yummy everyday meal: No Onion and Garlic Thali /Festive Thali

Third day thali is a special auspicious day or festival thali made in special occasions in our households.Mostly this thali is made on amavasay,karthigai and other special occasions and no onion,garlic is used.Also some of the specific type of country vegetables are only supposed to cook.Freshly ground masala powders are used to make sambar and other dishes.

The thali has
1.White rice
2.Avarakkai(broad beans) arachivitta samabar
3.Rasam
4.Vazhakkai Podimas(recipe follows)
5.Mochaikkai Masala curry(recipe follows)
6.Paasiparuppu/moong dhal payasam
7.Ulundu/urad dhal Vada
8.Thayir/yogurt

Vazhakkai Podimas

Coming to the vazhakkai podimas,its a dry curry and a great accompaniment for spicy kuzhambhu and sambar.This podimas can be made with or without onion also turmeric powder is added in some house holds,we don't add it and keep it in white color.Use a well matured raw banana/vazhakkai for this podimas.The tender ones will turned out mushy and it won't taste good.

Vazhakkai /Raw Banana Podimas

Basic Information

Preparation time 20 minutes
Cooking time 10-12 minutes

Serves 3(generously)

Ingredients

Ingredient	Quantity
Vazhakkai/raw banana	2 (medium size)
Green chilly/pacahamilagai	2-3(finely chopped)
Ginger/inji	1 tsp(finely chopped)
Coconut(grated)	3-4 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

Method

Cut the raw banana into two and cook it in a boiling water till it becomes tender.Remove it from the water immediately.After cooling peel the skin and grate it with a grater and keep it aside.

Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped ginger,green chilly and curry leaves.Add in the grated coconut and mix it well.Add in the grated vazhakkai/raw banana and mix it well.Simmer it for couple of minutes and stir in between.Put off the flame.

Serve it along with rice and kulambhu or sambar

Mochai Masala Curry/Mochai Curry

Fresh mochai curry is often made during the season ans here frozen ones are available in the market and often I make it for our lunch.This curry tastes awesome with simple rasam and curd rice.Here I made it in a dry version,if you want a semi dry version add one more tomato and increase the amount of coconut while grinding.

Mochai /Field beans Masala Curry

Basic Information

Preparation time 20 minutes
Cooking time 12-15 minutes

Serves 3(generously)

Ingredients

Ingredient	Quantity
Mochai/field beans/sruti papdi lilva	1.5 cups(fresh /frozen)
Tomato(finely chopped)	1(small size)
Cumin seeds	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

Grind to a fine paste

Ingredient	Quantity
Coconut	3- 4 tbs
Red chilly/varamilagai	3-4
Cumin seeds/jeeragam	1 tsp
Ginger/inji	1/2 inch piece

Method

Pressure cook the mochai with a pinch of salt for 2 whistles in a pressure cooker.Drain the excess water after the pressure subsides and keep it aside.Grind the given ingredients to a fine paste and set it aside.

Heat the oil in a pan,crackle the cumin seeds and add in the chopped tomato and curry leaves.Saute it until the tomato is mushy.Add in the cooked mochai and give it a mix.Now to this add the ground paste,salt and turmeric powder.

Mix it well,cook it covered in a medium flame for 5 minutes.Mix it well and simmer it for 2-3 minutes or until the desired consistency is reached.Put off the flame and sprinkle some chopped coriander leaves if needed.