish that is common to Tamil, Kerala and Udupi cuisine, it does have variations according to the cuisine. A mixture of vegetables enriched with ground coconut and seasoned with coconut oil, this dish is quite similar to the mixed veg kootu. Aviyal is a very essential part of Kerala vegetarian Sadaya.  Many think that it is a very tough dish to make, thinking of the different vegetables that you have to add to the dish, but in reality it is quite easy to make. Aviyal can be made in semi solid or super solid or liquid form. Every house hold has its own taste and vareity in making this aviyal. In marriages mostly it is made is super solid form so that it becomes a side dish. The semi solid or the liquid form can be mixed with rice or can be had with adai or pesarattu.  Raw Banana, Potato and Carrot, if added in a bit excess quantity than the other veggies definitely give an enhanced taste. My mom makes it in liquid form and mil makes it in semi solid form and I make it in both ways as

Most of the festivals call for a sambar in their menu and making this sambar without Onion is the trend. Mostly this sambar is made with all the veggies though at times just onion and tomato alone are added.  Ingredients: Drum stick - 1 no Brinjal - 2 no Carrot - 1 no Potato - 1 no Broad beans - 8 nos Chow Chow - 1 small Thuvar Dal - 1/2 cup Tamarind Paste - 4 tbsp Sambar Powder - 2 tsp Hing powder - 1/2 tsp Chopped coriander leaves - 1/4 cup Curry leaves - 1/4 cup For seasoning: Gingely oil - 2 tbsp Mustard seeds -1/2 tsp Red Chilly - 1 no. Method: Pressure cook thuvar dal, mash and let it cool. Chop all the vegetables into reasonably big size. Cook all of them with required salt and turmeric powder in a Pressure cooker. (To save fuel, keep dal and the veggies on top of each and can be cooked at one time). In a hard bottom vessel add 2 cups of water and add tamarind paste and mix well. Add salt, hing and bring it to boil till the raw smel

This is a special side dish made on Pongal. For this only the following vegetables are used and these vegetables are a must. Ingredients: White pumpin - 100 gms Sweet Potato - 100 gms Yellow pumpkin - 100 gms Raw plantain - 1 no. Drumstick - 1 no. Avarai - 100 gms. Green Chilly - 2 nos Tamarind paste - 2 spoons Grated coconut - 1/2 cup Bengal gram - 2 tbs Coriander seeds - 4 tbsp Urad dal - 1 tbsp Red chillies - 8 to 12 nos Pea nut - 2 tbsp sesame seeds - 1 tbsp Curry Leaves - a few Fenu greek seeds - 1/2 tsp Mustard seeds - 1 tsp Gingely Oil - 2 tbsp Turmeric powder - 1 pinch Asafodeita - 1 pinch Salt to taste Method: Dry roast the sesame seeds separately till they splutter. When cool grind it separately and keep aside. Heat 1 tbsp of oil and fry the grated coconut separately. Heat another tbsp of oil and fry coriander seeds, bengal gram, peanut and 6 red chillies adding one by one. When they turn golden brown in colour remove and let it cool. Grind it along with the fried coconut. C

Ingredients: Roasted Samba rawa - 1 cup  Mixed vegetables -  Potato,beans,carrots and peas.  ginger- few cut finely  green chillis-2(small)  red chillies-2  Onions- 1 big  Tomatoes-2 medium  curry leaves-few sprigs  coriander -for grarnishing  salt- as req.  water-2 to 2 1/2 cups  For seasoning- mustard, urad dal and chana dal( kadala parupu)  Method:   In a pan add little oil and when slightly hot, add mustard,then urad dhal, chana dhal and chilies (to suit to your taste) add ginger and curry leaves. Then add onions and saute . when onions turn translusent add tomatoes. Then add 2 cups of water and salt . when water begins to boil. add steamed vegetables( can be done in microwave or cook first keep aside) add turmeric.and mix well. simmer for a few minutes till the water gets fully absorbed . add a teaspoon ghee and mix well.  Add coriander for garnishing. This is a very nutritious receipe and suits well for the diabetics.

Starter recipe posted by Shripriya Ramakrishan for party menu contest entry 1 Make the mixed vegetable curry with potato, carrot, beans, peas, capsicum etc., and make lemon sized balls. Instead of dipping it in the Besan gravy, we are going to wrap it in white bread. Remove the brown part in the bread, sprinkle little bit water on the white part, place the mixed vegetable ball on the bread, then wrap the mixed vegetable ball with the bread...if the bread is hard and you are not able to wrap, then wet your hands and try. It will work out. Then deep fry these rolls. The taste will be awesome. I made this for one of the potluck parties....and the guests were going ga-ga over this. :)

Party menu recipe by Uma Sridharan Ingredients: Grated Carrot                                   1 Tbsp Grated Cabbage                               1 Tbsp Wheat flour                                      1 1/2 cup Chopped Coriander leaves               Handful Onion                                              1 Garam Masala Powder                     1/2 tsp Red Chilli powder                            1/2 tsp Salt Method Cut the Onions and grind it in a mixer grinder and prepare a smooth Onion paste. In a mixing bowl, add grated Carrot, grated Cabbage, Coriander leaves, Red Chilli powder, Salt, Onion paste and Wheat flour. Knead well all the ingredients and prepare smooth dough like the Chapathi/Paratha dough. If needed, add a little water while kneading. Keep the dough aside for half an hour. Cover it by a wet cloth. Divide the Paratha dough into small balls of suitable size and roll it out and cook on a tava on medium flame. Spread ghee on the

Party Menu recipe posted by Uma Sridharan Coarsely chopped cabbage, onion, carrot, spring onion and capsicum – ½ cup each Very easy to make. Boil 2 Ltrs of water. Add enough salt. Now add the vegetables. Simmer it for 5 mts. Serve hot.

Wheat based recipe by Bhooma Sudakar Ingredients:  Atta – 2 cup Maida – 1 cup Carrot, cabbage, capsicum, peas – one cup each (finely chopped) Green chillis – 2 Pepper powder – 1 tsp Salt to taste Oil to fry.   Method: Mix the atta and maida with salt and water, make dough. Heat the pan, pour little oil, add green chillis, all veggis stir well and half cook it. add pepper powder and salt. Keep it aside till it cools. Make a small balls of atta, roll them into small pooris. Take one spoon full of mixed veggis place it in one corner of the round, and roll it nicely and close the ends as the stuffing should not cum out when you fry. (make sure that you remove the green chills before stuffing) Heat the pan, add oil, put the rolls one by one fry both the sides till it turns golden.   Now, Hot Wheat Veggi rolls are ready to serve with tomato sauce.     suggestion :- pls add the green chillis, as whole. as it will be difficult to remove before stuffin

This is normally made on Thiruvadirai or on Pongal. As the name suggests, this Kuzhambu is made using minimum 7 different vegetables. More number of vegetables is used normally. Ingredients: Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Red Pumpkin - 1/4 kg Sweet Potato - 1/4 kg Raw Banana - 1 no. Brinjal - 1/4 kg Snake Gourd - 1/2 kg Yam (Senai Kizhangu) - 1/4 kg Beans - 1/4 kg Cluster Beans (Kothavarangaai) - 1/4 kg Chayote (chow chow) - 1 no Carrot - 2 nos Taro root or Colacasia (Cheppankizhangu) - 1/4 kg Potato - 1/4 kg Green chillies - 8 nos Thuvar Dal - 1 cup Red chillies - 12 nos Coriander Seeds (Dhaniya) - 1/4 cup Bengal gram dal - 1/5 cup Grated Coconut - 1 cup Tamarind Paste - 4 tbsp Oil - 1/4 cup Mustard seeds - 1 tsp Methi seeds - 1 tbsp Turmeric Powder - 1 tsp Solid Asafodeita - 1 inch piece Asafodeita powder - 1 tsp Salt to taste Method: In a pan add 2 tbsp of oil and fry coriander seeds, bengal gram dal, red chillies and grated c

A vegetarian dish from Assam. Ingredients : Papaya - 1/2 kg Ash Gourd - 1/2 kg Garlic - 6 cloves Ginger paste - 2 tbsp Green Chilly - 2 nos Salt to taste Sugar - a pinch Mustard Oil - 1 tbsp Red Lentils (Masoor Dal) - 1/2 cup Method : Peel, wash and dice the vegetables. Heat oil in a pan, and when hot add one green chilly, ginger paste and chopped garlic when it starts turning brown, add lentils and vegetables and stir well. Add salt and cover it and cook till the vegetables become pulpy. Remove from flame and garnish it with green chilly sauted in oil. Serve hot with cooked rice. Note : Instead of Mustard oil, any other vegetable oil can be used. To alternate taste, moong dal can be added instead of Masoor dal

Ingredients: Carrot - 2 nos Potato - 2 nos (big) cabbage - 100 gms beans - 100 gms cauliflower florets - 1 cup chow chow - 1 no. coconut - 1 no Fried gram - 2 tbsp Onion - 1 big Green chillies - 6 nos Cloves - 2 nos Cinnamon - 1 inch piece Cardamom - 2 nos Ghee - 1 tbsp Oil - 1/2 tsp Salt to taste Method: Grate coconut finely. Cut the vegetables into small cubes and pressure cook them. Slit green chillies into 2. Chop onions finely. Grind fried bengal gram, khus khus, coconut and 4 green chillies Heat 1 tbsp of ghee and 1/2 tsp of oil in a pan. Add cloves, cinnamon sticks, cardamom and saute for a second. Add onion and 2 green chillies and saute till onion becomes glassy. Add the cooked vegetables and the ground paste and bring it to boil and till the mixture gets thicken. Add required salt at the end and mix well and remove from flame.

This Vegetable Idli Upma recipe is a perfect way to use leftover idlis, transforming them into a nutritious and flavorful dish. Packed with vegetables and mixed sprouts, this upma is ideal for a wholesome lunch or a satisfying evening snack. Follow this step-by-step guide to create a delicious and healthy Vegetable Idli Upma. Ingredients: 6 idlis 1 carrot 4-6 beans 2 potatoes 1/4 cup peas 1 cup mixed sprouts 1 onion 2 tomatoes 4 green chillies 1 lemon 1 tbsp cumin seeds 4-8 cashew nuts 1/4 cup coriander leaves (chopped finely) 3 tsp oil Salt to taste Instructions: Prepare the Ingredients : Chop the onion into thin slices. Finely chop the green chillies. Dice the carrot, beans, and potatoes into very small cubes. Cut the idlis into thin strips. Blanch the Vegetables : Bring a pot of water to a boil. Add the diced vegetables (carrot, beans, potatoes, peas) to the boiling water. Blanch the vegetables for a few minutes to retain their crispness and color. Drain and set aside. Cook the Upm