Thalipeeth, Mattar Masala and Sol Kadhi

Thalipeeth, Mattar Masala and Sol Kadhi

There is nothing better than this sumptuous combination. While the Thalipeeth is filling and a healthy mixture of flours, the matar masala lends it the desired spicy dash which is then washed down by the cooling and digestive Sol Kadhi. 

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Sol Kadhi
  • Duration:25 minutes
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

Keep in mind that it is essential that the kokum be fresh, so as to achieve the ideal colour of the dish. In case the kokum is old, you could add in a little beetroot water to bring in the colour.

Ingredients

  • Kokum (4 to 6)
  • Grated coconut (½ cup)
  • Water (2 cups)
  • Salt (to taste)
  • Black mustard (sarson) (½ tsp)
  • Green chillies (hari mirch ) (2)
  • Cumin seeds (jeera) (1 tsp)
  • Asafoetida (hing) (a pinch)
  • Garlic (lahsun), crushed (2 to 3)
  • Dry red chillies (sabut lal mirch) (2)
  • Oil (1 tbsp)
  • Curry leaves (kadipatta) (4 to 5)
  • Coriander leaves (hara dhania) (for garnishing)

Method

  • Soak the kokum in water for about 2 hours.
  • Crush and thoroughly squeeze the kokum to get all of its extract.
  • Now, add 2 cups of water to the kokum extract. Then, add in a cup of the coconut milk  along with some salt. Stir and keep aside.
  • Heat oil in a kadhai and then toss in the sarson. As it begins to splutter, add in the jeera and let it sizzle.
  • Next, add in the garlic, hing, lal mirch and kadipatta. Keep frying for about a minute.
  • Then, pour this tempering onto the kokum-coconut milk mixture.
  • Garnish with coriander leaves and serve hot, or cool.

Matar Masala
  • Duration:25 minutes
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

Remember to use only fresh matar for this dish, as it would not taste as good with frozen peas.

Ingredients

  • Green peas (hari matar) (1 cup)
  • Oil (1 tbsp)
  • Black mustard (sarson) (½ tsp)
  • Cumin seeds (jeera) (½ tsp)
  • Asafoetida (hing) (½ tsp)
  • Onion, chopped (1)
  • Ginger-garlic (adrak-lahsun) paste (1 tsp)
  • Goda masala (1 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • Jaggery (gud) (¼ tsp)
  • Salt (to taste)
  • Curry leaves (kadipatta) (4 to 5)
  • Roasted peanut (moongfali) powder (1 tbsp)
  • Lemon juice (1 tsp)

Method

  • Heat oil in a kadhai. Then, toss in the sarson and let them crackle.
  • Next, add in the jeera, hing, kadi patta and the finely chopped onions.
  • Mix well and keep cooking till the onions have turned brown in colour.
  • Then, add in the ginger-garlic paste, goda masala, MTR Lal Mirch/Red Chilli Powder and jaggery. Mix well. Keep cooking for 3 to 4 mins.
  • Now, add in the green peas and mix well. Then, add in some salt and a little water.
  • Cover and keep cooking for about 5 mins, or till the peas have softened.
  • Once done, add in the roasted peanut powder and lemon juice, and stir.
  • Take off the cover and keep cooking for another 5 mins.
  • Matar masala is now ready to be served. 

Thalipeeth
  • Duration:20 minutes
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

Remember that the dough will tend to be a little sticky due to the besan and all the other flours. So, it is a good idea to grease your palms to make patting the Thalipeeth easy. If you so wish, you could also add in flours like bajra and rava to the mix.

Ingredients

  • Gram flour (besan) (¼ cup)
  • Wheat flour (atta) (¼ cup)
  • Black gram (urad dal) (¼ cup)
  • MTR Dhaniya/Coriander Powder (2 tsp)
  • Rice powder (¼ cup)
  • Onion, finely chopped (1)
  • Coriander leaves (hara dhania), finely chopped (2 tbsp)
  • Tomato, finely chopped (1)
  • Green chillies (hari mirch) (2)
  • Salt (to taste)
  • Oil (for cooking)

Method

  • In a paraat (big, flat plate with shallow edges), mix up all the ingredients and pour in enough water to make a thick batter.
  • Heat a non-stick pan. Spread out a layer of the batter on it, like you would do for a dosa.
  • Sprinkle some oil and let it cook.
  • Flip the thalipeeth and keep cooking on the other side till it has turned golden brown in colour.
  • Serve hot with some home-made white butter, curd and pickle.

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