Wedding Style Thali Side Dishes

Nutrition values are AI-estimated based on ingredients.

• 200ml fresh non-sour plain yogurt
• 1 cup finely grated cucumber
• ½ teaspoon yellow mustard powder
• ¼ teaspoon black salt
• ¼ teaspoon roasted cumin powder
• ¼ teaspoon ginger-green chili paste
• ¼ teaspoon powdered sugar
• Salt to taste
• ½ cup finely diced raw mango
• 1 tablespoon yellow mustard dal
• 2 tablespoons crushed fenugreek seeds
• 1 tablespoon Kashmiri red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon strong asafoetida
• 2 tablespoons hot clear oil
• 2 medium onions
• 1 tomato (seeds and pulp removed)
• ½ teaspoon lemon juice
• 1 tablespoon chopped fresh cilantro
• 2 round rice papdis
• 2 round urad dal papads
• Oil for deep frying

1. 1Vigorously whisk 200ml fresh non-sour plain yogurt in a light blue bowl until smooth and creamy.
2. 2Add 1 cup squeezed grated cucumber, ½ teaspoon yellow mustard powder, ¼ teaspoon black salt, ¼ teaspoon roasted cumin powder, ¼ teaspoon ginger-green chili paste, ¼ teaspoon powdered sugar, and salt to taste to the whisked yogurt and mix thoroughly for the cucumber raita.
3. 3Place ½ cup finely diced raw mango in a clear glass bowl.
4. 4Add 1 tablespoon yellow mustard dal, 2 tablespoons crushed fenugreek seeds, 1 tablespoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon strong asafoetida, salt to taste, and ¼ teaspoon powdered sugar directly to the mango.
5. 5Pour 2 tablespoons hot clear oil over the mango and spice mixture, then stir well with a spoon until all mango pieces are evenly coated for the instant mango pickle.
6. 6Combine finely diced 2 medium onions and 1 tomato (with seeds and pulp removed) in a pink bowl.
7. 7Add ½ teaspoon roasted cumin powder, salt to taste, and ½ teaspoon lemon juice to the onion-tomato mixture.
8. 8Sprinkle in 1 tablespoon chopped fresh cilantro and mix all ingredients thoroughly for the onion-tomato kachumber salad.
9. 9Heat oil for deep frying in a small kadai on a gas stove, then deep-fry 2 round rice papdis one by one until they puff up, removing them with a slotted spoon.
10. 10Deep-fry 2 round urad dal papads similarly until they expand and become crispy, then remove them.
11. 11Place the fried papads and papdis in a wooden bowl and gently crush them with your hands into smaller, bite-sized pieces for the papad-papdi mix.

These instructions are our analysis of the original video. Watch on YouTube →