Recipes
for Onam Sadhya. (Serves
8-10 people)
Some of the common food
items prepared for an Onam Sadhya are listed below:
·
Sambhar
·
Kichedy
·
Aviyal
·
Vermicelli
(Saemiya) Payasam
·
Parippu (Cherupayar) Payasam
Preparation method for few of these dishes include seasoning:
Seasoning
is done for added flavor. Heat some coconut oil or any refined oil in a shallow
vessel, After the oil gets hot add the seasoning
ingredients (Mustard, green chillies, curry leaves) and keep stirring till
mustard seeds start splattering. Thereafter, add this seasoning to the recipe
and mix it well.
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Ingredients:
Raw Bananas (plantain) - 4
Jaggery (sharkara) - ¼ kg
Coconut or refined oil - ½ kg (for frying)
Cardamom powder - ½ teaspoon
Dry Ginger powder
(Chukku) - 2 pinches
Rice flour - 1 table spoon
Ghee - 1
teaspoon
Method:
Remove skin from bananas
and immerse in water. Heat oil in a shallow frying pan to the temperature
required for deep-frying. Remove the bananas one by one form the water (after
washing properly), cut them first longitudinally twice at right angles (to make
them into 4 quarters) and then slice them into thick (about ¼ to ½ inch) pieces
and deep fry the pieces without salt. When the pieces are crisp, remove them
and spread them on a paper.
Dissolve the jaggery in ¼
cup of water and sieve to remove solid impurities. Boil the jaggery solution in
a shallow vessel till it reaches one-thread consistency (ie.
It is thick enough to draw out as one thread when tried with thumb and
forefinger). Lower fire and add cardamom powder, dry ginger powder and ghee.
Switch off the fire, add fried banana pieces and rice flour and mix thoroughly
taking care not to break the crisp banana pieces. Cool and keep in airtight
container.
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Ingredients:
Ginger -
¼ kg.
Tamarind - size of a
lime.
Asafoetida (Kayam) powder -
¼ teaspoon
Fenugreek (uluva) seeds - ¼ teaspoon.
Coconut or any Refined oil - 3
tablespoon
Salt - to
taste
Jaggery - small
piece (optional)
For Seasoning:
Coconut or any Refined oil - 1
tablespoon.
Green Chillies - 2 cut into thin
pieces
Red Chillies - 1 cut into two.
Mustard
(kaduku) Seed - ¼
teaspoon.
Fenugreek seeds - ¼ teaspoon.
Method:
Peel and wash ginger and
cut into thin round pieces. Fry in oil till crisp. Coarsely powder the crisp
ginger pieces. Extract tamarind juice in ½ liter water and add into it the
powdered ginger all the other powder ingredients as well as salt to taste. Boil
till the mixture thickens and season. Add piece of Jaggery if required.
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Ingredients:
Moong Dhal - ¼ Kg..
Coconut - ½ (to be
grated)
Garlic - 2 little
pods.
Jeerakam - ½ teaspoon
Curry leaves
(Kariveppila) - few
Salt - to
taste
Turmeric
Powder - ½ teaspoon.
Method:
Fry the Dhal in low flame
until the smell comes (4-5 mins & remove before color begins to change).
Wash the fried Dhal and cook in water till it becomes smooth. Mash the Dhal and
add salt. Grind finely the coconut gratings with garlic, Jeerakam, curry leaves
and turmeric powder and add to the mashed Dhal. If required, add water so that
it must have the consistency to pour into the rice. Boil it, remove from fire
and add ghee.
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Ingredients:
Parippu (Toor Dhal) - ½ Kg.
Coriander (cilantro)
leaves - few
Green Chillies - 5
Chilly powder - 2 table spoon
Coriander powder - 1½ table spoon
Curry Leaves
(Kariveppila) - few
Asafoetedia (Kayam)
powder - ¾ teaspoon
Fenugreek powder - ¾ teaspoon
Salt - to
taste
Tamarind - size of small
lemon (soak in water &
extract juice)
Turmeric
Powder - ¼ teaspoon.
Vegetables (carrot,
cucumber, ½ potato, small onion, eggplant, padavalanga and okra)
Method:
Pressure-cook the Dhal
& mash. Add the vegetables with green chillies and salt (Make sure you fry the Okra in little
oil before adding). Add turmeric powder. When the vegetables are cooked add the
tamarind juice. Mix red chilly, fenugreek, coriander and Asafoetedia powder
into paste and add to the Dhal. Let it
boil till its cooked. Add coriander leaves before
seasoning.
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Ingredients:
Yogurt - 20 Oz
Cucumber or - 200 grams
Kumbalanga (white melon)
Coconut - 1 full (to
be grated)
Chilly
powder - ½ table
spoon.
Jeerakam - ¼ teaspoon
Curry leaves
(Kariveppila) - few
Salt - to
taste
Green Chillies - 5
Turmeric
Powder - ¼ teaspoon.
For Seasoning:
Coconut or any refined
oil - ½ tablespoon
Red Chillies - 1 cut into
halves.
Mustard Seed - ¼ teaspoon.
Fenugreek seeds - ¼ teaspoon.
Curry leaves
(Kariveppila) - few
Method:
Cook the vegetables with
turmeric powder, chilly powder, curry leaves in water. Add salt. Now add the
smoothly ground coconut, Jeerakam, green chillies and curry leaves and heat,
but do not allow to boil. Turn off the stove let it
remain for 5 mins. Add the yogurt and stir well. Then season it. While seasoning add few fenugreek seeds too. (Take caution
not to blacken the fenugreek seed).
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Ingredients:
Cucumber or Kumbalanga - ¼ kg
Green Chillies - 8
Grated
Coconut - 2
tablespoon.
Yogurt - 2 tea
cups.
Mustard Seeds - ¼ teaspoon.
For Seasoning:
Coconut or any refined
oil - ¼ tablespoon.
Red Chillies - 1 cut into
pieces.
Mustard - ¼ teaspoon.
Curry leaves
(Kariveppila) - few
Method:
Cut cucumber or
Kumbalanga into (¼ inch wide and ½ inch long) pieces and cook in a covered pan
with salt (add little water if needed). Grind smoothly grated coconut and green
chillies. Then add mustard seeds and few curry leaves & grind coarsely. Mix
with curd and salt and add to cooked vegetables. Add salt to taste and heat in
low flame for 2 minutes, but do not boil. Then season and garnish over the
curry.
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Ingredients:
Cabbage -
¼ kg
Savala (Red Onion) - 1 (cut fine)
Turmeric Powder - ¼ teaspoon
Chilly Powder - 1 teaspoon
Garlic - 2 pods
Jeerakam - a pinch
Grated Coconut - ½ coconut.
Curry leaves
(Kariveppila) - few
Salt - to
taste
For Seasoning:
Coconut or any refined
oil - 2 tablespoon.
Black gram (Urud) Dhal - 1 teaspoon.
Red Chillies - 1 cut into
pieces.
Mustard - ½ teaspoon.
Curry leaves
(Kariveppila) - few
Method:
Season with oil, chilly,
mustard, and black gram (Urud) Dhal and curry leaves and add finely cut cabbage
and savala. Add salt, cover and cook in low flame. Grind coarsely, coconut,
turmeric powder, chilly powder, garlic, Jeerakam and curry leaves and add to
the cabbage after it is properly cooked. Cover and cook in low heat till all
the water is evaporated.
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Ingredients:
Vegetables -
Frozen
Yam (chaena) - ½ packet
Cucumber - 2 nos.
Frozen
Drumstick - ¼ packet.
Plantain
(raw) - 1
Carrot - 2
Jackfruit
seeds (optional) - 8 nos.
Snake
gourd (padavalanga) - 1 medium
sized (if fresh) or ¼ packet if frozen
Green Chillies -
3 for cooking & 3 for grinding
Turmeric Powder - ½ teaspoon
Chilly Powder - 2
teaspoon
Grated Coconut -1.
Jeerakam -
¼ teaspoon
Curd (yogurt) - 1 cup
Coconut Oil - 3
tablespoon
Curry leaves
(Kariveppila) - few
Salt -
to taste
Method:
Cut the vegetables
lengthwise (1 inch long and ½ inch wide). Cook with turmeric powder, chilly
powder, curry leaves, oil and little water. When cooked add coarsely grated
coconut (ground with chillies, Jeerakam and curry leaves), curd and salt. Stir
well and boil. When it thickens, add little oil and curry leaves and remove
from the stove.
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Vermicelli (Saemiya) Payasam:
Ingredients:
Vermicelli -
200 grams
Sugar -
200 grams
Milk -
2 liters
Ghee -
2 tablespoon (½ for frying vermicelli and other ½ for frying nuts &
raisin)
Nuts -
25 grams
Kismiss (raisins) -
25 grams
Cardamom -
10 grams
Sweetened Condensed Milk - 1 tin.
Method:
Fry vermicelli in 1
tablespoon of ghee for 5 minutes until it turns reddish brown. Add milk and
cook. When cooked properly, add sugar and boil in low heat. Keep stirring and
add condensed milk and let it boil for few more minutes. Remove from the fire and add powdered
cardamom, fried nuts and Kismiss. Stir it well.
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Ingredients:
Cherupayar Parippu (Moong Dhal) - 250 grams
Coconut Milk -
4 cans
Chopped Coconut -
2 table spoons.
Cashew Nuts -
25 grams
Jaggery (sharkara) -
500 grams
Ghee -
2 table spoons (½ for frying nuts + chopped coconuts and ½ for mixing with
Dhal)
Cardamom Powder -
1 teaspoon
Sago (chowari) -
11/2 table spoons
Method:
Cook
the Dhal (Parippu) in enough water and mash it after all the water evaporates.
Dissolve jaggery by boiling in a little water and sieve to remove the
impurities. Take the cooked Dhal, jaggery and 1 tablespoon of ghee in a shallow
vessel and mix well. Boil till it thickens. Meanwhile cook the sago in water
until it softens and to the mixture. Take 2 cans of coconut milk and mix with
equal amount of water. Pour this diluted coconut milk into the mixture. Boil
again for 15 minutes. Lower the fire and add the remaining 2 cans of coconut
milk (concentrated). Add cardamom and
fried nuts and fried chopped coconuts. Stir well and remove from fire before it
begins to bowl.
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