BM #116 Day 22 - 

After travelling all over India, we come back to the South for yet another delightful thali. This time it is from Tamil Nadu. This is also a No-Onion,No-Garlic menu.  

The platter features
1.Rice, 2.Ghee, 3.Sorekai Mor Kuzhambu, 4.Paruppu, 5.Avarakkai Kootu, 6.Chow Chow Poriyal, 7.Maangai Saadam, 8.Beans Usli, 9.Pickle, 10.Yogurt,  11.Akkaravadisal and 12.Papad.

Special thanks to Kalyani of Sizzling Tastebuds for helping me figure out the menu and also for sharing some recipes with me.

The kootu was a delight to have and had a unique flavor which we all loved.

Here is a recap of all the thalis and platters I posted this month..

Week 1 - Platters

Week 2 - Everyday Mini Thalis

Week 3 - Flatbread Thalis

Week 4 - Regional Thalis

Rajasthani Thali - Gatte Ki Sabji - Day 21

Recipe Source here
Ingredients - 

Toor Dal 1/2 cup
Chikkudu/Avarakkai/Flat Beans stringed, chopped 2 cups
Tamarind lime sized - extract tamarind water
Salt, Turmeric as needed
Sambar Powder 1-2 tsp (as needed)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Red Chili 1, Asafotida 2 pinches)
To Roast and Grind - 
Chana Dal 1 Tbsp
Coriander Seeds 1 Tbsp
Fenugreek seeds 1/4 tsp
Dry Red Chili 3-4
Coconut, shredded (Fresh/frozen or dried) 1/4 cup

Method Of Preparation -

Wash and pressure cook toor dal and chopped avarakkai separately.

While the dal is being cooked, roast chana dal, coriander seeds, fenugreek seeds, dry red chilies and coconut. Grind into a powder and set aside.

In a heated pan, add oil and the rest of the seasoning.
After the mustard seeds pop, add the cooked avarakkai , salt, turmeric and sambar powder. 

Also add the tamarind extract as needed. While the mixture is simmering, add the spice powder set aside in step 2.

Mix in the cooked toor dal into the simmering mixture. Let all this come to a rolling boil.

Remove from heat and serve with rice as part of a meal.

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Preparation Time 40 minutes
Serves 6-7
Posted by Harini R on Friday, September 25, 2020


  1. Tamil Thali - well this was kind if expected ! Loved all your thalis Harini , you made them so beautifully and the menu selection along with pictures has been a visual treat .

    I know mist of the dishes you have posted and shall look forward to the recipes . The kootu sounds quite delicious .

  2. Suma Gandlur Says:
  3. I thought you have picked the right states for this theme with each representing the vivid diversity of Indian cuisine. This is indeed a delightful meal to me as a south Indian. I did not realize sambhar powder is added as well along with the ground masala which in itself lends a beautiful flavor to the kootu.

  4. Srivalli Says:
  5. This is yet another delicious thali and as you know I love this cuisine and all the dishes you have made are our favorite! Enjoyed all your thalis Harini..

  6. rajani Says:
  7. Oh I love each and every dish in that plate. It’s comfort food for me :-). Your post is inspiring me to make another thali soon, it’s been the bare minimum cooking for the past few days :D

  8. Srividhya Says:
  9. I cannot survive without kootu. I atleast make twice or thrice but I just grind coconut, cumin and red or green chilies and keep it simple. This spicy version is yum and the entire spread as well. Good pick Harini.

  10. cookwithrenu Says:
  11. Wow intersting Tamil thali and each and every dish. I was planning 1-2 south Indian Thali, but I find it tough with names, and went to my comfort zone. Looking after this thali, I feel I can give it a try. Thanks for the share

  12. Narmadha Says:
  13. Loved all your thalis this and you are ending with my favorite thali. I almost make kottu once a week and whole thali is so delicious.

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