BM # 70
Week 4, Day 1
Theme : Thali
A proper thali meal needs some planning in terms of preparation and execution. People mostly prepare a thali or any elaborate meal when there is some festival or guests are visiting. In my case, my fridge was empty to prepare a thali meal, but my drafts section was full. So I am taking you back to a meal I prepared in September this year for Onam.
With my dad visiting us, there was some motivation in preparing this mini sadya. If it was just the three of us, I don’t think I would have bothered. We had a full sadya the next day at a friend’s place, so Onam really was good :-).
Though the plate looks messy, it has twelve dishes in there. The chips and pickle are ready made, but everything else was prepared at home. Funniest part was that my fridge was equally empty that day also, so this is literally what I scrapped from all my resources – fridge, freezer and pantry.I wasn’t planning on capturing the sadya on camera, but I am glad I did!
The meal has
- Parippu pradhaman
- Beetroot kichadi
- pineapple pachadi
- Cabbage thoran
- Arvi (Chembu) mezhukkupiratti
- banana chips
This post goes to Blogging Marathon# 70 . Check out this page to see posts from other participating bloggers.
Recipe source: Ramya’s recipe
- 1/3 cup grated coconut
- 1/2 teaspoon cumin seeds (jeera)
- 1/4 teaspoon mustard seeds
- 1 green chilli or per taste
- 2 cups pineapple chunks (I used canned)
- pinch turmeric powder
- salt as needed
- 1/3 cup yogurt, whisked well
- 1 teaspoon mustard seeds
- 3-4 curry leaves
- 1 teaspoon oil
- Cook pineapple chunks with a little water and a pinch of turmeric powder. Add salt as needed.
- Grind the coconut, mustard seeds, jeera and chilli to a smooth paste adding water as needed. Add this paste to the cooked pineapple. Let it boil for a couple of minutes. Turn off the heat.
- Whisk the yogurt well and add it to the pineapple mix. Mix well and take off the stove.
- Heat one teaspoon of oil in a small pan for tadka. Add the mustard seeds and curry leaves. Once the mustard pops, take off the heat and add it to the kichadi. That’s it!