ONAM SADYA

ONAM is a festival celebrated by people in Kerala .It is a harvest festival and the significance of the homecoming of the mythological demon King Mahabali. During the month of Singham the first month of calendar malayalees all over the world celebrate this festival .Onam falls in between August and September every year people prepare Sadya for this festival for grand feast. A single course ofOnam Sadya has 24 to 28 dishes 11 dishes are essentially prepared for Onam sadya .Rice, coconut gratings, coconut milk and coconut oil are the basic ingredients in the most of the dishes. The Meal is traditionally served on banana leaves and consumed in one sitting the Onam sadhya items are served one by one in order even the age old tradition of serving a particular dish on the particular part of Banana leaf is strictly obeyed.

The items served are pappadam, uperi, Chakravaraty,mango curry ,naranga curry ,pachadi ,toran ,avial , parippu curry ,Sambar, pulissery ,rasam, mor kulambu, Ada pradhaman ,pal payasam, kadala payasam, khichadi, koottukari ,neer mor, puvan Pazham,boli.

Boli

Watch “Onam Sadya    ஓணம் விருந்து” on YouTube

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LADIES FINGER CURRY/ OKRA COCONUT MILK CURRY.

There are different recipes with ladies finger. This curry is prepared with coconut milk.

Ingredients:

• Onion…….2 nos
• Tomato….2 nos
• Ladies finger…250 gms
• Oil …….3 TBS
• Coconut…1/2
• Ginger…..a small piece
• Turmeric powder…1/2 TSP
• Coriander powder…1 TBS
• Chilli powder…3/4 TSP
• Curry leaves
• Coriander leaves.
• Mustard seeds….1/4 TSP
• Urad dhal……1/2 TSP
• Oil
• Green chillies ..2
• Ginger garlic paste ….1/2 TSP

Extract milk from coconut twice.

Keep them separate.

Method

1. Put oil in a kadai.when mustard seeds splutters add urad dhal.
2. Now add curry leaves,onion,green chillies,ginger garlic paste and fry a little then add tomatoes when half done add ladies finger.
3. 
4. Allow it to cook after adding turmeric powder,chilli powder, coriander powder and salt.
5. 
6. Add second extract of coconut milk.when it gets cooked add first extract milk.Dont allow it to boil
7. When done remove from fire after adding chopped coriander leaves. Serve with rice.
8. 

KERALA STYLE CHICKPEAS CURRY

I have already shared with you Channa curry for bhatura. This is a side dish for poori,roti,chappathi and this is different. Just like other receipes in Kerala we add Coconut for this recipe.

Ingredients

Chickpeas……..1 cup

Onions…..2

Tomatoes….2

Pepper powder….1/2 tsp

Coconut scrapings… ..1/2 cup for a extracting milk.

Ginger garlic paste….1 tsp

Cornflour…2 tsp

Lemon juice…1 lemon

Coriander leaves.

Coconut scrapings…..1 tbs(optional)

Garam masala powder….1 tsp or vegetable masala

Turmeric powder ….1/2 tsp

Cook chickpeas till it becomes soft.

Method

In a kadai .put oil in it. add 1 piece cinnamon. (Optional)

Now add onion fry a little and then add tomatoes

Now add pepper powder ginger garlic paste,garam masala or vegetable masala saute it after adding salt.

Add channa dhal then add coconut milk and corn flour mixed in water and allow. It to boil. Check for salt.

Cook and when done add lime juice and chopped coriander leaves.

KERALA STYLE BANANA FLOWER THORAN/VAZHAPOO PORIAL/BANANA FLOWER STIR FRY

Banana flower is known as annans heart.This is used as a vegetable..It is large which grows from the end of the bunch of bananas. It has outstanding medical properties.It is also known as banana blossom. It is packed with essential minerals such as phosphorus,calcium,potassium,copper, magnesium and iron.It is a rich source of Vitamins like A,C,E and also fiber and iron.It is packed with dietary fibre.

It has got antioxidant properties.It is good for diabetic patients.

It can be added to salads,stir friesand herbal tea.

Ingredients

Banana flower …..1

Green gram dhal…..1 cup

Mustard seeds…..1 tsp

Shallots….few or big onion 1 chopped

Turmeric…..1/2 tsp

Green chillies…3

Salt as needed

Curry leaves…few

Cumin seeds…1/2 tsp

Garlic.. 3 to 4 cloves

Oil…..as required

Method.

Boil green gram.It should not be mushy. Keep aside.

Just pulse coconut scrapings,g.chillies, garlic clovesand cumin seeds.

In a kadai add oil. I have used coconut oil.

Add mustard seeds when it splutters add curry leaves and chopped onion.

Fry and then add chopped banana flower add little salt.Dont add water.Fry for few minutes.

Now add grinded masala and turmeric and mix well.keep in centre and cover with a lid in a medium flame.

When it is almost cooked add boiled green gram and mix well.Again cook for3 mts in low flame.

It shd be dry.

Serve with rice as a side dish.

BLACK CHICKPEAS CURRY/KERALA STYLE KARUPU KADALAI CURRY

Black chickpeas curry very common in Kerala.This is a side dish for appam,poori and even puttu.

Soak chickpeas for about 8 hrs.

Ingredients:

Black chickpeas………1 cup

Coconut scrapings…1/2 cup

Shallots……..10 nos

Tomato….. 1

Green chillies…..2

Coriander powder….1 tbs

Turmeric powder…1/4 tsp

Chilli powder…..1/2 tsp

Coriander leaves

Curry leaves…..few

Ginger ……finely grated 1/2 tsp

Garlic finely chopped….1/2 tsp

Salt as needed

Oil
Cook chickpeas separate ly in pressure pan.

Grind coconut scrapings into smooth paste.

In a kadai add little oil.

Method

Add seasonings and then add garlic and ginger then shallots chopped

Then add green chillies curry leaves and tomatoes.

Now add dry spice powders to it

Add cooked chickpeas,salt little water so that the masala blends with the channa then finally add coconut paste and cook for few mts.

When everything blends well remove from fire add chopped Coriander leaves leaves.

Can serve as a side dish for puttu,appam and for poori

Watch “Kerala Style Konda Kadala Curry | கேரள பாணி கொண்டகண்டலா கறி | Black Chickpeas Curry” on YouTube

KERALA STYLE CABBAGE THORAN/CABBAGE CARROT STIR FRY.

I have given many stir fry recipes. But this receipe is served during feast or sadya. Very tasty recipe.

Ingredients

Cabbage chopped……11/2 cups

Carrot grated……1/2 cup

For grinding

Onions small…5 nos

Green chillies..2

Cumin seeds..1/2 tsp

Curry leaves…..a few

Grated coconut..1/2 cup

Mustard seeds…1/4tsp

Urad dhal…… 1/2 tsp

Red chillies…1

Coconut oil…..2tbs

Turmeric powder….1/2 tsp

Method

In a kadai add coconut oil it.

Add mustard seeds to it when it splutters add urad dhal.

Add red chilli .

Add carrot and cabbage few curry leaves.

Add turmeric powder and cook in high flame.It will let the water go. Don’t close the curry.So when u cook use thick bottom kadai.Dont use stainless steel or aluminum vessels.

First crush onions,green chillies,jeeragam and few curry leaves. Then add grated coconut turmeric powder and grind without water.

Add this grounded paste to the curry when there is no water in it. And add salt to it.

Then fry for nearly 7 mts.So that the coconut mixture gets mixed and cooked well.

LEMON RICE/LUNCH BOX RECIPE

Lemon rice is an easy recipe.They call it as chitrana which is rice based dish prepared in South India.Lemon rice is one among them. It just take few minutes to prepare if we have precooked rice. We can take this for travel too.It is s citrousy flavour.

Ingredients:

Cooked rice…..1 cup

Cashews few

Oil…..1/4 tsp

Urad dhal….1/2 tsp

Peanuts….12 to 14 nos

Red chillies…..2 Nos

Green chillies…4 nos

Bengal gram…2 tbs

Curry leaves….few

Ginger grated…..1 tbs

Hing….1/4 tsp

Turmeric powder…1/2 tsp

Lemon juice….juice of 1 to 2 limes

Cooked rice should not be sticky.

Method.

1.In a kadai put oil.

2.Add mustard seeds when it splutters addurad dhal when it turns brown add Bengal gram then add red chillies.

Now add curry leaves and chopped green chillies and cashews.

Fry till it gets toasted.

Add cooked rice with salt to it

Finally add lemon juice to it.

Serve with papads or any vegetable fry.

Another method is to add lime juice to the ingredients after frying and finally add cooked rice to it.

BEETROOT JAM

BEETROOT can be used for making jam.An easy recipe.

Ingredients:

• BEETROOT……..1
• Cashews ……a few
• Milk…….1 to 1 /2 cup
• Ghee……2 tbs
• Sugar…4 to 5 tbs
• Method
• Boil and grate beetroot.
• Put it in a blender for few mts.
• In a thick bottom vessel add 2 tbs of ghee
• Then add mashed beetroot then milk allow it to cook
• When the raw smell goes add sugar.
• When it becomes thickerremove from fire.
• Fry cashews and add to it.

Can use for bread.

Also can serve as a sweetside dish for rice.

Feast recipe.

BEETROOT PACHADI

Beetroot is a root vegetable is packed with essential nutrients.These are great source offibre,folate(vit9), manganese, potassium,iron and vit.c.It has number of health benefits including improved blood flow,lower blood pressure due to their content organic nitrate.Beetroots are a great source of many essential vitamins and minerals.These are high-intensity several beneficial plant compounds especially betanin vulgaxanthin and inorganic nitrates.We make different kinds of pachadi beetroot pachadi is one such. Only after my marriage I came to know this pachadi. Usually sadya is a traditional spread of vegetarian dishes. Kerala style beetroot pachadi is cooked with coconut.Pachadi refers to the South Indian style dish which is like a raita or a chutney.This is served as a side dish for sambar and rice.

Ingredients:

• Beet root …..2 cup grated
• Coconut scrapings…..1/2 cup
• Green chillies …1
• Ginger 1/2 inch piece.
• Cumin seeds….1/2 tsp
• Mustard seeds…1/2 tsp for grinding
• Curry leaves. ..few
• Dry chillies…3 to 4
• Coconut oil…2 tbs
• Mustard seeds ..1/2 tsp

Method

1. Chop or grate beet and cook with little water.(I grated ,cooked and then put in blender for few minutes.)
2. Grind coconut,green chilli,ginger,cumin seeds,mustard seeds in a blender and grind it into a paste.Using very little water.
3. 
4. Now in a kadai add blended beet then the coconut paste and cook till the raw smell goes.
5. 
6. When it is cooked switch off the flame and add beaten curds to it.
7. Finally add the seasoning.
8.