South Indian Thali

Sumi’s Tip:

> Adjust tamarind and chili levels to taste.
> Use seasonal vegetables for poriyal to keep it fresh and vibrant.
> Serve hot for the best aroma and flavor experience.

„From sambar to chutney, every bite of this Thali tells a story of the Mystery of Spices.“

	2 cups all-purpose flour
	1 (3.4 ounce) package instant butterscotch pudding mix
	2 teaspoons baking soda
	1/4 teaspoon salt
	1 tablespoon ground cinnamon
	1/2 teaspoon ground ginger
	1/2 teaspoon ground allspice
	1/4 teaspoon ground cloves
	1/3 cup finely chopped crystallized ginger
	1 cup butter, room temperature
	1 cup white sugar
	1 cup packed brown sugar
	4 eggs, room temperature
	1 teaspoon vanilla extract
	1 (15 ounce) can pumpkin puree

1.	Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2.	Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3.	Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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A vibrant feast on a plate — South Indian Thali brings together a symphony of flavors, textures, and colors. At Mystery of Spices, it’s more than a meal; it’s a celebration of tradition, warmth, and the joy of sharing food.

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