Introduction

I remember the first time I tried the Kathiyawadi Thali Recipe. I mixed buttermilk with besan, salt, turmeric, and a little sugar, and cooked it on a low flame. I learned that stirring continuously makes the Kathiyawadi Thali Recipe smooth and lump free.

When the mustard seeds and spices sizzled in hot ghee, I felt excited. The Kathiyawadi Thali Recipe reminded me of my childhood kitchen, where every step was filled with care and tradition.

 

Ingredients of Kathiyawadi Thali

 

Serves: 4-5

Prep Time: 15 mins

Cook Time: 2 hrs

 

Kathiyawadi Kadhi

• Base: Buttermilk - 1L, Besan - ¼ cup, Salt - 1 tsp, Turmeric - 1 tsp, Sugar - 1 tsp
• Tadka: Ghee - 1 tbsp, Mustard seeds - 1 tsp, Jeera - 1 tsp, Methi seeds - ½ tsp, Hing - ½ tsp, Cloves - 4-5, Cinnamon - ½", Dry red chilli - 1, Garlic - 1 tbsp, Ginger - 1 tsp, Green chilli - 1 tsp, Curry leaves - 8-10

Methi Ringan Nu Shaak

• Main: Ghee - 1 tsp, Methi leaves - 1 bunch, Oil - 1 tbsp, Mustard seeds - 1 tsp, Jeera - 1 tsp, Curry leaves - 9-10, Green chilli - 1 tsp, Hing - ½ tsp, Ginger - 1 tsp, Besan - 1 tbsp, Turmeric - 1 tsp, Brinjal - 7-8, Salt - 1 tsp, Tomato puree - ½ cup, Jaggery - 1 tsp
• Spices: Garlic chutney - 1 tbsp, Coriander powder - 1 tsp, Kitchen king masala - ½ tsp
• Garlic Chutney: Ground garlic (15-20 cloves) with Salt - ½ tsp and Red chilli powder - 1 tsp

Vaghareli Khichdi

• Base: Rice - 1 cup, Yellow moong dal - ¼ cup, Split moong dal - ¼ cup, Tur dal - ¼ cup, Green peas - ½ cup, Carrot - 1 cup, Cauliflower - 1½ cup, Turmeric - ½ tsp, Salt - 1 tsp, Peanuts - ¼ cup, Water as needed
• Tadka: Ghee - 1 tbsp, Oil - 1 tbsp, Cloves - 4-5, Cinnamon - ½", Black pepper - 8-10, Dry red chilli - 1, Curry leaves - 5-6, Chopped onion - 1, Garlic chutney - 1 tbsp, Chopped tomato - 1, Turmeric - ½ tsp, Red chilli powder - 1 tsp, Coriander powder - ½ tsp, Kitchen king masala - ½ tsp, Water as needed, Curd - ½ cup

Bajra Rotla

• Bajra flour - 1 cup, Wheat flour - ½ cup, Warm water as needed, Ghee - 1 tbsp

Sambario & Fried Mirchi

• Sambario: Grated raw papaya - 1, Red chilli powder - 1 tsp, Salt - ½ tsp, Coriander powder - 1 tbsp, Jeera powder - ½ tsp, Garam masala - ¼ tsp, Turmeric - ½ tsp, Chopped coriander - 1 tbsp, Lemon juice - ½
• Fried Mirchi: Bhavnagri chillies - 3-4, Salt - a pinch

Masala Buttermilk

• Curd - 1 cup, Salt - 1 tsp, Jeera powder - ½ tsp, Water as needed, Chopped coriander - 1 tsp

 

Instructions of Kathiyawadi Thali

Step 1: Prepare Kathiyawadi Kadhi

1. Mix the Base: In a large pan, mix buttermilk, besan, salt, turmeric, and sugar until smooth.
2. Cook the Base: Cook the mixture on low heat, stirring continuously so that the Kathiyawadi Thali kadhi thickens without any lumps.
3. Prepare the Tadka: In another pan, heat ghee and add mustard seeds, jeera, methi seeds, hing, cloves, cinnamon, dry red chilli, garlic, ginger, green chilli, and curry leaves. Sauté until the spices release their aroma.
4. Combine: Pour the prepared tadka into the thickened kadhi and mix well to complete the Kathiyawadi Thali kadhi.

 

Step 2: Make Methi Ringan Nu Shaak

1. Sauté Methi Leaves: Heat ghee in a pan and fry the methi leaves until crispy. Remove and set aside.
2. Cook Brinjal: In the same pan, heat oil and add mustard seeds, jeera, curry leaves, hing, green chilli, and ginger. Then add besan, turmeric, sliced brinjal, and salt. Cook until the brinjal softens.
3. Add Flavorings: Mix in garlic chutney, coriander powder, kitchen king masala, and tomato puree. Cook until the oil separates.
4. Finish the Shaak: Add jaggery and the sautéed methi leaves back into the pan. Stir well so that the Methi Ringan Nu Shaak is perfectly combined.

 

Step 3: Cook Vaghareli Khichdi

1. Soak and Pressure Cook: Soak rice and all the dals (yellow moong, split moong, and tur dal) for 30 minutes. Pressure cook them with green peas, carrot, cauliflower, salt, peanuts, and enough water until soft.
2. Prepare the Tadka: In a pan, heat ghee and oil. Add cloves, cinnamon, black pepper, dry red chilli, curry leaves, and chopped onion. Sauté until the onion turns soft.
3. Combine Ingredients: Add garlic chutney, chopped tomato, turmeric, red chilli powder, coriander powder, and kitchen king masala. Mix well, then stir in the curd and adjust water if needed. Finally, combine this tadka with the cooked khichdi.

 

Step 4: Prepare Bajra Rotla

1. Knead the Dough: Mix bajra flour, wheat flour, warm water, and ghee to form a soft dough.
2. Shape and Roll: Divide the dough into small balls and roll them out into thin rotis.
3. Cook the Rotla: Cook the rotis on a tawa until they turn golden brown. Brush with ghee before serving to complete the Bajra Rotla.

 

Step 5: Make Sambario & Fried Mirchi

1. Prepare Sambario: Grate raw papaya and mix it with red chilli powder, salt, coriander powder, jeera powder, garam masala, turmeric, chopped coriander, and lemon juice.
2. Fry the Mirchi: Take Bhavnagri chillies, lightly salt them, slit open, and shallow fry until they are soft.

 

Step 6: Whisk Masala Buttermilk

1. Combine Ingredients: In a bowl, whisk curd with salt, jeera powder, water, and chopped coriander until smooth.
2. Serve Chilled: Pour the masala buttermilk into glasses and serve chilled alongside your Kathiyawadi Thali.

 

About the Recipe

The Kathiyawadi Thali Recipe is a mix of many tasty dishes. I love how the kadhi simmers slowly and how the tadka adds a burst of flavor to the Kathiyawadi Thali Recipe. Each part of the Kathiyawadi Thali Recipe brings its own special touch.

The Kathiyawadi Thali Recipe also has a vegetable dish made with small eggplants and roasted fenugreek leaves. I learned that cooking the vegetables gently makes the Kathiyawadi Thali Recipe even more delicious.

The khichdi in the Kathiyawadi Thali Recipe is simple yet full of flavor, and the bajre ki roti is soft when kneaded with hot water. Every bite of the Kathiyawadi Thali Recipe feels like a warm hug from home.

 

Cooking Tips

When I make the Kathiyawadi Thali Recipe, I always stir the kadhi continuously. This simple tip keeps the besan from settling and burning in the Kathiyawadi Thali Recipe.

I roast the fenugreek leaves until they are crispy. This step in the Kathiyawadi Thali Recipe removes bitterness and adds a nice crunch.

Using hot water to knead the dough for bajre ki roti makes the Kathiyawadi Thali Recipe roti soft and pliable. Resting the dough for 10 minutes is a key tip in the Kathiyawadi Thali Recipe.

 

Pairing Guide

The Kathiyawadi Thali Recipe goes well with a cool glass of chhaas. I like to add a spicy garlic chutney that makes the Kathiyawadi Thali Recipe even more tasty.

A fresh salad made from grated raw papaya is another great side. These simple pairings help bring out the best in the Kathiyawadi Thali Recipe.

 

Frequently Asked Questions

Q1: What is the Kathiyawadi Thali Recipe?
A: The Kathiyawadi Thali Recipe is a traditional Gujarati meal. It includes a smooth kadhi, a flavorful tadka, a vegetable dish with eggplant, a comforting khichdi, and soft bajre ki roti. I love the Kathiyawadi Thali Recipe because it brings a taste of home.

Q2: How do I prepare the kadhi in the Kathiyawadi Thali Recipe?
A: In the Kathiyawadi Thali Recipe, I mix buttermilk with besan, salt, turmeric, and a little sugar. I cook it on a low flame while stirring continuously, which is very important for the Kathiyawadi Thali Recipe.

Q3: What is special about the tadka in the Kathiyawadi Thali Recipe?
A: The tadka in the Kathiyawadi Thali Recipe is made with hot ghee, mustard seeds, cumin, fenugreek, hing, cloves, cinnamon, red chili, garlic, ginger, green chili, and curry leaves. This mixture makes the Kathiyawadi Thali Recipe very flavorful.

Q4: How do I avoid the besan from settling in the Kathiyawadi Thali Recipe?
A: I always stir the kadhi continuously when making the Kathiyawadi Thali Recipe. This prevents the besan from settling and burning, ensuring the Kathiyawadi Thali Recipe stays smooth.

Q5: How is the vegetable dish made in the Kathiyawadi Thali Recipe?
A: The vegetable dish in the Kathiyawadi Thali Recipe is prepared by frying small eggplant slices with spices and tomato puree. This part of the Kathiyawadi Thali Recipe is cooked until the eggplants are soft but not mushy.

Q6: What is the secret to making soft bajre ki roti in the Kathiyawadi Thali Recipe?
A: For the bajre ki roti in the Kathiyawadi Thali Recipe, I mix bajra flour with a little wheat flour and ghee, then knead it with hot water. Resting the dough makes the Kathiyawadi Thali Recipe roti soft and easy to roll out.

Q7: How is the khichdi cooked in the Kathiyawadi Thali Recipe?
A: The khichdi in the Kathiyawadi Thali Recipe is made by mixing rice with three types of dal and vegetables. It is pressure cooked and later tempered with spices, which makes the Kathiyawadi Thali Recipe very rich in flavor.

Q8: What makes the garlic chutney in the Kathiyawadi Thali Recipe unique?
A: The garlic chutney in the Kathiyawadi Thali Recipe is made by grinding garlic with salt and red chili powder. This chutney adds a spicy kick that enhances the Kathiyawadi Thali Recipe.

Q9: What side dishes go well with the Kathiyawadi Thali Recipe?
A: The Kathiyawadi Thali Recipe pairs well with a cool chhaas, a spicy garlic chutney, and a fresh raw papaya salad. These sides help balance the flavors in the Kathiyawadi Thali Recipe.

Q10: Can I adjust the spices in the Kathiyawadi Thali Recipe?
A: Yes, you can change the spices in the Kathiyawadi Thali Recipe to suit your taste. However, it is important to keep the balance so that the Kathiyawadi Thali Recipe stays true to its traditional flavor.