Name: A unique Festive traditional South Indian Thali! recipe by Mallika Chaudhary at BetterButter
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 3
Ingredients: For Kerela-style Cabbage Thoran:; 2 cups shredded cabbage.; 1/4 cup fresh, grated coconut; 1 tsp mustard seeds; 1 tbsn crushed Ginger-Garlic-Green chillies; 2 tbsn coconut oil; 1 tsp red chilly powder; 1/4 tsp turmeric powder; Salt to taste; For Konkani-style Dalitoy:; 1 cup toor dal; 1/4 tsp turmeric powder; 1/5th tsp Powdered Asafoetida; 4-5 dried red chillies; 7-8 Curry leaves; 1-2 tsp mustard seeds; 2 tbsn Ghee (Clarified Butter); Some chopped fresh, Coriander; Salt to taste; For the Andra-style Sambar:; 1 cup toor dal; 2 tbsn oil+ 1 tbsn oil for the tempering; 1 tbsn grated Ginger and garlic; 1 Onion, sliced; 1 carrot, peeled and chopped; 1/2 bottle-gourd, peeled and cut into medium pieces; 2 drumsticks, cut into long pieces; 1-2 Green chillies; 1 tsp turmeric powder; 1 tbsn mustard seeds

ABOUT A unique Festive traditional South Indian Thali! RECIPE

This Onam, instead of making all Kerela-style dishes for my 'Thali' meal, I opted for cooking dishes from various regions of South India. My Thali consisted of- Kerela style Cabbage Thoran (Cabbage stir-fry), Konkani-style lentil broth called 'Dalitoy' and an Andra-style Sambar that I learnt in Hyderabad. I paired them with Boiled rice, Idlis, fried poppadums, mango pickle and Mattha (tempered yogurt drink). You can call it a South-indian platter of traditional sort! I love learning and cooking the old, traditional recipes and including them in our daily meals. Try it friends! It tastes of the whole South-India!

Ingredients Serving: 3

For Kerela-style Cabbage Thoran:
2 cups shredded cabbage.
1/4 cup fresh, grated coconut
1 tsp mustard seeds
1 tbsn crushed Ginger-Garlic-Green chillies
2 tbsn coconut oil
1 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
For Konkani-style Dalitoy:
1 cup toor dal
1/4 tsp turmeric powder
1/5th tsp Powdered Asafoetida
4-5 dried red chillies
7-8 Curry leaves
1-2 tsp mustard seeds
2 tbsn Ghee (Clarified Butter)
Some chopped fresh, Coriander
Salt to taste
For the Andra-style Sambar:
1 cup toor dal
2 tbsn oil+ 1 tbsn oil for the tempering
1 tbsn grated Ginger and garlic
1 Onion, sliced
1 carrot, peeled and chopped
1/2 bottle-gourd, peeled and cut into medium pieces
2 drumsticks, cut into long pieces
1-2 Green chillies
1 tsp turmeric powder
1 tbsn mustard seeds
1/2 tsp fenugreek seeds
1 tsp Coriander powder
1 tsp red chilly powder
2 tbsn Sambhar powder
1/4 cup tamarind water
2-3 dried red chillies
Some curry leaves
Freshly chopped coriander
1 tsp sugar or jaggery
Salt to taste
For Mattha (Tempered Yogurt drink):
1 cup chilled, natural Yogurt (whisked)
1.5 cup water
1 tsp Roasted Cumin Powder
A pinch of asafoetida
Some chopped Coriander leaves
For tempering– 1 tsp oil, 2-3 curry leaves and 1/4 tsp mustard seeds
Salt to taste

Instructions

To make Cabbage Thoran- In a pan, heat some coconut oil. Add asafoetida & mustard seeds. Wait a few seconds for the seeds to crackle.
Add crushed Ginger-Garlic- Green chillies and fry for a couple of seconds.
Add finely chopped onion, salt and turmeric powder. Mix and cook for 4-5 mins of medium-low flame covered.
Add in your grated fresh coconut, followed by shredded Cabbage. Add the red chilly powder also, with 1/4 cup water. Cover and cook until the cabbage is nicely cooked and soft. Serve hot!
To make Dalitoy/lentils: Wash and boil the lentils in a pressure cooker with salt, turmeric & asafoetida, for about 7-8 mins after the first whistle on high.
To temper the Dalitoy, heat the ghee in a pan. Add mustard seeds and let them crackle.
Throw in curry leaves and red chillies and fry for a few seconds.
Add the boiled lentils and let them come to a boil. Switch off the gas stove and add lots of fresh coriander leaves. Serve hot with boiled Rice and some ghee!
To make Andra-style Sambar, Par-boil the toor dal with salt, turmeric and around 1.5 cups of water. Keep aside.
In a pan, heat 2 tbsn oil. Once the oil gets hot, add your cumin seeds and wait for them to splutter.
Add the chopped green chilly and saute for a few seconds.
Add sliced onions and cook till they turn a bit translucent.
Add the chopped tomatoes and cook till they turn a bit soft. Also, add your salt at this point.
Next, add the grated ginger and garlic. Fry the mixture for around half a minute.
Add your chopped bottle-gourd, carrots and drum-sticks. Give the mixture a good stir.
Add the mixture to your par-boiled toor dal in the pressure cooker and mix everything well. Add around 1 cup water and pressure cook for 6-7 minutes after one whistle on high.
In the meanwhile, prepare the tempering. Heat some oil in a pan.
Add the asafoetida and fenugreek seeds to medium-hot oil. Saute for a few seconds.
Add mustard seeds and wait for them to splutter.
Add curry leaves and dried red chilly, Fry for a few seconds.
Add all the dry spices except for sambhar powder and mix well. Saute the mixture for around half a minute more.
Add the tamarind water. Increase or decrease the amount according to your preference of the sourness.
Add your sugar/jaggery.
Add the sambhar powder. Your tempering will become beautifully fragrant after you put in this spice mix. Mix well.
Add the lentils and veggie mixture to your tempering and adjust the amount of water if needed.
Finally garnish your sambhar with fresh, chopped coriander.
Andra-style Sambhar is ready!
To make Mattha (Spiced yogurt drink), Combine all the ingredients except for the ones needed for tempering and mix well. Add more water if the liquid is too thick.
To temper, heat the oil. Add mustard seeds and curry leaves to hot oil and let sizzle for a few seconds.
Pour the tempering over the chilled liquid and give a good mix. Add Chopped coriander and serve!

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