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BM # 16   Day 1
After doing all those elaborate thalis,this week I am doing some mini ones..you could call them combos or platters..whatever …the choice is yours….I will try and do as many as possible..but I have the choice to do a combo theme too..let me keep my fingers crossed..and hope I can make it to the end..For the first time I am not prepared..so guys bear with me…..

 Very hesitatingly I am doing a South Indian Thali. Well for  me idli,dosa, wada uttapam are actually counted as South Indian…only with the BM I have known more dishes and now I can relate a little better.Still I have to learn to differentiate between the Andhra..Tamil and  Telgu!!..I was talking to one our BM friends and she said the same thing..”for us North Indian is the word!! difficult to say  if it is Kashmiri…Punjabi, Awadhi..etc etc…anyway  hope you like this thali, …this food surely needs no intro ….

Menu
Rasam – wada
( a tangy ,spicy soup with fried lentil fritter dunked in)
Idli – sambar
(fluffy steamed rice cake ,served with lentils)
Coconut chutney
(a dip made from grated coconut tempered with musturd and curry leaves)
Alam  chutney
(a dip made from ginger and red chillies)
Karam podi
(lentil spice powder)
Almond Saffron Payasam
(Indian dessert with rice and milk flavored with saffron and garnished with almonds)
Spiced Butter milk
(curd blended with water,herbs and spices to make a refreshing drink)
Coming to  Rasam Vada….

Rasam
 2 tbsp……………. toovar dal
1 small……………. tomato, chopped
1 ½ tsp …………… tamarind soaked in ¼  cup water
2 tsp……………….. rasam powder, 
1/8  tsp…………… asafoetida (hing)
a pinch ………….. turmeric powder 
salt to taste
Tempering 

1 tsp ………………..ghee
¼ tsp ……………… mustard seeds 
3 to 4………………. curry leaves 

Boil the toovar dal with 1 cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked.
Add the tomato and tamarind water .
Add the rasam powder, turmeric powder and salt with 3 cups of water and simmer for 8 to 10 minutes.
For the tempering, heat the ghee in a pan and add the mustard seeds,hing  and curry leaves. When the seeds crackle, add the tempering to the prepared rasam and simmer for another 4 to 5 minutes.
Serve with wada or as a soup.
 Garnish with coriander.

Wada

2 cups………… white urad dal 
6………………….. green chillies  finely chopped
10 to 12………. curry leaves 
Coriander leaves
Salt to taste
oil for deep frying

Wash and soak the dal in enough water for 1 hour.
Drain and blend in a mixer into a smooth batter.
Transfer in a bow, add the green chillies and curry leaves and mix well.
Heat oil in a kadhai, wet the palms and take some batter and flatten to a round shape.
Make a hole at the center with your thumb and slowly slide into the hot oil.
Deep fry to a crisp golden.
 Alam chutney(ginger chutney)

 Coconut chutney

 Karam podi

 
Rasam Wada


this is off to Valli’s thali mela

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South Indian Breakfast Thali

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19 thoughts on “South Indian Breakfast Thali”

  2. This is not mini thali .. Vaishali .. this is a heavy breakfast thali.. I admire you for the patience you have for making these thalis. In every way you are worth the award given to you.

    Reply

  4. Lovely spread …what did you call this thaali as 'mini thaali'? My my ….you should be named thaali queen …lovely presentation and I love the color of your ginger chutney. Superb!!!

    Reply

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