Desi Fiesta

Maharastrian Thali |Marathi Thali

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Maharastrain Cuisine
Landing on maharastra today its my fav state as the very popular pav bhaji comes from this state. Maharastrian cuisine has some mildly spiced dishes ,and they serve lunch or dinner meals in thali.The very traditional dishes served in a thali are poli , bhakri , bhaajis,and some thali’s include Non veg dishes too.Maharastra cuisine differs in different regions. In mumbai – vada pav and pav bhaji, Souther maharastra- Bhakiris, basundi,masala milk, sheerkand,Pune -rassa, kolhapuri thecha. Kolhapuri misal etc these only few there are many morde delicacies been originated here and are enjoyed by themarathi people here.

They celebrate all the festivals in a very grand manner especially ganesh chathurthi they celebrate it like a big carnival.Fasting prevails in maharastra more than any other state and they have a seperate Fasting cuisine followed , they fast on days like Ekadashi,ganesh chathurthi,Mondays for shiva, saturdays for maruti and many more fasts. During fasting they only include milk and milk products, fruits, sago,potatoes,Rajgira etc…For any wedding in this state they have multipal courses of rice , vegetables, dals and the very popular sweet of marathi wedding is jilebi. I have tried to include all the popular recipes of maharastra in this thali . The very own Pav bhaji which is originally from mumbai though we can find pav bhajii anywhere in india.. Varan Bhaat is a very important part in marathi thali Varan is nothing but the yellow dal with steamed rice which they call bhaat. Varan fal is another imporatant dish from Mahrastra though it is prepared in Gujarat and rajasthan too by the name of dhokli it has only slight tweaking of the recipe from rajasthan and gujarat. Kanda poha one of the most famous and fav street food Breakfast in maharastra only from here the neighbor states too started serving them for breakfast. Sabudana vada is the important dish made for fasting. So I think I have covered it all and here goes the menu and recipe 🙂 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39.
Maharastrian  Thali

Varan Bhaat
Varan Fal
Roti
Danyachi Usal
Sabudana vada 
Mattha 

Varan Bhaat

Ingredients 

Toor dal -1 cup
water as needed
Tomato – 1 No
Turmeric pd – 1/4 tsp
salt to taste
Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Asafoetida – A pinch 
Green chillies – 2 No
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp
2 tbsp Oil

To serve 

Cooked Rice/ Bhaat 

Method  

  • Pressure cook dal with chopped tomato and turmeric for 3 whistles.
  • After the pressure Subsides mash them well with ladle.
  • Heat oil in sauce pan and add mustard seeds, cumin seeds, asafoetida.
  • After they splutter , add green chillies , curry leaves.
  • Then a add toor dal and mix them well.
  • Add enough water to make it thin, also add salt.
  • Boil them well for 10 mins and then garnish with coriander leaves.
  • Serve Varan with Bhaat ( Plain Rice ).
Varan Fal

Ingredients 

Toor dal – 1/2 cup

Turmeric pd – 1/4 tsp 

Mustard seeds – 1/2 tsp
Asafoetida – A pinch
Red chilli pd – 1/2 tsp
Coriander pd  – 1 tsp
Jaggery – 1 tsp
Tamarind – one lemon size ( soaked in water and extract the pulp)
Green coriander – 2 tbsp
Salt to taste
Dough 
Wheat flour – 1 cup
Oil – 1 tbsp
Water as needed to Knead
Carom Seeds – 1/2 tsp
Salt to taste
Method
  • In a bowl add wheat flour, oil,ajwain, salt , add water little by little .
  • Knead them to a stiff dough. keep them a side
  • Pressure cook toor dal with turmeric pd for 3 whistles. After the pressure subsides mash the dal.
  • Heat oil in pan / kadai add mustards seeds after they splutter add asafoetida
  • Add turmeric pd, red chilli pd, coriander pd, salt and water Boil them.
  • Then add the mashed dal and water as needed to make the dal thin.
  • Add tamarind extract to the dal and boil them for a while.
  • Now divide the wheat flour dough into equal parts and then roll them likea chappathi.
  • Cut them into squares /diamonds and add the pieces to the boiling thin dal.
  • Repeat this for the remaining dough and cook all the dough pieces and cook them in dal till they are done.
  • The dal will thicken as we cook so keep the dal thin in the beginning.
  • Garnish this with coriander leaves and serve hot drizzled with ghee.
Danyachi Usal


Recipe Source : Tarla dalal 
Ingredients 

Peanuts – 1/2 cup 
Cumin seeds – 1/2 tsp
oil – 1/2 tbsp
Grated Coconut – 1/4 cup
Green chillies – 2 no
Ginger – 1/2 Inch piece ( chopped)
Coriander leaves – 2 tbsp
Salt to taste
Method 
  • Pressure cook peanuts with 1 cup water and salt for 2 whistles.
  • Drain the peanuts and keep them aside.
  • Grind coconut, green chillies and ginger in a blender to a fine paste.
  • Heat oil in a pan add Cumin seeds.
  • After they splutter add the ground coconut paste , add 1/2 cup water and salt .
  • Boil this gravy and garnish them with coriander leaves.
Sabudana vada 

Ingredients 

Sago / Sabudana – 1/2 cup
Potatoes – 2 No Small ( boiled and grated)
Roasted Peanuts Powdered – 1/4  cup
Green chillies – 2-3 Nos ( chopped)
Lemon juice – 1 tsp
Coriander leaves – 2 tbsp ( chopped)
Rice flour – 2 tsp
Sugar – 1/4 tsp
Salt to taste
Method 
  • Wash and soak sago overnight in just enough water till it submerges.
  • Next day drain the water and you can see the sago will be mashable.
  • In a bowl take this sago, roasted peanut pd, green chillies, potatoes, lemon juice,
  • Coriander leaves, rice flour, sugar, salt and mix them well.
  • Divide the vada dough to equal parts and flatten each balls to a round shape.
  • Heat oil in a kadai and fry the shaped vadas till they are golden brown from both sides.
  • Serve them hot with any chutney you like.
Mattha 

Ingredients 
Yogurt – 1/2 cup
Water – 1 cup
Cumin pd – 1/4 tsp
Ginger – a small piece
Coriander leaves – 1 tbsp
Salt to taste
Method
  • In a blender mix all the ingredients except coriander leaves till they are well combined.
  • If you want you can include green chillies too.
  • Serve them chilled.

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Reader Interactions

Comments

  2. Priya Suresh says

    Who can resist to this incredible Thali, sheera,pav bhaji,varan,matha omg all are my favourite.Daniyachi usal is asking me to finish it rite now, those crispy vadas are seriously tempting.. I came to ur place with empty stomach now my tummy is filled Manju..lol

  12. Me... says

    I love the concept Manjula! Its amazing that you are so patient and present all the thali portions in one go. I love the Dhanyachi Usal…Looks yummy altho very very simple. The sago vada also looks crisp and yummy. Would love to have it with hot rasam sadam!
    Your blog does nt allow WordPress comments???

    Shobha
    http://www.anubhavati.wordpress.com

  16. Jayanthi Padmanabhan says

    this is a thali of thalis. which is your homestate manjula? Home-state's got to be even more elaborate.. i guess you'd post a banquet menu.

    Wonderful thali. the red tissue is nice touch.. looks nice..

  18. Linsy Patel says

    How you can make all this in one day diner and done with it and make another thali? If those are the portions for 3 of you then its good, but that for each of you then my , i cant even eat next day. seriously you are doing an awesome job in this marathon.

  21. Nalini's Kitchen says

    Awesome looking Thali,everything in thethali looks so wonderful..Danyachi usal something sounds new to me and the sabudhana vada makes me so tempting and has turned out very well.

  22. Sandhya Ramakrishnan says

    The thaali looks very good manjula! I am going to try your sabudana vada. I have made it n the past and I have had bad outcome. Let me give it one more shot 🙂

  23. Usha Rao says

    Lovely spread again! Everything one the thali is delicious. Even I made sabudana vada. Dhanyachi usal looks quite flavorful and is something new to me. Great job once again.