Presenting a South Indian thali for the first time on the blog. I have also shared the recipe to make curd at home.

It’s been sometime I posted anything on the blog, I have been busy in getting my blog updated, at last, it is almost undone and I am so happy with the new look.

A thali is a platter full of all the dishes prepared.It is a complete meal. Today, I present to you a South Indian Thali, this is more prevalent in Karnataka.

Every region in South India has its own menu for lunch. I am sharing the food we commonly cook at my place.

In the thali are dal with green leaf, rasam, salad, moong stir fry, curd, chapati and rice. This is the usual meal I prepare most days at home. The links to all the dishes are provided.

Dal with green leaf   is a tasty accompaniment that pairs both with rice and chapati. It is commonly called as muddipalya in kannada. The goodness of lentil and the nutrients of the green lea f makes it one of the healthy choices for a vegetarian diet, isn’t it?

Rasam is mainly used with hot steamed rice.

Tomato and cucumber salad is an accompaniment with chapati.

Green moong stir fry is liked by all at home and thus make it quite regularly.

The food of South indians is incomplete without curds rice. Mango pickle, thokku and appalams are usually found in all homes.

Curd can be bought from a local store or you can easily make it at home. It is a custom in my home to use the remaining milk of the previous day  to set it as curd. Here is the curd recipe that you can easily make it at home.

Ingredients :

• 1/2 liter milk
• 1/2 teaspoon fresh curd (starter )

Method :

• Heat the milk and keep it aside to cool.
• Once it is lukewarm, stir in half a teaspoon of curd into it and close it with a lid. Keep it in a warm place for five to six hours.
• Remove and keep it in the refrigerator  for further use.

Take a tip :

1. The time needed for the curd to set varies according to the season. During summer, it sets quickly while it needs longer hours during winter.
2. Always keep it closed in a warm place.
3. The milk should neither be too hot nor cold. If the temperature of the milk is high, the curd turns slimy. If the temperature is less,  the curd may not set at all.
4. The trick to get a perfectly set thick curd is to take the pre-boiled milk and heat it for a minute. Once it is lukewarm, add the starter (fresh curd)  to it and pour it  forth a couple of times to another container and set it aside. I follow this method since a long time.

 

What is the usual daily food in your home? Do let me know in the comments below.

If you ever recreate this thali, do not forget to tag evergreendishes on Facebook or Instagram. I would like to see your creation.

 

 

 

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