When I was done with all my lunch thalis and was really happy with the way it turned, the next thing that came to mind was the fact that I still had to do another thali. Obviously, I wanted to do a Breakfast thali. Given the fact that I love my previous Breakfast thalis, I really wanted to go ahead with making another Breakfast thali.
Having exhausted the regular dishes that are part of a typical Breakfast thali, I was really confused thinking about what I should plan for. When I was talking to Vaishali, I came to know that there is no such thing as breakfast dishes that get clubbed together. I was again told the same thing by a colleague of mine. I in fact asked her to think hard on what she gets to eat when she visits her native place in Rajasthan. Though they get fed too much, there was hardly a combination that was clubbed together.
|Breakfast Thali ~ Oats Upma, Pesarattu, Allam Pachadi, Groundnut Chutney & Paneer Payasam|
When you talk about a South Indian Breakfast Thali, you will be served Idli, Dosa, Vada, Sambar and different varieties of Chutneys like Coconut Chutney, Tomato Chutney, Coriander Chutney, Onion chutney. In a hotel en route to Tindivanam, there is a hotel that serves breakfast combo, where you get a Podi Dosa, 2 idlis, a cup of Ven Pongal, Vada, and a cup of Sweet, plus they have different types of Spice powders that tastes awesome. Of course, all of these will be served in small quantities.
Other than the hotels that serve your breakfast combos, in most Tamilian weddings if the muhurtham is during the early hours of the day, the feast is always breakfast and it’s a feast for the eyes. In recent wedding we attended, we were thrown in for a shock! It’s been months since we stopped eating full-fledged breakfast and imagine being thrust with about 7 – 8 different dishes!
|Oats Vegetable Upma|
First they served Semiya Payasam, Meddu Vada, Idli with Sambar and three chutneys. Then followed Poori Kalangu, then Ven Pongal, followed by Podi Dosa, then Rava Upma, followed by Kesari. Finally Filter coffee came. We were floored, infact none of the dishes were eaten properly. Every single item was prepared so well but it’s not possible to eat all the dishes completely.
One can do this when there are guests at home and you don’t know how much to make. Making a couple of dishes ensures you have enough to manage. This is what I do whenever my SILs visit us. Kesari Bath is a must, so it accompanies either Idli, Vada Dosa with Sambar and chutneys or Ven Pongal, Rava Upma with the same side dishes. I know it’s a taxing affair, but worth all the efforts. Because my relatives feel the breakfast they get here in madras, they can’t get at their place.
This prompted me to ask Amma to suggest some Andhra combo breakfasts. She was contemplating for a while as to what to make. We thought of Pesarattu Upma with Allam Pachadi. I was only thinking aloud and didn’t really think she will plan for it. As I have already shared both the recipes. She calls up in the morning and tells me that she has ground the batter for Pesarattu. Now I was really in a soup, wondering what else to pair with it. We then search for a different Allam Pachadi and few more things to add.
The neck of the moment, we realized that we could make Oats Upma, along with the regular Groundnut Chutney, in case the Allam Pachadi didn’t meet up to our expectations. Finally, for the sweet, Amma suggested I make Paneer Payasam. I know Paneer Payasam is not a regular on an Andhra special plate, but then I was ready for fusion.
Daddy seeing the spread, said he should have been served this on Sunday for him to enjoy or at least for Dinner. I convinced him saying for clicking pictures morning was the best time.
Breakfast Oats – 1 cup
Onions – 1 medium
Green Chilies – 2 medium
Ginger – 1″, chopped
Mustard Seeds, Urad dal – 1/2 tsp
Channa Dal – 1/2 tsp
Cashew nuts – few
Mixed Vegetables – 1/2 cup
Salt to taste
Oil – 2 tsp
Water – 1 cup
Sending these for my Indian Thali Mela
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15