Gudi Padva Thali - 31 March 2014

This has been a long long overdue post. We celebrated Gudi Padva on 31 March 2014. Its a Maharashtrian  festival celebrating the first day of the New Year according to the Hindu Calendar. This festival is also called 'Ugadi' in Kannada - I know this because I was born in North Karnataka and spent a good 7 years of my life there.
We refer to this festival as Gudi Padwa or Ugadi at home.
I remember Mom making some wonderful dishes on this day. Ofcorse the dreadful part used to be the neem leaves that we had to chew. Ofcorse mum used to have it smeared in sugar and grated coconut............ still it was bitter and had a funny smell. But, we ate it so that we could enjoy the goodies that were to follow.
we had a fun meal of Maharastrian food as well as Konkani food. What can I say - we are foodies and celebrations means food. On this day I had made food like it is in most Konkani households.
So - this year we had a fun meal on the auspicious day. Kiddo was at home and the husband was working from home - so, it was fun.
This is how the thali looked - We had Sheeth (Rice) with Dali Thoy (Dal) in the big bowl. On the plate (lets go clockwise) - kale chane ani jeevkadgi ghassi, beans and carrot sukhi bhaji, khamang kakdi, shevai kheer, Puri, Rice Papad and Potato Bhajiya in the center.

Sheeth & Dali Thoy

Kale Chane ani Jeev Kadgi Ghassi

Rice Papad

Puri

Khamang Kakdi

Potato Bhajiya

Shevai Kheer

Beans & Carrot Sukhi Bhaji

Rasam Powder

Ingredients

15 dried kashmiri red chilis
15 curry leaves
1/4 cup tuvar dal/split pigeon peas
1/4 cup masoor dal/split lentils
2 tablespoons urad dal/split black gram
2 tablespoons coriander seeds
2 teaspoons black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds/methi seeds
1/2 teaspoon asafoetida/hing
1 teaspoon turmeric powder

Method

Dry roast all the ingredients one by one except the asafoetida and the turmeric powder - till a nice aroma comes by. Mix all the ingredients together including the asafoetida and the turmeric powder and run it through a mixer/blender/grinder to get a nice powder.
Rasam powder is ready. Store in a airtight container. Lasts for a good year.
Use it to make Rasams of your choice.