Onam Sadhya (image copyrighted to Sunith Shyam)
This is the first time that I have prepared an onam sadhya in Bangalore. It is a herculean task for a couple of bachelors who are used to cooking simple dishes. My flate mate John Britto deserves equal credit for preparing this feast which lasted for almost 4 meals.
Sambar
sambar (image copyrighted to Sunith Shyam)
The main dish in this feast. A great sambar can make you eat until your stomach bursts.
Ingredients
Toor dal – 1 cup
Vegetables – around 3-4 cups (Carrots,potatos,drumsticks,beans,pearl onions. chopped into large cubes)
pearl onions – 2-3 chopped finely
Tamarind- lime size ball ( soaked in warm water and juices extracted)
green chillis- 3 ( slit lengthwise)
tumeric powder – 1/2 tsp
red chilly powder – 1 tsp
Sambar powder – 3 tbsp
Asafoetida – 3 pinches
curry leaves – 3 stems
mustard seeds – 1/2 tsp
dry red chillies – 3
salt
Method
- Cook the dal in a pressure cooker with 1/4 tumeric powder and water.
- add the cut vegetables, green chillies, curry leaves with water, and salt and cook the vegetables.
- Now add the tamrind juice and stir it in.
- In a different vessel heat oil and add mustard seeds. Once the seeds splutters add the dry red chillis, sliced pearl onions and saute them until brown. Now add the curry leaves.
- Add the sambar powder, asafoetida and red chilly powder and mix well.
- Pour this tadka into the sambar and simmer for 5 minutes.
Pullissery
Pullissery(image copyrighted to Sunith Shyam)
The finisher. A light buttermilky concoction that will settle down all the rich food that you have just finished. We usually have pullissery at the end of the meal.
Ingredients
Curd – 2 cups
Green chillis – 2
Turmeric powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Chopped pearl onion – 2
Curry leaves – one stem
Salt to taste
Method
- Beat the curds until smooth and stir in the turmeric powder.
- Heat 1 tbsp oil and add the mustard seeds and wait for it to splutter.
- Now add the chopped shallots, curry leaves and green chilli.
- Lower the heat to minimum and pour the curds in. Add water if required.
- Heat with stirring, and take off heat before it comes to a boil.
Vendakka Pachadi
Vendakka Pachadi (image copyrighted to Sunith Shyam)
I am beginning to like Okra more and more each day. It used to be in the most hated veggie list along with carrots and beetroots. I realized that frying them to a crisp retains the taste but gets ride of the slime that I so hate. This pachadi is a bit different from the usual sweet pineapple pachadis.
Ingredients
Vendakka/ okra – 10 (chopped into small peices)
coconut – half cup grated.
cumin seeds – 1/2 tsp
Green chillies – 5-6 chopped fine
Yoghurt – 1/4 – 1/2 cup
Curry leaves – 1 stem
pearl onions 3-4
Mustard seeds – 1/2 tsp
Dry red chillis – 3
Oil – 2-3 tsp
Salt – To taste
Method
- Heat oil in a pan and add the okra with the pearl onion and green chillis and saute until the okra is crisp and slightly browned.
- Once its cool, add it to the yogurt.
- Now grind the coconut with the cumin seeds and then add it to the yohurt mixture.
- Lastly, temper it by heating mustard seeds in oil and then adding dry red chillis and curry leaves.
- Add this tadka to the yoghurt mix.
Cabbage Thoran
Cabbage Thoran (image copyrighted to Sunith Shyam)
A very simple dish but loaded with taste and flavor.
Ingredients
Cabbage – 250 gms
Onion – 1 small, chopped fine
Grated coconut – 3/4 cup
Green chillies – 4 chopped fine
Curry leaves – 1 stem
Mustard seeds – 1/2 tsp
Dry red chillies – 3
Salt – To taste
Method
- Heat some oil in a pan, splutter mustard seeds and brown the dry red chillies.
- Add the cabbage, onion, green chillies,curry leaves,grated coconut,salt and tumeric powder
- cover and cook on low flame. Stir occasionally until cooked.
Avial
Avial (image copyrighted to Sunith Shyam)
The star of any Onam sadhya, this dish brings out that sweet sour flavor that is typical of kerala vegetarian food. The grated coconut, curd and the coconut oil makes this a winner.
Ingredients
Vegetables – 3 cups ( Plantain, elephant yam,carrot,drumsticks,beans)
Green Chillies – 4 slit
Cumin seeds – 1/2 – 3/4 tsp
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Grated coconut – 1 cup
Pearl onions – 6
Curry leaves – 3 stems
Salt – To taste
curd
Method
- Cut the vegetables into long thin pieces. Cover and cook the vegetables, slit green chilies, curry leaves, chilli powder, turmeric powder, and enough salt in enough water. Make sure you dont over cook the vegetables. Avial shouldnt be mushy.
- Grind the grated coconut adding pearl onions and cumin seeds. When the vegetables are done, bring down the heat and add the crushed coconut mixture and cover it up with the cooked vegetables and cook on simmer for couple of minutes.
- Now add 1/4 cup curd and switch off the gas.
- Temper with coconut oil and curry leaves.
Puli Inji
Puli Inji (image copyrighted to Sunith Shyam)
This dish takes a lot of time on the stove. Dont think of skipping it though, it lifts up the meal with a sharp tang.
Ingredients
Ginger – 1/2 cup, finely chopped
Tamarind- large lemon-sized ball. (soaked in warm water and juices extracted)
Green chillies – 5 – 6, sliced to rounds
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Jaggery – 4 cubes or to taste
Salt – To taste
Mustard seeds – 1/4 tsp
Curry leaves – 1
Method.
- Heat oil in a pan and splutter the mustard seeds in it.
- Now add the ginger,green chillis and curry leaves and saute for a while.
- Add the tumeric powder,chilli powder, tamarind juice, salt and jaggery.
- Now cook it on simmer until you get a real thick pasty consistency.
Parippu Pradhaman
Parippu Pradhaman (image copyrighted to Sunith Shyam)
My favorite part of the meal, the dessert/payasam. Ghee, jaggery and cashewnuts how can you resist that combination!
Ingredients
Mung dal – 1 cup
Jaggery – 1 cup or to taste
Medium-thick coconut milk – 2 cups
Thick coconut milk – 1/2 cup
Cardamom powder – 1/2 tsp
Cashew nuts – 10
Coconut bits -4 tbsp
Ghee – 1 tbsp
Method
- Heat the ghee in a pressure cooker.
- Add cashew nuts and fry them until golden brown. Take them out and drain them.
- Now add the coconut bits and fry until brown. Take them out and drain them.
- Add the mung dal and fry for 2-3 minutes until they turn a little golden brown. Now add 2 cups of water and pressure cook for 3 whistle.
- Melt the jaggery in 1 cup water in a heavy-bottomed pan, at medium heat. Stir until it reaches a light syrupy consistency.
- Mash the mung dal really well with the back of a spoon and add it to the jaggery syrup. Cook for a few minutes at medium heat. Add 2 cups of coconut milk. Mix well and cook at medium-low heat, stirring continuously, until it thickens. Do not boil the coconut milk, boiling will result in separated coconut milk.
- Add the thick coconut milk. Cook for a minute at low heat and turn off the gas. Now add the cardamom powder. Mix well. Finally add the fried cashews, coconut bits and 1/2 tsp ghee
Credits
1. John Britto for sharing the burden of cooking this massive feast.
2. My mother for the recipes and tips.
3. The reference blogs: