A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
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.
I didn’t use any other veggies but as I mentioned you can use other veggies along with shallots too. This Theeyal goes well with rice and with any dry curries or Thoran.
Adapted from Kerala Tourism Blog
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Loading InLinkz ...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:
Ingredients:
Steps:
That’s it. Coconut flavored cucumber pachadi is ready.
Erissery/Yeriseri – A simple onam sadya delicacy from God’s Own Country – Kerala. Today I am sharing the Yam and Plantain Erissery with fresh ground coconut masala. This curry can be served along with rice or as a side dish also. Here is my version of vaazhai-senai yeriseri.
…
Avial is one of the popular dish both in Tamil Nadu and also in Kerala. It is an important and mandatory dish in the Onam Sadya. It’s also one of the easiest dish to prepare. This recipe was given by my mom. She doesn’t add the tadka, ie temper it with mustard seeds. I usually prepare it without tempering too following my mother’s steps.
…
