July 01, 2019

South Indian Lunch - Thali #2

Share with friends and family

A few days back , I had posted a light and stomach friendly south Indian thali . Today we shall see a slightly elaborate south Indian menu which comprises of mixed rice also called as "chithranna" or "kalandha saadham" paired with  a mildly spiced gravy  and a yummy potato based curry.
This meal can  be prepared for guests or any small get together or even weekend lunch when you want a change from the usual menu .
This meal I had prepared for our Sunday Lunch as we all wanted a change from the regular menu .

Capsicum Baath  is a very famous chithranna or variety rice from Karnataka. A special spice mix is prepared to be used to mix the rice along with sauteed capsicum.

Avial belongs to Kerala which is a curd based mildly spiced gravy loaded with different vegetables like potatoes, peas, raw bananas , ash gourd, beans , carrot etc and tempered with a generous serving of coconut oil.

Thayir Saadham or Dhadiyodhanam is curd rice with tempering of mustard seeds and various other spices like green chilies,ginger ,curry leaves and fresh coriander. This curd rice is prepared in the temple style which is very famous in most temples of Tamil Nadu .

Baby potato fry needs  no special introduction.  It is an all time favorite of kids and elders. 


300 gms baby potatoes
2 tablespoon oil
1/2 tsp mustard seeds
1/2 tsp haldi /turmeric 
3/4 tsp red chilli powder
Salt as needed 
Pinch of asafoetida 
Few fresh curry leaves.

  • Wash the potatoes thoroughly to remove all the mud and dirt. 
  • Pressure cook with enough water for 2 whistles on medium flame .let the pressure release naturally. Donot over cook the potatoes as they will become mushy and not hold shape.
  • Transfer the boiled potates to a strainer or colander and run it under cold water .
  • Peel the skin and let it rest in the refrigerator for 10 to 15 mins .
  • Heat oil in a wok or kadai and temper with mustard seeds , curry leaves and asafoetida. 
  • Add these boiled potatoes , salt, turmeric and red chilli powder and toss it carefully such that each potato is coated with the oil and spice powder . 
  • Spread 1tsp oil over the potatoes and continue roasting on medium flame with occasional tossing until they turn crisp and golden brown.
  • Transfer to a serving bowl and serve it while they are still crisp and hot.

No comments:

Post a Comment

If you feel your search for the recipe ends here and this blog has helped you with that,please do drop in a word / suggestion ,which will motivate me further to help you guys !!