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    Home » Thali & Spreads » How to plan and prepare Udupi Lunch Dishes ~ Udupi Recipes

    How to plan and prepare Udupi Lunch Dishes ~ Udupi Recipes

    Published: Sep 8, 2015 · Modified: May 6, 2017 by Srivalli · 10 Comments

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    When I decided on the Udupi Thali, and finalized the dishes I need to prepare, I read through the recipes couple of times to understand how I could cook this thali under 2 hours, with a family that needs a breakfast to be fed and some time spent with them as well. I cooked this Thali on a Sunday and the last one of the series. I warned Hubby Dear that he will be given grilled Cheese Sandwich and can expect a feast for the Lunch.
    All thalis have fried snacks, and especially South Indian thalis have sambar and rasam which require tamarind to be soaked.
    As with all South Indian Thalis, Udupi thali is also served on a plantain leaf. I got the leaf fresh in the morning. A very long one, which I sadly had to chop on the trims.
    I planned on making Kosambari, Urad Dal Bonda, Eggplant dry curry, Masala Chitra Anna, Menaskai, Raw Banana Sambar, Rasam, Payasa, Apart from this had homemade mango pickle, homemade Curds.
    I had planned on making holige as well. However blog demanded that I cook only new dishes..:)
    This is how I went about preparing for my actually cooking and proceeded.
    Washed and soaked Urad dal for the Bonda
    Washed and soaked Channa dal for the Kosambari
    Washed and soaked Tamarind
    Washed and chopped chilies, coriander leaves and curry leaves.
    Prepped dry chilies and mustard blend for tempering.
    Once all these were done, I went ahead making the fresh Udupi Sambar Podi and Rasam Podi.
    Roast and grind masala for Menaski and Masala Anna. Grind to a powder once cooled.
    Soaked Rice for Steamed Rice.
    Fearing that I will forgot the jackfruit papad, I got it out in view.
    Next pressured cooked the Dal for Sambar. While this was getting done, I chopped and MW Cluster Beans for the Menaskai.
    then boiled broken wheat for the payasam. Since I didn't want to use too many pressure cookers, I waited for the pressure to fall down, after which I made the jaggary syrup in the same PC.
    Once the dal was nicely cooked, added the vegetable and cooked again.
    Put the rice in the Rice cooker. It takes about 15 mins to get cooked. Let it stand on warm for 10 mins. Then transfer the rice to a bowl to get cooled for making Masala Chitra Anna.
    Meanwhile I started with preparing Sambar and Menaskai. Both are very simple in preparation, once the ground masala and podi is handy. As this gets simmered, I started tempering for the masala anna.
    When these two are simmering, I ground the coconut milk needed for the Payasam. Payasam takes about 10 - 15 mins of cooking time. Switch off once the payasam is thick.
    Now start with the Rasam. I picked up Lemon Rasam and must say it's the most simplest I have ever done. All it takes is just about 10 mins of cooking time, just to be boiled. and then allowed to rest to get the flavors settled. I would suggest you make this atleast 30 mins before serving the meals, for the rasam to settle down. Remember you need to have the rasam hot and you can't reheat because its Lemon Rasam.
    I ground the Urad dal just before making the bondas and once ground, add all the ingredients. Get the oil on heat and using two spoons, scoop it down to the hot oil. Take care of being gentle when you drop down.
    While the bondas are cooked in medium - low flame, temper the Sambar, Menaskai and Payasam with its tempering ingredients.
    Just before serving add salt and lemon juice to the Kosambari and fry your appalams.
    If you are serving buttermilk instead of curds, prepare the buttermilk and chill it.
    Your Udupi Thali is ready to be served!

     

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

    « Chana Lentil and Cucumber Salad | Kadale Bele Kosambari ~ Udupi Recipe
    Udupi Thali | How to plan Udupi Lunch Menu »

    Reader Interactions

    Comments

    1. Sapana Behl says

      September 08, 2015 at 6:50 pm

      Such a delicious and filling meal.I am loving every dish.

      Reply
    2. Usha says

      September 08, 2015 at 7:11 pm

      I am loving your how I planned and prepared series for each thali. Nice planning there.

      Reply
    3. vaishali sabnani says

      September 09, 2015 at 12:36 am

      I must say this is one useful post , it shall help prepare the thali .

      Reply
    4. Unknown says

      September 09, 2015 at 2:00 pm

      Where can i buy jackfruit papad, sweet papad

      Reply
    5. Srividhya says

      September 11, 2015 at 3:46 am

      Bookmarking the sambhar podi recipe pa..

      Reply
    6. Sandhiya says

      September 18, 2015 at 3:38 am

      Jackfruit pappad, totally new to me..Well planned and executed..

      Reply
    7. Pavani N says

      September 20, 2015 at 1:36 am

      Wow Valli. Kudos to your efforts to document every step of the meal preparation. This will be very useful reference to anyone planning to make this meal.

      Reply
    8. Gayathri Kumar says

      September 23, 2015 at 12:13 pm

      Thali needs a lot of planning to get it ready within time. You have explained it perfectly..

      Reply
    9. Archana Potdar says

      September 23, 2015 at 3:40 pm

      Very professional dear!! This is the way the Achary arranges his tools and his stuff. Next time will share the ics if I can sneak past their Maadi.

      Reply
    10. Padmajha PJ says

      October 02, 2015 at 5:56 pm

      I second Archanas comment. Very well written Srivalli..

      Reply

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