Lunch Thali South Indian Meal

The South Karnataka Formal vegetarian meals are usually served in a particular order and required to be consumed in a particular order as well. My Lunch Thali Includes Rice along with Rajma(fresh peeled Rajma)Gravy(Huli), Sweet dish Holige/Puranpoli, Daal vada, Kadala Palya(Chana sabji)

The South Karnataka Formal vegetarian meals are served on Plantain leaves First accompaniments are served which includes variety of Palya, Kosambari, sweet-savory gojju, hot spicy chutney Pickles, bajji, bonda, vade, Papads. 

The first course alternated between sweets and rice preparation. The second course is a set of curries to be consumed with rice. 
It generally starts with Tovve, a mild lentil dish laced with ghee, Majjige Huli (vegetables simmered in a mild yogurt sauce) followed by Huli or daal( lentils and vegetables spiced and tempered with ghee, mustard,asafoetida and curry leaves.) This is followed by tili Saaru (which is a thin lentil stock spiced and laced with ghee and curry leaves.) Or any Vegetable Gravy like  Bhindi gravy....

The final course of the meal is rice and curd with pickles. Buttermilk is also served to be consumed at the end of the meal.

Preparation of this South Meals

Gravy: Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.

Preparation of Gravy(Huli)
Huli or daal( lentils and vegetables spiced and tempered with ghee, mustard,asafoetida and curry leaves.) 

Ingredients Required:
Rajma(I have used fresh ): 2 cups
Oil: 3-4 sps

For grinding:
Coconut grated: 5sps
Tomato: 2
Sambhar powder: 1sp

Procedure to follow, Simple method:

First wash the Rajma nicely & pressure cook it with Onion & Tomato add little salt ( I usually keep the Onion & tomato whole to boil along with Rajma)

For the gravy :
In a blender add coconut along with Onion & tomatoes cooked above, add 1/2 cup water Grind to a fine paste

In a Deep dish:
Take oil add mustard seeds let it splutter
Then add curry leaves & add the Blended paste mix add 
The Cooked Rajma along with its stock 1 cup
Add sambhar powder & adjust salt
Now let it boil, close with lid & cook 5 min

Check the consistency if its too thick add bit more water
Tangy & spicy Rajma gravy ready to serve with Rice

Accompliments:

Kadale Palya: 

Wash Soaked Red Chana & pressure cook it
In a deep dish
Take oil add mustard seeds let it splutter
Then add curry leaves & add 2 Green chilies
Add cooked chana season with salt
Add grated coconut 3-4 sps
Kadale(Chana) palya(sabji) ready


Daal Vada Recipe

Sweet dish Holige(Puranpoli) Recipe

Enjoy this South Indian Meal with Papad & Pickels