Onam Sadhya recipes

Onam

Onam is the grant feastival of Kerala.Every year Onam is celebrated in the first month of Chingam,(in Malayalam calender),Thiruvonam nakshatram.Its the harvest festival of Kerala showing the homecoming of ancient King Mahabali(Maveli).Its a traditional festival rich in culture and heritage.People welcome Mahabali with floral arrangements infront of their house and make grant feast called Onam Sadhya meaning banquet.Its a Hindu festival but now a days its celebrating all over Kerala inspite of any caste or religion.Also there are some variations in Sadhya curry recipes in Kerala from North to South.Onam Sadhya is mainly pure vegetarian meal but in Northern Kerala Non veg curries are also preparing for Onam Sadhya.Its served in long banana leaves and have certain criterias and orders for serving the curry in the banana leaf for Onam Sadhya.So lets see the preparation methods of each curries in the grant meal.

Like all buffets or parties,here also we have apetizers,main course and finally the dessert called Payasam.Inji curry is a good apetizer and don't finish Olan in one strech.Taste Olan in between having each curry,It differentiates the taste of each vegetarian curries.Also finally have a glass of seasoned buttermilk for better digestion.

Dishes for Onasadya

Jaggery chips(Sharkkaravaratty)
Banana chips
Ginger pickle
Mango pickle
Lemon pickle
Inji puli / Puli inji
Kichadi
Olan
Pachadi
Kootucurry/Erissery
Thoran
Aviyal
Rice
Moongdal / Parippu curry
Sambar
Pulissery / Kalan
Rasam
Sambharam / Buttermilk
Ada pradhaman
Pal payasam
Cheru pazham
Pappadam

How to make sadhya for 10 adults.

Prepare 1.5 Kg Matta rice for 10.Here is the list of curry for sadhya.

6.Puli Inji

Ingredients needed

1.Coconut oil - 3 Tsp
2.Mustard - 1 Tsp
3.Dried red chilli - 3
4.Curry leaves - 2 sprigs
5.Ginger finely chopped - 1 cup
6.Green chilli finely chopped - 1/4 cup
7.Tamarind - 1 small ball
8.Kayam - 1 small spoon
9.Jaggery - 1 small piece
10.Chilli powder - 1 Tsp
11.Turmeric powder - 1/4 Tsp
12.Fenugreek powder - 1/4 Tsp

Method

In a heavy bottom pan,seasoned items 1,2,3,4.To the same pan add chopped ginger and green chilli and fry it.
When Ginger becomes light brown add strained Tamarind water and Add Kayam,jaggery,chilli and turmeric powder and allow to boil.
When it becomes thick,swich off the flame and add fenugreek powder,and mix.

You can also see another easy method for preparing Inji curry in this below link which is the most popular recipe of my blog

http://kottayamkitchen.blogspot.com/2013/06/kerala-sadhya-recipes-puli-inji-inji.html

7.Parippu curry

Ingredients needed

1.splited Moong dal(cherupayar parippe)- 1 cup
2.salt & water - as needed
dried red chilli - 1
3.Grated coconut - 1/4 cup
cumin - 1/4 Tsp
4.Coconut oil - 1 Tb sp
5.Mustard seeds - 1 Tsp
6.Curry leaves - 2 sprigs
7.Ghee - as needed

Method

In a heavy bottom pan,dry roast dal and them wash and clean it.In a pressure cooker,add these cleaned dal and items #2 in the list and cook for 2 -3 whistle.
Meanwhile Grind coconut with cumin and make a thick paste.Add this coconut paste to the cooked dal and bring to boil.
Switch off the flame add the seasonings.
Serve with ghee.

Note

In some area,people also add tomato along with dal for a better taste and colour.

8.Sambhar

Ingredients needed

1.Toor dal - 1 cup

2.Potato - 1 large or 2 medium

Onion - 1 half

3.Coconut oil - 50 ml(1/4 cup)

4.Ladies finger(okra)- 100 gm (4 nos)

Drumstick - 50 gm (2-3)
Tomato - 2

5.Turmeric powder - 1/2 Tsp

Chilli powder - 1/2 Tsp

Coriander powder- 1 Tsp

6.Tamarind - 1 gooseberry size

7.salt & water - as needed
8.Kayam - 1/4 Tsp
9.Fenugreek powder - 1/4 Tsp
10.Mustard - 1 tsp
Dried red chilli - 5
11.Cilantro - 2 sprigs
12.Curry leaves - 2 sprigs

Method

In a heavy bottom pan,boil enough water and add cleaned dal.
When dal starts cooking add cubed potato and onion and cook together.
In another pan,add coconut oil,then add ladies finger,tomato slices and drum stick,shallow fry and add all masala powders and add this mix to the dal mixture.
Add strained tamarind juice,salt,water and hing to the whole mixture and allow to boil.
When the gravy becomes thick,switch off the flame and keep aside the pan and add fenugreek powder.
Add the tempering(seasoned in coconut oil) to the sambar. You also add sliced shallots in tempering mix for extra flavor.
Add cilantro, curry leaves and remaining coconut oil and mix everything.
Serve with rice or even with idli or dosa.

You can see this recipe in my blog using this below link

http://kottayamkitchen.blogspot.com/2017/08/kerala-sambar-recipekerala-sadhya.html

9.Kalan

Ingredients needed

1. Curd - 2 cup
2. Elephant yam chopped - 1/4 cup
Green plantain - 1/4 cup
Curry leaves - 4 sprigs
Green chilli - splited 5-6
Turmeric powder - 1/4 Tsp
Chilli powder - 1/4 Tsp
Pepper powder - 1/4 Tsp
Salt & water - as needed
3.Grated coconut - 1 half coconut
4.cumin - 1/4 Tsp
5.Mustard - 1/2 Tsp
Curry leaves - 2 sprigs
6.Fenugreek powder - 1 pinch

Method

In a pressure cooker,cook the ingredients listed as #2 together.
After cooking,if water is excess ,cook without lid and makes it dry.
Add beaten curd to this mixture and stir continuiously to avoid spliting of curd.
When it becomes thick,add coconut cumin paste to the curd mix and cook in low flame by continuous stirring.
When it started boiling,add the seasonings and swich off the flame

Notes

When it becomes cool,add dried fenugreek powder.
If the curd is too sour,add 1 Tsp sugar.

You can see another easy recipe in the below link
http://kottayamkitchen.blogspot.com/2013/06/kalan-kerala-onam-recipe.html

10.Rasam

11.Avial
Main curry for any sadhya.You can see the recipe and ingredient list in the below link

http://kottayamkitchen.blogspot.com/2014/07/aviyal-recipe.html

12.Okra(Ladies finger) kichadi