Top 10 Onam Sadya Recipes

Top 10 Onam Sadya Recipes: Onam is a crucial festival for the people of the kingdom of Kerala. All human beings, irrespective of their religion and network come together to celebrate this pageant with awesome enthusiasm. The pageant goes on for ten days. On the tenth day (Thiruvonam), a grand ceremonial dinner is stored at almost every residence in Kerala and nowadays even in eating places.

The dinner party this is served on Onam is called Onasadya. Only vegetarians dish items are prepared in this day. The items of the dinner party are served on a banana leaf which must be stored in a selected way. There are specific locations at the banana leaf wherein the items ought to be served. Of all the recipes of Onam, people, in particular, love the variety of payasam (a sort of dessert) which might be made in this day. Some of the alternative objects of the dinner party consist of upperi (deep fried vegetables), curries which include sambar, avail, kaalan and many others, pappadam, pickles, puli inji, parippu, rasam, rice and an end result.

Onam recipes/Onam Sadya Vibhavangal

1. Sambar – SambarSambar is a thick curry made of coconut, lentils, tamarind, asafoetida, and vegetables. A special powder is made to add masala to the curry.
Ingredients
1 cups Toor dal
1 onion (chopped into big pieces)
1 tomato (chopped into big pieces)
1 potato (chopped into big pieces)
1 vellerikka (a type of cucumber) (chopped into big pieces)
Few pieces of lady’s finger (chopped into big pieces)
1 drumstick (chopped)
(you can put any other vegetables also such as brinjal, chena etc)
1 tbsp tamarind (imli) pulp
1 tsp urad dal
½ cup fresh coconut (grated)
A pinch of turmeric powder
A pinch of asafoetida
Oil
Salt to taste
For tempering
Few sprigs of curry leaves
1 tsp mustard seeds
1 dry red chili
4 tsp coriander powder
For sambar masala powder
6 to 8 whole dry red chilies
1 tbsp coriander seeds
1 tsp tuvar dal
1 tbsp channa dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder
½ tsp asafoetida
1 tsp oil

Method
For making the sambar masala powder – Heat oil and roast all the ingredients for sambar masala in the oil. After roasting, remove it from fire and let it cool. Grind it in a blender using very little water. Keep aside.
For sambar – Wash the tuvar dal and cook it in the pressure cooker for two whistles. In a kadai, heat oil and put little urad dal and the grated fresh coconut. Add few curry leaves also to it and stir it till it becomes little brown in color. Now, put coriander powder and 4 tsps sambar masala powder in it and stir till it becomes very hot and golden brown in color. Keep it aside to cool. After it is cooled, grind it in the mixie with enough water to make a fine paste. Keep this paste aside.
Put all the chopped vegetables in a kadai and cover it with water. Add turmeric powder, salt and a pinch of asafoetida to it. Put it on flame and let it boil. When it is boiled, add the cooked tuvar dal to it and tamarind pulp. Again let the curry boil till the vegetables are well cooked. After the pieces are cooked, add the coconut paste to it and let it boil a little. For the tempering, heat oil in a pan and add mustard seeds. When the seeds crackle, add dry red chili and curry leaves to it. Pour this tempering on the curry. Serve hot.

2. Avial – AvialAvial is also a thick coconut made of many vegetables cut in thin, long shapes. This dish is usually made with the leftover vegetables.
Ingredients
1 tomato (not ripe) (cut into long pieces)
4 to 5 small onions (chopped)
2 drumsticks (chopped)
Few pieces of French beans
1 potato (cut into thin, long pieces)
A small piece of plantain (cut into thin, long pieces)
1 piece vellerika (a type of cucumber) (cut into thin, long pieces)
(you can put other vegetables also like carrots, yam, bitter gourd etc)
A few sprigs of curry leaves
4-5 pieces of green chilies
A pinch of turmeric powder
Salt to taste
2 tsps cumin seeds (jeeragam)
Coconut oil
1 cup fresh coconut (grated)
1 cup curd
1 tsp ghee
Method
Put all the chopped vegetables in a bowl and pour little water in it to cover the vegetables. Add turmeric powder and salt and keep the bowl on flame for cooking. Meanwhile, in a mixie, grind the grated coconut, cumin seeds, green chilies and small onions with water to make a fine paste. When the water in the vegetable bowl evaporates, pour curd into it. Pour some ghee also. Add the coconut mix after some time. Sprinkle some curry leaves on top of the curry, pour little coconut oil and close it immediately without stirring. Switch off the gas flame. Serve hot.

3. Olan – OlanOlan is a curry mainly made of coconut milk and cannot be eaten as a stand-alone curry. It makes a good accompaniment with other main curries.
Ingredients
1 red pumpkin (cut into thin pieces)
½ cup red chouri (van payar) – soaked overnight
Salt to taste
Coconut oil as required
1½ cups fresh coconut (grated)
Few green chilies
Few sprigs of curry leaves
Method
Cook the red chouri in a pressure cooker for one pressure. Put the chopped pumpkin in a bowl, pour little water, salt and green chilies in it and keep it on the flame for cooking. Meanwhile, in a mixie, mix grated coconut with water and squeeze out coconut milk from it using a sieve. You will get thick coconut milk. Again, mix the squeezed coconut with water and squeeze out more milk from it. This is called thin coconut milk. Pour the thin coconut milk into the bowl of pumpkin and keep it for cooking. When it evaporates, add the thick coconut milk and let it evaporate a little. Sprinkle curry leaves on top of the curry and pour little coconut oil. Close the bowl immediately without stirring and switch off the gas.

4. Kaalan – KalanKaalan is an extremely thick curry made with plantain or yam.
Ingredients
1 vellerikka (a type of cucumber)
A pinch of turmeric powder
Salt to taste
Coconut oil as required
½ cup fresh coconut (grated)
1 tsp cumin seeds
3-4 green chilies
Few spoons of curd
For tempering
1 tsp mustard seeds
Few sprigs of curry leaves
1 dry red chili

Method
Peel and cut the vellerikka into medium size pieces. Put it in a bowl and cover it with water. Add turmeric powder and salt to it and keep it on flame for cooking. Meanwhile, in a mixie, mix grated coconut, cumin seeds, and green chilies very well with water to make a paste. After some time, add curd to the curry – If you wish, you can mix the curd in the mixie itself with the coconut mix. After the curry boils, add the coconut mix. Let it boil just a little and switch off the gas. For the tempering, heat oil and add mustard seeds. When it crackles, add dry red chili and curry leaves. Pour this on top of the curry.

5. Koottukari – Koottukari This is a ‘khatta-meeta’ curry meaning that it has a little sweet taste also along with the spice.
Ingredients
1 cup kadala parippu (chena dal) or white channa (you can put any of these as you wish)
1 chena (chopped into small pieces)
A small piece of pumpkin (chopped into small pieces)
1 kaaya (raw plantain) (cut into small pieces)
1 carrot (cut into small pieces)
A pinch of turmeric powder
Salt to taste
1 onion
½ cup Fresh coconut (grated)
1 tsp red chili powder
1 tsp cumin seeds
Coconut oil as required
For tempering
1 tsp mustard seeds
Few sprigs of curry leaves
1 dry red chili
Method
If you are using white channa, soak it overnight and then pressure cook it for 2 whistles. Put the chopped vegetables in a bowl and add turmeric powder and salt to it. Pour little water in it and keep it on flame for cooking. When the vegetables are 3/4th cooked, add the white channa or chena dal. Meanwhile, in a mixie, mix grated coconut, red chili powder, cumin seeds and onion very well with water. When the curry is cooked, add the coconut mix and let it boil for a minute and then switch off the gas flame. For the tempering, heat oil and add mustard seeds. When it crackles, add dry red chili and curry leaves. Pour this tempering over the curry. Serve hot.

6. Thoran – ThoranThoran is a deep-fried dish of vegetables. Usually, people prefer to make this with cabbage, beans, and carrot.
Ingredients
1 cabbage (cut into small pieces)
1 carrot (cut into small pieces)
Few pieces of French beans (cut into small pieces)
1 tsp mustard seeds
Few pieces of dry red chili
Coconut oil as required
Salt to taste
A pinch of turmeric powder
Few small onions
¼ cup fresh coconut (grated)
1 piece green chili
Few sprigs of curry leaves
Method
Heat oil in a kadai and add mustard seeds. When it crackles, put dry red chili. Then add chopped cabbage, carrot and beans to it. Add turmeric powder and salt in it, pour little water and keep it closed tightly for cooking. Meanwhile, in a mixie, mix coconut, green chili and small onions. Pour very little water and mix it. Just mix it a little or else it won’t taste very good. Add this coconut mix to the vegetables when the water has evaporated. Break curry leaves into small pieces and put it in the dish. Add little coconut oil and stir.

7. Kichadi – KichadiIt is a side dish made of yogurt and cucumber in its raw or cooked form.
Ingredients
1 vellerika (a type of cucumber) – cut into small pieces
½ cup curd
1cup fresh coconut (grated)
1 tsp cumin powder
6 green chilies
Coconut oil as required
Salt to taste
For tempering
1 tsp mustard seeds
2 dry red chili
Few sprigs of curry leaves
Method
Cook the cucumber in water with salt added to it. Meanwhile, in a mixie, mix coconut, cumin powder and green chili to a fine paste. Add this coconut mix to the curry and let it boil. Add curd and stir it for few minutes. For the tempering, heat oil and add mustard seeds. When it crackles, add dry red chili and curry leaves. Pour this tempering over the curry.

8. Pachadi – Pachadiit is a sweet form of the kichadi curry.
Ingredients
1 ripe pineapple (cut into square pieces)
A pinch of turmeric powder
Salt to taste
1 cup fresh coconut (grated)
1 dry red chili
Coconut oil as required
1 tsp mustard seeds
Few dry red chilies
Few sprigs of curry leaves
1 tsp crushed mustard
Method
Put the pineapple in a bowl, pour ½ cup water in it and add turmeric powder and salt to it. Keep it on flame for cooking. Meanwhile, in a mixie, grind grated coconut with dried chili to a fine paste. Heat oil and add mustard seeds. When it crackles, add dry red chili and curry leaves and the coconut paste. Add the boiled pineapple pieces to this. Make the gravy very thick and cover the pineapple pieces with the gravy. Add crushed mustard just before removing the curry from the flame.

9. Rasam – RasamRasam is a watery curry made of tomatoes, tamarind, and spices. It is supposed to be very spicy and is quite healthy as it helps in digestion.
Ingredients
3-4 tbsps red gram dal (washed and cooked in pressure cooker)
4 tomatoes (finely chopped)
½ tsp garlic paste
1 piece ginger (finely chopped)
3 cups water
1 tsp garlic (grated)
2 green chilies (finely chopped)
1 tsp chili powder
A pinch of turmeric powder
Salt to taste
Oil as required
A pinch of asafoetida
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chili
Few sprigs of curry leaves
Few sprigs of coriander leaves (finely chopped)
Method
Heat oil in a pan and add mustard seeds and cumin seeds. When they crackle, add curry leaves, dry red chili and asafoetida. Add garlic, ginger, tomatoes and green chilies. Add salt, turmeric powder and chili powder and 1 cup of water. Lower the flame and let it cook for 5 minutes. Then add the cooked dal to it and 2 cups of water. Let it boil. Garnish with coriander leaves.

10. Palada pradhaman – Palada pradhamanPalada pradhaman is a sweet dish which is a specialty of Onam festival
Ingredients
2 cups milk
1 cup water
½ cup condensed milk
1 tbsp butter
¼ cup ada
¼ cup sugar
Method
Put the ada in boiling water and let it boil. Keep it covered for half an hour. Drain the water from the ada completely. Heat butter in a pan and fry the ada till it becomes golden brown in color. Keep it aside. Boil milk and water in a pan. Add the boiled ada and stir continuously, keeping the flame very low. Keep stirring till the milk has reduced to half its quantity. This dish takes almost one and a half hours to make. By the end of this time, it should be golden brown in color. Add condensed milk to it and cook for 10 minutes. Add sugar and stir well. Switch off the gas and serve it warm.

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