Mothers Kitchen Treats

South Indian Vegan Thali Double portion - Family pack vendaikai Sambar,Tomato Rasam, Funugreek leaves lentis,Potato poriyal, chickpea sundal, pappadam or fryums,pickle Sambar is a flavorful, tangy lentil stew made with Toor dal (pigeon peas), tamarind, and a variety of vegetables like Onion, carrots, and tomatoes, potato, carrot etc. . It's spiced with a unique blend of sambar powder, mustard seeds, curry leaves, and dried red chilies, creating a rich and aromatic dish often served with white rice. Garlic Rasam is a spicy, tangy soup made with tamarind, tomatoes, and a generous amount of garlic. It's seasoned with black pepper, cumin, mustard seeds, and curry leaves, giving it a bold, aromatic flavor. Typically served with rice, this comforting dish is known for its digestive and immune-boosting properties. Poriyal is a dry stir-fry made with finely chopped vegetables like beans, carrots, or cabbage. It is lightly spiced with mustard seeds, curry leaves, and dried red chilies, and often finished with grated coconut for added flavor. This simple, flavorful side dish is typically served with rice and sambar. Kootu is a thick, mildly spiced dish made with lentils and vegetables like squash, beans, or cabbage. It’s cooked with a coconut-based gravy and seasoned with cumin, mustard seeds, and curry leaves. Kootu is hearty and nutritious, often served as a side with rice in traditional South Indian meals. Sundal is a simple, protein-rich dish made from cooked legumes like chickpeas or lentils, tossed with coconut, mustard seeds, curry leaves, and mild spices. Often prepared during festivals, it’s a flavorful and healthy snack or side dish, commonly enjoyed with rice or as a light snack on its own. Pappadam is a thin, crispy wafer made from seasoned black gram flour (urad dal). It’s typically deep-fried or roasted, resulting in a crunchy texture. Here its served roasted without oil. Pappadam is commonly served as a side with rice-based meals, adding a delightful crispness to the traditional South Indian dining experience. Moru, also known as buttermilk, is a tangy and refreshing yogurt-based drink, it is often served chilled, acting as a cooling accompaniment to spicy South Indian meals or enjoyed on its own for its soothing properties Oorugai /Pickle is a traditional, tangy pickle made from vegetables like mango, lime, or garlic, preserved in a mix of spices, oil, and salt. Known for its bold flavors, it adds a spicy, sour kick to meals and is typically served as a condiment alongside rice, & curd. Rava kesari or Five Variety Lentils Payasam or Parupu Payasam is a rich and creamy South Indian dessert made by cooking five types of lentils—such as toor dal, moong dal, urad dal, chana dal, and masoor dal—in a mixture of coconut milk, jaggery and coconut oil, Flavored with cardamom and garnished with roasted cashews. This Payasam is a nutrient-rich, flavorful treat.

Double portion of vegetarian thali family pack vendaikai Sambar,Tomato/omam/celantro Rasam, Funugreek leaves lentis,Potato poriyal, chickpea sundal, pappadam or fryums,pickle

Prepared with spices & herbs, raw mango/garlic

vendaikai Sambar,Tomato/omam/celantro Rasam, Funugreek leaves lentis,Potato poriyal, chickpea sundal, pappadam or fryums,pickle, buttermilk

vendaikai Sambar,Tomato Rasam, Funugreek leaves lentis,Potato poriyal, chickpea sundal, pappadam or fryums,pickle

Double portion of vegetarian thali vendaikai Sambar,Tomato Rasam, Funugreek leaves lentis,Potato poriyal, chickpea sundal, pappadam or fryums,pickle

vendaikai Sambar,Tomato Rasam, Funugreek leaves lentis,Potato poriyal, chickpea sundal, pappadam or fryums,pickle

vendaikai Sambar,Tomato Rasam, Funugreek leaves lentis,Potato poriyal, chickpea sundal, pappadam or fryums,pickle Sambar is an aromatic lentil-based stew packed with the tangy goodness of tamarind and the warmth of freshly ground spices. Rasam is a zesty and tangy South Indian soup, known for its bold flavors of tamarind, tomatoes, and a fragrant blend of spices like cumin, pepper, and (or)garlic. Poriyal is a vibrant South Indian stir-fry made with finely chopped vegetables sautéed in a fragrant tempering of mustard seeds, curry leaves, and spices like turmeric and cumin. Sundal is a healthy and flavorful South Indian snack made with boiled legumes like chickpeas, black-eyed peas, or green gram, lightly tossed with a tempering of mustard seeds, curry leaves. Payasam is a traditional South Indian dessert, a creamy, sweet pudding made with ingredients like rice, vermicelli, or lentils, simmered in milk or coconut milk and sweetened with jaggery or sugar.

vendaikai Sambar,Tomato Rasam, Funugreek leaves lentis,Potato poriyal, chickpea sundal, pappadam or fryums,pickle Sambar is an aromatic lentil-based stew packed with the tangy goodness of tamarind and the warmth of freshly ground spices. Rasam is a zesty and tangy South Indian soup, known for its bold flavors of tamarind, tomatoes, and a fragrant blend of spices like cumin, pepper, and (or)garlic. Poriyal is a vibrant South Indian stir-fry made with finely chopped vegetables sautéed in a fragrant tempering of mustard seeds, curry leaves, and spices like turmeric and cumin. Sundal is a healthy and flavorful South Indian snack made with boiled legumes like chickpeas, black-eyed peas, or green gram, lightly tossed with a tempering of mustard seeds, curry leaves. Payasam is a traditional South Indian dessert, a creamy, sweet pudding made with ingredients like rice, vermicelli, or lentils, simmered in milk or coconut milk and sweetened with jaggery or sugar.