Thali #28 recipes. This thali consists of lemon rice, Mysore rasam, dill stir-fry, beans palya, steamed rice, curd rice, kosambari, ambode, shavige payasa, almond halwa, and balushahi.
Happy Yugadi/Ugadi to everyone… Yugadi habbada shubhashayagalu 🙂 And like every festival, food was the highlight of our celebration.
Our Yugadi celebration thali had:
Lemon rice – a simple flavourful dish where cooked rice is tossed with an easy tempering and a generous serving of lemon juice
Mysore rasam – Pigeon pea lentil or toor dal cooked with tomatoes and freshly ground spice mix
Dill stir fry – simple stir fry made with dill (sabbasige soppu) and boiled toor dal
Beans palya – Beans cooked with mild spices and finished off with loads of coconut
Mosarrana – Mosaru means yogurt and anna mean rice in Kannada. For a Kanadiga, the meal is complete without mosaranna
Kosambari – Carrot and split green gram Indian style salad
Ambode – or masala vada made with Bengal gram
Shavige payasa – or vermicelli kheer is a simple, humble dish that is perfect for festivals
Almond halwa – a royal, rich and delicious dessert that is perfect for festivals and celebrations
Badusha – or balushahi: flaky and crunchy from outside, soft and melt-in-mouth from inside, these Indian doughnuts are to die for!