Onam always reminds me of my college days when we used to have 10 days short vacation. Sitting at home, I could see a lot of ladies wearing the Setum Mundum ( a traditional wear ). And yeah, how could I forget the payasam I used to get from Yashodamma & Vallichechi. Once I was invited to Yashodamma’s home for lunch to have the Sadya. Oh My God ! What a feast was that. I used to make sadya regularly when Rehan was a small kid. But then later got so busy that I made less dishes to almost just sambar and thoran.
This time decided to prepare a lil more and why not show the recipes to my non-keralite viewers. I won’t say that I have prepared everything. This is the maximum I could do in a day without sleeping whole night.
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Stainless steel pressure cooker (similar one ) :
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SAMBAR without sambar powder :
Tuvar Dal – 1/2 cup
Vegetables – 3 drumsticks, 2 raw plantains, 6 Lady’s finger, White pumpkin cubes – 1.5 cup, String beans – 6 – 7 , 1 large onion, 1 large tomato
Tamarind extract – of a lemon size tamarind
Coconut paste –
Coconut oil – ¼ cup
Fresh grated coconut – ½ - ¾ cup
Chana Dal – 3 – 4 tbsp
Urad Dal – 1 tbsp
Tuvar Dal – 2 tbsp
Whole coriander seeds – 4 -5 tbsps
Fenugreek seeds – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Black pepper powder – 1 – 1.5 tsp
Hing / Asafoetida – 2 tsp
Curry Leaves – a handful ( I forgot to add )
Seasoning –
Coconut oil – 3 – 4 tbsp
Mustard seeds – 2 tsp
Curry leaves – a handful
Dried red chillies – 4 – 5
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AVIAL :
Vegetables - 1 raw plantain, 1 carrot, yellow cucumber(vellarika) small pieces, as gourd small piece, 2 drumsticks
Coconut oil - 3 tbsp
Turmeric powder - 1/2 tsp
Water - 1/2 cup
Coconut - 1 cup
Shallots - 5 -7
Cumin seeds - 1 tsp
Green chillies - 2
Curd - 2 big spoons
Curry leaves
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KALAN :
Raw Plantian-1
Yam- medium piece
Fine black pepper powder-3/4 - 1 tsp
Water- 1.5 - 2 cup
Fenugreek Powder-2 pinch
Turmeric powder- 1/2tsp
Salt-to taste
Curd/Yogurt -1.5 cup
Ghee-1/2 - 1 tsp
Curry Leaves- 1 sprig
Grated coconut-1 cup
Cumin seeds-1/2 tsp
Green chilli - 2
For Seasoning
Mustard seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Coconut Oil-2 tbsp
Curry leaves -1 sprig
Dry red chilli-3
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GINGER CURRY ( INJI CURRY ):
1 cup ginger finely chopped
3-4 green Chillies finely chopped1/8 tsp roasted fenugreek seeds powder
1/2 cup tamarind
1/2 cup jaggery syrup
salt
TO TEMPER:
4 tbsp oil
1 tsp mustard seeds
a sprig curry leaves
2 dried red chillies
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EASY MORU CURRY :
Thick Curd – 1 cupSalt – to taste
To Temper:
Coconut Oil – 1 tspMustard seeds – 1/2 tspFenugreek seeds – 1/8 tspGreen Chilli – 1 finely sliced
Red Chilli – 2Curry Leaves – a small sprigTurmeric powder – 1/4 tsp
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Cucumber – 1 bigSalt – to taste
Green Chilli – 1Grated Coconut –1/2 cupMustard Seeds – 1/8 tspJeera – 1/2 tsp
Curd - 1/4 cup
To Temper:
Coconut oil – 2 tspMustard Seeds – 1/2 tspRed Chillies – 1 brokenCurry leaves – a small sprig
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ERISSERI :
Red cowpeas -1 cup
Yellow Sweet Pumpkin -1cup
Chilli Powder-1/2tsp
Turmeric powder-1/4 tsp
Grated coconut -1 cup + 1 cup
Cumin seeds -1/4tsp
Coconut OIl - 3tbsp
Mustard seeds-1/2tsp
Urad dal-1/4tsp
Dry red chilli-2
Curry Leaves-2 string
Water-1 1/4 cup
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OLAN :
Ash Gourd -1 small
Thick Coconut Milk-1/2cup
Thin coconut milk-1 cup
Water-1/4cup
Curry leaves -1 sprig
Green chilli - 1 - 2
Coconut Oil -1tbsp
Salt
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KOOTU CURRY :
Black chana ( black chick peas ) - 1/2 - 3/4 cup
Raw plantain - 1
Yam - medium piece
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Fine black pepper powder - 1 tsp
Salt
Water - 3/4 cup
Coconut - 1/2 cup + 3/4 cup
Cumin seeds - 1/2 tsp
Curry leaves
Coconut oil - 3 - 4 tbsp
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
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CABBAGE THORAN :
Cabbage shredded - 3 - 4 cups
Onion - 1 small
Green chillies - 2
Curry leaves
Turmeric powder - 1/4 tsp
Salt
Coconut oil
Mustard seeds - 1/2 tsp
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CUCUMBER KICHADI :
Big cucumber - 1
Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Green chillies - 1
Curd - 2 - 3 tbsp
Salt
Mustard seeds - 1/2 tsp
Dried red chillies - 2
Curry leaves
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MANGO PULISSERY
Ripe mangoes - 2 big
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Salt
Jaggery syrup - 2 tbsp ( optional )
Coconut - 1/2 cup
Cumin seeds - 1/4 tsp
Curd - 2 tbsp + 1/2 cup
Curry leaves
Mustard seeds - 1/2 tsp
Fenugreek seeds - a pinch
Dried red chilly - 2
Coconut oil - 2 tbsp
Roasted fenugreek powder - a pinch
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#momtasticbyshamsheera #onamsadya #vegetarian
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