For the final thali in this series for BM #15, here is a weekend thali which happened because of an almost empty refrigerator!
This thali has Carrot Rice, Plain Tadka Dal, Beans Fry, Carrot Kadhi/Majjigapulusu, Tomato Chutney, Rice and fruits (Cantaloupe and Grapes) for dessert.
Usually Kadhi or Majjigapulusu, as we call it, is made with vegetables like Ash gourd, Pumpkin, Bottle Gourd, Chayote Squash, Okra/Bhendi etc. But a few years back, my sister's husband got us to taste a mixed vegetable Kadhi which we loved and since then it is a regular at home. Moreover it is bachelor friendly too !
Here is a recap of the thalis I posted for the past week..
- Tomato Raitha ~ Tomato Perugupachadi - Lunch Thali...
- Rava Bobbattu ~ Sooji Poli - A Festival Thali
- Mango Rava Kesari - Brunch Thali
- Red Capsicum-Tomato Chutney - Lunch Thali
- Shahi Paneer (No Onion - No Garlic) - North Indian Thali
- Holiga ~ Bhakshyam ~ Puran Poli ~ Ugadi Festival Thali
- Ingredients -
Curds/Yogurt, beaten, 2-3 cups
Coconut fresh/frozen 2 Tbsp
Turmeric 1/4 tsp
Green Chillies 2-3 (or as per taste)
Ginger 1/2 inch piece
Dhania Powder 1 tsp (or more if needed)
Besan / Senagapindi / Chickpea Flour 2-3 Tbsp
Salt as needed
Seasoning (Oil 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida a pinch)
Method Of Preparation -
In a heated sauce pan, add oil and the rest of the seasoning ingredients.
After the mustard seeds pop, add the sliced carrots and saute until tender. Add water if needed.
Make a paste of green chillies, coconut, turmeric, ginger and dhania(coriander) powder adding as much water as needed and set aside.
Whip the curds and the green chilli paste until mixed and add it to the boiling carrots.
In a small bowl, make a thin paste of chick pea flour/besan and water and set aside.
After the carrots - curd mixture comes to a rolling boil, reduce the flame and mix in the watery besan paste while briskly stirring to avoid lumps. Let the mixture simmer for a couple of minutes.
Sprinkle salt as needed and add more water to adjust the consistency. The kadhi thickens as it cools so keep that in mind when adding water.
The consistency is also a matter of preference. We prefer a thicker version whereas my mom prefers a thinner consistency.
Serve with plain tadka dal and rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Also sending it to Valli's Thali Mela.
Preparation Time 25 min
Serves 4-5
Posts
I like this picture too. Can clearly see texture of all the items on this thali. Carrot kadhi is new to me and looks delicious!
again a new recipe , never heard of it...your platter looks complete
u all have inspired me so...Indian dinner tonight..making your toor dal chutney!
Delicious platter, Kadhi looks Tasty!!
Loved all your doable, thali recipes. The platter looks amazing inspite of an empty fridge. :)
Carrot kadhi sounds interesting, i prepared a similar dish with mixed veggies, will try soon some..
Looks awesome Harini...carrot kadhi is something unheard of to me...so definitely on my to-try list. Good one.
Nice majjiga pulusu..
Kadhi is something we love.. addition of veggies makes it interesting.. Very nice spread throughout the week harini.. healthy & tasty!
Ongoing Event : WTML
That's a wonderful display Harini..I am so glad you took up this theme..:)
That's a yummy spread ....looks so delish everything
ovely spread. Kadhi with vegges sounds yum.
When the fridge is empty I turn to lentils :D. Nice thali :)
Look Awesome.....perfectly made....too yumm!!!!
Lovely thali, nice clicks too.., healthy combo