Onam Sadya Recipes

Onam Sadya Recipes

  Onam is new year celebration for Keralites, which comes during the month of August., mostly the day before Tamilians Aavani Avittam / North Indians Raksha Bandhan festival.  

Tamil nadu  and Kerala style of cooking are more or less very similar.   In most of the Kerala recipes, Coconut dominates the taste. 

Sadya recipes :

Paalada Pradhaman (  Payasaam Ready mix )

Nentram Pazham ( Banana )

Papadam ( fried Papad ) 

Matta Choru ( Brown rice )

Cherunaranga Rasam ( lemon Rasam )

Inji Ooruga ( Ginger Pickle )

Sambharam ( Flavored buttermilk )

   

 Raw banana Thoran

 

  Mambazha Pulisery ( Ripe mango pulisery )

 

   Puli Inji ( Ginger tamarind pickle )

  Unni Appam

Parippu Vada

NentrangaiChips

  ParippuCurry with Nei ( lentil curry with ghee )

Ulli theeyal

  Aviyal

   Kootu curry

Pacha MangaKichadi ( Raw mango curd pachadi )

  Pacha mangaOorugai ( Cut mango pickle )

  VadukapuliNaranga Ooruga ( Wild lemon pickle )

Almond Kheer

Almond Kheer

Very rich, healthy and tasty Almond Kheer is also very easy to prepare.

Almond : ½  cup

Sugar : ¾ cup

Full fat Milk : 2 cups

Cardamom powder : 2 pinches

Ghee :  1 tsp

Saffron : few strands

In a broad non-stick pan pour milk and heat in a low flame.  Let it reduce to half.

Stir in-between .

Meanwhile in ghee fry almonds till it turns little bit brown in colour.

Let it cool.

Powder the almonds in a mixer.

When milk reduced to half of its content, add sugar, almond powder, cardamom powder and saffron strands.

Boil for a 5 to 10 minutes in a low flame.

Keep stirring now and then.

Serve hot or cold .

Delicious Kheer is ready to serve in any special occasion.

Sooji Pyaaj Kachori

Sooji  Pyaaj Kachori

Kachori, deep fried snack , is supposed to have originated in Uttar Pradesh or Rajasthan.  But it is famous all over North India now.  There are so many varieties of Kachori.  Pyaaj Sooji Kachori / Onion Rawa Kachori is very tasty and easy to prepare.  Let us see the recipe of Kachori.

Yield :  4 Kachori.

Ingredients :   

Rawa / Sooji :  ½ cup

Potato : 3

Onion : 1

Green chilly : 1

Ginger : ½ inch

Garlic : 4 cloves

Red chilly powder : ½ tsp

Turmeric powder : 2 pinches

Ani seeds /Sonf  : ¼ tsp

Coriander leaves : 1 tbsp

Salt to taste

Water : 1 cup

Oil : 1 tbsp + 1 tbsp

 Method : 

Boil potatoes.  Peel the skin and mash them.

In a pan, add a tbsp of oil and fry aniseeds.

Add finely chopped green chilly, ginger and garlic and give a couple of stir.

Add finely chopped onion and fry for a couple of minutes.

Add chilly powder, turmeric powder and mix nicely.

Add mashed potato, salt ( required for potato ) and finely chopped coriander leaves.

Mix everything nicely and remove from flame.

Make them into 4 balls.

In a pan, Heat a cup of water with salt (required for rawa) and add a tbsp of oil .

When it comes to boiling stage, keep the flame to low and  add rawa gradually and stir nicely so that it mixes well without any lumps.

Cook till it absorbs all the water.

When rawa mixture comes to warm in temperature, Knead it like a dough.  Divide it into 4 portions. Make them into disc.

Keep a ball of potato masal inside rawa disc and close properly.  You can grease your hands while doing so.

Slightly press and make them into Patty / Vada shape .

Now the Rawa kachori will be with stuffed potato masala.

Deep fry the kachori on both sides in hot oil, in medium flame till it becomes golden brown.

Serve hot with Sauce or Chutney along with hot Coffee or Tea for a great evening snack.

Note: 

* No need to roast Rawa before cooking it.

Ulli Theeyal

Ulli Theeyal

Here ulli refers to small onion and so ulli theeyal is nothing but onion karakuzhambu in Kerala style.  Though I am not a Malayali , I prepared Onam Sadhya this year and enjoyed  the feast. I included Ulli theeyal in Onam Sadhya menu.  Tamilnadu and Kerala style of cooking is very similar and use same ingredients mostly but with a slight variations.

Main Ingredients :

Small Onion : 10

Tamarindpaste : 2 tsp

Turmeric powder : 2 pinches

Rock Salt to taste.

Jaggery : ½ tsp

Roast and Grind :

Til or Coconut oil : ½  tsp

Coriander seeds : 1 tbsp

Red chilly : 5

Curry leaves : 5

Grated Coconut: 1 tbsp

Tempering :

Mustard seeds : ½ tsp

Fenugreek seeds : ¼ tsp

Red chilly : 1

Curry leaves : few.

Method :  

Peel the onion skin and keep it ready.

In  a small pan , add half a tsp of til oil and roast coriander seeds, chilly, coconut and curry leaves till nice aroma comes in low flame.

Remove and keep it aside .  Let it come to room temperature. 

Grind to a nice paste adding less water, if needed.

In a small Stainless Steel cooker, add a tsp of til oil and temper with mustard seeds, fenugreek seeds and when it starts to pop up, add broken red chilly and curry leaves.

Add small onion and saute it nicely for a couple of minutes.

Now add a cup of water,  turmeric powder, tamarind paste, Rock Salt, ground paste , jaggery and mix nicely.

It should be a thick gravy.  Accordingly add water , only if needed.

Close the cooker and cook for a whistle in medium flame.

Let the pressure settle on its own.

Serve with hot rice, Pappadam and Parippu curry.

Parippu Curry

Parippu Curry

Parippu Curry  is the Kerala dish which is very similar to Kalathukku Paruppu of Tamilnadu.   It is usually had with plain rice and ghee.  Tamilnadu style of preparing paruppu is very simple , mash the cooked Thur dal and add salt, that’s it.  But in Kerala style Parippu curry , Moong dal is cooked and coconut paste is added along with seasoning.  Traditionally Keralites prepare Brown rice instead of White rice.

On special occasion like Onam, Parippu curry is prepared along with the other special festival items.  

Here it is the recipe for Parippu Curry …

Main ingredients :

Green gram split / Moong dal/ Paasi paruppu :  1 cup

Turmeric powder : 2 pinches

Salt to taste.

Ingredients for coconut paste :

Coconut : ¼ cup

Cumin seeds : 1 tsp

Green chilly : 3 ( slit )

For Seasoning :

Coconut oil :  1 tbsp

Mustard seeds :  ¼  tsp

Red chilly : 1 ( broken )

Curry leaves : few.

Method :

Dry roast dal and soak it in water for half and hour.

Pressure Cook adding sufficient water with turmeric powder.

Meanwhile, grind coconut, cumin seeds and green chilly to a nice paste.

After opening the cooker, mash dal slightly.

Add salt and   coconut paste.

Give a nice  boil. 

In a small frying pan, using coconut oil, temper mustard seeds.  When it stop popping , add red chilly and curry leaves and saute till chilly change its colour slightly.

Add this seasoning over the Parippu curry / Dal and serve hot along with rice and ghee.

Parippu Vada

Parippu Vada

Parippu vada is the famous Kelara lentil fritters which is very similar to Tamilnadu Paruppu vadai . 

During Onam , Parippu vada is prepared along with other special items.

Let’s see the recipe for delicious Parippu vada.

Bengal gram / Kadalai paruppu / Channa dal :  1 cup

Red chilly : 4

Green chilly : 2

Onion : 1

Asafoetida / Hing : ½ tsp

Cumin seeds : 1 tsp

Curry leaves :  1 tbsp ( chopped )

Coriander leaves : 1 tbsp  ( chopped )

Salt to taste.

Oil for deep frying.

Soak dhals & red chillies together for 2 hrs.
Then drain  and keep it aside for 1 hr.

Grind dal, red chilly & green chilly to a coarse paste without adding water.

Mix in-between grinding to get uniform grinding.

Thinly slice onion.

Mix dal paste, onion, hing powder, cumin seeds, salt, curry leaves , coriander leaves and 1 tbsp of hot oil and mix thoroughly..

Pat them into patties / vada shape . Can pat on your palms.

Deep fry the patties in medium hot oil.  When it is half done , keep the flame to low and fry till it becomes brown in colour and crispy.

Very tasty crispy Parippu Vada is ready to serve.

Note :

* Can replace cumin seeds with Aniseeds / Sonf / Perunjeeragam.

* Can omit Onion.

* Can make vada using chopped banana flowers, cabbage , carrot, greens like spinach, fenugreek leaves, etc. with the dal batter and prepare tasty veg vada.