Onam Sadya

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Onam Sadya

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Of all the things there, I made the inji puli, inji thayir, cabbage toran, red bhaji toran, beans toran, olan, kalan, errisery, aviyal, sambar, rasam, buttermilk, kheer and unni-appam

I will update the post for the recipe for all the dishes, starting off with the unni-appam

For unni-appam

Wash and soak one cup raw rice for atleast 4 hours or overnight, grind with coconut, cardamom jaggery and overripe banana to a thick consistency
Heat the appam pan and pour ghee in the wells, drop a tablespoon full of the batter into each well when the ghee is hot, turn down the heat and fry till brown then turn over and fry a minute more.

Semiya kheer

Heat ghee, add the crushed semiya, add crushed almonds and cashews, fry nicely, add sugar and milk, let it boil till the milk is slightly reduced, add cardamom powder and take off the flame

Inji puli (shortcut method)
Chop ginger and green chilli into tiny pieces, heat oil and fry the ginger and chilli pieces, when it starts to get brown, add haldi powder, chilli powder, methi powder and asafoetida, mix well and fry half a minute, then add tamarind paste or extract and jaggery....cook till it becomes thick, add salt. Give this a tempering of mustard seed, curry leaves and dry red chillies.

Inji thayir

In a blender, add a handful of coconut, 2 inch piece of ginger, 2 green chillies, a little raw mango, half a tsp of jeera and 3 tablespoon of curd. Grind it all fine and add salt to taste
Give it a tempering of mustard seeds and curry leaves

Olan

Cut yellow pumpkin and white pumpkin into flat square one inch slices. In a vessel add coconut milk the pumpkin, sliced green chillies and curry leaves. Once the pumpkin is cooked, add in boiled chilli beans, salt and drizzle a tsp of coconut oil over the olan, cover and left the flavours blend

Mango errisery
One ripe mango cut into cubes, boil with turmeric powder. Grind 1/4th coconut, 1 tsp jeera, 2 green chillies, 4 cloves of garlic and a few fenugreek seeds to a fine paste, add to the mangoes. Boil for 5 minutes. Turn the flame low and add three table spoon of blended curd to the vessel. Temper with coconut oil, mustard and curry leaves

For the thoran

All the three have similar recipes
Heat oil, add mustard seeds, when they sputter add curry leaves, chopped garlic, a finely sliced onion, slit green chillies, turmeric powder and salt, then add the vegetable and grated coconut. Cover and let cook

Kalan

Cut raw banana and yam into bite sized pieces, boil with a little turmeric powder and pepper powder and buttermilk, grind to a paste coconut, jeera, green chillies, fenugreek seeds and add to the yam and banana when it's cooked, switch the flame to high and let the gravy become thick. Temper with mustard, red chillies, fenugreek seeds and more crushed pepper

Buttermilk

In the big jar of the mixer add green chillies, ginger, curry leaves, coriander leaves and grind coarsely, add curd and grind again add a few ice cubes and water...
All measurements are just approximate as per your spice levels

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