A Tamilnadu Thaali

Today's thaali comes from the south Indian state of Tamil nadu which involves around rice. The side dishes, curries and lentil based dishes are eaten along with rice and a dollop of ghee. 


Here's what on this vegetarian menu is:
Mango pickle 
Beans paruppu usili
Cabbage poriyal
Peerkangai kootu
Mor kuzhambu
Rasam
Steamed rice
Thengai sadam
Paal Payasam
Chakli
Thattai
Microwaved Appalam / Papad
Thayir / Yogurt 


Beans paruppu usili (Beans - Chanadal curry) - Soaked Chanadal / Split chickpeas is ground, steamed or sauteed until dry and is added to cooked beans. It can be eaten with rice or as an accompaniment to sambhar rice or rasam rice.  Recipe can be found here.

Cabbage poriyal or Cabbage curry - Cabbage is seasoned and sauteed and rounded off with addition of shredded fresh coconut.
It can also be eaten with rice or as an accompaniment to sambhar rice or rasam rice. Recipe idea can be found here.

Peerkangai kootu - A lightly spiced ridgegourd - bean preparation. It can be prepared using moongdal, lentils or split chickpeas alone or with a combination of them. The recipe idea is here.

Mor kuzhambu - A yogurt based spicy gravy that can be eaten with rice. the recipe can be found here.

Thengai saadam / Coconut rice - A quick and spicy rice preparation with coconut as the star ingredient. The recipe can be found here.

Chakli and Thattai - These spicy crunchy snacks would be great accompaniment to the meal. Chakli recipe can be found here and thattai recipe can be found here.

Paal Payasam - A rich rice and milk pudding or kheer eaten as a dessert.

The meal is rounded off with a serving of thayir saadam / yogurt rice with a pinch of salt added to it.
 
This goes to Blogging marathon #74, under the theme 'Thaalis/Spreads'. Check out the page to read what other marathoners are cooking.

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