We took our usual places, DH at the chopping board, me behind the kitchen range. The entire meal took about 4 hours to prepare.
We started with ulundu vadai - an appetizer of black gram dal, deep fried in peanut oil (a little deep fried action never killed anyone).
We used the dipping sauces for the appetizer as well as for the main course (pics of dipping sauces to follow).
For the main course, there was masala dosai with 3 types of chutneys (tomato, peanut and coriander chutney) and sambhar.
Dosai...a crispy pancake made of rice and black gram
Tomato chutney (another dipping sauce)...
Peanut chutney (and another dipping sauce)...
Coriander chutney yet another dipping sauce).
The sambhar and tomato chutney were prepared by a friend....thanks, Priya.
Now, if we could have found a blue dipping sauce, it would have completed the colors of the Indian flag.
The main course continues...
Thayir sadham (seasoned curd rice)
Side dish 1: Gobi masala (cauliflower curry with peas and carrot)
Side Dish 2: Drumstick and egg plant curry
DH, in his anxiety that we would run out of food, bought some lamb and chicken curry to complement the meal.
Finally, dessert...paruppu payasam (a stew made of bengal gram (moong dal), jaggery and coconut milk, garnished with raisins and cashew nuts).
I felt like Barefoot Contessa (sans the elegance), serving up a near-perfect 3-course meal, with all the trappings.
Now do you see why I REALLY need to get back to running?