Steps to Prepare Any-night-of-the-week South indian platter

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Dominated by rice, South Indian cuisine is replete with dishes, that are meant to be consumed on mixing with rice. Hence the center of platter in a South Indian thali is reserved for rice. Indian Marine Sector — Catering the Global Platter. You can have South indian platter using 25 ingredients and 7 steps. Here is how you achieve it.

Ingredients of South indian platter

1. Prepare of Idli.
2. It's 1 cup of urad daal.
3. It's 2 cup of rice.
4. You need of Salt.
5. You need of Coconut chutney :-.
6. Prepare 1 of coconut.
7. You need 1/2 cup of peanuts.
8. It's 2 of Green chilli.
9. It's to taste of Salt.
10. It's 1/2 cup of curd.
11. Prepare of Green coriander (hand ful).
12. It's of Sambhar :-.
13. Prepare 1 cup of toor dal.
14. Prepare 1 cup of mix veg (carrier, laddu finger, drumstick).
15. It's 2 tsp of tamarind paste.
16. Prepare of Salt.
17. You need 1/2 tsp of red Chilli powder.
18. You need of Salt.
19. You need 2 tbsp of sambhar masala.
20. You need 1/4 tsp of asafoetida.
21. You need 1/2 tsp of mustard seeds.
22. It's 1/2 tsp of fenugreek seeds.
23. It's 10 of curry leaves.
24. Prepare 2 of dry red Chilli.
25. You need of Oil as required.

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South indian platter instructions

1. Idli:- soak the rice and daal.for 8 to 10 hour then strain and grind them into a smooth paste. Whisk with hand and leave it overnight to ferment. The next day, add required amount of salt.
2. Then heat idli steamer, grease the cavities of the idli plate and pour little batter into each of them. Steam them for 10 to 12 minutes. De mould and serve..
3. Coconut chutney :- blend everything in a blender. Then take it out into a bowl. Heat some oil and add mustard seeds and curry leaves once they splutter. Add this tempering to chutney and serve..
4. Sambhar :- soak toor daal overnight. Then boil them along with vegetables in some water, in a pressure cooker, the next morning,. And keep aside..
5. Then heat a pan with some oil. Then add the mustard seeds, fenugreek seeds,dry red Chilli, and curry leaves,. Then add the Chilli powder, sambhar masala, salt..
6. Cook for few minutes then add the boiled dal and vegetables. Then add the tamarind paste and water. Boil on simmer for some times. Check the seasoning and then serve with idli and chutney.
7. Idli sambhar with coconut chutney is ready to serve..

However, for people like me with a small appetite. Planning for a week lunch menu should be easy with this list -. Seven South Indian vegetarian accompaniments for Rice. typically each state in south india has its own variation of its thali menu, however in this post i have tried to club and generalise a simple veg south indian thali. basically each region would organise a. South India mainly comprises of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu. Our chefs are so well-versed in making finger-licking South Indian Cuisines and assure great taste & experience.