Kerala Veg Thali

A Kerala Thali is a traditional meal from the Indian state of Kerala that consists of a variety of dishes served on a banana leaf. It offers a delicious and balanced combination of flavours and textures.

 

Moru kadhi

Curd 2 cups

Water 4 cup 

Coconut oil 1 tbsp 

Mustard seeds 1 tsp 

Fenugreek seeds ½ tsp 

Red chilli 2 

Ginger julienne ½ tbsp

Green chilli slits 3-4 pcs 

Garlic chopped 1 tbsp 

Shallots sliced 2 tbsp 

Turmeric powder 1 tsp 

Salt 1 tsp 

Curry leaves 8-10 pcs

Grated coconut ½ tbsp

 

Method

Start by taking a bowl and adding curd to it. Dilute the curd by adding water.

Next, place a pot on a medium-high flame and add coconut oil to it. 

Once the oil is heated, add mustard seeds, fenugreek seeds, whole red chilli, ginger juliennes, slit green chillies, chopped garlic, and sliced shallots. Stir the ingredients well.

Then, add salt, turmeric powder, and curry leaves to the pot. Cook the mixture for a few minutes, allowing the flavours to blend.

Now, pour the curd-water mixture into the pot and let it simmer for a few minutes. 

Stir occasionally to ensure even cooking.

Finally, add grated coconut to the pot and continue cooking until the mixture thickens up to your desired consistency.

Moru Kadhi is now ready to be served. 

 

Parippu Curry

Coconut oil 1 tbsp 

Mustard seeds 1 tsp

Dry red chilli 2 pcs 

Curry leaves 8-9 pcs 

Ginger julienne ½ tbsp 

Green chilli slit 3-4 pcs

Hing 1 tsp

Tur dal soaked 1 cup 

Shallots 5-6 pcs

Drumstick (2 inches pieces) 5-6 pcs

Tomato chopped ½ cup

Salt 1 tsp 

Red chilli powder ½ tbsp 

Turmeric powder 1 tsp 

Water 2 cups

 

Method 

Heat a pot over medium heat and add coconut oil.

Once the oil is hot, add mustard seeds and let them splutter. 

Then add dried red chilies, curry leaves, and hing, and let them crackle for a few seconds.

Add the soaked tur dal to the pot and roast it well until it turns golden brown and aromatic.

Stir in the sliced shallots and cook for a few minutes until they become translucent.

Add the chopped tomatoes and drumsticks to the pot, followed by salt, red chilli powder, 

and turmeric powder. Mix everything together and sauté for a couple of minutes.

Pour in some water, enough to cover the ingredients in the pot, and bring it to a boil.

Reduce the heat to low, cover the pot with a lid, and simmer until the tur dal and drumsticks are cooked and tender.

Stir occasionally and add more water if needed to achieve the desired consistency.

Once everything is cooked, remove the pot from the heat.

Parippu Kadhi is now ready to be served.

 

Raw mango rasam 

Oil 1 tbsp

Mustard seeds 1 tsp

Green chilli slit 1 pc

Curry leaves 6-8 pcs

Ginger chopped 1 tbsp

Tomato chopped 1 cup

Raw mango ½ cup

Hing 1 tsp

Tur dal boiled 1 cup

Rasam powder 2 tbsp

Salt ½ tbsp

Jaggery powder 1 tbsp

 

Tempering 

Oil 1 tbsp

Mustard seeds ½ tbsp

Curry leaves 6-8 pcs

 

Rasam powder:

Dry red chillies 5-6 pcs

Black pepper 20-25 pcs

Methi seeds ½ tbsp

Coriander 4 tbsp

Jeera 2 tbsp

Chana dal 1 tbsp

Tur dal 2 tbsp

Hing 1 tsp

Curry leaves 12-15 pcs

 

For rasam powder:

Heat a pan, add all the ingredients and roast them on low flame until they get evenly toasted.

Then cool and transfer it to a mixer jar.

Grind them to a fine powder and keep aside.

 

For mango rasam:

Heat a pan, add oil, mustard seeds, curry leaves, green chilli slit and let it crackle.

Then add chopped ginger and saute.

Later add chopped tomatoes and saute them.

Then add raw mango slices, hing and cook them.

Add boiled tur dal, water, rasam powder, salt, jaggery and boil it.

Heat another pan, add oil, mustard seeds, curry leaves and let them crackle.

Add this tadka over the rasam, some rasam powder and stir. 

Raw mango rasam is ready to serve. 

 

French Beans Thoran

Coconut oil 1 tbsp 

Ginger chopped 1 tsp 

Mustard seeds 1 tsp 

Chopped garlic 1 tsp

Green chilli chopped 1 tsp 

Onion chopped 1 tbsp

Carrot diced ½ cup 

Salt 1 tsp 

Curry leaves 10-12 pcs  

French beans diced 1 cup 

Grated coconut ¼ cup 

 

Method 

Heat a pan over medium-high heat. 

Add chopped garlic, mustard seeds, chopped ginger, and chopped green chillies. 

Cook them until fragrant and well combined.

Next, add chopped onions to the pan and cook until they become translucent.

Add diced carrots and salt to the pan, and stir well. 

Cover the pan with a lid and let it cook for 5 minutes to allow the carrots to soften.

Now, add diced French beans to the pan and cook them thoroughly until they are tender.

Add grated coconut to the thoran and continue cooking for an additional 2 minutes, allowing the flavours to meld together.

French Beans Thoran is now ready to be served.

 

Cucumber pachadi

Cucumber diced 1 cup

Curd 1 cup

Coconut oil 1 tbsp

Mustard seeds 1 tsp

Curry leaves 8-10 pcs

Dry red chilli 1 pc

Ginger chopped 1 tsp

Green chilli chopped 1 tsp

Urad dal ½ tbsp

Salt 1 tsp

Black pepper powder a pinch

Coriander chopped ½ tbsp

 

Heat a pan, add coconut oil, dry red chilli, chopped ginger, chopped green chilli, urad dal, curry leaves and saute them.

Now, withdraw the pan from heat and set it aside.

After some time, add chopped cucumber, curd and mix it.

Cucumber pachadi is ready to serve.

 

Red rice

Red rice soaked 1 cup 

Water 1 litre 

Ghee 1 tsp

Salt 1 tsp

 

Method 

Soak the rice in water for 30 minutes.

Next, bring a pot of water to a boil.

Once the water is boiling, add the soaked red rice to the pot. 

Also, add ghee and salt to enhance the flavour.

Cook the rice for approximately 20-25 minutes or until it is fully cooked and tender.

Once the rice is cooked, strain the water from the pot.

Delicious red rice is now ready to be served. 

 

Parippu payasam 

Ghee 2 tbsp 

Chana dal soaked 2 cups 

Water 2 cups 

Jaggery 1 cup 

Dry ginger powder ½ tsp 

Cardamom powder 1 tsp

Nutmeg powder 1 pinch 

Coconut milk 1 cup 

Almond & Cashew chopped 1 tbsp 

Grated coconut 1 tbsp

 

Method 

Heat a pan over medium heat and add ghee to it.

Once the ghee melts, add the soaked chana dal and roast it for a few minutes.

Pour in the water and let it come to a boil. 

Reduce the heat and simmer until the chana dal is half-cooked.

Add the grated or chopped jaggery to the pan and continue cooking until the jaggery melts and blends well with the dal.

Stir in the ginger powder, cardamom powder, and nutmeg powder, and cook the dal until it is fully cooked and soft.

Once the dal is cooked, pour in the coconut milk and let it simmer for a few more minutes, allowing the flavours to meld together.

In a small separate pan, add ghee and let it melt. 

Then add the chopped almonds, chopped cashew and roast them until they turn fragrant and slightly golden.

Transfer the roasted almonds along with the ghee into the dal mixture and give it a gentle stir.

Bring the payasam to a boil, and then remove it from the heat.

Parippu Payasam is now ready to be served.