Onam Sadhya Recipes

Sharing few Onam sadhya recipes

                                                             

   Pineapple Pachadi

Ingredients 

Pineapple- Ripe one  (2-3 cup) 

Mustard seeds-1/2tsp

Chilly Powder-1/2tsp

Cumin seeds-1/4tsp

Turmeric Powder-1/4tsp

Green Chilly-2(slits)

Salt - as per taste

Sugar-2tbsp(can be changed according to your taste) 

Curry Leaves- 2-3 strings

Dry Red chilly-2

Grated coconut-1 1 /2 cup(use fresh one) 

Curd-1/2 cup (adjust the quantity by depending its sourness) 

Coconut Oil-2tbsp

Preparation:-

Peel of the pineapple first care should be taken while removing the eye portion of pineapple chop into small pieces try to avoid taking the centre portion. Then take a pan and cook the pineapple with turmeric, sugar, salt and some water cook until its done. Then make a coconut paste which is the heart of pachadi. Grind some coconut, 1/2tsp mustard seeds, green chilli, fennel seed, curry leaves into a fine paste. Then add this paste along with boiled pineapple reduce it and make the gravy thick. Add the yoghurt at last and stir it for1-2 minutes. Adjust the sugar and salt according to your pallet. Then for seasoning heat, a pan pours some oil, add some mustard seeds. After one minute add some dry red chilli, curry leaves and pour the seasoning over pachadi. The simple pineapple pachadi is ready to serve

NB- Try this simple recipe in your Onam sadhya and experience the traditional taste.

                                                                            AVIYAL

 

Rinse the vegetable. First, chop into similar shape usually around one inch of length. This is the speciality of Aviyal. Then saute the vegetables with some  oil for at least 5 minutes. Then add chilli powder, turmeric powder, salt, curry leaves, green chillies and half tea-spoon of coconut oil. Stir occasionally without applying more force on vegetables. Then make a paste of (No need of fine paste) grated coconut along with crushed cumin seed with a couple of small onions and green chillies.

 

Then add it to the curry. Gently mix it with vegetables and leave it for 5 minutes then add some curd and gently mix. Give 2-3 minutes to cook and gently press the vegetables.

Pour some coconut oil and curry leaves at the top and cook for 2-3 minutes.

Your mouthwatering Aviyal is ready to serve

Sambhar

Ingredients 

Toor dal(parip) - 1cup

Turmeric powder - 1/4tsp

Green chillies- 2

pumpkin - 1 small cup

Ash groud - 1/2 small cup

Ladies finger- 3

Drum stick-1

Carrot-1

onion-1

potato - 1

Tomato - 1

Curry leaves - 2string

chilli powder + coriander powder roasted - 1 tbsp

sambhar powder - 1 1/2tbsp

kayam(asafoetida) - 1 small piece

salt- to taste

Tamarind- one small ball

coconut oil - 2 tbsp

Mustard seed - 1/4 tsp

Fenugreek seeds-1/2tsp

Dry red chillies - 2

Preparation

Put one glass of tur dal( parip) in 3 glass of water with some salt Turmeric powder, roasted chilli powder and coriander powder, one string of curry leaves, green chilli in the pressure cooker after 2 whistles open the cooker by releasing the pressure. Then add the veggies mentioned above in a sliced manner into the cooker( veggies can be adjusted according to your wish)

Add a small ball of tamarind juice into this(this tamarind juice avoids the overcooking of vegetables) then add salt to taste, 1 1/2 tbsp of sambhar powder; wait for 2 whistles. If you need water add it now. Then shallow fry the ladies finger in coconut oil add it to the sambhar

For seasoning heat, In a pan add some coconut oil then add Mustard seed after the spluttering of mustard seed add fenu Greek seeds(roast until it is brown),  dry red chillies, curry leaves and add the seasoning to sambhar.

Kerala style sambhar is ready to serve

Beetroot pachadi

 

Ingredients:-

Beetroot - 1 cup

Salt-to taste

Green chilli - 2

Grated coconut - 1 cup

Mustard seed-1 /2 tbsp (1/4+1/4)

Ginger - one small piece

Dry Red chillies- 2

Curry leaves - 3 strings

Coconut oil- 2 tbsp

Curd - 1 1/2 cup

Preparation:-

 Wash the beetroot peel off the skin and chop it into small pieces put some salt to taste add sliced green chilli and boil it in1/4 cup of water. Make a fine paste of grated coconut, ginger, 1/4tbsp Mustard seeds without adding water.

After the paste is done add curd by removing all the lumps in it(try to use curd with less sour taste) Then add it to the curry just boil until bubbles came. Then turn off the flame and add curry leaves.

For seasoning, heat a pan add 2 tbsp of coconut oil then add Mustard seeds after spluttering of Mustard seed add dry red chillies and 2 strings of curry leaves and add it to the curry

Authentic Kerala style Beetroot pachadi is ready to serve

Nadan payar mezhukkupuratti

Ingredients:-

Nadan payar(Pacha payyar)

Small onion - 5-8

Crushed dry red chillies-1 tbsp

Salt - to taste

Coconut oil-3 tbsp

Garlic- 2-3 cloves

Curry leaves- 1/2 handful

Turmeric powder - pinch

Preparation

Cut the( Pacha payyar) mix it with salt and pinch of turmeric powder and keep it aside heat the pan pour some oil, add semi crushed small onion saute until it is brown add chilli flakes, garlic saute until its raw smell is gone then add some curry leaves and saute it. Then add pacha Nayyar mix and cook for 15 minutes. Pacha payyar mezhukkupuratti is ready to serve

Cabbage Thoran

Ingredients:-

Cabbage- 1/2 cup 

Green chilli - 2 to 3

Ginger- 1 small piece

Small onion-5-8

Salt-to taste

Mustard seeds-1/4tbsp

Grated coconut-2 1/2 tbsp

Curry leaves- 5-10 leaves

Turmeric powder- 1/4 tsp

Coconut oil- 1 1/2 tbsp

Black gram- 1tbsp

Preparation:-

Wash the cabbage and grate it then add  Turmeric powder, salt, green chilli, grated coconut, small onion and mix well using hand. Then heat the pan pour some coconut oil put some Mustard seed (you can hear the sound of spluttering) after it add black gram and just stir it for one minute and add the cabbage mix by squeezing the water. Then cook in low flame to 10-12 minutes. The cabbage thoran is ready to serve.

NB - You can try this with a mix of cabbage and carrot. It will be more attractive and tastier  than this.

 

Koottukari

Ingredients

1 Bengal gram( kadala) - 3/4 cup

2 Elephant yam( Chena) - 1 cup

3 raw banana-1 cup

4 chilli powder - 2tbsp

5  Grated coconut - 1 1/2 coconut

6 salt - to taste

7 coconut oil- 8 tbsp

8 Jaggery- 1/2 piece

9 Mustard seed - 1 tbsp

10 Dry red chillies - 4

11 curry leaves - 2string

Preparation

Boil the Bengal gram with 3/4 spoon of chilli powder, 1/4 tsp of Turmeric powder and a pinch of salt in pressure cooker wait for 5- 6 whistle. Simultaneously remove the skin of Bengal yam & cut it into pieces, cut raw banana after removing the skin . Cook both these ingredients with 3/4 tsp of chilli powder, 1/4 tsp of turmeric and pinch of salt to taste. Wait until this is done. 

At that time take 5 tbsp of grated coconut in a mixer jar along with 1/2 fennel seeds, 1/4tsp pepper powder and make a fine paste. 

Remove the pressure in the cooker and reduce the water in Bengal gram and add the(elephant yam+raw banana) mix into this; then add the paste into this mix it. At this time add grated jaggery into it

Then for seasoning take a pan to add  6tbsp oil add Mustard seed after spluttering add dry red chillies,  curry leaves and remaining grated coconut and stir fry until grated coconut turns golden brown colour. When it is done add this to the(elephant yam + raw banana + Bengal gram) mix. Stir it

Authentic Kerala style koottukari is ready to serve

NB - use more coconut oil. it increases the taste of curry

Olan

Ingredients

Ash ground( kumbhalanga) - 1cup

Green chilli-2

Curry leaves-2 strings

Ginger -  small piece

Small onion-3

Grated coconut milk 2 cup 

Preparation

 Cut the ash groud( kumbhalangha) into pieces then 

Cook the kumbhalanga adding a pinch of salt, ginger, curry leaves, green chilli in coconut milk ( Randam paal) until it is cooked then pour thick coconut milk(onnam paal) then just boil it and pour coconut oil and olan is ready to serve

Pumpkin payasam( Mathanga payasam)

Ingredients:-

Pumpkin - 1 (medium size)

Jaggery-3/4 kg

Coconut - 3-4

Sugar- 4- 5 tbsp

Cardamon - 6

Coconut piece roasted - 1/2 cup

Cashew and raison - 50gm (optional) 

Preparation 

Remove the skin cut the pumpkin into pieces, add some water and put it in pressure cooker wait for 2- 3 whistle. After releasing the pressure open the cooker smash the pieces using a smasher. Heat the vessel which is supposed to make payasam add ghee & smashed pumpkin saute it until the water content is reduced then add 2nd and 3 rd coconut milk(randam paal and moonam paal) stir it. At this time make a syrup of jaggery with 1/2 cup of water and strain it using a strainer add this. stir continuously. After 30- 45 minutes check whether it is semi-thick or not it should not be in a loose consistency. Then add a mix of some crushed cardamon and powdered sugar into it. Heat a pan put some ghee. Cut the coconut into small pieces and roast it until it is golden brown and add it to payasam. You can also add raisins and cashew.It is optional. 

NB - you can adjust the sugar level according to your taste