BM #116 : Week 4, Day 4
Theme : Simple everyday thali
The thali here is from my drafts. We were visiting my brother in law last Christmas. I had a little bit of this and that in the fridge that I wanted to finish before we went on our vacation. I didn’t want to come back to really sorry looking veggies in the fridge.
Like I mentioned in the last post, when there is a bit of this and that left in the fridge, I always make a poricha kuzhambu. But this time I had more than a bit. So I made a thali specifically to finish off everything. That’s why the dishes there aren’t exactly traditional. I mean, you won’t find mushrooms in a South Indian thali. I had made rasam also to pair with the dry sautés, but forgot to add in the picture.
Thogayal is kind of a thick chutney that you can pair with plain rice and also as a side dish to curd rice. My mother in law makes podi kathirikkai (brinjal with a prepared masala powder) from scratch but I sometimes take a shortcut and use idli milagai podi as a substitute for the masala powder.
Read on for the recipes and more pictures.
The thali has
- Vangi bath / Brinjal rice
- Potato fry
- Green gram sundal
- Podi Kathirikkai (Brinjal with masala powder)
- Pepper mushrooms
- Coriander thogayal
- Rasam (not in picture)
Green gram Sundal:
- Pressure cook 1 cup whole green gram for 2 whistles. Let the pressure release naturally. Keep aside. If possible, prepare this a day ahead. The green gram should be cooked completely but not mushy.
- Heat 2 teaspoons of oil in a pan. Add 1 teaspoon mustard seeds and once it crackles, add the cooked and drained green gram.
- In a blender jar, make a coarse paste of 1/4 cup shredded coconut, 3 green chilies, 2 pods of garlic and 1 teaspoon of cumin seeds.
- Add the prepared paste to the green gram. Add salt as needed and 1/2 teaspoon turmeric powder. Mix in carefully.
- Let it cook for a couple of minutes for flavors to mingle. Remove from heat and serve with rice.
- Pressure cook 3 big potatoes for 2 whistles. Let the pressure release naturally and once it’s cool enough to touch, peel, dice and keep aside.
- Heat 1 tablespoon oil in a pan. Add 2 teaspoons of sambar powder and salt as needed to the oil. Give a quick stir and add the diced potatoes. Mix carefully as to not break the potatoes. If it’s still really hot, it might- like mine did.
- Let it cook for about 5 minutes, mixing in between. Taste test and adjust seasonings if needed. Remove from heat.
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8 thoughts on “South Indian veggie meal”
Sometimes unplanned things will come out perfect like this thali which is so elaborate. I love pepper mushrooms and vangi bath.
Delicious spread and that Vangi bhaat looks so yum and flavourful with all that spices. Awesome
I wish I could grab that platter from the screen. Absolutely my kind of meal. I love thogayal and I can live with rice, thogayal and papad. This is simply amazing.
Eggplant is such vegetable you cannot even freeze and later use in Indian dishes. I would have not been able to think and cook this many dishes before leaving on a trip. It is awesome that you could come up with a mini thaali with the odds and ends you ahd.
Love this spread
What an incredible thali this is. I can live with just moong sundal, rice and yogurt :) The rest my family can take care of :)
You could call this a no frill meal . I am happy with that rice , aaloo and the chutney . The potatoes look fantastic and making a thali from your last bits in the frig is awesome – incredible , I would never think on these lines .
I love such meals, surely makes it so satisfying to make these side dishes..other than the mushroom, everything else is my favorite!