Veg thali

 

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Here are the recipes of the veg thali dishes in the above picture. In this post I have written the recipes in brief without measurements. For exact measurements click on the dish headings.

  1. Rice 

2. Sambar :

  • In a cooker, cook toor dal for 3 whistles or till well cooked.
  • Chop onions, tomatoes, carrots, beans, potatoes, mangalore cucumber etc .
  • Soak tamarind in a bowl of warm water for 5 minutes. Remove pulp.
  • Once dal is cooked, add all chopped veggies, tamarind pulp, sambar powder, turmeric powder, salt and cook for 1 whistle or till veggies are cooked well.
  • Add tadka of mustard seeds, cumin seeds, hing, curry leaves to sambar.
  • Sambar is ready.watermark_2019-10-15-09-32-251626911030045089890.jpg

3. Ivy gourd thoran. 

  • Heat oil in a pan, add mustard seeds, when crackles add crushed garlic , curry leaves and saute for few seconds.
  • Then add onion, tomato and saute for a minute.
  • Then add chopped ivy gourd, salt, slit green chilly, little water and cook till done.
  • Add little grated coconut and saute and cook till liquid is dried.
  • Ivy gourd thoran is ready.watermark_2019-10-15-09-32-026425246144329553093.jpg

4. Beetroot raita :

  •  Grate the beetroot and cook till soft by adding 2 tablespoons of water. Let it cool completely.
  • Whisk curd in a bowl, add salt, green chilly, cooked beetroot and mix well.
  • Add tadka of mustard seeds, cumin seeds, curry leaves to the mixed curd.
  • Beetroot raita is ready.watermark_2019-10-15-09-31-321964789649813291028.jpg

5. Crispy lady’s finger ( bindi)  :

  • Wash and clean the lady’s finger. Slit them into halves.
  • In a bowl add salt, turmeric powder, red chilly powder and mix well.
  • Put the lady’s finger into the bowl and mix well. keep for 5 minutes.
  • Then sprinkle semolina ( rava) and gram flour ( besan) to the bowl and toss well.
  • Deep fry these coated lady’s finger till crisp.
  • Crispy lady’s finger is ready.watermark_2019-10-15-09-31-158148914448750985331.jpg

6. Salad

7. Vermiccelli payasam

  • Heat ghee in a pan, roast cashew nuts and raisins till golden brown, keep aside.
  • In the same pan, roast the vermicelli till golden brown.
  • Then add milk and cook on medium flame till milk boils.
  • Lower the flame, add sugar , mix well and cook for 5 minutes or till payasam thickens.
  • Garnish with fried cashews and raisins.
  • Vermicelli payasam is ready.watermark_2019-10-15-09-32-455046013572675919364.jpg

A simple vegetarian thali is ready. Enjoy 🙂

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