With the ongoing BM mega marathon, thalis have become quite popular among our BM group. I wish I had more time to make thalis for some of the states. But it is what it is, so I decided to make a thali for Cooking from Cookbook Challenge instead. Today’s thali is an Ayurvedic Thali from Sukham Ayu.
These are the dishes from the thali:
- Sprouts Salad
- Ivy gourd curry
- Green Peas Curry
- Basic Pulao
- Carrot Kheer
- Buttermilk – Churn 1cup yogurt with 3cups of water. Add ¼tsp roasted cumin powder and powdered rock salt to taste. Garnish with chopped mint or cilantro leaves.
All the above recipes in the book are very basic and can easily customized with the choice of veggies. All the dishes are simple to make, cooked with ghee, powdered rock salt and are very tasty. I used kosher salt to make these dishes. I’m going to get down to the recipes now:
Tomato Dal: Original recipe didn’t have tomato in it.
Ivy Gourd Curry: This curry can also be made with beetroot, bitter gourd, bottle gourd, cabbage, pepper, carrots, pumpkin, ridge gourd, radish, spinach or spring onions. Some veggies might take a little longer to cook. If using baby corn, cauliflower, french beans, green peas, plantains or yam, add ½cup water after adding the spice powders. Basically the same recipe can be used to make curry with any veggie.
Linking this to Valli’s ‘Cooking from Cookbook Challenge: April — Week 2.‘