Karnataka Home-Style Veg Thali

1. Steamed Rice (Anna)

Ingredients:

• Raw rice / Sona masuri – 1½ cups
• Water – 3 cups
• Salt – optional

Preparation:

1. Rinse the rice 2-3 times till the water has cleansed.
2. Put rice and water into a cooker/pot.
3. Bake until rice becomes tender and light.
4. Keep covered until serving.

2. Karnataka Style Sambar

Ingredients:

• Toor dal – ½ cup
• Tamarind – small lemon-size
• Mixed vegetables (drumstick, carrot, pumpkin) -1 1/2 cups.
• Sambar powder – 2 tsp
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tsp
• Curry leaves – few
• Dry red chilli – 1
• Oil – 1 tbsp
• Salt – to taste

Preparation:

1. Cook toor dal in pressured cooker with turmeric until soft. Mash well.
2. Wet tamarind in warm water, squeeze juice.
3. The vegetables are cooked in boil water using tamarind water, salt and sambar powder.
4. And add mashed dal and cook 5-7 minutes.
5. Heat oil, put mustard seeds, red chilli and curry leaves.
6. Tempering Pour over sambar and stir.

3. Huli (Tamarind Dal)

Ingredients:

• Toor dal – ½ cup
• Tamarind water – ½ cup
• Jaggery – 1 tsp
• Turmeric – ¼ tsp
• Mustard seeds – 1 tsp
• Curry leaves – few
• Oil – 1 tsp
• Salt – to taste

Preparation:

1. Prepare dal until it is soft, and mash it.
2. Add salt, jaggery, turmeric and tamarind water.
3. Boil gently for 5 minutes.
4. Put temper mustard, curry leaves in oil.
5. Add to dal and mix.

4. Beans Palya (Dry Vegetable Curry)

Ingredients:

• Beans (chopped) – 1½ cups
• Grated coconut – 3 tbsp
• Mustard seeds – 1 tsp
• Green chilli – 1 (slit)
• Curry leaves – few
• Oil – 1 tbsp
• Salt – to taste

Preparation:

1. Beans should be cooked in very little water and salt.
2. Add mustard seeds, chilli and curry leaves with heat oil.
3. Add beans that have been cooked and saute 2 minutes.
4. Add grated coconut, mix and turn off.

5. Kosambari (Moong Dal Salad)

Ingredients:

• Split moong dal – ¼ cup
• Cucumber (finely chopped) – ½ cup
• Grated coconut – 2 tbsp
• Green chilli – 1 (finely chopped)
• Lemon juice – 1 tbsp
• Salt – to taste

Preparation:

1. Soak moong dal in water within half an hour time; drain it.
2. Combine DAL, cucumber, coconut, chili and salt.
3. Add lemon juice and stir.

6. Majjige (Buttermilk)

Ingredients:

• Thick curd – 1 cup
• Water – 1 cup
• Ginger (crushed) – ½ tsp
• Mustard seeds – ½ tsp
• Curry leaves – few
• Salt – to taste

Preparation:

1. Blend whisk curd and water and salt.
2. Heat oil, put in mustard seeds, ginger and curry leaves.
3. Add tempering ingredient to buttermilk and combine.

7. Coconut Chutney

Ingredients:

• Grated coconut – 1 cup
• Green chilli – 1
• Ginger – small piece
• Tamarind – small piece
• Salt – to taste

Preparation:

1. Blend all the ingredients using minimum water to a fine paste.
2. Serve fresh.

8. Pickle (Uppinakayi)

Ingredients:

• Mango / Lemon pickle – as needed

Preparation:

1. Serve a small head on the side.

9. Sweet – Vermicelli Payasa

Ingredients:

• Vermicelli – ¼ cup
• Milk – 2 cups
• Jaggery / Sugar – ¼ cup
• Cardamom powder – ¼ tsp
• Ghee – 1 tsp

Preparation:

1. Fry vermicelli in ghee till it becomes light golden.
2. Add milk and cook until soft.
3. At this point add jaggery or sugar and powdered cardamom.
4. Cook 5 medium minutes and turn off.