Kathiyawadi Thali : A Blend Of Spices

 

Culture ,heritage and history of particular region plays an important role in the cuisine of the region. It gives us authenticity and the aura of the region. The art of cooking food with blend of spices through different generations have become easy in todays world so that people could savour to. 

Hi I am Riddhi Gandhi , I am here with another blog that will take you all through the mesmarising journey of blend of spices that would pop in your mouth. Here I am  with another thali , A Kathiyawadi thali a perfect blend of different spices which is very popular in Kathiyawar region of Gujrat called Saurashtra. Kathiyawadi cuisine has never been modified or modernised.this makes kathiyawadi food wholesome and budget friendly meal. It gives you kind of pleasure you derive from relishing '' MAA KE HAATH KA KHANA.'' 

Kathiyawar is a peninsula in western Gujarat and a part of what is known as the Saurashtra region of Gujarat. The coastal region just like the rest of Gujarat has a high count of vegetarians. But what differentiates the Kathiawari thali from the Gujarati thali is its characteristic use of spices, which is mellowed to a great extent in its central counterpart, and also its generous use of garlic and onions. buttermilk or lassi forms an essential part of the Kathiawari thali, instead of the aam ras, which usually starts as an opener for a Gujarati Thali. In winters, the region has to battle severe dip in temperature and this spicy platter helps them keep up with inhospitable weather conditions.

Kathiyawadi thali impresses it guests from very first begining . The grand meal firstly starts with serving papad and we often call it Tadela marcha also called fried green chillies served with different pickle . Then different gravies and curries are served among them are Sev Tamatar Nu Shaak  , Lasaniya Batata and Kathiyawadi dhokli nu shaak  mostly served with phulka rotis and bhakris coated with dollops of ghee and  butter .And to complete the meal people serve 'Kanidar Thabdi Peda .' to end the rollercoaster of spices and flavors. 

In my opinion the most popular and common dish is the sev tamatar nu shaak which is basically a tomato based gravy enriched with aromatic spices and lots of garlic and ginger and garnished with crispy sev . the dish is easy to prepare making it a popular choice of everyday meals as well as special occasions.

The other common dish of the thali is lasaniya batata which simple translates to lasaniya would mean garliky or garlic flavored and batata which is potato. The lasaniya batata is one of those recipes made with potato which does not have any frills or thrills about it. Yet , sits on the top when it comes to flavors in it. 

Dhokli nu shaak is a popular Kathiyawadi curry made with soft gram flour dumplings in a spiced buttermilk gravy. In this recipe, the dhokla batter is cooked in a pressure cooker, which is a quick and easy method to prepare the sabzi within 8-10 minutes. It is a simple Kathiyawadi-style curry recipe that is typically served with roti, paratha, or steamed rice. This recipe is very quick and easy to make. 

To end the meal thabdi peda is served which  is a Gujarati sweet made using milk & sugar in elaichi (cardamom) flavour. This unique Gujarati sweet belongs to Saurashtra. In short, thabdi penda originated in Saurashtra and became famous worldwide. All thanks to the kathiyawadi Gujarati community, who gave us such a tempting recipe .The word meaning of thabdi is to tap. In Gujarati, we call it thabadvu . It’s an action just like we pat on the back or shoulder. Once the mixture is ready, we gently tap on the top to give it shape. That’s the reason why it is known as thabdi penda.

I hope you all enjoyed reading the blog . See you all next time with another famous thali and delicacies served . Until then goodbye.