South Indian Breakfast Thali

Today I am posting about a perfect Tamil breakfast platter. This menu comes in marriage functions. In our marriage there was also uthappam. Usually the breakfast is completed with a cup of coffee. Traditionally it is laid out on a banana leaf. First comes kesari and it is followed by medhu vadai, chutneys and idli. Once you finish the idli, ven pongal comes along with sambar and more chutneys. They also serve you sambar vadai and thayir vadai in small paper plates and finally comes the uthappam. I have missed out the uthappam because this itself was very heavy. After finishing the breakfast it is time for coffee and they serve piping hot coffee. After such a heavy breakfast, we skipped our lunch. My daughter loved those mini idlis and she kept on asking for it till the end of the day. 

Today's Menu:

Kesari-Halwa with chiroti rava

Ulunda Vadai-Soft Urad Dhal Vadai

Idli

Thakkali Sambar

Thengai Chutney/ Coconut Chutney

Vengaya Chutney/ Onion Chutney

Thakkali Chutney/ Tomato Chutney

Ven Pongal

Sambar Vadai-Ulunda Vadai dipped in sambar

Thayir Vadai-Ulunda Vadai soaked in curd

Today's Dishes:

Rava Kesari (click to view recipe)

Ulunda Vadai (click to view recipe)

Ven Pongal(click to view recipe)

Idli

Thakkali Sambar

Thakkali Chutney

Thengai Chutney(click to view recipe)

Vengaya Chutney

Today's Recipe:

Thayir Vadai:

Ingredients:

Ulunda Vadai-4

Thick Curd-1cup

Salt-to taste

For Garnish:

Sev / Omapodi

Red Chilly Powder

Rock Salt

Coriander Leaves(finely chopped)

Procedure:

1. Mix half cup of curd with 1/4cup of water and dilute it. Place the vadas in this mixture until soft.

2. Place the soft vadas on the serving plate.

3. Mix curd with salt and top the vadas.

4. Sprinkle sev, chilly powder, black salt and coriander leaves.

5. Serve immediately.

Sambar Vadai

Ingredients:

Ulunda Vada-4

Thakkali Sambar-1cup

Onion -1/2cup

Coriander Leaves-for garnish

Procedure:

1. Pour hot sambar on the vadas and let it soak for 10-15minutes. 

2. Place the soaked vadas on a plate and top with more sambar.

3. Sprinkle onion and coriander leaves.

4. For a nice crunch toy can also top it with sev.

5. Serve immediately.

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Sending this to Srivalli's Thali Mela