A lunch menu with assorted kozhukattai, and you might have guessed it by now! Yes, it’s a Vinayaka Chaturthi special lunch menu, and that’s what I am sharing today.
If it was Gowri habba festive spread yesterday, then it has to be Ganesha spread today! That’s how it is in our household. I still remember my grand father’s annual ceremony/thithi also comes around this Gowri-Ganesha time.
And my mom won’t miss any festivals or rituals and follows everything duly and prepares excellent meals effortlessly. My mom is my cooking guru, and I aspire to be my mom. But I have a long way to go. :-)
Anyways, coming back to the thali. I keep my Vinayaka Chaturthi spread simple as I spend more time making atleast 3 to 4 varieties of kozhukattai.
I skip kheer and also make one-pot bisibelebath or sambar sadam and yogurt rice always. Sometimes instead of dry curry or poriyal, I end up making sundal and pair it with rice. For this thali, I made a dry poriyal, so I skipped the sundal. I reduce the main course dishes and focus on the kozhukattai.
You can also make the kozhukattai filling the day before, which helps in the festive day morning. As I mentioned in my other festive thali post, you can make these thalis as elaborate as you want. It ultimately depends upon your time and situation.
Vinayaka Chaturthi Thali-
Now coming back to this plate, I have bisibelebath, but I used quinoa instead of rice. And I paired it with purple cabbage poriyal. Also, I made some rasam and white rice. Rasam is part and parcel of our festive thali, and I usually love to drink rasam, especially after a heavy meal. So I try not to skip it.
Along with kozhukattai, as always, I have some chigali, tambittu, and raw rice idli. I made aval vadai, but as I fried it after frying the green appalam, the oil had many residues and got stuck in the vadai. Hence the color.
I will be sharing the aval vadai recipe soon. Except for that and raw rice idli, you can find all the other links below.
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