alkajena August 27, 2017

Making Onam Sadya  was a long time wish which gets fulfilled finally last year.I do not know how I could manage to cook such a wide spread of Kerala Cuisine all alone. Many of my blogging friends and readers were surprised at the wide spread I had done for Onam. I am a huge fan of regional cooking and looks for opportunities to learn and cook them at the comfort of my kitchen. If you love Kerala cuisine, then this Onam Sadya is one culinary experiences you must try in your lifetime.Recipe source Here.

Thinking of cooking up a mini-Sadya for your family or a lavish spread for the  large group. This series of  recipes will be a treasured one for you. Here is a compilation of Onam Sadya recipes in a 5 series post comprising of Main course Dishes, Side Dishes-I&II ,Pickles, Chips, Papads and Payasam. I had a great time preparing the Onam Sadya from scratch last year.It might seems a lot of work, but with proper planning ,it is so much fun. Go ahead and try these dishes during this Onam.

The first of this series is the Main Course recipes which comprises of  Parippu Curry, Sambar, Rasam and Moru curry. All these are served along with Rice.

Parippu Curry is one of the main dishes in Onam Sadya. It is cooked with coconut mixture and forms an integral part of any Onam sadya. Here split yellow lentils (moong dal ), is used rather than toor/arhar dal. You can serve this parippu curry with steaming hot rice, ghee and a pickle.

Ingredients:

  • 1/2 cup Moong Dal
  • 1/4 tsp Turmeric powder
  • Water as needed
  • Salt  to taste

To grind to a paste:

  • 1/3 cup  Fresh Grated Coconut
  • 2-3 of green chillies
  • 1/2 tsp of cumin or jeera seeds

For tempering:

  • 2 tsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1 strand of curry leaves
  • 1 red chilli
  • 4 finely sliced Small Onion
  • 1 tsp Ghee

Instructions:

  • Dry roast moong dal till a nice aroma comes from it.Pressure cook the moong dal along with a pinch of turmeric powder , salt and required water. Once done, mash well to a smooth paste.Keep aside.
  • Grind Fresh Grated Coconut,Green Chilli , cumin seeds along with little water to a fine paste,Set aside.
  • Keeping the flame on low, add the ground coconut mixture and some salt to the dal. Cook until well blended for about 5-8 mins.Switch off the gas and keep aside.
  • Heat oil for tempering and add the mustard seeds,curry leaves and red chillies. let it splutter and then add finely sliced small onion and fry till slightly browned.
  • Now pour the prepared tadka to the dal, drizzle ghee and give the dal a quick mix.

Varutharacha Sambar is prepared in a slight different way than other Sambar recipes. It is prepared with mixed vegetables and roasted coconut with spices. It goes well with both rice and idli and dosa.

Ingredients:

  • 1/2 cup Toor Dal/Arhar Dal
  • 3/4 cup chopped Vegetables – ( drumstick,ashgourd, ladies finger,carrot)
  • A small lemon sized ball of  Tamarind
  • 10 Small Onion
  • 1 small Tomato chopped roughly
  • A pinchTurmeric powder
  • 2 tsp finely chopped Coriander leaves
  • Water as required
  • Salt to taste

To Roast And Grind:

  • 1/3 cup Fresh Grated coconut
  • 1.5 tsp Bengal gram
  • 1 tsp Urad Dal
  • 1/4 tsp Fenugreek Seeds
  • 3 tsp Coriander seeds
  • 4 small Small Onion
  • 2 Red Chillies
  • 1/4 tsp Hing
  • a small sprig Curry Leaves

To Temper:

  • 2 tsp Coconut oil
  • 1/2 tsp Mustard seeds
  • 2 Dry red chilli
  • a small sprig Curry Leaves

Instructions:

  • Dry roast urad dal,bengal gram and fenugreek seeds till golden brown and keep aside. Now add coriander seeds,small onion and red chillies and fry till golden brown,set aside.Then dry roast coconut till nicely browned.
  • Finally add curry leaves along with hing and transfer all the roasted ingredients to a mixer and grind it to a fine paste.Set aside.
  • Soak tamarind in hot water and extract thick tamarind pulp from it. In a pan  add oil and saute onion,tomato,ladies finger and ashgourd and Set aside.
  • Pressure cook dal with 1 and 1/2 cups of water,salt and tumeric powder for 2 whistles, then add carrot and dumstick and pressure cook for 1 more whistle in medium flame.Once pressure releases add the sauted veggies.
  • Add the coconut paste,tamarind pulp and let sambar cook in low flame till  ashgourd and ladies finger is cooked.Check and adjust salt.Let it simmer for 5-7mins.
  • Heat oil, add mustard seeds, when it splutters, add red chillies and curry leaves, saute for 2 seconds and pour it over the sambar. Garnish with coriander leaves and switch off.

Rasam is an integral part of South Indian meals. This is a very simple rasam prepared with tomatoes, whole black pepper and cumin seeds.

Ingredients:

  • 2 small Tomato
  • 1 and 1/2 cups Water
  • 1/2 tsp Kashmiri Chili Powder
  • 1/2 tsp Turmeric powder
  • small lemon size soaked in water Tamarind
  • 1/2 tsp Hing
  • Coriander Leaves  to garnish
  • Salt to taste

To Grind Coarsely:

  • 1 1/2 tsp Coriander seeds
  • 1/2 tsp Whole black pepper
  • 1/2 inch Ginger
  • 3 cloves roughly chopped Garlic
  • 1/2 tsp cumin seeds

To Temper:

  • 2 tsp Coconut Oil
  •  1/2 tsp Mustard Seeds
  • a pinch of Fenugreek Seeds
  • 2 Whole Red Chillies
  • a small sprig Curry Leaves

Instructions:

  • Dry roast coriander seeds, pepper, garlic,ginger till nice aroma rises.Then coarsely grind it in a blender,Set aside.
  • Boil 2 small tomatoes with 1/2 cup water along with turmeric,salt and red chilli powder.Let it boil in sim for 5 mins till raw smell leaves.Once tomatoes turn mushy and raw smell completely leaves, add hing.Then add the grind spices mixture and let it boil for another 3mins.
  • Now add the  tamarind along with  1 cup water and boil for a good 5-7mins until it start to froth.
  • Heat oil in a pan and add mustard seeds,fenugreek seeds,red chilies, curry leaves and let it splutter.Add this to the rasam. Finally garnish with generous sprinkle of coriander leaves and switch off.

Moru Curry is a very simple seasoned yogurt which is a part of every day cooking in Kerala. This Moru Curry is easy to make and tastes great even with just rice and papadam.

Ingredients:

  • 1/2  cupThick Curd
  • 4 Small Onion
  • Salt  to taste

To Temper:

  • 1 tsp Coconut Oil
  • 1/2 tsp Mustard seeds
  • 1/8 tsp Fenugreek seeds
  • 1 tsp Ginger Grated
  • 5-6 cloves Garlic Crushed
  • 1 Green Chilli
  • 2 Red Chilli
  • a small sprig Curry Leaves
  • 1/4 tsp Turmeric powder

Instructions:

  • whisk curd in a mixing bowl along with salt and keep aside.
  • Heat oil in  a pan ,When the oil is hot, add mustard seeds, fenugreek seeds and dry red chilies.Let them splutter for a few seconds.
  • Add curry leaves, ginger, garlic and green chilies and fry for a few seconds.
  • Add small onion  and fry till slightly browned.Add turmeric powder.
  • Now add the whisked curd, and stir it once.Do not let it boil, just switch off when smoke starts to come.

 

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