Onam Sadya Menu Recipes | Kerala Onam Lunch Dishes

I love to try other state recipes a lot apart from my usual Tamilnadu recipes .When it comes to regional cuisine , my first choice is for kerala food.My dad’s mom(my aachi) is from Nagercoil..As it is in kerala border , my aachi’s cooking was very similar to keralites .She makes many coconut based recipes like sodhi ,Avial, theeya curry etc..So right from my childhood, i grown up eating those foods. This may be the reason i have a love towards kerala food. But i have never thought i could make authentic kerala recipes in my kitchen. I must thank my Ex-neighbor Mrs. Prema for sharing all her yummy recipes & inspired me to cook them. Last year i posted onam sadya recipes for the first time from vanitha magazine with the help of her.I should say that was one of the hit posts in my blog.This year I couldn’t try vanitha recipes as she had changed her house ..I really miss her and her recipes very badly :(She was a caring and good friend of me..This time too,before cooking these recipes, i called her over phone to confirm the methods of making..

I must also thank all our malayali blogger friends because all these recipes are from their blogs . I googled the recipes , chose them based on the comments and tried it.I have given the source of each recipe under the title..Everything came out very well. I felt so happy when i made this platter..I referred Roshni’s blog for serving order. Hope i have served them in correct order ..Thank u Roshni .

I wanted to try the recipes which i din’t post in my last year’s onam sadya platter.So this year i tried paruppu curry , puli inji , Kerala sambar with freshly ground spices  (without coconut), Kerala tomato rasam , Puliserry , Olan , Avial( my mom’s recipe) , Cucumber kichadi , Vendakka pachadi , Beans mezhukkuppuratti , Cabbage thoran , Channa dal payasam  , Sharkara payasam & Naranga achar ( my mil’s pickle)..U may wonder by seeing the color of sharkara payasam ;).It has to get a brown shade .As my jaggery is colorless the syrup was very light in color.So i added a pinch of red color to it . I thought it will give a brown paagu effect to the payasam but unfortunately it became orange and also it became very thick like pudding .So friends please excuse.I’ll try to update the picture. But the taste was really great. :L)
I’ve given step by step pictures for all the recipes in a simplified manner. Hope it will be understandable and helpful :)

I wish all my friends a very happy and great onam celebration

KERALA SAMBAR(WITH FRESHLY GROUND SPICES)

Source – Amateurscookingdiary by chitz

INGREDIENTS Toor dal – 1/2 cup Pumpkin – 1/4 cup (cubed) Drumstick – 1 no Potato – 1 no Turmeric powder – 1/4 tsp To roast n grind Oil – 1 tsp Dhania – 1.5 tbsp Urad dal – 1.5 tbsp Red chillies – 5-7 nos Fenugreek seeds – 1/2 tsp Hing – 1/4 tsp Tamarind – Small lemon size To temper & saute Cooking oil – 2 tbsp Mustard seeds – 1 tsp Red chilli – 1 no Big onion – 1 no Curry leaves – few Tomato – 1 no Turmeric powder – 1/4 tsp Salt n water – as needed Coriander leaves – few to garnish METHOD Pressure cook dal adding turmeric powder and a drop of oil.Mash it well and set aside.Take extract from the tamarind and set aside. In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame.Make them to a paste and set aside. In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves.Saute till tomato turns mushy.Add tamarind extract ,salt  and curry leave.Allow it to boil well ,add all the vegetable and boil the tamarind extract till the veggies cook well. After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken,add water if necessary . Garnish with coriander leaves. Line a bowl with banana leaf and pour the sambar. Close it with a lid.Serve with rice ! Any vegetables like yam ,carrot , pumpkin , drumstick , radish ,lady’s finger and ashgourd can be used in this sambar..

KERALA TOMATO RASAM

Source – Marias menu

INGREDIENTS Tomato – 2 (chopped or crushed) Tamarind  – Small gooseberry size Cooked dal water – 1/4 cup (optional) Black pepper corns –  1 tsp Red chillies – 4 Garlic – 6 cloves Jeera – 1/2 tsp Dhania – 1tsp Asafoetida– a pinch Salt & water – as needed Coconut oil – 1 tbsp Chopped coriander leaves – 1-2 tbsp METHOD Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe. Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft. Add tamarind extract and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of hing.Serve hot !

PULISSERY OR MORU CURRY

Source – Pachakam

INGREDIENTS Thick n sour Curd - 1 cup Grated coconut - 1/3 cup Green chillies – 4 nos Garlic pod - 1 no Cumin seeds -  1/2 tsp Small onion – 2 no Turmeric powder - 1/2 tsp To temper Coconut oil - 1 tbsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Fenugreek seeds- 1/ tsp Curry leaves –few Roasted Fenugreek powder - 1/4 tsp Sugar – 1/4 tsp Salt - As reqd INGREDIENTS Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately.  Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency.  Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well. Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well. Serve hot with rice. U can also use cucumber , Mango & pumpkin

BEANS MUZHUKKUPURATTI

Source – Spicy chilli

INGREDIENTS 1 cup - 200ml French Beans-1 cup ( cut into 1cm length) To grind to coarse paste Small onions- 6 numbers Garlic – 3 cloves Chilli powder- 1 tsp Turmeric powder -1/4 tsp To season Coconut oil – 1.5 tbsp Mustard seeds - 1/2 tsp Curry leaves - 2 sprigs METHOD Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape. Coarsely grind the items given under “to grind” without adding water. In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them.. Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !

CABBAGE THORAN

Source – My neighbor

INGREDIENTS 1 cup - 200ml Cabbage - 1 cup Big Onion –2 nos Turmeric powder – 1/4 tsp (optional) To grind to a coarse paste Grated coconut – 1/4 cup Green chillies – 2 nos Jeera – 1/4 tsp To temper Coconut oil –2 tbsp Mustard seeds –1 tsp Red chillies – 1no Curry leaves - A few METHOD Grind coconut , green chillies and jeera to a coarse paste without adding water.Set aside.Chop the cabbage and onions ..Mix together the finely chopped cabbage, onions, and salt. Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground mixture , saute for few minutes .Remove n serve !

OLAN

Source – Marias menu

INGREDIENTS Black-eyed beans /vanpayar / kaaramani – 1/4 cup Ash gourd -  2 cups, cut into cubes Green chilli – 3-4, slit lengthwise Water – as needed Thick coconut milk – 1/2 - 3/4 cup (adjust) Salt- as needed Curry leaves – few Coconut oil – 1 tbsp METHOD Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe . But i did it for additional flavor) Pressure cook the beans with 1 cup of water in low flame for two , three whistles.Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape. Cook together ash gourd, green chilli, salt and 1.5 cups  of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape. Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency. No need to soak the beans if u fry in oil. In the actual recipe , maria mentioned that it is not necessary to soak the beans even without frying..

VENDAKKA PACHADI

Source – My neighbor

INGREDIENTS Thinly chopped Lady’s finger – 1 cup Thick curd – 1 cup Green chilli – 2 nos(finely chopped) Salt – as needed Sugar – a pinch Coconut oil – 1.5 tbsp Mustard seeds – 1 tsp Curry leaves – few METHOD In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well. Remove & add curd to it. Mix well and serve !

CUCUMBER KICHADI

INGREDIENTS Cucumber – 1 no Thick curd – 1 cup To grind Green Chillies  - 2 nos Grated coconut –1/4 cup To temper (optional) Mustard Seeds - ¼ teaspoon. Coconut       - ¼ tbsp Red Chillies- 1 pinched. Curry leaves   - few   METHOD Cut cucumber into small pieces and set aside. Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture. Lastly add the thick curd , mix well & serve immediately.

CHANA DAL PAYASAM

Source- Vanitha magazine

INGREDIENTS Chana dal – 1/4 cup Grated jaggery – 1/2 cup Grated coconut – 1 cup Salt – a pinch Cardamom – 2 nos powdered Ghee – 1 tbsp Roasted nuts – 2 tbsp METHOD In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside. Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie. In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half.. Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame. Add the roasted nuts n serve !

SHARKARA PAYASAM

Source – Cheenachatti

INGREDIENTS 1 cup - 200ml Grated coconut –1 cup Raw rice – 1/4 cup Grated jaggery – 1/3 cup Ghee – 1 tbsp Cashew Nuts & raisins – few METHOD In a mixie , grind coconut adding 1 cup of water and take the first milk.Again add 1/2  - 3/4 cup of water and take the second milk. Set aside. In a pan , melt the jaggery , make syrup , strain impurities if any.Make jel like syrup.. Wash n soak raw rice for 20 minutes.Pressure cook it adding 1/2 - 3/4 cup of water.Rice should be cooked but it should not be mushy. Add the syrup to the cooked rice and boil well.Add the second coconut milk an boil for 5-7 mins in low flame. Lastly before switching off the flame, add the first coconut milk.Mix well. Add the roasted nuts.Serve ! This payasam tends to thicken soon. It will become spoonable.Add more milk to get a thin consistency.U can also add 2 tbsp of roasted coconut pieces if u wish.

Do check out my Onam sadya menu - 1 

Easy Chakka pradhaman recipe

Kerala Paal payasam recipe

HAPPY ONAM

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