BM #116 Day 23 - 

This final week of our Mega Marathon, I will showcase dishes with a different theme each day. Today it is about Satyanarayana Pooja Thali.

Every year on the auspicious day of Vaikunta Ekadasi (which falls typically during Dec-Jan), we perform Sri Satyanarayana Pooja at home with friends and family. It is typically a gathering of about 50-60 of our near and dear.

We fast the whole day and perform the pooja in the evening and host a dinner with home cooked food. Since I cook for 50-60 guests, the measurements for this curry are for a large gathering. Please scale it down as per need.

The whole cooking takes me approximately 4 hours with the help of my husband and 2-3 Instant pots. Then the whole pooja setup, dinner arrangements takes up the rest of the afternoon. Some of our friends take over the post-pooja dinner arrangements, serving at dinner, packing of leftovers, cleanup etc.

The menu and picture was from Dec 2018. 
The menu features - 1.Semiya Upma, 2.Sambar, 3.Shahi Mutter Paneer, 4.Aloo Color Peppers Koora, 5.Almond Flour-Sago Kheer, 6.Urad Vada, 7. Pulihora, 8. Methi-Tomato Dal, 9. Rice, 10.Ghee, 11 Mysore Pak, 12. Godhuma Rava Halwa

Recipe Source Madhavi
Ingredients - 

Aloo/Potatoes 8 big ones
Color Peppers (Red, Orange, Yellow) Big ones 6
Tomatoes 2-3 chopped or Diced tomatoes can 1 (14 oz)
Vangibath Powder 2 Tbsp
Salt, Turmeric, Sugar as needed
Seasoning (Oil 1/4 cup, Chana Dal 3 Tbsp, Urad Dal 2 Tbsp, Mustard Seeds 2 Tbsp, Cumin Seeds 2 tsp, Curry leaves few)
To Grind - 
Peanuts roasted 1 cup
Sesame Seeds roasted 1/2 cup 
Coriander seeds 1/4 cup
Red Chilies 8-9 (or as needed)



Method Of Preparation -

Cube the potatoes and parboil them in boiling water.

Cube the color peppers and set aside.

Powder the ingredients listed under 'To Grind'.

In a wide heated pan, add oil and the rest of the seasoning ingredients.

After the mustard seeds pop, and the dal are brown, add the cubed peppers and saute for a few minutes.

Add in the tomatoes, parboiled potatoes and turmeric and allow them to cook through.

Add the salt, vangibath powder, the peanut powder from step 3. Pour about 1 cup of water if needed to adjust the consistency.

Mix well and remove from heat.


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Preparation Time 45 minutes
Serves 40-50 (approximately)

5 comments

  1. Suma Gandlur Says:
  2. Harini, hats off to you if you are able to cook for that much of gathering during fasting. Seems like you don't cook anything in advance, right? That thaali looks divine with a delicious menu and I am loving that set too. Is it a silver one? The colorful peppers do add an interesting angle to this curry which sounds yummy with that flavorful base.

     
  3. Pure and divine food. I am sure it must be a hectic day for you all to cook for such a large number. Since it is pooja food you obviously cant cook in advance. kudos on this amazing thali, it looks absolutely gorgeous.

     
  4. Srivalli Says:
  5. Awesome spread Harini and kudos on making it look so fantastic! During our festival days when Amma makes so many dishes, we always ask her to stop making so many dishes, however, she says we get extra energy to make the elaborate spread! I am loving your theme as well..:)

     
  6. rajani Says:
  7. That’s a delicious thali and I can’t believe you cooked for 50+ people. And that too in around 4 hours!! Too much work has gone into the meal and I love every bit of it..hats off to you madam :-)

     
  8. Srividhya Says:
  9. oh wow cooking for 50 to 60 people? oh my God you are a rockstar. This entire spread is amazing and yes Instant Pot comes in handy for these festive days. A divine thali for sure.

     
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