In the above Gujarati thali recipes picture, I have plated Rice, Methi thepla, Moong Dal khichdi, Dahi kadhi, Gujarati Sev Tameta nu Sak / Sev and Tomato Curry, Green chilli pickle, Masala chaas, Oven roasted papad & curd.
Gujarati recipes were in my try list for long time. As I had bookmarked Gujarati Kathiyawadi thali from Ezcookbook, I thought of trying them and share it for their event.
Last weekend, I prepared all these recipes for the first time and everything came out very well. In this post, I have shared the recipes of few dishes. I have made a separate post for Sukhdi/Gud papdi, Khichdi and Masala chaas recipe.
For this Gujarati thali, I chose simple and authentic Gujarati recipes that needs very less chopping, less oil and moreover all these are No onion No garlic No coconut recipes. I took nearly one hour 30 minutes to prepare them. I followed my own recipe for thepla. While cooking, I found Hing and Jaggery are widely used in all their dishes. Most of them are tomato based gravies. Thank you Ishita for these wonderful recipes. We thoroughly enjoyed Gujarati food in my home.
Do check out my other Gujarati recipes
Shakkar para
Gujarati dal tasted mildly sweet. I have used peanuts in this recipe which was the highlight. The crunchy peanuts while eating gives a nice taste. So do not avoid Peanuts when you try this recipe. The consistency of dal should be slightly watery than punjabi dal as Ishita mentioned. But I made it thicker to suit my family鈥檚 taste. We loved it!
I prepared Kadhi as an accompaniment for moong dal khichdi. It was very nice. We also had this mixing with plain rice and roasted papad.
Gujarati thali
Gujarati recipes – Methi thepla, Dal khichdi, Dahi kadhi, Gujarati Sev Tameta nu Sak / Sev and Tomato Curry, Green chilli pickle, Masala chaas and Oven roasted papad.
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 20 Minutes
Cook time: 70 Minutes
Total time: 90 Minutes
Gujarati dal tasted mildly sweet. I have used peanuts in this recipe which was the highlight. The crunchy peanuts while eating gives a nice taste. So do not avoid Peanuts when you try this recipe. The consistency of dal should be slightly watery than punjabi dal as Ishita mentioned. But I made it thicker to suit my family鈥檚 taste. We loved it!
Tamatar sev curry was a nice combo for thepla. It was mildly tangy and addition of sev made it more tasty. I used MTR Sev, store bought ones. It was slightly thicker than the usual sev. We had this curry as an accompaniment for curd rice too..
I prepared Kadhi as an accompaniment for moong dal khichdi. It was very nice. We also had this mixing with plain rice and roasted papad.
Last but not the least, here comes my dish, Green chilli pickle. I made it specially for me as Sendhil is not fond of pickles. It had a very different taste. As I tasted it instantly, I felt it more spicy. I think it will take another 3-4 days to get soaked and for the flavour to get balanced. I had it with curd rice and thepla. It was yummy.
Enjoy making Gujarati thali in your home.U鈥檒l love its taste .
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