South Indian veggie meal

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

  1. Rice
  2. Vangi bath / Brinjal rice
  3. Potato fry
  4. Green gram sundal
  5. Podi Kathirikkai (Brinjal with masala powder)
  6. Pepper mushrooms
  7. Coriander thogayal
  8. Yogurt
  9. Rasam (not in picture)

Green gram Sundal:

  1. 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.
  2. Heat 2 teaspoons of oil in a pan. Add 1 teaspoon mustard seeds and once it crackles, add the cooked and drained green gram.
  3. 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.
  4. Add the prepared paste to the green gram. Add salt as needed and 1/2 teaspoon turmeric powder. Mix in carefully.
  5. Let it cook for a couple of minutes for flavors to mingle. Remove from heat and serve with rice.

Potato fry

  1. 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.
  2. 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.
  3. Let it cook for about 5 minutes, mixing in between. Taste test and adjust seasonings if needed. Remove from heat.

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6 thoughts on “South Indian veggie meal

  1. Suma Gandlur says:

    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.

    Like

  2. vaishalisabnani says:

    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 .

    Like

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