Sadya, the traditional feast of Kerala. Featuring the dishes here. You can read more about Sadya here.
The potato curry and mango slices are not usually part of the sadya, but I have added them anyway.
Also, some items like pickle, sharkara varatti, inji curry, pappadam was not in the menu that day.
My mother in law prepared this entire set, with me doing sort of an assistant job.
The dishes are served in a banana leaf traditionally.
The elephant is up there, because he is tired and wants to have a sip from the lassi.
Or so my son says.
I am too tired to say anything more. Its because of eating all the delicacies here than cooking them.
So for a change, I am keeping my mouth shut and presenting the Punjabi Thali, as part of Blogging Marathon 15.
Enjoy the spread!
- Vegetable dishes
- Paneer (Tofu, actually)Butter Masala : Paneer cooked in a rich onion-tomato gravy
- Dal Tadka : Moong dal tempered with jeera and red chilies. Simple, yet heavenly
- Rajma Masala : Red kidney beans in onion tomato gravy. Comfort food, when had with plain rice.
- Jeera Rice with Cashews and Almonds : Rice cooked with cumin seeds, almonds and cashews
- Onion Paratha : Ready made, shame on me :D
- Onion Rings
- Cucumber Onion Raita : Onion and grated cucumber in yogurt
- Lassi : Yogurt based drink
- Mint Chutney
- Dahi Vada : Lentil dumplings served chill with a spicy savory yogurt
Ingredients for Dal Tadka:
- Moong dal : 1 cup, cooked
- Ghee/oil : 1 tsp
- Jeera (Cumin seeds) : 1/2 tsp
- Red Chilies : 1
- Hing : a pinch
- Mash the cooked moong dal. Keep aside.
- Heat the ghee or oil in a kadai. Add the jeera seeds and red chilies. Add a pinch of hing too.
- Add the dal and required amount of salt and let it come to a boil.
- Take off the heat and serve hot with rice or roti.