Presenting my Upvas/Ekadashi Special Thali which includes:
- Potato curry
- Samak Chawal Atta Roti
- Green chilli Thecha
- Fresh Curd/Yoghurt/Dahi
- Sabudana Papad
- Fresh Mango Slices
What’s your favourite upvas menu? Let me know in the comments section.
Upvas Thali Recipes:
This potato curry recipe is a delicious vrat curry recipe that is especially popular to be eaten during fasting. This curry is so easy to make and tastes incredibly delicious. Just pair it with Samak atta roti or Samak rice or upvas poori.
- 3 Medium sized Potatoes boiled, peeled and cubed
- 1/2 cup Plain Yogurt
- 1 tbsp Pure ghee or edible Coconut oil
- 1/2 tsp Cumin seeds
- 1 Green chilli finely chopped
- 1 tsp Ginger paste
- 2 tbsp Peanut powder roasted and coarsely grinded
- 1/2 tsp Red chilli powder
- Rock salt to taste
- 2-3 Black pepper crushed
- Pinch of Sugar
- 1/2 cup Water
- First, boil the potatoes in a pressure cooker. Once cool to touch, peel and discard the skin. Cut into small cubes.
- Take dahi and water in a large bowl. Whisk together till it smooth, keep it aside.
- Heat the ghee in a kadai on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add ginger and green chillies. Saute for a minute.
- Lower the heat to low, add red chilli powder, salt and crushed black pepper.
- Now add boiled potatoes and roasted peanut powder. Mix well, so all the masala is coated with spices.
- Add curd-water mixture and pinch of sugar. Stir well and let it come to a simmer. Let it simmer for 7-8 minutes. Do stir in between.
- Mash a few pieces of potatoes if you like, this will help to thicken the gravy
- And again simmer for 1-2 minutes or till the gravy becomes thick.
- Mix well and turn off the flame.
- Serve with vrat ki roti or same ke chawal.
2.Samak chawal atta roti/ Varai chya pithachi dashami/ Bhagari chya pithachi dashami/ Vrat ki roti/ Barnyard millet roti
Samak atta roti or barnyard millet roti is gluten free bread which is perfect to be eaten during fasting or vrat. It is an easy and low calorie, nutritious, healthy, filling and gluten free fasting or upvas recipe.
Biologically known as Echinochloa colona, commonly known as jungle rice, Deccan grass. In Gujarati, it is called “Samo” or “Moriyo”. In Marathi it is called “Bhagar” or “Vari cha tandul”, in Hindi it is called “Mordhan” or “Sava ka chawal” or “Samay ke chawal” or “Samak” or “Swang ke chawal”. It keeps you full during fasting days and gives you energy.
Samak Chawal Atta Roti
- 1 cup Samak Chawal Atta it is widely available in the supermarkets
- 1/2 tsp Sendha Namak/ Rock salt
- Water as required
- The procedure for this roti is the same as jowar bhakri or bajra roti.
- To make samak chawal roti, heat ¾ cup of water in a deep non-stick pan, switch off the flame, add the atta, salt, and mix well. Keep aside to cool slightly.
- Transfer the mixture into a deep bowl and knead into a soft dough using 1 to 2 tbsp of water if needed.
- Divide the dough into 4 equal portions.
- Take a portion of the dough, flatten it slightly and place it on a dusted rolling board and roll with your hands into a 5” circle.
- Heat an iron griddle on a medium flame and when hot, place the roti gently over it.
- Apply water all over the roti, spread with your hand. Water should not be too much, take 2 to 3 tbsp of water.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds.
- Cook the roti on an open flame till it puffs up and brown spots appear on both sides. Apply ghee.
- Serve upvas or vrat ki roti with potato curry.
3.Mirchi Cha Thecha/ Green Chilli Thecha
A classic Maharashtrian accompaniment, the Green Chilli Thecha goes best with any meal and can be made in small batches and stored in the fridge for 2-3 days. This thecha is sure to add a lot of excitement to your upvas or vrat thali!
A delectably spicy combo of green chillies, peanuts and cumin seed, the green chilli thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortar pestle.
Roasting peanuts enhances the flavour of the peanuts in green chilli thecha.
If you want a little less spiciness use the dark green variety of chillies or else use the dark green ones for a very spicy taste.
Green Chilli Thecha
- 1/4 cup Roughly Chopped Green Chillies
- 3 tbsp Raw Peanuts
- 2 tsp Groundnut oil
- Rock salt To taste
- 1/2 tsp Cumin seed
- 1/4 tsp Sugar
- 1 tsp Lemon juice
- To make green chilli thecha, heat a small non-stick pan, add the peanuts and dry roast on a medium flame for 5 minutes, while stirring continuously.
- Remove from the flame, de-skin the peanuts and keep aside.
- Heat the oil in a broad non-stick pan, add the green chillies, cumin seed and mix well. Cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally.
- Allow the mixture to cool completely. Once cooled, combine all the ingredients and blend in a mixture to a coarse mixture.
- Add the tempering of oil and cumin seed.
- Green chilli thecha is ready to serve with Samak ke Chawal or Roti.