A South Indian Thali Feast: Unveiling the Delights (with Recipes!)

Embark on a culinary adventure through South India with a step-by-step guide to creating a delightful vegetarian thali. Learn the ingredients, cooking methods, and secrets behind pulihora, mirchi bhaji, lemon rice, and puran puri.

South Indian cuisine offers a vibrant explosion of flavors, and a vegetarian thali is the perfect way to experience its diversity. Today, we’ll delve into four delectable dishes – pulihora, mirchi bhaji, lemon rice, and puran puri – providing detailed recipes to recreate this delightful feast in your own kitchen.

Pulihora (Tamarind Rice): A Tangy Delight

Ingredients:

• 2 cups cooked basmati rice
• 1/4 cup tamarind paste (soaked in warm water for 15 minutes)
• 1/4 cup jaggery (grated)
• 1/4 cup roasted peanuts
• 1 tbsp chana dal (split Bengal gram)
• 1 tbsp urad dal (whole black gram)
• 1 tsp mustard seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 tsp vegetable oil
• Salt to taste

Method:

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add chana dal, urad dal, and curry leaves. Fry till the dals turn golden brown.
3. Add dry red chili and fry for a few seconds.
4. Extract the tamarind pulp from the soaked water and add it to the pan. Cook for a few minutes until the raw tamarind smell disappears.
5. Add jaggery and salt to taste. Simmer for 5 minutes until the jaggery dissolves and the mixture thickens slightly.
6. Gently fold in the cooked rice and roasted peanuts. Mix well to coat the rice with the tamarind sauce.
7. Garnish with chopped coriander leaves (optional). Serve hot.

Mirchi Bhaji (Pepper Fry): A Fiery Adventure

Ingredients:

• 15-20 green chilies (adjust based on spice preference)
• 1 medium onion, finely chopped
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp urad dal
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder (adjust as needed)
• Pinch of asafoetida (optional)
• Salt to taste
• Curry leaves (for garnish)

Method:

1. Wash and pat dry the green chilies. Slit them lengthwise (be careful not to cut them completely through).
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add urad dal and fry till golden brown. Add curry leaves and asafoetida (if using).
4. Add chopped onions and fry until translucent.
5. Add turmeric powder and red chili powder. Saute for a few seconds.
6. Add the slit green chilies and salt to taste. Fry for 2-3 minutes, stirring occasionally, until the chilies soften slightly.
7. Cover the pan and cook for another 2-3 minutes on low heat.
8. Garnish with fresh coriander leaves (optional). Serve hot with rice or roti.

Lemon Rice: A Refreshing Escape

Ingredients:

• 2 cups cooked basmati rice
• 1 tbsp lemon juice (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp vegetable oil
• 1 tsp mustard seeds
• 1 dry red chili
• A handful of fresh cilantro, chopped
• Salt to taste

Method:

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add the dry red chili and fry for a few seconds.
3. Add the cooked rice and turmeric powder. Mix well to coat the rice.
4. Add lemon juice and salt to taste. Stir gently to combine.
5. Garnish with chopped cilantro and serve hot.

Puran Puri: The Sweet Finale

Ingredients (For the Puran)

• 1 cup moong dal (washed and soaked for 4 hours)
• 1/2 cup sugar
• 1/4 cup ghee
• 1/4 tsp cardamom powder
• Pinch of nutmeg powder

Ingredients (For the Puri)

• 2 cups whole wheat flour
• 1/2 tsp salt
• Vegetable oil for frying

Method (For the Puran):

1. Pressure cook the moong dal with enough water until soft and mushy. Mash the dal into a smooth paste.
2. Heat ghee in a pan. Add the mashed dal paste and cook on medium heat, stirring constantly, until the mixture thickens and starts leaving the sides of the pan.
3. Add sugar, cardamom powder, and nutmeg powder. Mix well and cook for another 2-3 minutes.
4. Remove from heat and let the puran cool slightly.
5. Method (For the Puri):
6. In a large bowl, combine whole wheat flour and salt. Add enough water to knead into a soft dough.
7. Knead the dough for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
8. Divide the dough into equal portions and roll out each portion into thin circles.
9. Heat oil in a frying pan over medium heat.
10. Place a spoonful of puran filling in the center of a puri dough circle.
11. Carefully fold the dough circle in half, forming a semi-circle. Seal the edges by pressing with your fingers.
12. Gently slide the filled puri into the hot oil. Fry until golden brown on both sides.
13. Remove from the oil and drain on paper towels.
14. Serve the puran puri hot, drizzled with a little honey or ghee (optional).