
Kerala Veg Thali Recipe

50 Mins

5-6 People

20 Mins
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.