The party was scheduled yesterday and they all reached at time for lunch. I woke up early in the morning and started the preparations. As a blogger, I needed to take the snaps of all the dishes before the guests arrived. Hubby helped me a lot yesterday. Even my daughter didn’t disturb me. After successful completion of the dishes, hubby went to office to invite the guests. The table was set and I was so busy serving them, I completely forgot to take a snap. Midway, I remembered and took a snap of the virundhu. After Virundhu, every one sat for a chat and I served them with fresh sweet lime juice to finish off the party. Every one enjoyed their meal and I am so happy for that.
I laid out the Banana Leaves and placed a glass of water on the left side corner of each leaf.
The meal started with a sweet- Semiya Kesari (sweet made with vermicelli)
Then I served them Cauliflower roasts. I deep fried them the last moment, to provide the guests with hot crunchy roasts.
Then I served all the side dishes. While I was serving the poriyals, my daughter served them the appalam.
Then came the rice and sambar.
Once finished with sambar, they went on to rice and coconut milk rasam.
Then came rice and curd along with ginger pickle.
The dessert was vermicelli and moong dhal payasam.
With the payasam meal came to an end.
While guest are having their meal, the host has to serve them with the side dishes they prefer most. When ever a side dish goes empty on the leaf, it has to be filled. This is the way of serving in traditional way.
Thengai Paal / Coconut Milk Rasam: