Let it be festivals or any occasions, at home we will have thali prepared and served on Banana Leaf. I have served in this steel thali plate, it was given by my grandmother with other utensils for my wedding.
Click on the names for Recipes
Ingi Pachadi (for recipe see below)
Parangikai Sambar (for recipe see below)
Recipe for Mathan/Sweet Pumpkin Arachuvitta Sambar. On all special festivals and occasions Arachuvitta Sambar should be prepared - This is my family's favourite sambar.
Parangikai/Mathan/Sweet Pumpkin - 1/2 kg
Tuvram Paruppu | Toor dal - 1/2 cup
Turmeric powder - 1/2 tspn
Dhaniya /Coriander - 2 tablespoon
Channa Dal - 2 tspns
Dry red chilli - 4 nos(As per your taste)
Katti Peringayam - a small piece
Venthayam/Fenugreek seeds - 2 pinches
Fresh grated coconut - 1 /2 cup
Wash, remove skin and seeds. Cut the mathan into medium cubes.
Cook Toor dal in pressure cooker with water for 4 to 5 whisltes and keep aside.
Heat a Kadai, add 1/2 tspn oil and fry all the ingredients under "for grinding" till the dal is brown. Allow it to cool and grind with little water to smooth paste.
Boil tamarind water and mathan with little salt and tumeric.
Once the mathan is boiled slightly soft add the grinded mixture and dal.
Boil well. It should be semi liquid consistency as later it will become thick.
Season it with ghee, mustard, curry leaves.
Recipe for Inji Thayir Pachadi | Ginger Yogurt Raitha.
This simple pachadi is mostly prepared on auspicious occasions at my home.
Ginger - 2" piece
Green Chilli - 2 nos(As per taste)
Grated Coconut - 2 tablespoons
Curds/Yogurt - 1 cup
Chopped Coriander for garnish.
Grind ginger, coconut, green chilli with little water and curds in blender to smooth paste. If you like ginger you can grind to coarse paste too. Mix in the curds. Garnish with coriander.
Inji Pachadi is ready to serve.
Notes - On all festivals dishes are prepared without onion and garlic.
This recipe is going to Indian Thali Mela Event hosted by Srivalli.