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September 14, 2013

Onam Festival Food | Kerala Onam Sadya Lunch Menu

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onam sadya --picture

This is my second post on Onam sadya lunch menu with Onam sadya serving order. Basically I love to try other state recipes a lot apart from my usual Tamilnadu recipes .When it comes to regional cuisine , my first choice is for Kerala food. My dad’s mom (my aachi) is from Nagercoil. As it is in kerala border , my aachi’s cooking was very similar to Kerala style. She makes many coconut based recipes like sodhiAvial, theeyal etc. So right from my childhood, I grown up eating those foods. This may be the reason I have a love towards kerala food. But I have never thought I could make authentic kerala recipes in my kitchen.

I must thank my Ex-neighbor Mrs. Prema for sharing all her yummy recipes & inspired me to cook them. Last year I posted onam sadya recipes for the first time from vanitha magazine with the help of her. I should say that was one of the hit posts in my blog. This year I couldn’t try vanitha magazine recipes as she had changed her house. I really miss her and her recipes very badly :( . She was a caring and good friend of me. This time too, before cooking these recipes, I called her over phone to confirm the methods of making..

I must also thank all our Malayali blogger friends because all these recipes are tried from their blogs. I googled the recipes, chose some best recipes based on the comments and tried it. I have given the source of each recipe under the title. Everything came out very well. I felt so happy when I made this platter. I referred Roshni’s blog for serving order. Hope I have served them in correct order. Thank you Roshni :)

Check out my other Kerala recipes too !

I wanted to try the recipes which I din’t post in my last year’s onam sadya platter. So this year I tried paruppu curry , puli inji , Kerala sambar with freshly ground spices  (without coconut), Kerala tomato rasam , Puliserry , Olan , Avial( my mom’s recipe) , Cucumber kichadi , Vendakka pachadi , Beans mezhukkuppuratti , Cabbage thoran , Channa dal payasam  , Sharkara payasam & Naranga achar ( my mil’s pickle)..

U may wonder by seeing the color of sharkara payasam ;). It has to get a brown shade. As my jaggery is colorless the syrup was very light in color. So I added a pinch of red color to it. I thought it will give a brown paagu effect to the payasam but unfortunately it became orange and also it became very thick like pudding. So friends please excuse. I’ll try to update the picture. But the taste was really great. :L)

I’ve given step by step pictures for all the recipes in a simplified manner.  Hope it will be understandable and helpful :)

I wish all my friends a very happy and great onam celebration :)\

onam sadya---platter


  • Toor dal – 1/2 cup
  • Pumpkin – 1/4 cup (cubed)
  • Drumstick – 1 no
  • Potato – 1 no
  • Turmeric powder – 1/4 tsp
To roast n grind
  • Oil – 1 tsp
  • Dhania / coriander seeds – 1.5 tbsp
  • Urad dal – 1.5 tbsp
  • Red chillies – 5-7 nos
  • Fenugreek seeds – 1/2 tsp
  • Hing – 1/4 tsp
Tamarind – Small lemon size
To temper & saute
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Red chilli – 1 no
  • Big onion – 1 no
  • Curry leaves – few
  • Tomato – 1 no
  • Turmeric powder – 1/4 tsp
  • Salt n water – as needed
Coriander leaves – few to garnish

  • Pressure cook dal adding turmeric powder and a drop of oil. Mash it well and set aside. Take extract from the tamarind and set aside.
  • In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame. Make them to a paste and set aside.
onam kerala sambar tile1
  • In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves. Saute till tomato turns mushy. Add tamarind extract ,salt  and curry leave. Allow it to boil well, add all the vegetable and boil the tamarind extract till the veggies cook well.
onam kerala sambar tile2
  • After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken, add water if necessary .
  • Garnish with coriander leaves.
onam kerala sambar tile3
Line a bowl with banana leaf and pour the sambar. Close it with a lid. Serve with rice !
  • Any vegetables like yam, carrot , pumpkin , drumstick , radish, lady’s finger and ashgourd can be used in this sambar..

Source – Marias menu

  • Tomato – 2 (chopped or crushed)
  • Tamarind  – Small gooseberry size
  • Cooked dal water – 1/4 cup (optional)
  • Black pepper corns –  1 tsp
  • Red chillies – 2 to 3
  • Garlic – 6 cloves
  • Jeera – 1/2 tsp
  • Dhania – 1 tsp
  • Asafoetida– a pinch
  • Salt & water – as needed
  • Coconut oil – 1 tbsp
  • Chopped coriander leaves – 1-2 tbsp
  • Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe.
onam kerala rasam
  • Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft.
onam kerala rasam tile1
  • Add tamarind extract and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of hing.Serve hot !
onam kerala rasam tile2

Source – Pachakam

  • Thick n sour Curd - 1 cup
  • Grated coconut - 1/3 cup
  • Green chillies – 4 nos
  • Garlic pod - 1 no
  • Cumin seeds -  1/2 tsp
  • Small onion – 2 no
  • Turmeric powder - 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds- 1/ tsp
  • Curry leaves –few
  • Roasted Fenugreek powder - 1/4 tsp
Sugar – 1/4 tsp
Salt - As reqd

  • Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately. 
  • Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency. 
onam pulissery tile1
  • Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
  • Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
onam pulissery tile2
  • Serve hot with rice.
U can also use cucumber , Mango & pumpkin

Source – Spicy chilli

1 cup - 250ml
  • French Beans-1 cup ( cut into 1cm length)
To grind to coarse paste
  • Small onions- 6 numbers
  • Garlic – 3 cloves
  • Chilli powder- 1 tsp
  • Turmeric powder -1/4 tsp
To season
  • Coconut oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 2 sprigs
  • Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape.
  • Coarsely grind the items given under “to grind” without adding water.
onam beans mezhukkupuratti tile1
  • In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them..
  • Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !
onam beans mezhukkupuratti tile2

Source – My neighbor Mrs. Prema

1 cup - 250ml
  • Cabbage - 1 cup
  • Big Onion –2 nos
  • Turmeric powder – 1/4 tsp (optional)
To grind to a coarse paste
  • Grated coconut – 1/4 cup
  • Green chillies – 2 nos
  • Jeera – 1/4 tsp
To temper
  • Coconut oil –2 tbsp
  • Mustard seeds –1 tsp
  • Red chillies – 1no
  • Curry leaves - A few
  • Grind coconut , green chillies and jeera to a coarse paste without adding water. Set aside. Chop the cabbage and onions. Mix together the finely chopped cabbage, onions, and salt.
  • Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground coconut mixture, saute for few minutes. Remove and serve !
onam cabbage thoran tile1
onam cabbage thoran tile2

Source – Marias menu

  • Black-eyed beans /vanpayar / kaaramani – 1/4 cup
  • Ash gourd -  2 cups, cut into cubes
  • Green chilli – 3-4, slit lengthwise
  • Water – as needed
  • Thick coconut milk – 1/2 - 3/4 cup (adjust)
  • Salt- as needed
  • Curry leaves – few
  • Coconut oil – 1 tbsp
  • Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe. But I did it for additional flavor)
  • Pressure cook the beans with 1 cup of water in low flame for two , three whistles. Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
  • Cook together ash gourd, green chilli, salt and 1.5 cups of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape.
  • Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency.
onam olan tile

No need to soak the beans if u fry in oil. In the actual recipe , maria mentioned that it is not necessary to soak the beans even without frying..

Source – My neighbor

  • Thinly chopped Lady’s finger – 1 cup
  • Thick curd – 1 cup
  • Green chilli – 2 nos(finely chopped)
  • Salt – as needed
  • Sugar – a pinch
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few
  • In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well.
  • Remove & add curd to it. Mix well and serve !
onam vendakka pachadi

  • Cucumber – 1 no
  • Thick curd – 1 cup
To grind
  • Green Chillies  - 2 nos
  • Grated coconut –1/4 cup
To temper (optional)
  • Mustard Seeds - ¼ teaspoon.
  • Coconut       - ¼ tbsp
  • Red Chillies- 1 pinched.
  • Curry leaves   - few  
  • Cut cucumber into small pieces and set aside.
  • Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture.
  • Lastly add the thick curd , mix well & serve immediately.

Source- Vanitha magazine

  • Chana dal – 1/4 cup
  • Grated jaggery – 1/2 cup
  • Grated coconut – 1 cup
  • Salt – a pinch
  • Cardamom – 2 nos powdered
  • Ghee – 1 tbsp
  • Roasted nuts – 2 tbsp
  • In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside.
onam payasam tile
  • Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie.
  • In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half..
onam channa payasam tile1
  • Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame.
onam channa payasam tile2
  • Add the roasted nuts n serve !

Source – Cheenachatti

1 cup - 250ml
  • Grated coconut –1 cup
  • Raw rice – 1/4 cup
  • Grated jaggery – 1/3 cup
  • Ghee – 1 tbsp
  • Cashew Nuts & raisins – few

  • In a mixie , grind coconut adding 1 cup of water and take the first milk. Again add 1/2  - 3/4 cup of water and take the second milk. Set aside.
  • In a pan , melt the jaggery , make syrup , strain impurities if any. Make jel like syrup..
onam payasam tile
  • Wash n soak raw rice for 20 minutes. Pressure cook it adding 1/2 - 3/4 cup of water. Rice should be cooked but it should not be mushy.
  • Add the syrup to the cooked rice and boil well. Add the second coconut milk an boil for 5-7 mins in low flame.
onam sharkara payasam
  • Lastly before switching off the flame, add the first coconut milk. Mix well. Add the roasted nuts. Serve !
onam sharkara payasam tile1
  • This payasam tends to thicken soon. It will become spoonable. Add more milk to get a thin consistency. U can also add 2 tbsp of roasted coconut pieces if you wish.

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Mahi said...

Nice spread! :)

Babitha said...

chitra ,great effort,virtual treat for our eyes

AparnaRajeshkumar said...

what an effort chitra great one ! its not easy to capture all the pictures ! Kudos to u and your passion !

Chitra said...

Thank u so much aparna , babitha & mahi :)

Raks said...

Superb spread and great effort. Wish I could have that spread :) lovely pics

Unknown said...

Its worth the effort ......Lovely step by step pictures.......

Unknown said...

Very nice and delicious spread..

Shama Nagarajan said...

inviting platter

Unknown said...

fantastic spread.. Stunning clicks...lovely Onam recipes & Great job Chitra.....My husband's achi is also from nagerkoil...

Happy’s Cook said...

Great spread... wishes for ur effort... Me too from nagercoil...

Menaga Sathia said...

Wowww lovely spread,wish am inviting myself to ur place...superraa irukku!!

Radha Natarajan said...

Truly one of the best presentation of all good recipes and what a time consuming work it must have been, your passion shows through your effort. the step wise details are great for beginners and the narration is sample and lucid. I hope to prepare this kind of variety for Onam next year! , looks like you spent whole day in the kitchen but worth every second. All the best .

Roshni said...

oh my what a beautiful spread.. feel like inviting myself to your place.. Happy Onam to you Chitra

Roshni said...

Chitra, near rasam is it not pulisheri? u have named it olan. :-) Still admiring your effort..

Shobha said...

Hi Post these on the face book page ART OF COOKERY .. there is a contest for Onam .. you will surely win.. only one more day left

Chitz said...

Wow, what a spread dear.. I really appreciate your effort to prepare such a lovely spread.. It is tempting me badly :) Happy Onam to you too Chitra.. And thanks a lot for letting me know that you enjoyed the sambar. It made my day :)

Chitra said...

Yes dear.. Will correct it :) Thanks for mentioning :)

Chitra said...

Thank u so much mam..Yes, i spent nearly half a day for cooking and taking pics but enjoyed the work thoroughly..But it took more time to write than cooking ;)

Chitra said...

Thank u so much shoba. I have sent the request to join in their group.I'll participate if they approve :)

Shri said...

Happy Onam Chitra. There are so many regional variations for the recipes served udring Onam.
The spread looks very inviting.

Chitra said...

Thank u chitz :)

Indian Khana said...

great effect Chitra ....the spread looks awesome ....great going

Jeyashris Kitchen said...

Fantastic effort chitra. great spread. Delicious menu

Bharathy said...

Daring attempt, I would say! A big salute to you, girl :)
Would be great if you add links along with the source to our recipes :)

Chitra said...

Sure , will do :)

Unknown said...

wow fabulous spread and making hungry dear :)great effort !! hat off to you dear !! all the dishes look so delicious and tempting !! very very well explained post !! kudos :)

Vidhya said...

That's one tempting spread.

Asiya Omar said...

Looks Delicious.

Priya Anandakumar said...

wow Chitra superb and a very lovely spread...

Sona said...

delicious sadya, looks very tempting.

jins said...

good work madom

jayshree bhagat said...

they look so yummy....will surely try few of them