Karnataka Thali

Made this to celebrate the auspicious day Magha Shudha Pratipada.

My simple humble thali from the state of Karnataka.😊😊

1. Cauliflower, Potato and Green peas gassi

2. Carrot (kosambari) Raita

3. Togari Bele Tove (Toor Dal)

4. Steamed Rice

5. Curd

6. Appemedi uppinakayi (Tender mango pickle)

7. Fritters - Deep fried papads, Kumlekai balka, Ragi balka and Sabudana balka (all homemade).

8. Seviyan Kheer/ Vermicelli Kheer

1. CAULIFLOWER, POTATO & PEAS GASSI (Cooked in coconut masala)

Ingredients:

· Cauliflower – 200-250 gms

· Potato – 2 medium ones

· Green Peas - ¾ cup

· Tomato – 1 small (diced)

· Kokum – 3-4

· Freshly grated coconut – 1 cup

· Bedgi Mirchi – 5-6

· Coriander seeds- 1 tbsp

· Mustard seeds – ¾ tsp

· Fenugreek seeds – less than ¼ tsp

· Turmeric powder – ½ tsp

· Curry leaves

· Salt

· Oil – 1 tbsp

· Mustard seeds – 1 tsp

· Asafoetida

Method:

· Take little oil in a pan slightly roast coriander seeds, mustard seeds, fenugreek seeds and bedgi mirchi.

· Take grated coconut in a mixer, along with the roasted ingredients, add turmeric powder. Grind using very less water. (don’t make it very fine), keep it coarse.

· Take a kadai with little oil and add mustard seeds, asafetida & curry leaves.

· Now add the cauliflower florets, diced potatoes and green peas, fry for some time. Add kokum pieces and cook and cover with the lid. On the lid put little water, this will help the vegetables to cook properly without burning it from the bottom.

· After 5 minutes add the grounded masala and tomatoes. Give a good mix. Cover and cook again.

· Turn off the flame once the vegetable is cooked properly.

2. · Carrot (kosambari) Raita – Added grated carrots to curd. Added little salt and few green chiles. Garnished with coriander leaves. You can temper with udid dal and hing.

3. · Togari Bele Tove (Toor Dal) – Made using cooked toor dal. While cooking the toor dal, had added 2 green chillies and 1 inch ginger slightly crushed. Added grounded coconut to the cooked dal, while grinding the coconut had added turmeric powder, 2-3 black peppers and 1 tsp roasted cumin seeds.

Tempered with mustard seeds, bedgi mirchi, curry leaves and hing. Garnished with chopped tomatoes and coriander leaves.

4.· Steamed Rice

5.· Curd

6.· Appemedi uppinakayi (Tender mango pickle)

7.· Fritters - Deep fried papads, Kumlekai balka, Ragi balka and Sabudana balka (all homemade).

8· Seviyan Kheer/ Vermicelli Kheer

https://www.hemafoodstudio.com/post/vermicelli-kheer--seviyan-kheer