Onam Sadya Recipes – Kerala Onam Sadhya Vibhavangal/ Lunch Menu

I am extremely happy and proud to share my 5th Onam sadya lunch menu with you all. Since 2012, I have been sharing varieties of Onasadhya feast during ThiruOnam festival. Every year I used to attempt some new, authentic Kerala dishes in my Onam sadya. I take this as a chance to learn many Kerala recipes and to express my passion for their food. Moreover Sendhil and myself loves to have feast and treat ourselves with Kerala delicacies.

Initially I started with a simple Onam sadhya menu in 2012. Later I started making around 15-20 dishes for the onam feast every year. Onam sadya preparation is the one and only thing that makes me busy in my kitchen and cook continuously for 3-4 hours. Pre Planning and organization is very important to cook a sadhya. So I have shared Onam sadya items list, how to prepare easily, Onam sadya serving order etc according to my knowledge and experience. Please excuse me and correct me if there is anything wrong.

Most of the dishes are tried from our fellow food bloggers of Kerala. I have given the links for each recipes. I hope this post would help you plan and prepare Kerala Onam sadya easily and quickly. Lets see how to prepare Onam sadya lunch menu in detail.

Please check out my other Onam Sadya menu below :

• Simple Onam sadya 1

• Onam sadhya menu 2

• Onam sadya menu 3

• Onam sadya menu 4

Onam sadya Serving order : From tip of banana leaf : Salt, Papadam, Nendran banana, chips, upperi, Puli inji, Pickle, Olan, Kalan, Erissery, Puliserry, Avial, Kootu curry, Thoran, Mezhukkupuratti, Pachadi, Kichadi. In the center of leaf : Rice, Parippu curry, ghee, Sambar, Moru curry, ulli theeyal, rasam, Sambaram, Parippu pradhaman, Payasam varieties on the top corner.

Refer image below.

Wish all my readers and friends a very happy Onam.”ONAM ASHAMSAKAL” !!

Onam sadya Recipes - Kerala Lunch Menu

Onam sadya lunch menu recipes - Kerala Onam vibhavangal

Cuisine: Kerala

Category: Onam sadya

Serves: Serves 2-3

Prep time: 60 Minutes

Cook time: 180 Minutes

Total time: 4 hours

Chitra Ganapathy

INGREDIENTS

Onam sadya items list for cooking Vegetables I used for this menu ( Yam, Raw banana, Drumstick, Ash gourd/Kumbalanga, Carrot, Potato, Beetroot ) for thoran, Mezhukkupuratti, Pachadi, Olan, Kalan, Kootu curry, erissery, moru curry, sambar Small onions Ginger for Puli inji Moong dal for Parippu curry Curry leaves Tamarind Red chillies Green chillies Cumin seeds Brown chana Black eyed peas/Cow peas Coconut oil Coconut Banana Nendran banana Moong dal for Parippu pradhaman Jaggery Semiya for semiya payasam Sugar Coconut milk Cardamom seeds Dry ginger powder Papad Salt & water Sour Curd for moru curry Buttermilk for Sambaram Mustard seeds + Urad dal + Red chilli - For tempering Onam sadya recipes with links Choru/ Cooked red rice  Papadam, Banana, Upperi, Nendran chips ( store bought) Parippu curry Varutharacha sambar Moru curry Tomato Rasam Ulli theeyal Side dishes Puli inji Naranga achar/Lemon pickle ( store bought) Beetroot pachadi Carrot thoran Potato Mezhukkupuratti Chena/Yam erissery Kootu curry Kurukku Kalan Olan Avial Payasam recipes Semiya payasam Parippu pradhaman Palada payasam Ada pradhaman Chakka pradhaman Paal payasam Pink palada payasam in pressure cooker Sambaram Other recipes ideas for menu Ulli sambar Unniappam Onam Sadya menu Simple Onam sadya 1 Onam sadhya menu 2 Onam sadya menu 3 Onam sadya menu 4

HOW TO MAKE ONAM SADYA - METHOD

Plan the menu, buy the vegetables and other items one day before Onam. Soak the tamarind for sambar, rasam and brown Chana( Kadala) overnight. Wash and soak the matta rice overnight or for 2 to 3 hours.  In the morning, after taking bath, start cooking. Soak the Ada in water for 30 minutes if you are making ada pradhaman.  I used 2-3 cookers of 3 liter capacity for making this menu quickly. Last year when I made sadya, I noticed that most of my time was spent in pre preparatory works like grating coconut, extracting coconut milk, grinding masala, chopping vegetables and for cooking dals & vegetables. This year I wanted to make all these works simple and easy. So instead of grating 2 coconuts, I made small slices of it using a ladle edge with thick & blunt handle as you see in the picture. Make sure your mixie blades are in good condition else it may break.  Then I dry ground all the coconut slices together and divided them into 2 parts. I used one part for taking coconut milk and the other part for masala. It saved lot of time for me. Take the required amount of coconut for each dish. Most of the dishes call for grinding coconut +green chilli+ jeera to a smooth paste. So grind it by taking a portion of coconut. Keep it and use wherever needed. Use the remaining coconut for taking coconut milk. Add in payasam. Also I dry roasted the moong dal for parippu curry and pressure cooked it along with toor dal for sambar together in my big pressure cooker by placing moong dal in the bottom of cooker and toor dal for sambar in a tiffin box. Please refer the picture. U can even keep a plate of mixed vegetables required for sambar over the toor dal.  While the dals are cooking, You can chop the vegetables for sambar, avial or kootu curry, olan, Pulisssery, pachadi, kichadi & inji curry. By this time, steam would be released from the cooker. Remove the toor dal box and mash the dal well. Similarly mash the moong dal too. Add little ground coconut paste to moong dal and boil well. Parippu curry is ready. For cooking Vanpayar and vegetables for olan, kalan and erissery, I again used my big cooker and cooked them together by keeping one above the other in small bowls and plates. As all these veggies gets cooked in one go, you just have to add them in coconut mixture and boil it. For thoran, I cooked it in my small cooker adding very less water and cooked in high flame for two whistles. After removing this, cook the red rice adding 1:12 water and drain the excess water. Keep the rice aside. Make sambar, rasam and other dishes. Make the payasam at the end using the cookers ! It takes nearly 2-3 hours. Disclaimer: I know these are not the authentic method of cooking Kerala food but to make my job easier, I followed these steps and I hope it would help beginners. Friends, please excuse me. Thanks for visiting this page. Hope you will try all these recipes and like it.  Once again, I wish you all a very happy Onam. Enjoy the feast!

Make a grand Onam spread on Festival day and enjoy with your family members.

Wish you all a very happy Onam !!

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Parippu Pradhaman–Kerala Cherupayar Parippu Payasam Recipe

Parippu pradhaman @ Cherupayar Parippu payasam is one of the most important Kerala payasam recipes served in Onam sadya. Last year I shared Ada pradhaman and palada payasam recipes. So this year I tried Pasi paruppu pradhaman with moong dal, jaggery and coconut milk in pressure cooker. In Malayalam, it is known as Cherupayar Parippu payasam (Moong dal kheer in English). I referred many blogs for this recipe and tried it. It came out very well.

This payasam can also be made with Kadala Parippu (Chana dal). In Tamil nadu, we make Paruppu payasam with jaggery and cow’s milk. We add very little quantity of coconut milk at the end whereas this payasam is completely made with coconut milk (Thenga paal) which is the highlight of this dessert recipe. Ok, Now lets see how to make Kerala style Paruppu payasam in detail.

Check out my other Payasam varieties too !

Paruppu pradhaman recipe - Kerala Parippu payasam

Kerala style parippu payasam - Paruppu pradhaman recipe for Onam sadya

Cuisine: Kerala

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Moong dal/ Pasi paruppu/Cherupayar - 1/4 cup Water – 1 cup ( Use thin coconut milk instead of water) Thin coconut milk – 3/4 cup Thick coconut milk – 1/2 cup Grated jaggery - 1/3 cup ( Use 1/2 cup for more sweetness) Water - 1/3 cup  ( to melt jaggery) Sliced coconut bits – 2 tbsp Ghee or coconut oil – 1 tbsp Cardamom powder + dry ginger powder – 1/2 tsp

HOW TO MAKE PARIPPU PRADHAMAN - METHOD

Grind 1 cup of grated coconut adding 1/2 cup of water and take the thick coconut milk. Set aside. Again add 1/2 –3/4 cup of water and grind it smooth. Take the thin milk and keep aside. In a pressure cooker base, add ghee or coconut oil and roast the coconut bits. Remove it. In the remaining ghee, roast the moong dal till it turns golden brown. Add water or thin coconut milk and pressure cook for 2 whistles in very low flame. I cooked in water and added thin coconut milk later. You can do as per your wish. After the steam is released, open the cooker and mash the dal well with a ladle or whisk. Melt jaggery in a wide bowl adding enough water and strain the syrup through a metal strainer. If your jaggery is pure, no need to filter it.  Add the jaggery syrup to the cooked dal and mix well. Give a boil and add second coconut milk ( Thin coconut milk). Let it roll boil for few minutes. Once it starts to thicken, add the first coconut milk( thick coconut milk) and give only one boil in low flame. Do not boil for more time because it may curdle. Switch off the flame and add the crushed cardamom+ dry ginger( sukku) powder. Mix well and lastly garnish with fried coconut bits or cashew nuts. Serve hot or warm. This payasam tends to thicken over time. So adjust the consistency by adding little milk as per your need. Enjoy !

Note

Adjust the quantity of jaggery as per your taste. As per the original recipe, Dal : jaggery is 1:2. But I added 1:1.5 ratio. Add more thick coconut milk ( first extract) for richness. Do not boil the payasam for long time after adding thick coconut milk. Adding dry ginger powder gives a punch to the dish. So add it if you have in hand. If the payasam is too thin, refrigerate it for a while to thicken. If its too thick, add some plain boiled milk to bring the consistency.

Enjoy this creamy, Kerala style Parippu payasam at home during this Onam festival !

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Kerala Sambar With Coconut - Varutharacha Sambar Recipe – Onam Sadya Sambar Recipe

This is the first time I prepared authentic, Kerala style Varutharacha sambar with coconut. This sambar is prepared without readymade sambar powder (Thrissur recipe). People call this as Onam sadya sambar. I have already tried Kerala ulli sambar, pressure cooker sambar and Varutharacha sambar recipe without coconut for my onam sadya menu earlier. 

Yesterday I made this thenga aracha sambar for our lunch following this recipe. The smell of roasted spices along with coconut takes this sambar to the next level.  The nice aroma of this sambar while cooking will surely tempt you to have the food quickly.Its a must try sambar recipe for Onam festival. But it needs a resting time of at least 30 minutes for all its flavor to blend well. I have used drumstick/muringa, onion/ulli and ladies finger/vendakkai. For variations, you can also use carrot, potato and even bottle gourd ( Kumbalanga in Malayalam). This sambar can also be made using sambar powder and roasted coconut. I will share that version later.

The ingredients used in this recipe is very similar to our Tamilnadu style Arachuvitta sambar except the quantity of coconut. Recently I tasted Onam sadya lunch menu in Kumarakom restaurant in HSR layout. It was a simple ona sadya yet tasted delicious. I loved their sambar, moru curry and sambaram the most. This sambar tasted close to the one I had in restaurant. 

Friends, do try this Kerala type sambar recipe for your lunch. I am sure you will make it more often. Lets see how to make Kerala Varutharacha sambar recipe with step by step photos.

Check out my Kerala Ulli Sambar recipe and Varutharacha sambar without coconut if interested !

Check out my

 

Onam sadya Menu - 1 

Onam sadya Menu – 2 

Onam sadya Menu – 3

Onam Sadya Menu - 4

Kerala Varutharacha sambar recipe

Kerala Varutharacha sambar recipe - A must try sambar for Onam sadya!

Cuisine: Kerala

Category: Sambar varieties

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/3 cup Turmeric powder - 1/4 tsp Water - 2 cups Cooking oil – few drops Drumstick - 1 no Tamarind – Small lemon size To saute & grind Coconut oil - 2 tsp Chana dal - 1 tsp Urad dal - 1 tsp Dhania/Coriander seeds - 3 tsp Methi seeds - 1/4 tsp Red chillies – 4 -5 nos Curry leaves - 5 leaves Hing/Asafetida – 2 pinches Grated coconut - 1/3 cup Small onion - 2 nos or big onion - 1/4 no To temper & saute Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no Curry leaves - few Big onion or small onion - 1/ 10 nos Tomato – 1 no ( Optional, I din’t use) Ladies finger - 10 nos Coriander leaves - to garnish

HOW TO MAKE KERALA STYLE VARUTHARACHA SAMBAR - METHOD

Soak tamarind in 1/2 cup warm water for 15 minutes and take the extract. In the mean time, pressure cook toor dal adding required water, turmeric powder and few drops of oil. Chop drumstick into finger size and keep it in a small bowl inside pressure cooker. Do not add water in drumstick. It will get cooked with the help of steam inside cooker. Cook for 2 whistles in low flame. Open the cooker and mash the dal well and set aside. Keep the cooked drumstick separately. In a kadai, heat coconut oil and saute all the ingredients in medium flame given under “ To saute & grind”. Saute till you get nice aroma & color of coconut changes golden. Do not burn any of the ingredients. Let them cool down. Grind everything to a smooth paste adding required water. Set aside. In the same kadai, heat coconut oil and splutter mustard seeds, urad dal, red chilli and curry leaves. Add chopped ladies finger and onion, saute till turns transparent. Add this to the cooked dal, tamarind extract, ground coconut paste and cooked drumstick pieces. Check for taste and add more salt if needed. Let the sambar roll boil for few minutes. Nice aroma wafts through. Garnish with coriander leaves and give a boil. Switch off the flame and cover it with  a lid. Give a standing time of 30 minutes before serving. Enjoy mixing with plain rice. Add few drops of ghee while serving !

Note

You can also add chopped carrot, potato. Add them to the drumstick in a separate bowl and cook inside the cooker. Adding tomato is optional. I din’t use it. Add red chillies as per your taste.

Delicious Kerala sambar is ready to serve with rice. I served it along with Kerala parippu curry and beans mezhukkupuratti. It tasted yum !

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Kerala Parippu Curry – Onam Sadya Parippu Curry Recipe

Parippu Curry ( Cherupayar parippu curry in Malayalam, Split green gram dal @ moong dal curry in English) is the most important dish served in Kerala Onam Sadya. Its a very simple dish that can be made with easily available ingredients in a pressure cooker. Authentic Onasadya menu would begin with serving this parippu curry along with rice. I have been following this paruppu curry recipe from Vanitha Magazine since 2012 and prepare it for every Onam sadya. It comes out really well and flavorful. I saw few recipes with toor dal, onion, garlic and even without coconut. But I make it with moong dal adding ground coconut paste and its a no onion no garlic recipe as well. With Puli inji as side dish, it tastes the best when mixed with rice adding few drops of ghee.This is my favorite combo too. Ok, Lets see how to make Kerala Parippu curry with step by step photos !

My last year Onam sadya menu !

Kerala Parippu curry recipe

Kerala Parippu curry recipe with moong dal and coconut

Cuisine: Kerala

Category: Main - Dal Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Moong dal - 1/4 cup Turmeric powder - 1/8 tsp Cooking oil - few drops Water - as needed To grind Grated coconut - 2 tbsp Green chilli - 1 no ( big) Cumin seeds/Jeera - 1/2 tsp To temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Red chilli - 1 no ( pinched ) Curry leaves - few Ghee - few drops while serving

HOW TO MAKE KERALA PARIPPU CURRY - METHOD

In a pressure cooker base or in a kadai, dry roast the moong dal till it emits nice smell. Add 1 cup of water to it, turmeric powder and pressure cook it for 2 whistles in very low flame. Let the pressure release by itself. Open the cooker and mash the dal well. Grind coconut + green chilli + Cumin seeds to a smooth paste adding enough water. Add this paste to the cooked dal. Mix well and add some water if needed. Add salt, check for taste and boil the dal for few minutes. Temper mustard seeds, curry leaves and red chilli in coconut oil and add to the dal.Mix well and serve with rice adding few drops of ghee.Enjoy !

Note

In the original recipe, turmeric powder is not mentioned but I used it. Add more green chilli if you want this dish to be spicy. Some people also use toor dal instead of moong dal. But I guess moong dal gives the best flavor. If you wish, you can add finely chopped onions and garlic while tempering. But its not done in the authentic parippu curry recipe.

Enjoy this delicious Parippu curry mixing with red rice and few drops of ghee!

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Kadala Curry Recipe – Kerala Kadala Curry For Puttu, Appam

Kadala curry is the most popular, traditional side dish for puttu and appam/palappam in Kerala. Its a very healthy side dish recipe which is ideal for breakfast. In Tamil, we call this as Kondakadalai Kurma, Chana gravy in English, Kala chana kurma in Hindi. Last week I shared Kerala Puttu Recipe in my space. As I promised in that post, here is the Nadan kadala curry recipe with coconut.I watched this You tube video to try the authentic recipe as its my first attempt. It came out very well and tasted yummy with Puttu. I am sure it tastes well for appam and dosa too. Though the procedure seems little bit lengthy, its worthy to try. Even though Black chana is widely used for this recipe, I think even white chana would do. After trying this authentic version, I am looking for a simple kadala curry recipe without coconut. Friends, please mail me the recipe in my inbox if you have any. Ok, now lets see how to make Kerala style Kadala curry recipe for Puttu, Appam.

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Kerala Puttu Recipe – How To Make Soft Rice Flour Puttu

Rice Puttu - Kadala Curry is the most popular, worldwide known breakfast dish of Kerala. We call it as Kola Puttu ( Kuzhal Pittu) in Tamil. I have tasted this only once in Trivandrum(Thiruvananthapuram) in a small hotel and that too before my marriage.  After that, I never got a chance to try that. I always have a fascination towards Kerala recipes.So I keep trying one or the other recipes at home. Last week, we watched a cookery show in which the chef showed how to make Kerala Puttu with Kadala curry. Sendhil told me to try it as its a healthy choice for breakfast. 

I have already tried & posted different types of puttu recipes like Ragi Puttu, Kambu puttu and sweet puttu using idli pot learning from my MIL. So this time I wanted to make Kerala Puttu in an authentic way using Puttu maker as shown in the TV show. On the same day, we bought a puttu kudum ( Puttu kutti in Malayalam) and Instant Puttu rice flour mix ( puttu podi) from a nearby shop. I watched few YouTube video and browsed through some websites to get some tips on how to make super soft puttu recipe. I got one perfect recipe from HERE. I tried it for our Sunday breakfast and it was tasting great. Even though its my first attempt, I was very happy with the result. Sendhil loved it a lot and gave a big thumbs up.

 Making Puttu and Kadala curry is not so difficult and tricky as I thought. Anyone can make it easily if you follow the steps with care and patience. You can try this puttu without a puttu maker and by using homemade puttu flour too. I have shared those points in Notes section. Friends, do try this Kerala special breakfast dish – Puttu, Kadala curry at home and enjoy with your family. You can serve it with Kadala curry, Papadam Or just mix it with some sugar, ghee and banana. It tastes great !! I will post   have posted  Kadala curry recipe in this link. Now lets see how to make soft puttu using instant puttu podi.

Here is a picture of Puttu maker/ Puttu kudum/ Puttu kutti

Kerala Puttu Recipe

How to make Kerala Puttu recipe - Soft Puttu using Instant Rice Flour

Cuisine: Kerala

Category: Breakfast Recipes

Serves: 3 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Instant Puttu flour - 1 cup  ( I used Double Horse brand white puttu podi) Fresh grated coconut – 3/4 cup + 2 tbsp Salt - as needed Hot water - as needed Puttu maker - refer the above picture For serving : Kadala curry OR Sugar, ghee and cardamom powder

HOW TO MAKE SOFT KERALA PUTTU - METHOD

In a wide plate, take the puttu flour. No need to sieve the flour. Add salt and mix well. Heat 1 cup of water in a bowl till water starts to bubble. No need to roll boil the water. Sprinkle this water little by little and mix the rice flour with a wooden ladle. There would be lumps in the flour. No issues. After all the puttu flour turns slightly moist, stop adding the water. Make sure you don’t see any dry flour. When the mixture becomes warm, use your finger tips and break the lumps roughly. Do it lightly. Do not apply pressure. Take a handful of flour and press it between your fist, it should hold its shape. When you press the flour with your thumb finger a little harder, it should crumble. This is the right consistency. Do not make the flour too wet or too dry. This consistency is more important to get a soft puttu. Now add 2 tbsp of freshly grated coconut to the rice flour. Mix well. In a medium sized mixie jar, take a handful of puttu flour and pulse it once or twice ( Pulse for just 2 seconds) and grind it to remove the lumps. You should grind the puttu flour only in batches. DO NOT grind all the flour together. It will become sticky with full of lumps. We need fluffy, feathery soft flour after grinding. So do it only in batches. You may need to grind 3-4 times. Collect all the ground flour in a wide bowl. Again check the consistency of flour by holding it in your fist as mentioned in the previous step.Now your puttu flour is ready to steam. In the bottom of puttu maker i.e Puttu kudum, add 3 cups of water and let it roll boil. In the mean time, take the long cylindrical puttu kutti and put the perforated steel disc on the bottom of the cylinder. First layer it with 2 tbsp of grated coconut and above that add a handful of puttu flour. Do not press the flour. Put it loosely. Repeat this till the rim of Puttu kutti. Finish it with coconut layer. Close the puttu maker with the lid. Place it over the boiling water. Place it lightly else it will become difficult to remove the cylinder after steaming. So place it gently but securely. Let the Puttu cook for 5 minutes in high flame ( Do not cook the puttu for more time because it will become dry if you over cook). After the steam starts to come out from the lid holes vigorously with a nice smell of cooked puttu, switch off the flame and let it rest for 2 minutes. Then remove the rod shaped puttu kutti ( careful) and place it in a plate. Use the steel rod and push the bottom of puttu maker. Puttu will come off easily with the perforated disc. Remove the disc and enjoy the puttu with kadala curry OR simply mix the puttu with sugar, cardamom powder and ghee. Enjoy !

Note

Addition of hot water and grinding the puttu flour in mixie helps to give soft puttu. If you want to follow the authentic method, just use the plain water and mix till right consistency. Sieve the flour in a puttu sieve if having or just break the lumps using your hands.Proceed for steaming. If you don’t own a puttu maker, just fill the grated coconut & puttu flour in layers inside a small tumbler and steam in idli pot for 5-7 minutes OR you can just spread a layer of coconut in all the idli plates and place a layer of puttu flour above it. Steam it for 5 minutes and remove.It resembles idli shaped puttu. You can also use an empty coconut shell for steaming puttu. If you don’t like to use store bought puttu flour, you can make it at home. For this, soak raw rice in water for 2 hours. Dry in a shade over the white cloth for 5 minutes. Grind it to a slightly coarse powder and  dry roast the flour till it starts to leave vapour.Remove the flour and let it cool down. Then use it for making puttu. Do not cook the puttu for long time. It will give you dry, hard puttu. Adding grated coconut in between layers gives softness and better taste to the puttu. If you don’t want to use more coconut, just skip this step. You can also use processed store bought rice flour i.e Idiyappam flour.

Puttu, Kadala Curry OR mix with sugar, ghee and banana – Enjoy Kerala style breakfast at home !

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