South Indian thali recipe | Udupi style veg thali | South Indian lunch menu ideas with step by step photos:
Ours is a family full of foodies.We take our food very seriuosly 😉 !! We love to have a complete full meal that requires a lot of chopping and cooking and the best part is,I love cooking full meals.In today’s post I am going to talk about one such thali meal that I prepared on a weekend.It was a perfect Udupi style veg thali or veg full meals.Recently I visited one of the popular restaurants in Udupi and coincidentally the mini-thali they served exactly matched with what I had prepared,except for the payasam.They had included a vermicelli kheer while mine was broken wheat payasam(my mother’s favorite..that’s why 🙂 ). I was happy that my thali was in a perfect restaurant style !!
My thali included a “palya” which was nothing but a dry sabji.Typically cabbage,beans or mixed vegetables are used for making this palya.I chose to make beans sabji as it was easy and instant and had less chopping work compared to mixed vegetables.Managing cooking time is equally important in deciding thali menu.So I chose to make beans dry sabji.
Next task was to decide whether to make chapati or poori.We eat roti’s for dinner atleast 3 to 4 days in a week,so that made me choose poori for the thali.It was a regular wheat flour poori. Whenever I am in a hurry,I make triangle poori’s to save time.I just take large ball sized dough and roll it into big chapati shape and then cut it into 4 quarters to make triangle poori’s.You can see full video recipe of poori here:POORI RECIPE
What else can be a best match for poori than a mixed vegetable saagu?People from different states may call it with different names with slight changes in the ingredients here and there.But the basic recipe should remain the same,and we call it by the name ‘saagu’.Yes,mixed vegetable saagu.There are 2 ways of making a veg saagu.I have already uploaded one recipe on our youtube channel.Click here for the recipe: Veg saagu.
If you visit any restaurants in Udupi,Mangalore or nearby regions,and order for a thali,first they would ask whether you want boiled rice or white rice.No,that doesn’t mean white rice is served raw….. 🙂 Boiled rice is made from what we call kuchilakkki in Kannada which is a para boiled rice and is known much healthier compared to white rice.In our house we use boiled rice for lunch on weekdays and on weekends it’s usually the white rice.For this particular udupi thali I served white rice.
Mangalore Cucumber Sambar/Soutekayi huli:
Soutekayi huli is a popular udupi-mangalorean style cucumber sambar which is both sweet and tangy in taste.Almost mandatory to have in any hindu wedding ceremony or celebrations in udupi-mangalore regions.One of my personal favorite too 🙂 .Click here for the recipe:Soutekayi huli.
After a heavy meal,it’s nice and refreshing to drink some south Indian soup or rasam at the end.You can also have it with rice.Pepper rasam also called menasina saaru is basically a spicy and tangy south Indian black pepper soup in which we do not add rasam powder.Click here for the recipe:Pepper Rasam.
Broken wheat payasam:
Finally comes the kheer or payasam.Whether we serve a sweet or not(additionally),serving payasa or payasam is a must in Udupi thali.I usually make vermicelli kheer or sabudana payasa.But this time for a change,I made broken wheat payasam on my mother’s advice.Click here for the recipe:Broken wheat payasam.
Apart from the above mentioned main dishes we also serve curd,buttermilk and pappad in our Udupi thali just like most of the Indian thali’s.And yes! not to forget 🙂 thali arrangement actually begins with salt and pickle.See the image below for a complete udupi thali look.
And don’t forget to watch complete video recipe here:
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