Onam Sadya Thali – A rich and royal feast, an insanely delicious thali, nobody can say no to. With a wide variety of dishes loaded with veggies and coconut, it is a must to try Thali. The Onam sadya dishes varies region-wise within Kerala. I did not follow any specific region instead prepared the ones that my family loves. Here comes my Onam Sadya Thali. Check out the post for the individual recipes and how I prepared.
A vibrant, healthy and easy to make Kerala style Kichadi with beets and that’s what I am going to share today. This mildly sweet kichadi (not to confuse with upma kichadi or North Indian style kichadi) – yogurt relish is a must on Onam Sadya feast. Check out how I prepared it with beets in this post. Jump to Recipe | Print Recipe
Finally, I am posting my favorite recipe, Olan – the rich and creamy coconut milk stew with the goodness of black eyed peas/cow peas, red and white pumpkin. This olan is very mild, soothing because of the healing properties of coconut and coconut milk and of course, it is vegan and gluten free. Check out the video instructions and a detailed recipe below.
Nei Appam / Neyyappam / Unni Appam is one of the traditional sweet recipes that we prepare for Krishna Jayanthi and Karthigai Deepam. It’s a classic recipe made mainly in Kerala and Tamil Nadu. It’s flour-based sweet fritter deep fried in ghee, but guess what, I am going to share the non-fried version of the same. Thanks to the appe pan/ paniyara chatti. Here comes the low-cal version of the sweet delicacy Nei appam.
Chakka Pradhaman – Jackfruit Kheer or Payasam is a traditional sweet delicacy from God’s own country, Kerala. I prepared this as a vegan kheer, by adding coconut milk instead of regular milk. Basically, this recipe is prepared by cooking the jackfruit pieces and then it is pureed. Then it is simmered with coconut milk and jaggery. How can this go wrong huh?
Mambazha puliserry is one among the popular puliserry recipes from God’s own country, Kerala. It’s is a sweet and sour and mild curry prepared with ripe mangoes cooked in yogurt coconut gravy. Traditionally this recipe calls for the nattu manga or small ripe mangoes. All we need to do is peel and skin and use it whole. But as I couldn’t find naattu manga I went with regular mangoes.
In this post I have explained about the influence of Kerala cuisine in mine. When it comes to Indian state based recipes how can I miss Kerala? Here is one of my favorite recipe from Kerala – Small onions / Shallots Theeyal or as they say in Malayalam Ulli Theeyal.
It is similar to varathu aracha kuzhambu (freshly ground masala sambhar) with the flavor of small onions and coconut. The key ingredient in this Theeyal/Kuzhambu/Sambhar is Small Onions or Shallots. You can use regular onion along with other veggies like drumstick and brinjals but small onions provides the unique flavor and makes this Theeyal stand out. I totally agree peeling small onions is not an easy task but no pain no gain ;-) This is was a word by mouth recipe but later modified from the Kerala Tourism blog. Basically you need to dry roast coconut, method seeds, red chilly powder, coriander powder, turmeric and shallots and grind them into a smooth paste. This forma the base for the Theeyal.
- Small Onions/Shallots - 20 + 3 (Peel and chop them into halves)
- Grated Coconut - 1/2 cup
- Methi seeds - 1 tsp
- Red chilly Powder - 1 tsp
- Dhaniya/Coriander Powder - 2 tsp
- Turmeric Powder - 1/2 tsp
- Pepper Powder - 1/2 tsp or 1 tsp (adjust according to taste)
- Water - 1 cup + 1/2 cup
- Tamarind water - 1 cup (Diluted 2 tsps of tamarind paste in 1 cup of water or soak the tamarind in 1 cup of water and extract the juice)
- Oil - 2 tsps + 1 tsp
- Mustard seeds - 1 tsp
- Hing - 1/2 tsp
- Salt - 1 tsp
- Curry Leaves - 1 strand
- Heat the kadai and add 1 tsp of oil.
- Add the grated coconut and fry for couple of minutes.
- Now add the methi seeds, turmeric powder, red chilly powder, pepper powder,dhaniya powder and fry till the raw smell goes.
- Now add the 3 shallots and fry for another couple of minutes. (The coconut mixture will be dark brown in color and thats perfectly fine)
- Let this mixture cool down and grind with 1/2 cup of water into smooth paste.
- Now again heat the kadai and 2 tsps of oil.
- Once the oil is hot add the mustard seeds and hing.
- As they start to splutter add the chopped shallots and cook till they are tender.
- Add the tamarind extract, the grinded masala and salt.
- Bring it to boil. Add the curry leaves and let it boil for a minute and then turn it off.
As I mentioned in my previous post, this week DFT recipes Onam & Rasha Bhandan Specials. Team DFT celebrates Raksha Bandhan which represents the love and respect between siblings along with Onam which is reminiscent of Kerala’s agrarian past, as it is considered to be a harvest festival
This weekend is going to a festive weekend for all. Its onam on 28th and also VaraLakshmi Vratham and on 29th it’s Raksha Bhandan. As I have already posted Varalakshmi Vratham recipes last year I thought, why not post some onam recipes this year? Let me explain about Onam and Sadya in my next DFT post (that’s going to be an onam special recipe too :-)) but in this post let me explain the influence of Kerala cuisine/traditions in mine. Seems like my mom’s maternal side relatives and cousins were in Kerala for some time. She learnt the Palakkad style cooking from them and of course she passed those recipes to me too and I had couple of undergrad friends from Trivandrum and got to know more about vishu, onam and other celebrations. To my surprise M has similar influence too. Err I should say more than mine. And now my music teacher is from Kerala and every Monday I don’t know if me and Vaandu learn music or not, but we taste her food for sure. So be it food or Mammooka or Lalettan’s movie, both me and M were able to connect to them right away. :-)
This year January blogging marathon introduced me lot of other great bloggers and one such blogger is Vayadi Pennu or Pins and Ashes. Love her movie review and photography. During that marathon she wrote about songs with food lyrics, and introduced me to this kappa TV. I got hooked to that channel right away.
Ok now back to recipe. When I listened to the ayala song, I want to try all the vegetarian recipes mentioned in that. I even got couple of recipes from Pins and Ashes. But it took a long time to post them here. I think I was waiting for the perfect timing and with ONAM in 5 days I can’t wait any longer right?
Here is the simple yet delicious Vellarikai / Cucumber Pachadi:
- Peeled and chopped cucumber – 3 cups
- To Grind:
- Coconut – 4 tbsps
- Jeera – 1 tsp
- Green Chilly – 1 or 2 as per taste
- Crushed Mustard seeds – 1/2 tsp
- Salt – 1 tsp
- Turmeric powder – 1/4 tsp
- Yogurt – 1/2 cup
- Water – 2 tbsps
- For Tempering:
- Coconut Oil – 2 tsps
- Red chilly – 2
- Mustard seeds – 1 tsp
- Curry leaves – 1 strand
- Peel and chop the cucumber.
- Cook them in pan/kadai by adding 2 tbsps of water, salt and turmeric.
- Cucumber oozes out water so you don’t need to add more and also it doesn’t take more 7 minutes for the cucumbers to become tender.
- So meanwhile grind the coconut, green chilly and jeera together by adding little water into a coarse paste.
- Add the mixture to the yogurt along with crushed mustard seeds and mix well.
- Once the cucumber turns soft add this yogurt mixture and mix well.
- Let it cook for couple of minutes. It doesn’t need to boil. Just wait till the froth forms.
- Turn off the heat and separate kadai or pan heat the coconut oil.
- Once the oil is hot add the mustard seeds, red chilly and the curry leaves.
- As they start to splutter add them to the cucumber pachadi.
That’s it. Coconut flavored cucumber pachadi is ready.
Erissery/Yeriseri is one of the popular dish in Kerala. This dish is a must on onam sadya. (Onam feast). We can usually make this dish either with Plantain(Raw banana) or Yam. But usually I add both the veggies. I don’t get fresh yam in US. So I get the frozen one. As it is already chopped, it makes my life easy :-).