SuvaiArusuvai - Veg Recipes of India

1. Peanuts / Shenga / Nelagadale – 1/2 cup 2. Chopped Garlic – 1 tsp 3. Red chilly – 4 to 5 4. Salt to taste 1. Fry all 1-3 ingredients separately withoutoil 2. Mix them and add salt 3. Dry grind this mix into powder 4. Can store in airtight container which lasts for a week.Tastes good with rice, idli or dosa

This entry by Jyotsna offers a delightful recipe for those in need of gentle, nourishing meals, perfect for Pathiya Samayal. Rich in flavor and beneficial properties, this Curry Leaves Podi is a delightful addition to any postpartum diet. Ingredients: 3 cups of curry leaves (karuveppilai) Handful of urad dal 6 red chillies 1 tbsp black peppercorn A pinch of hing (asafoetida) Salt to taste 1 teaspoon sukku podi (optional) Method: Prepare the Curry Leaves: Dry roast the curry leaves until they turn crisp. Set aside. Roast the Spices: In a pan, dry roast the urad dal, red chillies, black peppercorn, and a pinch of hing until fragrant. Grind: Once roasted, allow the roasted ingredients to cool. Grind all the roasted ingredients along with salt to a coarse consistency. Optional Addition: If desired, add sukku podi (dry ginger powder) for added flavor and warmth. Serve: Serve this aromatic Curry Leaves Podi with hot rice and a dollop of ghee. Enjoy the comforting flavors and nourishment of