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
sodhi , Avial, 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 :)\
KERALA SAMBAR(WITH FRESHLY GROUND SPICES)
INGREDIENTS
- 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 |
METHOD
- 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.
- 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.
- 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.
Line a bowl with banana leaf and pour the sambar. Close it with a lid. Serve with rice ! |
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Any vegetables like yam, carrot , pumpkin , drumstick , radish, lady’s finger and ashgourd can be used in this sambar..
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KERALA TOMATO RASAM
INGREDIENTS
- 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
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METHOD
- 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.
- Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft.
- 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 !
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PULISSERY OR MORU CURRY
INGREDIENTS
- 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 |
INGREDIENTS
- 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.
- 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.
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U can also use cucumber , Mango & pumpkin |
BEANS MUZHUKKUPURATTI
INGREDIENTS
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
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METHOD
- 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.
- 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 !
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CABBAGE THORAN
Source – My neighbor Mrs. Prema
INGREDIENTS
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
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METHOD
- 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 !
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OLAN
INGREDIENTS
- 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
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METHOD
- 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.
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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.. |
VENDAKKA PACHADI
Source – My neighbor
INGREDIENTS
- 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
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METHOD
- 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 !
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CUCUMBER KICHADI
INGREDIENTS
- 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
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METHOD
- 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.
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CHANA DAL PAYASAM
Source- Vanitha magazine
INGREDIENTS
- 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
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METHOD
- 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.
- 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..
- Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame.
- Add the roasted nuts n serve !
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SHARKARA PAYASAM
INGREDIENTS
1 cup - 250ml
- Grated coconut –1 cup
- Raw rice – 1/4 cup
- Grated jaggery – 1/3 cup
- Ghee – 1 tbsp
- Cashew Nuts & raisins – few
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METHOD
- 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..
- 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.
- Lastly before switching off the flame, add the first coconut milk. Mix well. Add the roasted nuts. Serve !
- 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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. Abbaaa, I am feeling relieved that I can make him eat pumpkin with this sambar recipe
. Friends, do try this easy and yummy poosanikai sambar/pumpkin sambar for your lunch. You can have this sambar with idli,dosa too. Ok, lets see how to make it with step by step photos !
Pumpkin sambar/poosanikai sambar recipe for rice 
