Ugadi Special – Plant Based Recipes: Justbe Resto Cafe

1. Beverage – Tender coconut buttermilk

1 coconut water
½ cup creamy flesh of the tender coconut
6-8 drops of lemon juice
2 cups water
1/2 tsp black salt
1/2 tsp jeera powder
3 curry leaves
4 mint leaves


Blend the tender coconut flesh to obtain a thick cream, with 2 tbsp tender coconut water. Add the rest of the ingredients
Stir well.
Chill, pour into glasses and serve.
And thank nature for the miracle it gives us

2. Main Course – South Suey (plant-based)
Ingredients for Coconut Rasam:

2 cups coconut milk
1 tbsp rasam powder
1/2 tsp urad daal
1/2 tsp jeera
1/2 tsp Mustard seeds
Pinch Hing
1/2 tsp Haldi
4 to 5 Curry leaves
1/2 tsp green chilli
1/2 tsp ginger
1/2 tsp garlic
1 cup water


Heat the pan – add jeera mustard urad dal roast till it starts to crackle
Add garlic chillies and ginger curry leaves Roast them
Add coconut milk, Haldi, rasam powder
Boil and then add water and then keep boiling for 15 min

Ingredients for Steamed Vada:

1- cup black urad dal (soaked overnight)
1 tbsp grated coconut
Pinch of eno
Salt to taste


Blend the urad dal into a thick paste consistency and leave it overnight to ferment
Add coconut salt and eno mix them well
Put it in the idli mould and steam it

Condiments Ingredients:

1 tbsp small slices of coconut
1 tbsp roasted, crushed peanuts
1 tbsp coriander
1 tsp malgapudi
1tbsp ginger
1 tbsp green chilli
Arrange all these in small bowls each

How to assemble:

In a soup bowl pour the coconut rasam
Add steamed vada
Serve it with the condiments
Ask each one to add what they like from the condiments
Serve hot and with love

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