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Sadhya,
the Onam Feast
A
typical onam menu looks something like this.
Pickles (Lemon, Mango and Ginger Curry)
Pappadam
Plantain Chips
Thoran
Aviyal
Olan (or Potato Stew - White)
Kalan
Erissery (or Koottu Curry)
Kichady (Sour)
Pachady (Sweet)
Rice
Paruppu
Sambar
Rasam
Pulissery (Moru Curry)
Curd
Payasam (Pudding)
Given
below are a few of these recipes so you could try them at home and
celebrate Onam in your on way!!
Potato
Stew
| Ingredients |
Method |
Potatoes
- 500 gms
Onions - 3
Ginger - 1 piece
Green chillies - 6
Salt - to taste
Grated coconut - 1½ cups
Coconut oil - 2 tablespoon
Curry leaves |
Cut
onions and potatoes into small, even pieces
Chop fine ginger and green chillies.
Get the first two extracts of coconut milk from the grated
coconut and keep aside.
Mix together the potatoes, onion, ginger, chillies, curry
leaves and the second extract of the coconut milk.
Add salt & water and put them all in a thick bottomed pan
and cook them well.
Once the potatoes are cooked nicely, add the first extract of
coconut milk and let it simmer for a few minutes.
Garnish with curry leaves and sprinkle the coconut oil for
that extra flavour.
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Top
Kalan
| Ingredients |
Method |
Yam -
100 gms
Plantain - ½
sour, beaten curd - 3 cups
Fresh coconut - ½
Chilli powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek - 1 teaspoon
Red chillies - 2
Green chillies - 6
Curry leaves
Coconut oil - 1 tablespoon
Water - 1 cup
Salt - to taste |
Cut the
yam into ¾" square pieces.
Peel the plantain, slit and cut into ½" pieces
Grate the coconut and find it into a fine paste, along with
cumin seeds and green chillies.
Pressure cook the vegetables with water, turmeric powder,
chilli powder, salt and pepper powder for 3 minutes.
Once the pressure has reduced, add the beaten curd and remove
from stove.
Heat oil in a kadai and add mustard seeds, red chillis,
fenugreek and curry leaves and garnish the curry with this. |
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Aviyal
| Ingredients |
Method |
Yam -
200 gms
Big cucumber - 200 gms
Raw banana - 1
Drumstick - 1
Snake gourd - 1
Fresh coconut - ½
Chilli powder - 1 tablespoon
Turmeric powder - ½ tablespoon
Cumin seeds - 1 pinch
Green chillies - 6
Curry leaves - 2 - 3
Coconut oil - 2 tablespoon
Salt - to taste
Water - ½ cup |
Cut
vegetables lengthwise first and then into 1½" length
pieces.
Grate coconut and grind coarsely with green chillies and cumin
seeds.
Put the vegetables with salt, chilli powder, turmeric powder
and water.
Pressure cook this for 3 - 5 minutes.
When the pressure is reduced, add curd or tamarind, grounded
coconut with chillies and cumin seeds to the cooked
vegetables.
Season with coconut oil and curry leaves |
Top
Olan
| Ingredients |
Method |
Tender
white / yellow pumpkin - 250 gms
Red dried beans - 100 gms
Coconut milk - 1½ cup
Green chillies - 6
Coconut oil - 1 tablespoon
Water - 1½ cup
Salt - to taste |
Skin
pumpkin, deseed it and cut the rest into ½" thick
pieces.
Slit green chillies. Pressure cook the beans on maximum heat
for 8 minutes.
When the pressure reduces, add the pumpkin pieces, salt and
chillies.
Place the cooker n maximum heat and cook well.
Once the pressure is reduced, add the coconut milk and oil and
serve. |
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Erissery
| Ingredients |
Method |
raw bananas - cubed
turmeric powder - 1 teaspoon
chili powder - 1 teaspoon
cumin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
urad dal - 1/4 teaspoon
coconut, grated - 1/2 cup
coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon
curry leaves - a few
salt to taste
oil - 1 teaspoon
|
Soak
the cut plantains in warm water mixed with half teaspoon
turmeric for ten minutes.
Drain and cook the plantains with the remaining turmeric and
salt.
Grind the coconut well with cumin and add to the cooked
plantains. Let it simmer.
Meanwhile, heat the oil and pop the mustard seeds.
Add the urad dal and the coconut reserved for garnish and stir
till browned.
Add this mixture to the erissery and mix in the curry leaves. |
Top
Ada
pradhaman
| Ingredients |
Method |
Ready
Ada - 200 gms
Jaggery - 750 gms
Ghee - 200 gms
Cardomom - 50 gms
Coconut - 3
Raisins - 10
Cashewnuts - 10 |
Melt
Jaggery and keep aside.
Boil water and keep the ada in it till it is cooked soft.
Strain after 10 minutes and keep aside.
Mix the melted jaggery with the cooked ada and stir for ten
minutes in low fire.
Take two extracts of the coconut milk and add the second
extract to the above mixture.
Boil this until it becomes thick. Take it off the fire and add
the first extract of milk.
Fry the cashew and raisins and ghee and garnish the payasam |
Top
Onam
| Onam
festivities | The
legends
|
