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Showing posts with label PACHADI RECIPES. Show all posts
Showing posts with label PACHADI RECIPES. Show all posts

December 16, 2017

Orange Peel Pachadi Recipe – Orange Skin Pachadi

Orange peel pachadi
Last weekend I had shared Orange peel pachadi in sweet taste. Today’s post is orange skin spicy pachadi prepared by my MIL. Basically pachadi is a South Indian style side dish recipe in which the ingredients are similar to pickle but slightly different in cooking procedure, taste and semi thick in consistency. We make pachadi with raw mango, ripe mango, citron fruit / narthangai. 

This recipe is very similar to my Narthangai pachadi but we used orange skin (kamala orange in Tamil). So the quantity of tamarind, green chilli and other spices vary slightly. Its so easy to cook as its done in a pressure cooker. If you have oranges at home, do not throw its skin. Make and consume it in the form of this pachadi and reap its health benefits. 

Next week I will share Orange skin kuzhambu and orange peel pickle. In the mean time, check out my orange skin sweet pachadi too. Ok, lets see how to make orange peel pachadi recipe in a pressure cooker easily !

Check out my mango pachadi recipe too !

Orange skin pachadi

Orange Skin Pachadi

Orange peel pachadi Spicy pachadi recipe with orange peel.
Cuisine: South Indian
Category: Pickle Recipes
Serves: 1.5 cups
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup – 250ml
  • Orange skin/peel – 1 cup
  • Green chilli – 12 nos ( use 10 for less spice)
  • Tamarind – Big gooseberry size
  • Jaggery – 1.5 tbsp
  • Salt - as needed
  • Water – as needed ( I used 1/2 cup)
  • Hing - 1/2 tsp
  • Methi seeds - 1/4 tsp
To Temper
  • Sesame oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves - Few
  1. Wash and chop orange skin into small pieces. 
  2. In a pressure cooker base, take the chopped orange peel, slit green chilli, salt, hing, tamarind extract and jaggery.
  3. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released.
  4. Add roasted fenugreek seeds powder, mix well and boil for a minute.
  5. Temper mustard seeds in sesame oil and add to the pachadi. Store in a box after it cools down.
  • Wash and chop orange skin into small pieces. Set aside.
    Orange peel pachadi
  • Soak the tamarind in 1 cup water.Take the required green chilli and slit into two. Dry roast methi seeds and grind to powder.Keep aside.
    Orange peel pachadi
  • In a pressure cooker base, take the chopped orange, slit green chilli, 1/2 cup of tamarind extract, salt, jaggery and hing. Pressure cook in low flame for 1 to 2 whistles.
    Orange peel pachadi
  • Open the cooker lid after steam is released. Add roasted methi seeds powder. Mix well and roll boil for a minute. If the pachadi is too watery, you can boil for one more minute to make it slightly thick. Remember this pachadi thickens a bit after it cools down. Check for taste and add more salt if required.Let it cool down. The actual taste of this pachadi can be known after a day or two. Remove the pachadi from cooker to another vessel ( porcelain or glass jar) because it may react.
  • Temper mustard seeds, curry leaves in sesame oil and add to pachadi. Mix well.
    Orange peel pachadi
  • Store the pachadi in a box only after it cools down completely. Refrigerate it. Stays good for 15 days. But you should reheat it once in 3 days to avoid pungent smell. Enjoy with curd rice! 


  • Adjust the quantity of tamarind and green chillies as per the bitterness of skin. I hope the measurements I have given in this recipe works well. If you need it more spicy, add more green chillies sauteed in oil separately. Mix with pachadi . Boil for a minute. The next day, you can get the spicy taste.
  • You may have to reduce the number of chillies if its too spicy.
  • Addition of jaggery balances all the taste. So do not skip it.
  • We like the pachadi to be slightly watery. If you want it thick, just boil for more time.
  • You can use kolingikai or narthangai and make the same pachadi.
Try this easy, yummy, spicy pachadi with orange skin and enjoy with curd rice.
Orange peel pachadi
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December 9, 2017

Orange Peel Sweet Pachadi – Orange Skin Recipes Indian

orange peel sweet pachadi

Orange peel sweet pachadi is our latest invention with orange skin. Last week I bought a kg of Orange( Kamala orange in South India) as Raksha loves its juice very much. Every time I discard its skin as I was not aware of its benefits. Recently I found orange peel has so many health benefits. So I told my MIL to try some recipes with orange peel. She prepared 4 different recipes with orange peel. I have shared a picture of them in my instagram page as well. 

Some of my readers wanted the recipe for orange sweet pachadi. So I thought of sharing this as my first post with orange peel. I will try to share the remaining recipes in upcoming weekends. My MIL prepared this orange sweet pachadi following our mango sweet pachadi. But coconut is not used in this recipe. Instead we used ground black dates paste to give thickness and binding. 

You can also call this as orange peel dates pachadi. We used jaggery instead of sugar. It tasted yummy with the sweetness of dates, jaggery to make it healthy. Tanginess & mild bitterness of orange skin with spicy taste of green chillies. So this pachadi is a blend of all the 5 taste. I relished this pachadi with sambar rice and curd rice. I loved it. I am sure you will like it too. Ok, lets see how to make orange skin sweet pachadi with step by step pictures. 

Do check out my  super soft eggless orange cake without condensed milk.

orange skin sweet pachadi

Orange Peel Sweet Pachadi Recipe - Orange skin pachadi

Orannge Peel Sweet Pachadi Recipe - Orange skin pachadi How to make orange peel sweet pachadi with dates and jaggery !
Cuisine: Indian
Category: Orange Recipes
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Orange skin / Orange peel - 1/4 cup
  • Green chilli - 1 no ( Finely chopped)
  • Grated jaggery - 1/2 cup
  • Dates - 2 nos (I used black dates, big)
  • Salt - a pinch
  • Water - as needed ( I used 1/2 cup)
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  1. Wash and chop the orange skin into small cubes.
  2. Pressure cook by keeping in a box in high flame for 2-3 whistles adding little water.
  3. Discard the water and set aside.
  4. Boil jaggery, green chilli, salt, water till jaggery melts.Add cooked orange skin.
  5. Grind dates to paste. Add to the pachadi. Boil till thick.
  6. Temper mustard seeds, urad dal in oil. Add to pachadi and mix well.
  7. Store in a box after it cools down. It stays good for a week in refrigerator.
  • Remove the white threads from orange skin to reduce the bitterness and chop it into small cubes. In a pressure cooker base add 1 cup of water, keep the orange cubes in a small tiffin box, add little water and cook in high flame for 2 to 3 whistles. You can also steam in an idli pot. Discard the excess cooked water. Keep the orange cubes aside.
    orange peel sweet pachadi
  • In a kadai, take grated jaggery, finely chopped green chillies, a pinch of salt and 1/4 cup of water.After the jaggery is melted, add cooked orange pieces. Mix well. Do not cook orange pieces for long time. It will become hard to chew.
    orange peel sweet pachadi
  • Crush black dates to a paste using mortar & pestle. Add this paste to the orange mixture.  Add 1/4 cup of water. Mix well and boil till raw smell of jaggery and dates goes off. If the pachadi is too thick, you can add some water. Adjust the consistency like jam. Remove from the kadai. Orange pieces tastes slightly chewy on the first day but it becomes soft the next day.
    orange peel sweet pachadi
  • Heat oil in a kadai and when it gets heated , splutter mustard seeds, urad dal and add to the pachadi.Mix well and let it cool down.
    orange peel sweet pachadi
  • Store in an air tight box and refrigerate. It stays good for 1 week to 10 days. This pachadi thickens over time. So you can adjust its consistency by adding some water and boil it. Relish it with bread, curd rice or sambar rice. I can lick it as such ; –)). Enjoy !
  • Cooking orange pieces before adding to pachadi is mandatory. If you saute and cook in jaggery, it will becomes chewy and hard. So do not attempt to cook directly in pachadi.
  • Adjust the quantity of jaggery as per the bitterness of orange skin.
  • Dates is used for binding. You can also use tomato puree instead.
  • Add more green chillies if you want to make sweet and spicy pachadi.

Try this easy, yummy orange skin sweet pachadi and enjoy !
In the below image, you can find orange pickle, orange skin kuzhambu and sweet pachadi.
orange skin pachadi
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April 24, 2017

Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

Instant raw mango pickle - Andhra, Kerala, Tamilnadu
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. 

This time just for a change, I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 pickles. 

Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. 

If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !

 Instant mango pickle recipe - Tamil nadu
Instant mango pickle recipe - Andhra style

Instant mango pickle - Andhra, Kerala, Tamilnadu style recipes

Instant mango pickle - Andhra, Kerala, Tamilnadu style recipes How to make instant raw mango pickle in 3 different ways - Andhra, Kerala, Tamilnadu style pickle recipes
Cuisine: Indian
Category: Pickles
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

Andhra style mango pickle - Mamidikaya Menthi Pachadi
  • Chopped Raw Mango - 1/2 cup
  • Kashmiri Red chilli powder - 2 tsp ( Add more based on sourness of mango)
  • Turmeric powder - 1/8 tsp
  • Crushed Garlic - 3 nos
  • Roasted methi powder - 1/4 tsp
  • Mustard seeds powder - 1 tsp
  • Asafetida/Hing - 1/4 tsp
  • Sesame oil - 1.5 tbsp
  • Salt - as needed
Kerala style manga achar
  • Raw mango - 1/2 cup
  • Kashmiri Red chilli powder – 1/2 to 1 tbsp
  • Turmeric powder - 1/8 tsp
  • Garlic cloves - 2 nos ( finely chopped)
  • Ginger - 1/4 tsp ( Finely chopped)
  • Roasted methi powder - 1/4 tsp
  • Mustard seeds powder - 1 tsp
  • Asafetida/Hing - 1/8 tsp
  • Curry leaves - few
  • Vinegar - 1 tsp
  • Sesame oil / Gingely oil - 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Salt - as needed
Tamil nadu style mangai oorugai
  • Raw mango - 1/2 cup
  • Kashmiri Red chilli powder - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Asafetida/ hing - 1/8 tsp
  • Roasted methi seeds powder - 1/8 tsp
  • Salt - as needed
  • Sesame oil/ Gingely oil - 1 tbsp
  • Mustard seeds - 1/4 tsp

  • PRE-PREPARATION : Wash and chop raw mango into small pieces. Pat dry in a towel. Make sure there is no moisture in mango pieces. Dry roast 1 tbsp methi seeds till golden brown & aromatic. Let it cool. Grind to a fine powder.Transfer to a bowl. Grind 1 tbsp mustard seeds to fine powder. Keep in a bowl. Wash and chop the raw mango finely.
    Instant raw mango pickle

    Instant raw mango pickle

    Instant mango pickle recipe
  • ANDHRA MANGO PICKLE : In a wide bowl, take 1/2 cup chopped raw mango pieces.In Andhra style pickle, I saw few recipes in which the mango pieces were cut into bite sized pieces. But I chopped it finely. So cut the mango pieces as you wish. 
  • Mix red chilli powder, turmeric powder, salt, mustard seeds powder, methi seeds powder and mix well and keep aside. Heat sesame oil in a kadai and add hing. Mix well and switch off the flame. Let the oil cool down. Then add the oil to the spiced mango pieces. Mix well, cover it . You can enjoy with curd rice or mix with plain rice and eat immediately OR mix well and set aside for a day. The next day oil would float on top. Mix well and use it.  Refrigerate the leftover pickle in an air tight box. Use clean spoon to handle. It stays good for a week.
    Instant mango pickle recipe - Andhra style
    Instant mango pickle recipe - Andhra style
  • KERALA MANGO PICKLE : Take the chopped mango pieces and add salt. Mix well and keep aside for 1 hour. This step is optional. I din’t do it. Heat sesame oil in a kadai. Splutter mustard seeds. Saute finely chopped ginger, garlic for a minute. Add curry leaves. Simmer the flame completely. Add red chilli powder, turmeric powder,mustard powder, methi powder and mix well without burning the spices. Switch off the flame immediately.Add the chopped mango pieces and vinegar. Mix well in the residual heat and check for taste. Add more salt & chilli powder if needed. Let it cool down completely. Remove in a bowl and enjoy with rice.Store in an airtight box, refrigerate it. Use clean spoon to handle. Stays good for a week.
    Instant mango pickle recipe - Kerala style
  • TAMIL NADU STYLE MANGO PICKLE : Take the chopped raw mango pieces in a bowl.Add red chilli powder, turmeric powder, methi seeds powder and salt. Mix well and set aside for 10 minutes.Check for taste and add more spice powders if needed. Heat oil in a kadai and splutter mustard seeds. Add this oil to the mango pickle. Mix well and serve immediately. Stays good for a week.
    Instant mango pickle recipe - Tamil nadu
  • All these pickles stays good for one week if stored & handled properly.Refrigerate it till use. Use clean spoon to handle.  Tastes the best with curd rice & Dal rice !Enjoy !


  • Adjust the quantity of spice powders according to the sourness of raw mango.
  • In Andhra style pickle, I saw few recipes in which the mango pieces were cut big in size. But I chopped it finely. So cut the mango pieces as you wish. 
  • These pickles can be prepared well in advance if making for parties or guests. The more setting time, the tastier it would be.
  • Color of the pickle looks bright red in color only if you use Kashmiri chilli powder.
Instant mango pickle recipe - Kerala style manga achar

Try this easy, yummy instant mango pickles at home and enjoy with curd rice !

Instant raw mango pickle - Andhra, Kerala, Tamilnadu
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April 12, 2017

Mango Pachadi Recipe – Manga Pachadi For Tamil New Year

mango pachadi recipe - Tamil New Year Recipes
Mango Pachadi / Manga pachadi in Tamil and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). 

This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & Raksha. 

Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

manga pachadi

Mango Pachadi Recipe For Tamil New Year

Mango Pachadi Recipe For Tamil New Year South Indian Raw Mango sweet pachadi for Tamil new year
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Raw Mango - 1 no
  • Grated jaggery - 1/3 to 1/2 cup ( Based on sourness of mango)
  • Green chilli - 1 no ( finely chopped)
  • Salt - 1/4 tsp
  • Water - As needed ( I used 2 cups)
  • Grated coconut - 1/4 cup ( Grind to paste)
  • Neem flower - 1 tsp ( use only for Tamil new year)
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1 no
  • Curry leaves - Few
  • Hing/Asafetida - a pinch (optional)

  • Wash and peel the skin of raw mango. Slice it roughly into big pieces. Set aside. In a mixie jar, take the grated coconut and add required water. Grind to smooth paste. Keep aside.
    Mango pachadi
    Mango pachadi
  • In a kadai or deep bowl, add 2 cups of water and let it roll boil. Add the mango slices, finely chopped green chillies, salt and cover cook till it turns soft and cooked. ( If the mango is too sour, you may need to add more jaggery for this pachadi. To avoid this, drain the cooked water to remove sourness and then proceed if you wish) . My mango was not too sour. So I din’t drain the water.
    Mango pachadi
    Mango pachadi
  • After the mango is cooked well and soft, mash it roughly with a ladle. Add the grated jaggery ( If the jaggery has impurities, melt it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango).Add little water to melt the jaggery if needed. Mix well and boil till jaggery melts and raw smell goes off. Now add the coconut paste, mix well till it becomes semi solid in consistency. Switch off the flame and remove the kadai.
    Mango pachadi
    Mango pachadi
  • Heat a small kadai and dry roast the neem flower till it turns golden brown and crispy. Remove in a plate and crush it well. Heat oil in the same kadai and splutter mustard seeds, urad dal, red chill, hing and curry leaves.  Add the seasoning and crushed neem flower to the  mango pachadi. Mix well. Offer God and get his blessings !
    Mango pachadi
    Mango pachadi
Enjoy !

  • Adjust the quantity of jaggery based on the sourness of raw mango.
  • If the jaggery has impurities, melt  it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango.
  • You may have to add more jaggery if the mango is too sour. To avoid this, drain the excess cooked water and then add jaggery.
  • We add Neem flower only for Tamil new year otherwise it is not needed.
  • If you don’t get fresh Neem flower, you can use dried ones.
  • You can use yellow pumpkin or banana stem to make the same pachadi

Try this sweet mango pachadi for this new year and have a great celebration !
Mango sweet pachadi recipe
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October 5, 2013



I was really bored of making onion raita for stuffed parathas.When i was telling this to Sen , he immediately suggested me to try this simple masala raita as served in punjabi hotels..I googled some recipes, got an idea & tried it. We loved it a lot..Its a very simple & easy to make recipe..Do try this raita for a change and let me know how u liked it.

1 cup - 200ml

  • Fresh curd – 1 cup
  • Roasted jeera powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Pepper powder – 1/4 tsp (optional)
  • Chat masala – 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Sugar - 1/2 tsp ( optional)
  • Salt –As required


  • In a bowl , take the curd & add the salt. Mix well. Just before serving mix in red chilli powder , chat masala, jeera powder . Garnish with coriander leaves.

masala--raita recipe copy

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September 14, 2013

Onam Festival Food | Kerala Onam Sadya Lunch Menu

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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