All Recipes

South Indian Thali

Serves 4
  • Steps
  • Ingredients

Steps

  • For the Rice, rinse the rice under water until the water runs clear. Place rice and a pinch of salt into a large saucepan and cover with water. Place over high heat and bring to the boil then cook until the rice is just cooked, about 12 minutes. Drain rice and transfer to the serving bowl. Add ghee and stir through to combine. Garnish with fresh coriander and set aside.
  • For the Indian Breads, place the atta flour and salt in a medium mixing bowl. Gradually add the warm water and use hands to mix together to form a soft dough. Knead gently with the palm of your hand and gradually add the oil until fully incorporated and smooth. Wrap the dough in cling film and rest in the fridge for 30 minutes. Remove from the fridge and divide dough in half.
  • For the Paratha, take the first half of the dough and divide into 7 x 40g portions. Roll portions into balls. Roll each ball out on a lightly floured work surface into a very thin circular shape. With a knife, make a cut from the centre of each circle out to the edge. Starting from the cut edge, roll the dough up around the circle to create a cone shape.
  • Stand the cone up so that the wide end of the cone is facing upwards then push down so that the cone folds into itself and flattens into a disc. Roll out thinly again and set aside. Repeat this process with the remaining portions. Heat a medium frypan over high heat then add paratha and cook until golden brown and cooked through, about 2 minutes on each side.
  • For the Phulka, heat a medium frypan over high heat. Divide the remaining half of the dough into 7 x 40g portions and roll out to circular shapes 2mm thick. Place into the hot pan and cook for 1 minute on each side. When bubbles begin to appear in the dough, remove from the pan then carefully place Phulka directly onto a gas flame and allow to puff up. Remove form flame and set aside.
  • For the Mango Pickle, peel and cut the mango into 1cm dice. Place into a bowl, add remaining ingredients and stir well to combine. Transfer to the serving dish and set aside.
  • For the Yoghurt Curry, heat oil in a medium frypan over medium heat. Add onions and salt and fry, stirring, until transparent and golden. Add turmeric and cook until caramelised, then remove from the heat. Divide the onions equally between 3 bowls.
  • Whisk the yoghurt and water together until smooth. Add 1 portion of the caramelised onions and mix well to combine. Heat oil in a small pan and add the remaining ingredients and toast off until fragrant. Remove from the heat, place and stir into the yoghurt-water mixture. Transfer to the serving dish and set aside.
  • For the Rasam, place the tamarind into a bowl of water and microwave for 30 seconds to soften. Place tomato into a medium saucepan and crush using your fingers and palm.
  • Place the chilli, toor dhal, channa dhal, turmeric, coriander seeds, cumin seeds and peppercorns in a non-stick frypan over high heat and toast until fragrant. Transfer to a mortar and pestle and grind to a powder. Add the spice mix to the tomatoes and water along with the salt and lemon juice and bring to the boil then remove from the heat.
  • Strain the soaked tamarind and reserve liquid. Add 2 tsp tamarind liquid to the pan and stir through.
  • Heat oil in a frypan over medium heat. Add black mustard seeds, curry leaves, chopped garlic and hing powder. Toast until fragrant then remove from the heat and add to tomato spiced water and stir to combine. Transfer to the serving bowl and garnish with chopped coriander leaves.
  • For the Pakoda, heat oil in a medium saucepan to 180C. Place remaining ingredients into a medium bowl. Add 2 tbsp water and mix well until a thin batter coats the onion. Drop tablespoonfuls of mixture into hot oil and cook until golden brown and crisp, about 2 minutes. Remove from oil and drain on paper towel.
  • For the Pepper Chicken, place chicken and turmeric into a bowl and toss to coat. Heat the oil in a medium saucepan over low heat. Add one of the reserved portions of caramelised red onion, tomato, curry leaves and chilli.
  • Place the peppercorns, fennel seeds and coriander into a dry small frypan and toast until fragrant. Transfer to a mortar and pestle and grind to a fine powder. Add the powder and chicken to the saucepan and stir to combine. Add 2 tablespoons of water, cover with the lid and simmer until the liquid has reduced by half and become slightly sticky, about 10 minutes.
  • Transfer to the serving dish and garnish with coriander, lemon juice and julienned ginger.
  • For the Potato Fry, place a small saucepan of salted water over high heat and bring to the boil. Add potatoes and boil until just softened, about 15 minutes then drain.
  • Heat oil in a non-stick frypan over medium heat. Add the cooked potatoes, caramelised onions, salt, chilli and turmeric and stir until combined and fragrant. Finish with lemon juice then transfer to a serving dish. Garnish with coriander leaves and set aside.
  • To serve, arrange dishes on a large platter and serve with Indian Breads on the side.

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