Skip to main content

Simple Everyday South Indian Thali


After,couple of weeks break,I am starting the blogging with Blogging Marathon 70th edition.For this week I choose the Thali as theme and sharing a simple everyday Tamilnadu style Thali.For this theme I wanted to share some other state Thali.But due to lot of personal work and my laptop issues,finally ended up in making a typical home style food.
Most of the recipes made for this thali were shared already but the beetroot poriyal is a pending post.So sharing the recipe and also used the beet greens and made kootu out of it.Will share the kootu recipe later.
The Thali consists of

White rice
Ennai Kathirikkai Kulambhu
Rasam
Vellarikkai(cucumber) Thayir pachadi/raita
Beet leaves Kootu
Beetroot Poriyal
Paruppu Thogayal
Curd
Arisi Vathal/Vadam aka Ilai Vadam

Coming to the recipe,here I used roasted peanuts in the poriyal to give extra crunch.Instead of peanuts,boiled peas or channa dhal can be used.



                                                                      
                                                            
                                                                                              Beetroot Poriyal 

                                                                  
   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes
   Serves 3(generously)


  Ingredients




  
Ingredient
Quantity
Beetroot(finely chopped)
1.5 cups
Onion(finely chopped)
1 (small size)
Green chilly/pachamilagai
2(slit lengthy)
Red chilly powder/milagai podi
1/8 tsp
Coconut(grated)
2-3 tbs
Peanuts(roasted)
2-3 tbs
Curry leaves/karivepillai
few leaves
Salt
1 tsp
Oil
2 tsp

 For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Red chilly/varamilagai
1 (broken)
Asafoetida/perungayam
a pinch
  
   Method 
  • Wash the beetroot in the water for 3-4 times in cold water to remove the soil particles.Peel the skin and chop it finely.
  • Take the chopped beetroot in a pressure pan and add a pinch of salt and 2 tbs of water.Pressure cook it for a whistle.
  • Meanwhile heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add the peanuts and roast it for a minute.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the cooked beetroot,red chilly powder and salt.
  • Give it a mix and keep it a low flame for 2 minutes to become dry.Add the grated coconut and mix it well.Put off the flame.
  • Serve it along with rice and kulambhu.







Enjoy...............................


Sumber http://www.naliniscooking.com

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda...
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                     ...
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                   ...
Post a Comment
Read more