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.
As I told in my South Indian full meals post,I will share a North Indian Thali very soon. Stay tuned !!
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)
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.
- 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.
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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.
- 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.
- 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.
- 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.
- 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.
- 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.
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 !
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Cabbage vada recipe - Urad dal vada adding cabbage
. Now lets see how to make Pakistani Sindhi Biryani Recipe.
.So i gave a small break to my blog posts
.Today’s Sunday biryani recipe is Hyderabad’s most popular qabooli biryani made using chana dal.I made this for my sister and she loved it a lot.When I heard about the title of this biryani,I wondered how come a biryani can be made just by using chana dal.But when I prepared it,I was really amazed with the flavor and taste.For any biryani,it’s the whole garam masala and spice powders that matters the taste.Even if u add vegetables,meat or make plain biryani,the right amount of spices is the key.For this biryani,Curd chutney is the best side dish that is served in Hyderabad,Andhra.So I made perugu pachadi/Curd chutney(Dahi chutney) by referring 
