Onam Sadya

Onasadya 

1. Poovan pazham (small banana)

2. Ethaka Upperi (banana chips)

3. Chakka Varuthathu (jackfruit chips)

4. Naranga aachar (lime pickle)

5. InjiPuli (Ginger – tamarind relish) (Chop ½ cup ginger and 4-5 green chilli into tiny pieces, heat 3 tablespoon coconut oil and fry the ginger and chilli pieces, when it starts to get brown, add ½ haldi powder, 2-3 tsp red chilli powder, ½ tsp methi powder(or crushed methi dana) and ½ tsp asafoetida, mix well and fry half a minute, then add 2-3 tablespoon tamarind paste or extract. Add few tablespoon water to make a very thick paste then add 5-6 tablespoon jaggery....cook till it becomes thick, add salt. Give this a tempering of mustard seed, curry leaves and  dry red chillies.)

6. Carrot salad

7. Padavalanga - kadala parippu thoran (snake gourd-chana dal stirfry) (heat oil add tempering of mustard seeds, garlic, green chillies and turmeric. Add soaked channa dal with couple tablespoon of water and cook covered for 5 minutes. Add salt the snake gourd and grated coconut. Cook another 5 minutes.

8. Sheema Kathrika thoran (chowchow stirfry) (heat oil, add tempering of mustard, curry leaves. Add an onion and turmeric powder. Add one finely chopped chowchow and cook covered for 5 minutes. Add salt and a heaped tablespoon of grated coconut)

9. Cabbage thoran (cabbage stirfry) (heat oil, add tempering of mustard seeds, finely chopped ginger, green chillies and an onion. Add turmeric powder and 1 cup shredded cabbage. Add salt to taste and 2 tablespoon of shredded coconut. Cook for a few minutes. Cabbage should be crisp.)

10. Kovakka thoran (tendli/ivygourd stirfry) (same recipe as for chowchow)

11. Vazhuthananga mezhukkupuratti (brinjal stirfry) (heat oil add mustard seeds, add 4-5 cloves of sliced garlic and an onion. Add turmeric powder and chilli powder. Add 2 sliced brinjal and a tomato. Add salt to taste. Cook until brinjal is done and water is almost dry.)

12.Vellarikka moru curry (country cucumber cooked in mild coconut-curd gravy). (Cut one small country cucumber into one inch cubes. Add half tsp turmeric and boil for about 7-8 minutes. Make a fine paste of ¼ cup coconut, ¼ onion, 5-6 garlic cloves, ½ tsp jeera, few green chillies, 4-5 methi dana. Add to the cucumber along with salt. Give a tempering of mustard, curry leaves and two red chilli. Remove from the flame. And add half cup of whipped curd.)

13. Mathanga erisshery (mashed pumpkin dish)(boil ½ cup red pumpkin with a little turmeric powder and 2 smashed garlic cloves. Grind to a paste ¼ cup coconut with ½ tsp jeera and 2 green chillies. Mash the pumpkin lightly and then add the paste. Boil for a few minutes. To make the tempering take oil in a pan , add mustard seeds, red chilli and curry leaves. Then add a heaped tablespoon of coconut. Fry until the coconut turns light brown and slightly crisp. Pour over the curry)

14. Aviyal (Mixed vegetable mash, a popular dish from the state) (parboil 4-5 pieces each of drumsticks, yam, yellow pumpkin, white pumpkin, carrot, beans, raw banana, snake gourd, onion and a few cloves of garlic. Coarsely grind coconut, curry leaves, cumin and green chillies. Add to the parboiled veggies and boil 5 minutes more.  Temper with mustard leaves, curry leaves and dry red chilli. Take off the heat and add half cup of whipped curd. 

15. Olan (Ash gourd and yellow pumpkin cooked with red lentil & coconut milk.)(boil ¼ cup each thin slices of ashgourd and red pumpkin in 1 cup coconut milk with garlic, green chilli and curry leaves. Add ¼ cup of boiled red cowpeas/black eyed peas and salt to taste. Once the pumpkin is cooked pour a tablespoon of oil on top.)

16. Kurukku kalan (raw banana cooked with yoghurt and ground coconut) (boil 2 raw banana in very little water along with turmeric powder, ¼ tsp crushed pepper and 1 tsp chilli powder. Grind to a paste ½ cup coconut, 1 tsp jeera and 4-5 green chillies. And add the ground paste to the cooked banana and boil for 5 minutes. Temper with mustard seeds, red chilli and curry leaves. Remove from heat and stir in 3 tablespoon whipped curd) garnish with ½ tsp crushed pepper)

17. Parippu (Moong dal. The first to be served on rice with ghee.) (Boil moong daal with curry leaves and salt. Give a tempering of ghee and garlic)

18. Sambar

18. Mambazha pulisherry (ripe mango cooked in yoghurt gravy). (Cut one large fleshy mango into chunky cubes. Boil with turmeric and a paste of ¼ cup coconut, half tsp cumin and few green chillies. When the mango gets slightly mushy. Add a tempering of mustard red chilli and curry leaves. Remove from heat add 2-3 tablespoon whipped sour curd.)

19. Rasam 

20. Moru (butter milk). (In the big mixer jar, add a one inch piece of ginger, half tsp jeera, 2-3 green chillies, few curry leaves and 2-3 coriander stalks. Pulse for 10 secs. Add one cup curd and. One cup water. Pulse again. Add salt to taste and chill until ready to serve)

21. Parippu payasam (lentil mash cooked in coconut milk & jaggery). (¾ cup split moong dal

3/4th cup jaggery

1 cup thick coconut milk

1/2 cup water

1/2 tsp cardamom powder

1 tablespoon ghee

8 - 10 cashews chopped

Half a handful of raisins

Dry roast the moong till it turns brown.

Wash and pressure cook with just enough water to cover the dal.

Melt the jaggery in the water or grate it and add it to the cooked dal. Boil till the jaggery melts. Reduce to a simmer and boil till its almost a paste. In another pan heat the ghee and fry the raisins and cashews. Then add the coconut milk, the cardamom powder and the cashews and raisins to the dal)

22 Pappadam.

23. Uppu (Salt).

24. Matta Rice.

25. Ghee

26. Thair mulaku (curd chilli)

27. Neyappams (ripe banana and rice flour fritters fried in ghee) (1 cup raw rice (wash and soak for minimum 4 hours or overnight, then drain and dry on a cotton cloth for about an hour)

Half cup jaggery dissolved in half cup water and strained.

2 ripe bananas (big) or 5 small elchi bananas

Half tsp cardamom powder

Quarter tsp salt

Coconut milk (as required for consistency)

Quarter cup coconut pieces fried in ghee

Ghee for frying

Grind the rice to a powder first. Then add the bananas, cardamom powder, salt and jaggery. Now add the coconut milk to get the batter to an idli batter consistency. Empty into a bowl and add the coconut pieces. 

Now take the appam vessel and heat it. Add ghee upto half level. When the ghee is hot, reduce the heat and pour the batter in each of the wells until full. When the sides start turning golden, flip the appam with a skewer. Fry on a low flame until the appams are a nice brown color. Serve warm.)

28. Ulli theeyal (Kerala shallots cooked in a tamarind base) (roast in a teaspoon of oil 3-4 red chilli, 1 tablespoon coriander seeds, few curry leaves ½ tsp jeera, 5-6 methi dana, 2 tablespoon coconut. Cool and grind with a heaped tablespoon big tamarind paste. In a pan take two tablespoon oil give tempering of mustard, red chilli and curry leaves. Add one cup shallots and fry until the skin blisters. Add quarter tsp of hing and the coconut paste. Add salt to taste)

29. Pachadi (onion tomato raita with tempering of sesame seeds)