The next thali spread in this series is the Gujarati Thali – a delicious Gujarati Thali with undhiyu, dal, kadhi, lobia curry, sev tomato, dhokla, rice, roti and amrakhand.
Gujarati Thali
As I mentioned in my earlier post, I learnt a lot about this cuisine in Raja Rasoi Aur Anya Kahaniyaan show. Gud or Jaggery is widely used in this cuisine, but there is a reason behind that. We all know the fact that Gujarat has a dry climate. To stay hydrated people add small amount jaggery in their food. Coming to the salt and sugar combo, when the little ones are suffering from stomach ailments, the first thing we give them in our household is water with sugar and salt as it helps in hydration. I simply love the principle our ancestors followed – Food as Medicine.
Now coming back to the thali spread, I would like to thank Smruti for helping me with the recipe picks. She explained me about the different thalis in Gujarat, and as usual, I picked the basic one, the safe bet. The Thali theme helped me to revisit my recipes, and I took this as an opportunity to re-click the pictures. I prepared Sev Tomato and Undhiyu again (errr actually undhiyu appears in our menu quite often, but the lazy me never clicked new pictures) and clicked new pictures. I am yet to edit and post them but I am glad I that I clicked the pictures.
I wanted to prepare theplas but again due to time constraint I went with roti, rather I should say Rotli. :-) Except for undhiyu which contains garlic, rest all are no onion and no garlic recipe. You can skip the garlic in undhiyu too and prepare this as complete no onion no garlic spread.
So what I have on my plate is:
- Rice
- Roti
- Oats and Rava Dhokla
- Khatti Meethi Dal
- Lobia Masala Curry
- Gujarati Kadhi
- Sev Tomato
- Undhiyu
- Amrakhand
- & some store bought green chili pickle.
How I prepared Gujarati Thali
There wasn’t any chopping work in this spread. I used the frozen undhiyu vegetable pack, so all I had to chop was tomatoes and tons of cilantro and of course mango. ;-) I always have oats powder in handy so except for undhiyu masala no grinding work either. One thing you got to remember is to soak the black-eyed peas, and I prepared lobia masala in my instant pot and rest all was done in 1 hour. The dessert I picked was no stove recipe, and I used all my five burners made the other recipes. :-)
Last but not the least, one more spread is coming up. Stay tuned. :-)
Enjoying Gujarati Thali? You will love these, too:
- Betel leaf syrup / Vethalai kashayam for kids
- Jhalmuri – Kolkatta Special
- Kollu Thuvaiyal / Horsegram dhal Chutney
- Plantain-Yam Erissery | Yeriseri
- Idli Biryani
Submitting this post for the BM 74. Check out the other participant’s recipe here.
Where you get these mix veg packet
All Indian grocery stores have in their froze aisle section. Thanks.
Your clicks are very tempting. Lovely spread
Thanks Ruchi.
The thali looks so perfect and inviting..your clicks are so tempting!
Thank you so much.
Oh wow, that is quite an amazing Gujarati spread you got there Vidhya. Everything looks very delicious.
Thanks a lot Pavani
Wonderful spread of dishes from Gujarat.Now i understand that why in some north indian restaurant keep small pieces of jaggery along with fenugreek at the billing counter :-)
:-) :-) Thanks. I learnt it from the Raja Rasoi series only.
Lovely presentation and a delicious thali!!I wonder how much time you took to organize everything cook and then click!!
:-) This Thali was quiet easy pa.. Thanks
Thank you for the information… I used to always wonder why Gujju recipes have always a little sweet element at the end… awesome looking platter…
:-) Thanks a ton.
My tummy is full, just on looking at your fantastic Gujarati thali, what a wonderful spread there. So much of comforting foods to enjoy without any guilt. Very catchy thali.
I totally agree. This is one no guilt thali. Thanks a lot Priya.
Love to see the entire plate with fulfilling dishes….Yummy
Thanks Shobana.
Wonderful treat????.
Thanks Preethi.
Yummmy!! Loved the spread. Amrakhand is one of my favorite…
Thanks Priya