South Indian Jain Thali|No Onion, Garlic & Ginger Meal|Jain Saatvik Thali|Jain Recipes|Bhog Thali

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and cheaper while providing a similar texture.

coconut

🥗Healthier: almond milk

💰Cheaper: dried coconut flakes

Dried coconut flakes are less expensive and can be rehydrated.

Heat a pressure cooker and add 2 tablespoons of oil.

Add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds to the oil.

Once they crackle, add 1 cup of chopped bottle gourd, 1 large chopped tomato, and 1 green chili.

Mix well and add 1 drumstick, then sauté the vegetables.

Add 2 tablespoons sambar powder, 1 teaspoon red chili powder, and 1 teaspoon turmeric powder, and sauté the spices.

Add 1 cup of pre-soaked toor dal and mix well, sautéing for 2-3 minutes.

Add salt to taste and then pour in 3-4 cups of water.

Close the lid and cook under pressure for 3-4 whistles.

After the pressure releases, open the lid and mix the cooked vegetables and dal.

Prepare tempering by heating 2 tablespoons of oil in a pan, adding 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1 teaspoon hing, 1 teaspoon Kashmiri red chili powder, 1 red chili, and 10 curry leaves.

Pour the tempering into the sambar and simmer for a few minutes.

Chop and mix in fresh coriander leaves before serving the sambar.

For coconut chutney, blend 1 cup grated coconut, 1 green chili, a handful of coriander leaves, and 2 tablespoons of chana dal until smooth, adding water as needed.

Prepare tempering for chutney with 1 tablespoon oil, 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 red chili, and 10 curry leaves, then pour over the chutney.

For the batter, mix 3 cups of rava with 1.5 cups of yogurt and let it rest for 30-45 minutes.

Add water gradually to achieve a smooth batter consistency.

After resting, take 1 cup of batter for idli and mix with 1/4 cup water to adjust consistency.

Prepare idli molds by greasing them and filling with the batter.

Steam the idlis in boiling water for about 10 minutes until fluffy.

For medu vada, mix 1 cup of batter with 1 chopped green chili, coriander, curry leaves, and salt.

Add 1 teaspoon baking soda and mix well before shaping into vadas.

Deep fry in hot oil until golden brown.

For panki, mix 1 cup of batter with 1 chopped green chili, 2 tablespoons chopped coriander, 2 tablespoons chopped tomato, and spices, adjusting water for consistency.

Fry in a pan until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens