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Showing posts with label LUNCH MENU. Show all posts
Showing posts with label LUNCH MENU. Show all posts

September 8, 2024

Onam Sadya Recipes List | Onam Sadya Items list PDF

Onam sadya recipes

In this post, I have shared Onam sadya recipes list PDF and its free to download. Its a pure veg Onam sadya recipes collection. I hope this list will help many to choose the dishes, make the menu and plan Onam sadhya preparation in our home. You can also use this list to choose the menu and share it with caterers for the Onam celebration in your apartments, community and office spaces. People who visit my blog regularly knows my passion towards Kerala food. Since 2012 I have been sharing varieties of Onam sadya recipes lunch menu in my blog. So I am happy to share this list based on the Kerala recipes I cooked, tasted and heard from friends. 

Actually I got this idea of creating Onam sadya recipes items list from a caterer. In recent years, Keralites in many apartments and IT offices in Bangalore, Chennai form a group and celebrate Onam festival in their campus around September month to promote the culture of Kerala. As a passionate non-Malayalee, I am so excited to participate in their events and taste their food. 

Last year this time, Onam festival activities were conducted in our apartment in a grand manner. We paid Rs.750 each to participate in Onam festival activities (Onam Vibhavangal) like tug of war, pookolam, singing and few kids activities like colouring, fancy dress etc along with a grand Onam sadya lunch served with more than 20 items. I got this list of sadya recipes in Malayalam from my friends and I translated to English for my understanding. That list made me think of making this post.

Onam sadya recipes list

During my recent trip to Trivandrum Kerala, I tried Onam sadya in Mother’s Veg plaza for just Rs.250 and the spread was awesome. More than 25 items were in the Onam sadya thali. I enjoyed all the dishes to the core. Soon I will try to recreate that menu and make a post in my blog. 

Ok, coming to this post, I have made a PDF and a table with list of onam sadya recipes below. Please click on the link below and download it. Scroll down to see the table. Hope you will find it useful. Soon I will try to share a video on how to cook Onam sadya within 1 hour using a simplified cooking technique. 

ONAM SADYA RECIPES LIST PDF

      onam sadhya recipes

CHECK OUT MY 5 ONAM SADYA LUNCH MENU IDEAS IN THE BELOW LINK :

  • ONAM SADYA LUNCH MENU 1
  • ONAM SADYA LUNCH MENU 2
  • ONAM SADYA LUNCH MENU 3
  • ONAM SADYA LUNCH MENU 4
  • SIMPLE ONAM SADYA LUNCH MENU
  • VISHU SADYA RECIPES

  • Click below to download the Pdf. Please give credits to my website if you use this list. Thanks for understanding. 


    ONAM SADYA RECIPES LIST PDF

     

     Onam sadya items list

    ONAM SADYA RECIPES LIST

    CATERGORY

    ITEMS NAME / NAME OF THE DISHES

    SALT

    PAZHAM / BANANA

    SNACKS / CHIPS

    PAPPADAM / URAD DAL PAPAD

    NENDRAN CHIPS / BANANA CHIPS / ETHAKKA UPPERI

    SARKARAVARATTI / RAW BANANA SWEET CHIPS

    CHAKKAVARATTI / JACKFRUIT CHIPS

    ETHAKKA KAYA NURUKKU UPPERI / SALTED CHIPS

    KONDATTAM / YAM CHIPS, BITTER GOURD CHIPS

    KALIYADAKKA

    UNNIAPPAM

     

    PICKLES

    KADUKKU MANGA ACHAAR / INSTANT MANGO PICKLE

    NARANGA ACHAAR / LEMON PICKLE

    INJI PULI / GINGER CURRY

    KARINARANGA @ VADUKAPULI ACHAAR / WILD LEMON PICKLE

    NELLIKA ACHAAR / GOOSEBERRY PICKLE

    INJI CURRY

    INJI THAYIR

     

    MAIN COURSE

    RICE (WHITE RICE & MATTA RICE)

    NEYY / GHEE

    PARIPPU CURRY / DAL

    SAMBAR (VARUTHARACHA SAMBAR, SAMBAR WITHOUT COCONUT, ULLI SAMBAR)

    ULLI THEEYAL (SHALLOTS IN COCONUT GRAVY)

    VAZHUTHENENGA THEEYAL (BRINJAL IN COCONUT GRAVY)

    PAVAKKA THEEYAL (BITTER GOURD GRAVY)

    RASAM (TOMATO RASAM, GARLIC RASAM, GINGER RASAM, PEPPER RASAM)

    MORU CURRY

     

    SIDE DISHES

    AVIAL / MIXED VEGETABLE CURRY WITH SADYA VEGETABLES

    THORAN (CABBAGE, CARROT, BEANS, MIXED VEG, BEETROOT, SNAKE GOURD , PEECHINGA, KOVAKKA, VAZHACHUNDU PAYARU THORAN )

    MEZHUKUPURATTI (BEANS, POTATO, RAW BANANA, LONG BEANS)

    KOOTU CURRY

    ERISERRY (PUMPKIN, CUCUMBER LONG BEANS)

    KALAN (KURUKKU KALAN WITH RAW BANANA, MANGO KALAN)

    OLAN (WITH BLACK EYED PEAS, PUMPKIN & PLANTAIN)

    PACHADI (BEETROOT, PINEAPPLE )

    KICHADI (LADY’S FINGER OR CUCUMBER)

    PULISERRY (MANGO OR PINEAPPLE)

    CHAMMANTHI (CHUTNEY )

    SAMBARAM / SPICED BUTTERMILK

    MORU / BUTTERMILK

     

    DESSERTS/ SWEETS

    VERMICELLI PAYASAM / SEMIYA PAYASAM

    PALADA PAYASAM

    ADA PRADHAMAN

    CHAKKA PRADHAMAN / JACKFRUIT KHEER

    KADALA PARUPPU PRADHAMAN / CHANA DAL KHEER

    PAAL PAYASAM

    PARIPPU PRADHAMAN / MOONG DAL PAYASAM

    ARI PAYASAM / RICE KHEER

    PINK PALADA PAYASAM

    NURUKKU GOTHAMBU PAYASAM / BROKEN WHEAT PAYASAM

    NEI PAYASAM

    MAMBAZHA PAYASAM / MANGO KHEER

    NENTHRAMPAZHAM PAYASAM

    AVAL PAYASAM / POHA KHEER

    SWEET BOLI

    ELA ADA

     Below is the sample menu my sister shared from a restaurant in Newyork. 

    Onam sadya recipes list


    THANKS FOR VISITING THIS PAGE. HOPE YOU FIND THIS LIST USEFUL.

    WISHING YOU ALL A VERY HAPPY ONAM CELEBRATION.

    ONAM ASHAMSAKAL !

    Onam sadya recipes list




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    May 15, 2016

    Travel Food Recipes Ideas | South Indian Travel Lunch Menu

    travel food recipes ideas
    Last week we had a trip to Valparai near Pollachi, Tamil nadu for summer vacation in our car. We packed few rice varieties for lunch and had it during our road trip in Attakatti. Usually we make Tamarind rice/Puli sadam and Curd rice for travel. But this time, Sendhil told us to prepare some other rice varieties for a change. So my MIL made this yummy, easy, comforting and a healthy South Indian meal for our travel. 

    I thought of sharing this easy travel food recipes idea with you all. It would be helpful for you to plan and prepare food for your short trip/Picnic during this Summer holidays. My MIL made Milagu jeeraga sadam/ Pepper cumin rice, Ellu sadam/ Sesame seeds rice, Lemon rice and Curd rice along with vadam/Vathal. We also carried some store bought sweets and snacks to munch during our travel. Lets see how we prepared this simple and yummy travel lunch menu.
    Travel lunch recipes

    Here is a collage of Valparai-Athirapally Pictures. Check THIS LINK for more pictures.

    Valparai trip

    Travel Food Recipes Ideas


    Travel Food Recipes Ideas South Indian lunch menu for travel
    Cuisine: Indian
    Category: Travel recipes
    Serves: 4
    Prep time: 20 Minutes
    Cook time: 30 Minutes
    Total time: 50 Minutes


    INGREDIENTS
    1 cup = 250ml
    For rice varieties
    • Steamed rice - 2 cups
    • Water - 6 cups
    • Gingely oil - 2 tsp
    • Salt - as needed
    For lemon rice
    • Lemon - 5 nos
    • Green chilli - 6-8 nos
    • Red chilli - 2 nos
    • Curry leaves - few
    • Mustard seeds - 1 tsp
    • Urad dal - 1 tbsp
    • Chana dal - 2 tbsp
    • Roasted peanuts - a handful ( optional)
    • Hing/Asafetida - 1/2 tsp
    • Turmeric powder - 1 tsp
    • Cooking oil - 2 tbsp
    • Gingely oil - as needed while mixing the rice
    • Salt - as needed
    For Pepper cumin rice/Milagu jeeraga sadam
    • Ghee - 2 tbsp
    • Pepper corns – 1.5 tbsp
    • Cumin seeds - 2 tbsp
    • Salt - as needed
    • Curry leaves - few
    For Ellu sadam
    • Black sesame seeds - 2 tbsp
    • Red chilli - 2 nos
    • Garlic cloves - 3 nos
    • Salt - as needed
    • Curry leaves - few
    For curd rice
    • Steamed rice or raw rice - 1 cup
    • Water - 5 cups
    • Salt - as needed
    • Cooking oil - 1 tbsp
    • Mustard seeds - 1 tsp
    • Urad dal - 1 tbsp
    • Chana dal - 2 tbsp
    • Green chilli - 2 nos ( finely chopped or slitted)
    • Ginger - 2 inch piece ( finely chopped or grated)
    • Curry leaves - few
    • Fruits like grapes, pomegranate - to mix in the rice
    • Coriander leaves - a fistful
    Koozh vadam/Vathal - as needed ( to deep fry)
    Mor milagai & Pickle - side dish for curd rice
    Lemon rice recipe
    Milagu Jeeraga Aval ( replace aval with rice)
    Curd rice/Thayir sadam
    Tamarind rice/Puli sadam

    METHOD

    • On the previous day night of travel, prepare the lemon rice paste.Make sesame seeds powder by dry roasting the sesame seeds, red chilli and then powder it adding salt.Make pepper cumin seeds powder. Refrigerate the lemon rice paste alone. Keep the powders in an air tight box and store it.
    • The next day morning as soon as u get up, wash and soak the rice in required water for 20 minutes. Use two cookers. One for curd rice and other one for rice varieties. Soak the rice separately in 2 cookers. Rice will be well soaked by the time u take bath.
    • Pressure cook the rice for one whistle in low flame and switch off the flame. Remove the lid after the steam is released.
    • NEVER USE YOUR HANDS FOR MIXING THE RICE. USE LADLE FOR HANDLING THE RICE.

    • Spread the rice in a plate and add some gingely oil. Take the rice in curd rice cooker and mash it well adding salt and milk. Do not curd when the rice is hot. Add curd after the rice becomes lukewarm. Add the seasoning ingredients for curd rice. Mix well. Add curd and mix well.Check for taste. Do not make the curd rice too thick or too watery. Make it like a creamy consistency so that it won’t become too hard in the afternoon.Check for taste and add more salt if needed. By the time, u mix the curd rice, the rice spread in the plate would have become warm.
    • Divide the rice into 2 portions. Take one portion of the rice and make lemon rice adding the lemon rice paste.Add gingely oil generously. Check for taste and add more salt & paste if needed. Take the other portion of rice and divide into 2. Use one portion for making ellu sadam and the other one for milagu jeeraga sadam. Add gingely oil for ellu sadam and ghee for milagu jeeraga sadam generously.Do not forget. NEVER USE YOUR HANDS FOR MIXING THE RICE. USE LADLE.
    Prepare all the rice varieties and stack in the boxes. Make Neer mor/Spiced buttermilk (Thalicha more) and store in a bottle. Deep fry Koozh Vadam/Vathal  or papad and mormilagai.Store the vadam in a polythene bag or ziplock covers after it cools down. Pack some pickle in a small container. Arrange everything for travel in a bag. Take the sweets, snacks and fruits if any for travel.
    South Indian rice varieties

    Enjoy !


    Note
    I have shared some general point to remember while preparing food for travel.
    • Never put your hands to mix the rice varieties, use a spoon or ladle instead. If you mix the rice with your hands, it won’t stay good for more than 2 hours in summer.
    • Add gingely oil generously while mixing the rice. It helps to prevent the rice from drying.
    • Make sure you don’t use raw coconut in the dishes. If you use coconut, roast it well or saute the coconut based dish in oil till all the moisture content is completely gone.
    • If you are making curd rice, add less curd and more milk while mixing. It helps the curd rice to set well while eating.Never add curd in hot rice. Carry a bottle of spiced buttermilk or diluted curd to add in the rice while eating. Suppose if the curd rice becomes too thick, you can add buttermilk and bring it to proper consistency.In the buttermilk bottle, put some slitted green chillies, ginger and few curry leaves with mustard seeds seasoning ( make thaalicha neer mor). It helps to keep the buttermilk fresh and tastes less tangy.
    • We packed the rice in our steel travelling set. If you don’t have a travelling set, you can pack them in use & throw silver foil packs or plastic boxes. It is better to use banana leaf for packing the food. It gives a nice flavor and a healthy choice as well.

    Is it not a happy and comforting meal for your travel ?? Happy Prepare & Enjoy it !!
    Travel lunch idea - Indian
     
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    February 7, 2016

    Bengali Lunch Menu Recipe – Vegetarian Thali List

    Bengali Lunch menu List
    Its been a year since I shared a North Indian lunch menu here. After I had tried & posted my Punjabi & Gujarati Lunch Thali, I was looking forward to try Rajasthani and Bengali Lunch platters. Based on the suggestions I received from Facebook’s Chef at large group ( one of my favorite groups in facebook ) foodies, I tried this menu list for a Sunday lunch.Thanks everyone for flooding your ideas. Most of them are everyday Bengali recipes. Being a vegetarian, I tried some typical, authentic recipes to make an yummy lunch menu. I prepared Bengali Chaler payesh, Mishti Doi, Mishti pulao, Begun bhaja, Kalai er dal, aloo posto, Doodh Shukto, Bengali tomato Khejur chutney and pickle.I have shared the links for all these recipe below. I am yet to post mishti doi, Doodh shukto and tomato chutney recipes. But I have given the link for the source of these recipes. I thoroughly enjoyed cooking and tasting all these dishes.When I cooked all these recipes, I found Bengali Gobhido bhog rice, Panch phoron – 5 spice mix plays a major role in Bengali cooking. Cooking procedures were very simple yet delicious. It took nearly 1.5 hours to make this entire plattter.Sendhil & Myself enjoyed this thali very much. I loved chaler Payesh , Begun bhaja the most whereas Sendhil’s choice was Chanar dalna and tomato chutney. Over all Iam very happy that I tried & tasted this authentic Bengali Vegetarian Lunch Menu.Lets check out the menu list with some pictures below. 
    Check my lunch thali from other cuisines HERE


    Authentic bengali lunch menu
    Recipe Links
    Check my lunch thali from other cuisines HERE

    Authentic bengali  vegetarian lunch menu


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    July 28, 2015

    Sundakkai Vathal Podi, Thakkali Poricha Kuzhambu Recipe - South Indian Lunch Menu For Stomach Problems

    Actually I had to share a biryani recipe in my Sunday lunch series today. Sorry for disappointing you all with this post. Last 3 days I was in Rameswaram for temple visit. We had good darshan but unfortunately we all got stomach problems due to some food allergy. By God’ grace, our trip was successful and reached Bangalore yesterday.

    As our stomach is completely upset, we wanted to avoid spicy foods for some days. So this afternoon I made Sundakkai Vathal podi (Dried Turkey berry powder) & Spice less, no tamarind thakkali poricha kuzhambu (tomato gravy without tamarind) along with Paruppu sadam (moong dal tadka) & thayir sadam for our lunch. I guess most of you just make dal & rasam during sick days but this is our standard lunch menu whenever we recover from any health ailments.

    Sundakkai/Turkey berry is a good antibiotic to kill the ameoba in stomach. Pepper & cumin seeds used in this powder helps to improve appetite and aids digestion. Tomato is an energy booster basically. Coconut, cumin seeds/jeera and onions acts as a coolant for the upset stomach and helps for digestion. 

    Moong dal and curd/buttermilk helps to cure stomach inflammations. To sum up, this South Indian Lunch menu would be soothing and tasty for an upset stomach & bitter tasting tongue. Do try this menu for a change. U may like it. Not just sick days, you can consume Sundakkai podi at least once in a week to keep your stomach clean if you eat hotel food regularly. Lets check out the recipes of sundakkai podi and thakkali poricha kuzhambu below. Last but not the least, I will surely share my biryani post sometime in this week.

    South Indian Lunch Menu For Stomach Upset


    South Indian Lunch Menu ideas South Indian Lunch Menu idea for persons with stomach problems
    Cuisine: South Indian
    Category: Lunch Menu
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    SUNDAKKAI PODI/TURKEY BERRY POWDER
    • Turkey berry-20 nos 
    • Pepper corns – 10 nos
    • Cumin seeds/Jeera – 1/2 tsp
    • Garlic cloves – 2 nos
    • Salt – as needed
    • Cooking oil – 2 tsp
    NO TAMARIND TOMATO GRAVY 
    • Cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 1 tsp
    • Cumin seeds - 1/4 tsp
    • Green chilli – 2-3 nos (slit)
    • Tomato - 3 nos( finely chopped)
    • Small onion/Big onion – 15 nos/1 no
    • Moong dal – 1 tbsp
    • Curry leaves – few
    • Turmeric powder – a pinch
    • Hing/Asafetida – a pinch
    • Coriander leaves - to garnish
    • Salt & water – as needed
    To grind
    • Grated coconut- 1/4 cup
    • Cumin seeds/jeera – 1/2 tsp
    METHOD
    • Sundakkai podi : Heat oil in a kadai & saute the turkey berries/sundakkai. Add cumin seeds, pepper corns and roast everything well till you get a nice smell of roasted turkey berries. Powder everything together adding salt & finely chopped garlic. Mix with plain rice adding ghee.

    • Thakkali poricha kuzhambu : Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onions, curry leaves, green chillies and tomato till it turns mushy.
    • Add water,moong dal,turmeric powder,salt and pressure cook for 2 whistles in low flame. In the mean time, grind the coconut+jeera to a smooth paste adding little water. After the steam is released from the cooker, add this paste and boil well. Gravy will thicken. So add water and salt accordingly. Serve with plain rice adding few drops of ghee.
    For paruppu, pressure cook dal adding a pinch of hing, turmeric powder and mash it. Do the seasoning at the end and serve with rice & ghee.

    Start your lunch with paruppu sadam continue with podi, poricha kuzhambu and finish with curd rice or drink buttermilk. Enjoy this healthy and spice less lunch menu.



    Try this simple lunch menu during sick days. U can recover quickly !




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    June 17, 2015

    South Indian Lunch Menu Recipes For Amavasya -No Onion No Garlic Lunch Menu

    No onion No garlic lunch menu
    I have been thinking to share our amavasai vazha ilai saapadu for years. But somehow I couldn’t do it.Yesterday I made this South Indian style No onion No garlic thali for No moon day/Amavasya (Mahalaya amavasya). 

    Every month on No moon day my FIL used to do “Tharpanam” by keeping all these dishes in banana leaf. So we make Vadai and payasam along with Rice, Sambar, Kootu or curry, Pachadi, Paruppu, Rasam, Appalam and Pickle.Vada and Payasam/Kheer are optional. Some people make it every month.Vaikasi and Aadi amavasai are very special to us for which Vadai and payasam are compulsory.

    Yesterday I prepared all these dishes especially for this post. I love cooking this Amavasai lunch menu as it is very easy to prepare with less chopping and grinding works. It takes just 45 minutes to make this platter if you don’t prepare Payasam and vada. I have shared the method of preparation and recipes with links. Please click them to view the particular recipe. I have also shared more ideas for cooking a no onion no garlic lunch menu. 

    Hope this post would help the South Indian beginners who want to cook a No onion No garlic food for their lunch. Please check out my Tamil nadu lunch menu ideas – 1 , Lunch menu ideas – 2  and a complete South Indian thali for guest with a detailed serving procedure if interested !

    As I told in my South Indian full meals post,I will share a North Indian Thali very soon. Stay tuned !!



    South Indian lunch menu ideas
    Vegetables to be used for No moon day lunch menu
    Lady’s finger, Broad beans, Cluster beans, Raw mango, Red pumpkin,White pumpkin, Chayote/chow chow, Raw banana, Sweet potato, Yam, Karunai kizhangu, Seppan kizhangu, Stem of greens ( Keerai thandu), Banana stem, Banana flower, Bitter gourd, Sundakkai/Turkey berry.

    Vegetables to be avoided
    Drumstick, Brinjal, Bottle gourd, Carrot, Beans, Potato, Onion, Garlic, Green leaves ( Keerai)

    South Indian Lunch Menu

    No onion No Garlic Lunch Menu


    No onion No Garlic Lunch Menu South Indian style No onion No Garlic Lunch Menu for No Moon Day/Amavasya
    Cuisine: Indian
    Category: Lunch menu
    Serves: Serves 3
    Prep time: 45 Minutes
    Cook time: 40 Minutes
    Total time: 85 Minutes


    INGREDIENTS
    How to prepare this amavasya lunch menu
    • Wash and soak Urad dal for 30-45 minutes for making vada. Refrigerate and soak it. Use the soaked ice water for grinding to get crispy vada. Within this soaking time,u can prepare this lunch menu if you follow the below steps.
    • Soak the tamarind for sambar and rasam.Crush a tomato and add to tamarind soaked for rasam. Add some salt for quick soaking.
    South Indian lunch menu ideas
    • You need to use 2 pressure cooker and 2 burner gas stove. Take one cooker, wash and pressure cook the rice till its done. In another cooker, take the toor dal for sambar and keep a small bowl inside the cooker. Place the moong dal needed for serving dal/paruppu. Pressure cook them in low flame for 15 minutes. This takes nearly 15 minutes for both the cooker to release the steam.

    • In that 15 minutes, chop all the vegetables need for making sambar, poriyal, pachadi etc. For this menu, you have to chop Lady’s finger, Green chillies for sambar. Raw banana for poriyal and Gooseberry for pachadi. Grate 1/4 cup of coconut for Pachadi and poriyal.

    • First grind coconut, green chilli, amla, salt and hing for pachadi. Mix the paste to curd and keep aside. Pachadi is ready. You can temper at the end.
    South Indian lunch menu ideas
    • Now let's make sambar and rasam. Heat oil in a kadai and when it gets heated splutter mustard, methi seeds and saute the lady’s finger, green chilli, red chilli, curry leaves for making sambar. Add tamarind extract and boil well.
    South Indian lunch menu ideas
    • When it is boiling, heat another kadai and temper with mustard seeds,jeera for making rasam. Prepare the rasam in this kadai. The steam would have released in the cooker. So remove the dal, mash it well and add to the boiling sambar and little dal water to the boiling rasa as well.
    • Now sambar and rasam would be ready. Heat little oil in a kadai and splutter mustard seeds, urad dal and cumin seeds for topping the moong dal and thayir pachadi. Add this tempering to pachadi and dal. Add little water to adjust the consistency of dal and pachadi. Both are ready now.
    South Indian lunch menu ideas
    • In the same kadai,roast the sago for making payasam. Roast till it becomes white and puffs up well. I used Nylon variety sago. If you are using big white ones, soak it for 30 minutes in hot water and then cook it. Add water and cook the sago by covering the kadai with a lid. Keep the flame medium.
    South Indian lunch menu ideas
    • In another burner,cook the raw banana in a kadai adding sambar powder, a seed of tamarind, water and salt. Raw banana and sago takes almost the same time to cook. So keep an eye on both. Make sure nothing gets burnt. Raw Banana should not become mushy. It should be firm in shape.
    • After the sago is cooked well, add crushed jaggery, cardamom to it. Boil well by adding some water. Lastly add some plain milk or coconut milk and switch off the flame immediately.
    South Indian lunch menu ideas
    • Take the cooked raw banana and drain the excess water. Temper mustard seeds, cumin seeds and curry leaves. Put the raw banana pieces and saute well. Lastly add some grated coconut. All the dishes are ready now. Lets make vada.
    By this time, urad dal would have soaked well. Heat oil in a kadai to deep fry the vada.Keep the flame medium. Grind the dal adding pepper corns and hing in mixie. Add little water ( say few tbsp at a time) and grind a thick batter.

    To the ground batter, add salt, chopped curry leaves and mix well. Check the oil temperature and make vada. Lastly roast few papad if you wish and switch off the flame.
    South Indian lunch menu ideas

    Rice, sambar, rasam, Poriyal, Pachadi, Vada, appalam are ready to serve.
    I had already made and kept mango thokku. U can keep any pickle as you wish.
    Enjoy this no onion no garlic thali !



    Please refer my

    No Onion No Garlic Recipe collection for more ideas .

    Other Options
    • You can replace Lady’s finger with Broad beans or cluster beans to make sambar. In that case, pressure cook the veggies along with dal.
    • You can make the same poriyal using sweet potato or lady’s finger too.
    • For Pachadi, you can make simple curd raita by grinding coconut+green chilli+ginger or Lady’s finger raita.
    • You can also make masala vada instead of urad dal vada but do not add onions in the batter.
    • Instead of Sago payasam, you can make moong dal payasam,Aval payasam or Vermicelli kheer too. Please go through my 15 payasam varieties for more ideas.
    Please refer my No Onion No Garlic Recipe Collection for more ideas .

    South Indian lunch menu ideas

    Make this No onion No garlic lunch feast for occasions and celebrate the day !

    Amavasya Lunch menu



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    May 20, 2015

    South Indian Full Meals | Lunch Menu For Guests | Thalai Vazhai Ilai Virundhu

    South indian meals

    Last week I made this full meals for my guests. Its been years since I posted a South Indian full meal lunch menu here. So I thought of sharing this yummy platter with you all. After Onam Sadya, I din’t get any chance to make an elaborate lunch menu and serve in Thalai Vazha Ilai / Banana leaf. 

    Generally South Indians especially Tamil people make this kind of lunch menu for marriage feast, guests, newly wedded couple / Maapilai virundhu or for festivals and occasions. According to Tamil people, serving food in Thalai Vazhai ilai is considered to be the way of showing love and respect towards our guests. Not just that, there is a traditional serving order that has to be maintained while keeping the dishes in banana leaf.

    In Tirunelveli, our people give more importance to the serving order. Before I served this platter, I called my mom and asked her about the serving order but still I got confused on where to keep the pickle and kept it wrong I think. So I asked my mom again and wrote this post with corrections. There may be slight variations from the write up and picture. So please don’t get confused. I have divided this post into sections for easier understanding. 

    Hope this lunch menu post would help beginners especially newly wedded girls who are new to cooking. In the above platter, you can find (from left) Salt, Poriyal/Curry, Kootu, Thayir pachadi, Pickle, Rasam, Payasam, Curd, Banana,Vada, Rice, Dal, Sambar and Appalam. I have shared all these points based on my understanding and cooking style. Pardon me for mistakes :)

    Check out my other state and some more Tamil nadu lunch recipes here .

    Thalai vazhai ilai virundhu

    SERVING ORDER
    First lets see how to place the banana leaf and serve the dishes in order.
    1. Always place the banana leaf such that the broader side of leaf should be on the right side of person who is going to eat. 
    2. Start with salt on upper part left side of banana leaf (as shown in the pic). Some people may need more salt in dishes. Hence salt should be kept so that the person can add if its needed.
    3. Then serve the thayir pachadi on the right side upper part. Then comes kootu. Next to kootu keep poriyal, curry/roast. Here I served carrot thayir pachadi, keerai kootu and potato curry.
    4. Lastly keep the pickle varieties next to salt. Don’t forget to keep a tumbler of water.
    5. In the below part of banana leaf, keep the appalam, chips, vadam, masala vada or urad dal vada, Banana in the left side. Keep the rice in the middle of leaf and put some dal +ghee in one corner of rice. In Tirunelveli, people keep the dal in the right side and pour some ghee over it. In another corner of rice, add some sambar with vegetables.
    6. After the person finished eating dal rice, serve the sambar along with ghee if needed.
    7. Next to sambar, serve vathakuzhambu or more kuzhambu if you have prepared it.
    8. Then comes rasam. Before serving the curd, serve payasam. Some people wish to have in banana leaf and some prefer to have payasam in bowls. So serve it as per their wish.
    9. Lastly add the buttermilk / curd.
    10. After you finish eating, if its a marriage feast, close the banana leaf by pulling the upper part and cover the bottom part with it. It signifies that the person wishes to have this kind of food very often. Whereas if you have this food in a condolence meeting, then you should close the upper part with bottom part in the reverse manner.
    South Indian Lunch menu

    South Indian Full Meals


    South Indian Full Meals South Indian lunch menu for guests - Banana leaf spread / Thalai vazhai ilai virundhu
    Cuisine: Indian
    Category: Lunch
    Serves: 4
    Prep time: 45 Minutes
    Cook time: 45 Minutes
    Total time: 90 Minutes


    INGREDIENTS
    Vegetables to be chopped
    For sambar
    • Raw mango - 1 no (Use 1/4 mango for pickle)
    • Drumstick - 1 no
    • Big onion - 1 no
    • Green chillies - 3 nos
    • Curry leaves - few
    • Coriander leaves - to garnish
    For curry
    • Potatoes - 4 nos
    • Big onion -1 no
    • Curry leaves - few
    For kootu
    • Keerai - 1 bunch ( I used mulai keerai)
    • Small onions - 5 nos
    Other Ingredients
    • Rice – 2 cups
    • Toor dal – 1/2 cup
    • Moong dal – 1/4 cup for serving + 2 tbsp for kootu
    • Sambar powder – as needed
    • Salt & water – as needed
    • Cooking oil,mustard,urad dal,cumin seeds – as required


     
      HOW TO COOK A FEAST
      I prepared this lunch menu for 4 adults + 1 kid. It took nearly 1 hour 30 minutes for me to finish the preparation. I started around 10 am and finished making all the dishes except rice at around 11.30 am. I used 2 pressure cookers, a small & a big one and 3 kadai. I always pressure cook the rice at the end while making feast so that you can serve the rice hot hot while eating. No worries even if sambar, rasam and other dishes are cold. In fact making these dishes earlier gives more taste. So the earlier you prepare, the better its taste would be ; ))
    • In the previous day night, wash and soak the dal for vada. Soak it over night. Soak the tamarind in separate bowls for sambar and rasam in the previous day night.
    • The next day morning, start the cooking at least 3 hours before serving time. First take a big pressure cooker and add the toor dal, salt, turmeric powder, hing and a drop of oil (for making sambar). Take a small container or tiffin box like thing that suits the cooker. In that, put the moong dal,water, hing, turmeric powder and a drop of oil. This dal is for serving. Wash and cut the potatoes into two and put them inside the cooker. Hope you can get the idea by seeing the picture. It takes nearly 15 minutes for cooking.
    South Indian lunch menu
    • In that 15 minutes of time, you can go for chopping works. First grate 2 carrots and finely chop a green chilli for pachadi. Keep in a bowl adding salt. Chop onion, green chillies, Drumstick and mango for sambar. Keep in a plate. Chop a portion of mango into small pieces for pickle. Add salt, red chilli powder and hing to it. Mix well and set aside. Now wash the greens / Keerai twice and chop it roughly. Take it in a small cooker. Chop few small onions for kootu. Keep in a plate. Chop some onions, curry leaves, mint leaves and coriander leaves for vada.
    South Indian lunch menu
    • By this time, the pressure would be released in the cooker, dals & potatoes would be ready. So remove the potatoes using a tong and keep them immersed in cold water. It helps to peel the skin easily. Chop them into cubes and set aside.
    South Indian lunch menu
    • In a small cooker, take the chopped greens, add moong dal, salt and required water. Cook for 1 whistle in low flame. It takes 10 minutes to cook.
    • In that time, do the grinding job. First grind for vada and then for kootu. Keep them in separate bowl. Mix the chopped onions+greens with vada batter & set aside.
    • Now you have cooked the dal for sambar, dal for serving, potato for poriyal and keerai for kootu. So pressure cooking, chopping and grinding jobs are over simultaneously.
    • Then heat a kadai with ghee and roast the vermicelli for payasam. Add milk and cook it. Transfer the payasam into a bowl and close it with a lid.
    South Indian lunch menu
    • In another kadai, make sambar. While the drumstick and mango is getting cooked in tamarind extract, add the ground coconut paste to the pressure cooker in which you cooked the keerai. Let it boil for sometime till kootu thickens.
    • Now the veggies in sambar would have cooked. Add cooked dal to the sambar and let it boil for sometime. Garnish the sambar with coriander leaves and add a tbsp of ghee at the end. Cover the bowl and set aside. Heat oil in another kadai and temper the ingredients for potato curry. Add the peeled potatoes and roast it well.
    South Indian lunch menu
    • Sambar, poriyal, kootu making is over. Now heat a small tempering kadai with 3 tbsp of oil and splutter mustard seeds, urad dal, curry leaves, jeera. Add half the tempered items in small quantities to serving dal ( thick dal), thayir pachadi and lastly add the chopped onions in the kadai and saute till transparent. Add it to kootu. Add some coconut oil. Close the kootu with a bowl to retain the aroma.
    • Now make rasam and close the bowl by adding a tsp of ghee. Add some water to the tempered moong dal along with salt and hing. Mix well. Similarly add the curd to the grated carrot with some salt. Mix well. Thayir pachadi is ready.
    South Indian lunch menu
    • Just 45 minutes before serving, pressure cook the rice in one burner. Heat oil for deep frying in another burner. Make vada, roast papad, chips or vadam. That’s all.Rice, Sambar, rasam, kootu, curry, thayir pachadi, paruppu/dal,  vada, appalam is ready.
    • Start to serve following the above mentioned order. Enjoy the feast !
    • TIPS : Add a tbsp of ghee in the sambar, garnish with coriander leaves,check for salt and close the lid of sambar bowl.Addition of ghee & coriander leaves gives a nice aroma to the sambar.Similarly add a pinch of sugar and a tsp of ghee to rasam. It enhances the taste and gives a clear rasam while you serve.
      If you want to finish the entire process within an hour, you can do some pre preparatory jobs in the previous day night. Finish the chopping works and refrigerate the vegetables, grated coconut and carrot in separate zip lock bags. Soak the dal for 4 hours and grind the vada batter. Mix onions,greens and refrigerate the batter too. Doing all these jobs will spare 30 minutes of your cooking time on feast day. So its your choice. Enjoy the South Indian Full Meals : ))

    LINKS FOR DISHES WITH CHOICE
    Please check out my recipe index page for more sambar, rasam, kootu, poriyal and pachadi ideas.

    Try and Amaze your guests and family members with this South Indian Full Meals menu, get the applause !
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