Lunch Thali - Tamilnadu Special

Tamil Nadu, is a South Indian state which is known for its distinct taste for food and offering a huge variety of vegetarian as well as non-vegetarian food items.The common ingredients for all Tamil foods are generally red chillies, fresh coconut, tamarind, turmeric and pinch of asafoetida. The common items of this place are foods like the dosas, idli and upma. Moreover, Pongal and Uttappam served with Sambar, Milagai podi and Coconut chutney are appetizing. These light items generally are served along with a cup of hot coffee that completes this signature dish of a typical Tamil cuisine that is relished by the people of this land.

Apart from snacks, coming to the main course, meals of Tamil cuisine that is bound by rice along with the regular side dishes being offered consists of huge varieties of Poriyals ( curries), Kootu, Avial, Kozhambu (stews), Rasam, Sambar and Thayir (Yoghurt or Curd).The main course meal of a Tamil food is known as a sappadu that is served traditionally on banana leaves. The reason for this is because of the addition of an extra flavour from the leaves making good apetite.Since  the culture also have undergone improvisations by changing the habit and  now the ‘sappadu’ is served on stainless steel plates.

The typical and authentic Tamil cultured main course food that is called “Virundu Sappadu” where the meal is served on a banana leaf. While having food on tender banana leaves, the upper half of the leaf is for the side dishes, while the staple foods is to be served in the bottom half. The leaf’s lower end corner to be served with the desserts, which consists of a sweet, milky payasam, along with Kesari and Sweet Pongal. While the right upper end of the plate is  to serve with some pickle or chutni or a touch of salt whereas the centre of the plate has been served with fried items such as yam, banana chips, potato, vadai and Appalams (crispy papads).For my today's post, i cooked up a Mini lunch thali which consists of three curries, a sambar with appalam,vada and with a payasam. It was real feast to have this dishes for a lunch.Go through this thali and enjoy it virtually.

This Thali consists of:
Rice
Appalam
Masala vadai
Vegetable Sambar
Cabbage curry but without chickpeas
Potato Roast
Milagu Vazhakkai Poriyal/Raw Banana Curry
Thengapaal Payasam

Thengapaal Payasam/Coconut milk Rice Kheer:

4cups Coconut milk
1cup Water
1/4cup Rice (soak for half an hour)
1cup Sugar
1tsp Cardamom powder
Few cashewnuts
Silvered almonds
Few saffron strands
1tbsp Ghee

Heat ghee in a heavy bottomed vessel,fry the cashews until brown,keep aside.

Drain the water from the rice and to the same ghee, add the rice,fry for few minutes

Now add the water and cook everything in medium flame for 15-20minutes, stir frequently until the rice get cooked.

Add the sugar,coconut milk,cook until the sugar gets well dissolved.

Finally add the cardamom powder, fried cashews,saffron strands and put off the stove.

Serve warm.