Each region has its own speciality, in food , in culture and in life style.. Kathyavad, from where actually i belong, is a small region in Gujarat. This is 100th post on my blog.. so party to banti hai boss.. 🙂 🙂 Then why not with some pakka traditional way 😉

In Traditional days, when some happy moments at home, ladies use to make full platter in lunch . This was the way they celebrate the occasion  or day. There are two occasions together, Holi and 100th Post. So celebration is compulsory 🙂 Nothing can be more graceful then a Whole Thali, A complete food. Kathyavadi thali is a pure traditional platter.


This Kathyavadi Platter contains:

  • Bhakhri
  • Rotla
  • Potatoes with Garlic
  • Stuffed Brinjal
  • Khichdi
  • Khatti Mithi Kadhi
  • Masala Buttermilk
  • Sukhdi
  • Cucumber, Tomato Salad
  • Sliced Onions
  • Garlic Chutney

aahhh.. Feeling awesome na ?? 🙂 🙂  I know this full platter gives satisfactory feeling. I think almost each item in this Platter is very well known to all. But as by protocol i would love to share my recipe too 🙂 🙂 Hope you all will enjoy as much i did 😉 🙂

So Lets start with procedure to make this platter..

Masala ButtermilkGarlic Chutney and Bhakhri i have posted earlier also on blog. you can check out the link.


  • 400GM Small sized Brinjal
  • 1/2 cup Besan
  • 1 tsp red chilli powder
  • 1/2 tsp Turmeric Powder
  • 6 to 7 tsp Coriander Cumin Powder
  • Salt
  • 1 tsp Roasted Groundnut powder
  • 1/4 tsp Barik Sev
  • 1 or 2 tsp Lemon juice
  • Pinch of sugar
  • Salt
  • Black salt
  • 2 tsp oil for masala
  • 5 tsp for veg
  •  1 tsp cumin seeds
  • 2/3 tsp Hing
Roast the besan in heavy bottom kadai.. roast till it get light brown color and perfect aroma. Mix all spices, lemon , sugar and oil for masala. Mix well.
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Wash and pet dry brinjals. Make a cut  with knife and feel the masala. Keep aside the rest of Masala .
 In a Non stick pan take oil .. when hot add cumin seeds . When crackles add hing and masala stuffed brinjals.
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Pour 3 to 4 tsp water. Mix well. Close the lid of kadai and keep some water on it. One can use pressure cooker also. But make sure little more water or a more whistle can spoiled the texture. Stir occasionally. When brinjals are done, became soft add 4 to 5 tsp hot water and rest of masala.
Mix well.. cook for more 2 – 3 mins without lid. You can  Garnish with coriander .. serve hot
The uniqueness with this potatoes is its made with lottsssss of Garlic 🙂 🙂
  • 3 Medium sized Potatoes , boiled
  • 7 to 8 Garlic pods, peeled and chopped
  • 1 small sized Tomato
  • Curry Leaves
  • 2 tsp Oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Hing
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Dry Chilli Powder
  • Salt
  • 2 tsp Green Coriander Chopped


In a kadai take oil. Add garlic. When it starts turning to light brown colour, add cumin seeds, curry leaves. Add Hing when all done. Add chopped tomatoes. Saute for a minute add all spices. Mix well. Now add potatoes and half glass water. Cook for 5 to 7 mins.

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Garnish with Coriander. Serve hot..
Rotla is basically a Bajri Flour thick roti , usually make on Tava made of red colour sand. Actually its an art and this needs lots of practise to make a perfect Rotla. Bit variation in temperature or dough kneading may lead to lots of cracks on outcome.
  • 2 cup Bajri flour
  • Salt a pinch
  • Water to knead dough


Mix flour and salt . Add water and knead a soft dough. Kneading is must in this. If you wont need properly , the outcome wont be soft. Take a small portion of dough on a dusted surface and with fingers make a round shape. Keep pressing fingers on edges and keep rotating. … The tava should be enough hot. Sprinkle some water now place rotla on tava. Flame should be on high at this point.  After 2 mins turn the side. Dont be hurry in turning else it will break. Once turn press from center. Make medium flame. Make sure each side cook evenly. Once done again flip the side and DON’T PRESS FROM CENTER this time. After a minute keep the same side on flame. It will puff up. Take from flame.. Apply Ghee or Homemade Butter ..

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Serve hot..



  • 1 cup Rice
  • 1/4 cup Moong dal green
  • 1 tsp Ghee
  • 1/4 tsp Cumin Seeds
  • Few curry leaves
  • 2 Red Dry Chilli
  • 1/2 tsp Hing
  • 1/3 tsp Turmeric powder
  • 3 -4 tsp Ghee for Garnishing. .


Mix rice and dal and wash properly. Soak with enough water for at least 40 mins. In a cooker take ghee. When hot add cumin seeds , red dry chilli , curry leaves . When all done add hing and a glass of water. Add salt and turmeric powder. When it starts boiling add dal – rice with soaking water. Add more water approximately more 2 glass. Allow it to start boiling. Mix well with spatula so no grain sticks to bottom. Close the cooker lid. Cook for 3 to 4 whistles on slow flame. Allow cooker to cool completely. Open the lid…Khichdi consistency should not be too thick nor too watery.

Add 4 tsp ghee. Mix well and serve hot. You can also pour some ghee at time of serving 🙂 🙂


Kathyavadi food is not complete without this Kadhi. Kadhi generally served with Khichdi or pulao or even sometimes steamed rice.


  • 2 cup Sour curd
  • 2 tsp Besan
  • 1/2 cup Jaggery roughly chopped (More or less according to taste)
  • 1 tsp Ghee
  • 1/2 tsp Mustard Seeds
  • 1/6 tsp Dry fenugreek seeds
  • 2/3 tsp Cumin Seeds
  • 1/2 tsp Hing
  • 2 -3 Dry red chilli
  • 1 green chilli chopped
  • 1 tsp grated Ginger
  • Handful Curry leaves
  • 2 tsp Chopped coriander
  • Salt as per taste
  • 2 pc Clove
  • 1 small pc Cinnamon Stick


Make buttermilk from sour curd by adding 2 glass of water, Add salt and besan it it. Blend nicely with help of hand blender. Keep this buttermilk on gas on medium flame.Add jaggery, curry leaves, ginger, green chilli. Stir well as till buttermilk reaches to boiling level there are chances tht it will be curdled..

In a kadai take ghee. When hot add clove and cinnamon, then add red dry chilli, mustard seeds, fenugreek , cumin.. Wheh everything done add hing and add this temper on hot buttermilk.. stir nicely. Allow it to boil for 7-10 mins. Add Chopped Coriander. Serve hot.

Sugar can also be used in absence of jaggery. but health of view jaggery is much much batter.. 🙂 🙂 


Very Simple yet very tasty and very healthy Traditional Gujarati Sweet…SUKHDI


  • Wheat flour 2 cup
  • Ghee 4 cup
  • Gaund ½ cup ( Partly Crushed)
  • Jaggery 1.5 cup (Nicely chopped)
  • Castor Sugar ½ cup
  • Grated dry coconut  For garnishing


In a heavy bottom kadai take ghee, flour and Gaund. Roast on slow flame till its golden brown. Keep stiring continuously .

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Once its colour golden brown , off the gas and add Jaggery mix well and take this in a greased thali. Make it level . now sprinkle castor sugar evenly. Now Garnish with dry coconut .

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With knife make pieces as per ur fav shape and size, Let it cool completely. Then keep this thali on gas for a half minute then only try to take pieces out…

One can store this sweet upto a month without fridge even..

Hope you all will enjoy this platter too 🙂

Happy Cooking 🙂 🙂


2 thoughts on “KATHYAVADI THALI

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