The Maharashtrian Thali, coming from the state of Maharashtra, is a unique thali that represents the state’s culinary diversity. Even inside this state, there are different ‘sub-cuisines’ like the Konkani, Saoji, Ghati, and Saraswat cuisines that each offer a different thali. However, in this article, we shall focus on the more traditional, commonly-found thali across Maharashtra and talk about the primary food items, mainly vegetarian, that celebrate the essence of this state. Hop on, there is going to be a delicious ride!
The Maharashtrian Thali, Explained
The Maharashtrian Thali is a beautiful blend of balance and taste – most dishes are equally delicious and healthy. Plus, the cuisine is suitable for people with different dietary preferences – whether you’re strictly vegetarian, consume meat and fish, or avoid meat and dairy altogether!
This thali uses a heavy mix of onion, garlic, and other spices – making it a spicy, flavorful affair of tastes and textures. Fresh, local vegetables, along with sprouts and local grains are heavily used in the thalis. Along with it, curry leaves, coriander leaves, turmeric, and coconut are primarily used in Maharashtrian thali to add more flavor.
However, this thali is not a one-size-fits-all thali. Each region in Maharashtra adds its own unique twist to the thali. The Konkani people add more seafood, coconut, and spices to their thalis, whereas the Brahmin communities use more dairy products and less spices. On the other hand, Saoji cuisine is heavily focused on roasted spices and a meat-heavy diet. So, if we’re being honest, there is no singular kind of Maharashtrian thali that defines the state’s cuisine. There are multiple iterations and we’ve tried to include in our list the most common dishes/most popular vegetarian dishes found in Maharashtrian thalis.
10 Vegetarian Dishes That Define The Ultimate Maharashtrian Thali
Varan
Varan is the staple accompaniment to soft, fluffy rice that forms a quintessential part of any Maharashtrian thali. The varan is usually made of chana or toor dal, which is cooked until tender and salted for flavor. Some versions of varan add a tempering of cumin seeds, black mustard, and chillies to lend more flavor and spice. However, traditional varan, especially in Brahmin thalis, does not include the tempering and is instead accompanied by a small dollop of butter or ghee.
Best served: With steamed rice and a side of ghee or butter and special metkut masala
Sol Kadhi
Sol Kadhi is the ultimate ‘full-stop’ after a fulfilling meal and is typically served in authentic Malvani and Konkani cuisines. This refreshing drink is made using kokum (a sour fruit), coconut milk, and a few spices. The result is a slightly sweet and mostly tangy drink that acts as the perfect palate cleanser. Not just that, the cooling properties of the drink also aid in digestion and cool down your system.
Best served: After the entire meal!
Ghavan/Ghavane
Soft, fluffy, and oh-so-comforting, Ghavane are an integral part of the daily diet of the people living in the Konkan coastline. With just rice flour and water, this crepe-like dish is had with curries, dry/wet vegetable mixes, or simply tea! The process of making ghavane is effortlessly simple but it is not that easy to nail a perfectly soft ghavane that’s also slightly crispy on the edges. The ghavan are great substitutes for chapati or bhakri and are ready within minutes!
Best served: With any vegetable/meat curry or masala tea
Ukdiche Modak
If there’s one dessert that the Maharashtrian thali is famous for, it has to be Ukdiche Modak or steamed modaks! While this sweet dish isn’t a part of the daily diet, it is primarily made on special occasions and festivals like Ganesh Chaturthi. The outer covering of a modak is made of rice flour, while the inner filling consists of grated coconut, jaggery, and cardamom. These modaks are then elegantly wrapped and either steamed or fried (if made of wheat flour), with the steamed versions being more popular.
Best served: A spoonful of ghee poured over the modak
Batata Bhaaji
Batata Bhaaji carries in itself a lot of nostalgia in many Maharashtrian households as it is the go-to sabzi to make on special occasions like birthdays, events, and festivals. Boiled potato is added into a pan or kadai with hot mustard seeds and curry leaves. Then, onion and garlic (optional) are added. The dish gets its signature bright yellow appearance due to the addition of turmeric. Green chillies, spices, and salt are also added to give it a spicy kick and then it is served hot with chapatis or puris. Perfectly spicy, flavorful, and ready within minutes, the batata bhaaji is equal parts yummy and comforting!
Best served: Hot puris or chapatis
Kothimbir Vadi
The Marathi community takes its snacks very seriously – and even though most of them are fried, they include a healthy dose of vegetables. Take the Kothimbir Vadi as an example. It is a great snack option and a side dish made using fresh green coriander leaves and gram flour. The batter is first steamed and formed into square cubes and then either deep-fried or shallow-fried. The result is a snack that’s crispy on the outside and soft and pillowy on the inside. It is mainly served with a fresh mint chutney and is a versatile snack option as well as an integral part of many thalis.
Best served: Hot and crispy with mint and tamarind chutneys and dry peanut masala
Alu Wadi
Alu Wadi is, again, a popular snack and side dish not only in Maharashtra but also Gujarat. The dish is made by layering colocasia leaves with a spiced gram flour batter, rolling them, and then steaming them. The steamed Alu Wadi is then fried or tempered. The result is a delicious, layered snack that’s perfect for a rainy day or as an accompaniment to your rice and varan. Alu Wadi is extremely popular in most parts of Maharashtra and Gujarat and is thoroughly enjoyed for its layered taste and flavors.
Best served: Mint-coriander chutney
Masale Bhaat
In a traditional Maharashtrian thali, the normal steamed rice is the more preferred (and common) option, however, many thalis also include masale bhaat – a spicier, flavored version of rice. This rice is an easy-to-make one-pot vegetarian meal that is a go-to breakfast or lunch option in most Maharashtrian households. All you need to do is stir-fry a bunch of veggies, add spices (preferably ‘goda’ kind of masala), and then toss rice into the pot. The result is a pulao-like, flavored, and layered one-pot rice that is best had with yogurt and fried papad.
Bharli Vangi
This is a classic Marathi curry that you’ll find on most thalis coming from Maharashtra. Eggplants are an integral part of Maharashtrian cuisine, had as dry, fried snacks, curries, and even mashed semi-dry curries. Bharli Vangi is made by stuffing baby eggplants with a spicy mixture of onions, coconut, crushed peanuts, and ground jaggery. The curry in which the eggplants are soaked includes the classic ‘goda masala’ and the essence of coconut and peanuts. This is a great spicy and nutty curry that pairs well with chapati, rice, and bhakri effortlessly!
Best served: Yogurt/raita, raw onion slices, salad (koshimbir), and fried papad
Puranpoli
The last one on our list of 10 veg dishes on a Maharastrian thali is a dish that has become synonymous with the essence of Maharashtrian identity and culture. Yes, we’re talking about none other than puranpoli! This sweet flatbread is made with wheat flour and stuffed with a filling of chana dal and jaggery. Then it is roasted on a pan like any chapati and served with a generous dollop of ghee. The combination of fresh hot puranpoli with its sweet, cardamom-infused flavors is simply too indulgent! Puranpolis are commonly made on special occasions and festivals as well as full moon days in most Marathi households.
Best served: Hot cardamom-infused milk or a spicy gravy called Katachi Amti.
Summing Up
Here we’ve summed up the best of Maharashtrian comfort, served in a thali! From bite-sized kothimbir wadi to the more flavor-packed bharli vangi, each vegetarian dish on this list proves that vegetarian food in Maharashtra is everything but boring – a notion commonly associated with vegetarian food. It is, in fact, packed with so much flavor, spice, and variety that you’ll be spoilt for choice. So, which one of these dishes has got you drooling?
