SuvaiArusuvai - Veg Recipes of India

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.

Pickles always enhances the taste of food. Especially when they are bland they give more taste to it. In south India, pickles are had mostly with curd rice and at times with Kootu rice. North Indians prefer to have the pickles with Chappati. Different regions of India have different pickle preparation method. * Tomato Pickle * Mint Coriander Thokku * Amla Pickle * Garlic Pickle - Chettinad Style Mango Pickle * Mango Pickle * Cut Mango Pickle * Spicy Mango Pickle without oil * Mango Pickle - Bengali Style * Mango Pickle Maharashtrian Style * Masala mango pickle * Uppu Manga * Sweet and Sour Mango Pickle * Venthaya Manga * Mango Pickle - Andhra Style * Stuffed Tender Mango Pickle * Punjabi Mango Pickle * Mango Miskut - Mango Pickle Goan Style * Mango Pickle with Kabuli Channa - Gujarati Style * Instant Mango Pickle - using green chilly Lemon Pickles * Salted Lemon Pickle * Lemon Pickle - Gujarati Style * Lemon Pickle - Kerala Style Pickle Specials * To Soft

    A combination of spices can be mixed and ground together to make the Pickle Masala Powder which can be stored and used any time to make South Indian Pickles. Ingredients: Fenugreek - 1/2 kg or 1/2 cup Mustard seeds - 1 kg or 1 cup Turmeric powder - 100 gms or 2 tbsp Red Chillies - 2 kg or 2 cups Method: Spread all the ingredients in hot sun for about a day so that all the moisture goes off. (Alternatively, if the quantity is less the ingredients can be either roasted in a dry pan, or can be heated in microwave). Large quantity can be ground in a flour mill. Small quantity can be ground in a mixer grinder to a fine powder. Store it an airtight container. This can be used for about 6 to 9 months.