Finally here is the much-awaited post – the Andhra/Telangana Thali spread. I know I kept mentioning about the Thali spread for the past two weeks but had to wait until now. I know, I can’t claim this spread an authentic festive spread or traditional spread because I missed some of the recipes like Kandi Podi / Paruppu Podi, Garelu / Vada, and Koora / lentil curry. But I still managed to create a not-so-elaborative spread. With Ugadi coming up in few days, I am super elated to share this.
Even though I knew that Feb and March are going to be hectic, the moment I saw, the theme “Thali” I immediately picked without any second thought. As usual cooking these yummy recipes was not a problem, clicking and editing and drafting took its own time. ;-) I was super optimistic, and I was planning not use any of my recipes from the archives for Thali theme. But when I decided the menu and checked the posting schedule, I realized it would be difficult. So for this spread, I prepared all the recipes and posted them ahead, but for other two spreads, I picked a couple of recipes from my archive.
As I mentioned in the Pulihora post, I would like to thank Valli for helping me with the menu and for sharing a couple of her recipes. Also, I would like to thank my friends S and SL for sharing their family recipes too. :-) Now to the Thali spread, I prepared this thali with onion and garlic, but this can be prepared as no-onion and no-garlic thali too.
Here is what I have in my Thali Spread. Please click the links below, to get the recipe for each dish.
- Plain Rice, Mudde Pappu (Plain toor dal), Ghee
- Karivepaku Pulihora
- Tomato Pappu
- Bendakaya Pulusu
- Tomato Pappu Charu
- Dondakaya Vepudu
- Vadiyalu (As I ran out of my homemade stock, I went with store bought fryums. But you can find the Sago vadiyali here. This summer has to stock it up again.)
- Saggubbiyam Payasam
- Cashew-Garlic Pickle
How I planned and prepared this spread,
I made the cashew garlic pickle well ahead. Just the day before making this thali, I chopped my ivy gourd, cleaned the curry leaves and grated the coconut and refrigerated them. As you can see, two of the recipes were prepared in Instant Pot. I prepared pappu first and then the chaaru. So when IP was doing its job, I parallelly made other recipes on the stove top. I started off with Vepudu curry powder and pulihora mix as it involves grinding. Rest was all putting it together.
Stay tuned for another spread, and that’s coming tomorrow.2