The second thali for this week is from Maharashtra. Just like yesterday, I put together a thali with side dishes that I felt would be liked by us. There are many regions in Maharashtra and I did not pick a specific cuisine from a region. I picked recipes from various regions and put together a Maharashtrian thali that was filling. Mr. U liked this thali better than the last thali as this had lot more side dishes and the thali (plate) was full. In fact he liked the thali concept and both days ate his food from the thali I arrange for the photos.
In Maharashtra, there is a specific way of arranging a thali or a specific place where the food is served. At the top of the plate, at 12 o’clock is salt and all the condiments, snacks and salads are served on the left side of the plate. Right next to salt in anticlockwise direction is a piece of lime, chutney, pickle, snack and papad. Vertically (top down), right below salt is variety of rices and at the bottom of the plate at 6’ o’clock is poli/roti/flatbread. All the curries and dals are place on the right side of salt.
Pradnya has a detailed post on how to arrange a Maharashtrian thali. I tried to follow the order but since I served the food in small containers and then placed it on the plate, it was challenging to arrange in the order a traditional Maharashtrian thali is arrange. Hence, tried to stick to the order as much as I could.
On the thali
Mint Coriander Chutney (store bought)
Prawn/Shrimp Koliwada – Spicy gram flour batter shrimp fritter
Bhaat – White Rice
Varan – Simple spicy Dal
Dudhichi Bhaji ~ Lauki ki Sabzi – Bottle gourd dry curry with goda masala
Palkachi Peeth Perun Bhaji – Spinach gram flour curry
Egg Rassa ~ Kolhapuri Anda Rassa – Spicy egg curry from Kolhapur
Basundi – Thick milk with dry fruits
Here are a few Maharashtrian recipes I already have on the blog.
This day in 2014: Maltese Potato Qassatat