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Awadhi Thali/ Awadhi cuisine

Shaheda Tabish
30 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Awadhi Thali/ Awadhi cuisine RECIPE

As my paranets belong to awadh i always used to have awadhi dishes in my day to day life.. it was a great pleasure for me to make this thali for my family members... Especially in a festive season.. though i m describing here some dishes not all...

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Awadhi
  • Steaming
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For Sultani dal:
  2. Arhar dal or toor daal- 1 cup
  3. bay leaf - 1
  4. green chilly- 2
  5. garlic- 5 to 6 cloves
  6. cumin seed- 1/2 tsp
  7. red chilly powder- 1/2 tsp
  8. GARAM masala- 1/4 TSP
  9. curd- 200 gm
  10. cream or malai- 3 tbsp
  11. milk- 1/2 cup
  12. For Dum bhindi:
  13. Okra/bhindi- 1/2 kg
  14. onion- 1 sliced
  15. tomato- 1 finely chopped
  16. green chilly paste- 1/2 tsp
  17. Garam masala- a pinch
  18. turmeric powder- 1/4 tsp
  19. Boondi raita:
  20. Boondi- 1 cup
  21. curd- 2 cups
  22. red chilly powder- 1/2 tsp
  23. Black pepper powder- 1/2 tsp
  24. cumin powder- 1/4 tsp
  25. mint leaves


  1. Sultani dal: Boil the dal adding salt in a pressure cooker till it becomes soften. Blend it till you get a fine paste mixture.
  2. In a bowl add curd, milk and cream. Mix it well. Keep aside.
  3. In a pan add 1 tbsp oil. Add bay leaf, chopped garlic and cumin seeds. Crackle them.
  4. Now add cream and milk mixture and cooked daal.
  5. Mix it well.
  6. Add red chilly powder, garam masala, chopped green chilly and salt if needed.
  7. Cook for 10 to 12 minutes or get one boil.
  8. Serve it with paratha and rice.
  9. Dum bhindi: Cut okra in three parts.
  10. Heat oil in a pan. Shallow fry okras. For 2 minutes.
  11. Remove it and take it out on a plate.
  12. Now in a same oil add onions. Sauté it till transparent.
  13. Now add all masala and tomatoes.
  14. Mix it well.
  15. Now add okras and cover the lid.
  16. Cook till bhindi becomes soft.
  17. Boondi raita: In a bowl add boondi. (I have used salted boondi) . Add curd in it. Add all masala and salt if needed. Mix well.
  18. Garnish with mint leaves.

Reviews (2)  

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Anmol Batra
Anmol Batra   Aug-30-2017


Chill Corner
Chill Corner   Aug-28-2017

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