I have been wanting to showcase my thali here for so long and here I am with a one another thali.This is going to be a long post sorry about that.This jain thali is very very close to my heart as I did it in 2015 when I was in India for a year. Paryushan Parva is a very important 8 days festival for Jains usually falls in the month of August or September of the Hindi calendar. These 8 days we follow all the spiritual rituals, visit the Jain temple, Prayers, and fasting. The main motto of this festival is to forget and forgive, last day ( is called Samvatsari) of the festival we ask for forgiveness to each and every family members and close people around us( in Marwadi we say “Michami dukudam” or ” kamou sha”).We ask for forgiveness if we have hurt them by words, our actions or by any means… These 8 days are celebrated to purify our mind, body, and heart. We also follow a Jain diet which means we don’t eat any root vegetables, green vegetables and some people don’t eat fruits as well, This is because even plants are assumed as a developed form of life. People who follow strict Jainism don’t eat root vegetable or plant-based veggies throughout the year as they are grown on the ground they might have a lot organism on it while we wash and cook them they die. I would love to share the rituals behind paryushan parva and some ironical facts about Jainism in this post.
Jains believe in Lacto- vegetarianism which means we do use milk and milk products in our diet, we get our protein and vitamins from the milk products.Some of my fellow followers and bloggers who have asked me and debated with me regarding you say Jains are vegetarians you don’t eat eggs but how can you drink milk or use colostrum milk, there is nothing wrong in asking I suppose. Jains believe in not hurting any minute organism or do violence, Our ancestors found no violence while getting Milk from the cow as the olden practice of agriculture and grazing was considered, whereas when it comes to Unfertilized eggs it is a potential murder of a 5 sensed being by stopping it to come to life as far as in Jain culture. It is always an individual wish to eat veg or nonveg, Jainism has not preached anyone to stop eating egg or meat, Jains have believed in following their ancestors.Hope the question why Jains don’t eat an egg is answered :). I don’t consider myself as strict Jain as love potatoes, yams and I can’t live without garlic and onions, but we follow this at least for the 8 days festival this is least we can do.
Coming to the recipes in this thali – In this thali there are no root or green or any kind of fresh veggies used for obvious reasons. The side dishes are made with dried pulses and the platter itself is high in protein. I made this thali to point out that though we have so many limitations yet I managed to pull out a thali 😛 not only these there is n number of dishes can be prepared considering the limitations. There is no strict rule for fasting as well, except for following the Jain diet and having the dinner before sunset.That said all the dishes in this thali is authentic Rajasthani cuisine from my district in Rajasthan ( Jetharan father side ), each district the method of making the dishes may vary. These recipes were passed by my mom to me so am used to these methods but I have learned and learning few more methods from my extended family.The learning process never ends when it comes to cooking even though it might be your own cuisine I believe in it.
Paryushan Parva Jain Thali Menu
Laapsi
We start with a sweet, this is one traditional Rajasthani sweet called laapsi made for all rituals from the wedding to after a person passes away. This sweet is considered very auspicious and mandatory for all functions, they are prepared at home by elders. There is a separate skill in making Laapsi, though it might sound easy to make with cracked wheat and jaggery they consistency and taste have to justify. I am still in the learning process when it comes to Laapsi.
Rajasthani Kadhi
This yogurt-based side for rice is also enjoyed with roti. For Paryushan if we make kadhi we usually add any of the pulses to the kadhi, be it Moth, black channa, Chowla (black-eyed peas) , channa dal or any pulse. We also make kadhi with gatta in them. If Laapsi is made then the Thali must have kadhi because they go well good in the thali.Check for the Kadhi Recipe here..
3. Pachkutta Saag
Pachkutta saag is a very traditional dry sabzi from Rajasthan. As Rajasthan frequently experience drought condition most of the veggies are made with less water and so the veggies used are often dry or pulses. The use of curd to make it to gravy consistency is for the same reason.This recipe has 5 main ingredients Gunda, Amchur ( dried mango), Kumat, Sangri, and Ker. The name of the saag literally means Mixing of 5 veggies, in this case, dry veggies, There is another version of fresh veggie pachkutta saag as well. As everyone knows Ker sangri is a staple in Rajasthani, this pachkutta is a famous veggie as well. On Thursday we celebrated shitlasaptami which is an auspicious festival after holi when the kitchen is closed and no fire turned on the day, We cook food before day night to have on the festival day we called it Thanda Khanna.I Prefer making pachkutta as its shelf-life is longer and it is like mandatory in our home to make this veggie for shitlasaptami. I will do a detailed post on this veggie some day.
Gatta Saag
Another very traditional Rajasthani dish which is very much popular on the internet than any other Rajasthani dish. Gatta saag is a Besan and curd based dish made with very minimum ingredients still tastes very delicious with phulkas or rice. I am a big time gatta saag lover I can have the steamed gattas as is. I already have this Recipe Here to check and try it.
Rabodi Saag
Rabodi Saag is another traditional paryushan Parva dish which made with Maize papad ( not exactly papad it is kind of vathal made of maize dough sundried ). When I was in India my mom gave me some rabodi our relatives got from Rajasthan so I enjoyed making and relishing these. These are very simple to make but still delicious with phulkas. There are two methods it can be made one is with curd other is without curd just like papad ki sabzi. I would do a separate recipe post for these in future.
Moth Saag
Moth beans saag is a very simple pulse saag made with minimum ingredients again, Soaking the pulse overnight and making to a sabzi is done for most of the pulses in Rajasthan.
Matho
Matho is curd based drink usually served after a meal. This is a very easy recipe just Like Boondi Raita but I won’t acknowledge this a raita, Just so that you all understand am referring it to as raita. Very simple ingredients and easy to make a drink, this usually served in summer weather and they are perfect refreshers. Will move on to this Simple recipe.
- Yogurt/ Curd - 1 cup ( Not sour)
- Roasted cumin powder- ½ tsp
- Red chilli pd - a pinch ( optional)
- Boondi - ¼ cup
- Salt to taste
- water as needed
- In a bowl put the curd water and churn them well with a churner.
- The matho should be not too thick or thin , the consistency should be of slightly thick buttermilk.Add water accordingly.
- Add salt, red chilli pd, and cumin pd to it.
- Churn them well till you see nice froths on top.
- Add the boondi and mix well.
- Serve the drink chilled.
Ambalvan
Ambalvan is another summer drink served after a meal. This is made with tamarind extract, it tastes khatta- meetha and I fell in love with drinks when I first tasted it in Rajasthan in our district. My mom told me the recipe and I tried it to include in this thali. For now am sharing the recipe though am not happy with photographs, will do a seperate post on this drink as well :).
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78
Renu says
Oh my gosh…what a lip smacking thali…I want it now…That lapsi with jaggery is so different and tempting, those gattas too tempting. Ambalvan and Rabodi Saag is new to me. Will definitely try it.
Vaishali says
Wow ! What a amazing spread . I should not be surprised , you have always presented a wide interesting spread for your Thalis . Inspite of knowing of Rajasthani Cuisine , I still need to learn a lot more !
Seriously the tamarind drink is mind blowing and totally new for me .
Great spread !
Usha says
Welcome back and knowing you, this is what I expected from your thali. It is always interesting to read about cultures and cuisines. Everything looks delicious and wonderful array of food.
Sushma says
Wow Thali looks soo delicious, I love lapis.
Gayathri Kumar says
Awesome Manjula. I love your thalis so much and this one is amazing. Thanks for explaining the tradition and each dish. What a lovely post!
harini says
That is a stunning thali representing the Jain culture. I have a /jain friend and know about all the festivals you mentioned but these dishes are totally new except the Gatte ki sabji.
Jyoti Babel says
Love each and every dish in this thali. My MIL makes awesome Ker sangri ke achar.
But, I don’t think I have in me to prepare such an elaborate meal. Hats off to you. Great job
Srivalli says
Manjula, wow girl you got this waiting for 3 long years! that’s really sad. I am so in love with your thali, wish I got to taste all these…will come back to check all those delicious dishes you have linked up and can’t wait to check your other thalis. I am sure the whole of the internet will be happy to borrow your pictures now.heheheh..
Srividhya Gopalakrishnan says
Amazing thali and loved the detailed description and background as well. Kudos and welcome back. 🙂
Bhawana says
This is superb. after vaishali sabnani’s thali looking at your thali, I am drooling over. Looking absolutely mouthwatering. each item is just tempting.
Priya Suresh says
Am speechless KD, seriously i cant even take my eyes from those ultimate dishes especially that laapsi is too good to have rite now. Jain thali rocks and i loved that cute dolls which gives a fabulous touch to this extremely delicious thali. And that drink sounds prefect to drink after indulging this delicious thali.
sapana says
I love all the dishes in the thali, everything looks mouthwatering. I am eyeing that gatta saag and Rajasthani kadhi. Such amazing flavors.
Priya Srinivasan says
Awesome manju!! love each and every dish! beautifully explained!! I say the same when somebody ask me about brahmin eating eggs/non-veg! Eating or not eating a certain group of food is one’s own wish, not his or her religion!
I m going to try this khatta meeta drink!!! Looks FAb!!!
Pavani says
It is really interesting to read about Jain cuisine. I didn’t know Jains don’t eat green veggies and some fruit as well — very interesting in fact. Every dish on your Jain thali looks absolutely delicious.
Chef Mireille says
First of all, welcome back as I have missed your thali so much. Secondly I loved reading the introduction and learning so much about Jain history and rituals especially since just earlier today I was watching a show about Rajasthan and how and why the cuisine developed especially with the Marwari’s. Love your attention to detail and authenticity
Sowmya says
That’s such a fabulous thali…am so tempted right now to grab a bite. The tamarind beverage couldn’t have come at a better time…perfect for the upcoming summer!
Ravi says
Very nice article . Thanks for sharing the information. Keep up the good work.