Bhojanam / Thali / Platter # 17

Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 mins CookTime:30 mins Cuisine:Indian

Hello Friends, here is yet another thali / platter, which we had over the weekend. This month of September, is very auspicious especially for South Indians. The last 15 days (called as Mahalaaya Paksham) is dedicated for offering prayers / pooja to the departed ancestral souls. And hence, a strict Vegetarian diet with No Onion – No Garlic recipes are specifically made during this interval. And now, this thali has:

Sides: 1) Cauliflower, Carrots & Peas Stir Fry 2) Ridge Gourd Dal / Beerakaya Pappu Main: 1) Steamed White Rice 2) Plain Roti / Whole Wheat Tortilla Condiment: 1) Buttermilk with Homemade fresh Curd / Yogurt topped with turmeric powder 2) Salad with sweet peppers, green chilli, pink baby radishes Fruit: Fresh Figs slit into halves

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Click each link below for its recipe with step wise pics & tips

My Daily thali / platters collection⇒ Bhojanam / Thali / Meal Platter

Festive Thali(s) / Platter(s) collection⇒ Vindhu Bhojanam / Festive Lunch

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Bhojanam / Thali / Platter #17 South Indian style, No Onion - No Garlic, Simple Vegetarian meal platter, made on stove top / in an Instant Pot Pressure Cooker using Pot In Pot method.

Click each link below for its recipe with step wise pics & tips

Tips & Plan to Follow:

The main prep work for this thali, is to chop the carrots and cauliflower. Started off with chopping them. One advantage here is, the same ridge gourd is used for making dal and even chutney.

At first started with the dal and rice. I have only one Instant Pot, so I made both Dal and plain white rice using PIP (pot in pot method) in an Instant Pot. Which means, added all the ingredients of the dal in the inner pot. Above it put an insert, and placed the rice bowl on the insert. Closed the rice bowl with lid.

At the end of this post, you can find the accessories which I used. [Previously, I used to do the same way in a stove top pressure cooker]

Set the mode to PRESSURE COOK, under HIGH PRESSURE for 5 mins. (for both dal and white rice). For white rice, I did not soak but just washed and used 1:2 ratio of rice:water.

While its cooking, I did the chopping of veggies. And continued with the stir fry. Simultaneously made the ridge gourd peel chutney / beerapottu pachadi on stove top.

After the natural pressure release (NPR) of the pressure cooker, finished off the tadka / tempering of the dal.

At last, I made the dough for chapati / tortilla using my food processor within 3 mins. Rolling & Making 5 chapati / tortilla(s) takes just 5 mins.

And ended the whole cooking by making the buttermilk with homemade curds, and using the hand blender. Topped it with a pinch of turmeric powder for better immunity.

All items made simultaneously but attentively. Multi-tasking and using all gadgets available is the key.