Onam Recipes

[minisoji]

Sambar




Ingredients

Bitter gourd (pavakkai) 1/2
Brinjal (egg plant) 1no
Drum Stick 1no
Ladies finger 4nos
Red chillies 4nos (split into2)
Sambar dal (Red gram dal) 1cup
Turmeric powder 1/2tsp
Curry leaves 1sprig
Water 3cup
Dried coriander seeds 2tbs
Tamarind size of a golf ball
Water 1cup
Red chilli powder 1tsp
Salt to taste
Curry leaves 1sprig
Asafoetida powder 1/4tsp
Grated molasses 1/4tsp
Coconut oil 2tbs
White gram dal 1/4tsp
Fenugreek 1/4tsp
Dried chilli 4nos
Coconut oil 1/2tsp
Coconut oil 2tsp
Mustard 1tsp
Dried chillies split into 2 2nos
Coriander leaves few

Method

1. Clean the vegetables and slice into long pieces.
2. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
3. Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.
4. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
5. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

[minisoji]

Avial

Ingredients

1/2 cup Grated coconut
5 Green chilies
1/2 tsp Cumin seeds
1cup Yam Thinly sliced into 11/2" length pieces
1cup Cucumber Sliced lengthy into 11/2" length pieces
1cup Snake gourd Sliced into 11/2" length pieces
1/4cup Carrot Sliced into 11/2" length pieces
1/2cup Long runner-beans sliced into 11/2" length pieces
2 Drumstick cut into 2" length pieces
Curry leaves
3 tblsp Coconut oil
1 Raw bananas sliced into 11/2" length pieces
Raw mango pieces
1/2 tsp Turmeric powder
Salt to taste

How to make aviyal

* Grind coconut with green chilies and cumin seeds in paste and keep it aside.
* Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
* When the vegetables are cooked, add turmeric powder, salt and mix well.
* Put bananas and mango pieces in cooked vegetables and cover the vessel.
* When steam comes out, add the coconut paste and stir well.
* Remove from fire and garnish it with curry leaves .

[minisoji]

Erissery Recipe

Ingredients

2 cups Ripe Pumpkin (sliced into pieces )
1/2 cup Red oriental bean
1 cup Coconut milk
2 tsp Oil
2 Dried chilli
1 tsp Mustard
2 springs Curry leaves
Water
Salt to taste
To be Ground in paste
1 cup Grated Coconut
1 Small onions
1/2 tsp Cumin
1/2 tsp Turmeric powder
2 or 3 Green chilli
2 Garlic pods

How to make erissery

* Soak beans overnight.
* Cook pumpkin with beans after adding enough water and salt
* Put the grounded paste to the pumpkin, boil for sometime and keep aside.
* Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry and stir well
* Yummy erussery is ready to be served.

[minisoji]

Kalan Recipe

Ingredients

1 Raw banana (the kerala nendran banana is the best if available)
6 cups Beaten, thick sour curds
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde)
1 cup Coconut
2 tsp Turmeric powder
1 tbsp Pepper powder
Salt to taste
2-3 Red chillies
2-3 Green chillies
1 tbsp Mustard seeds
1 tsp Methi seeds
few Curry leaves
Coconut oil

How to make kalan

* Wash and cut the vegetables into 2" square pieces. They should be thick
* Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
* Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside also..
* In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.. When the water dries, add 1tsp ghee
* Add the beaten sour curds to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
* Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously.
* Remove the gravy from flame.
* Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it.
* Enjoy it with rice.

[minisoji]

Pulissery Recipe

Ingredients

10 to 12 pieces Ripe Mango or Pineapple
1 cup Thick yogurt
a few Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Chilli powder
1/8 tsp Cumin seeds
1/2 tsp Mustard
2 Red chilli
6 Green Chilly
1 tbsp Oil
Salt to taste

How to make pulissery

* Cook mango/pineapple with 3 green chillies, turmeric powder, chilli powder, cumin powder water and salt
* Beat yogurt and add it to the mixture ,stirring it regularly.
* Remove the mixture from heat.
* Season with mustard seeds, curry leaves, fenugreek and whole red chilly, green chillies.
* Ready to serve.

[minisoji]

Parippu Payasam Recipe

Ingredients

250 gms Parippu (Green gram dal)
Coconut milk from 2 coconuts
250 gms Jaggery
2 tblsp Ghee
handful Cashew nuts, Raisins

How to make parippu payasam

* Clean the dal and saute it in ghee till light brown.
* Boil the fried dal in water till it is cooked.
* Make a thick solution by heating jaggery with some water .
* Take milk from the coconut thrice. Keep the thick milk taken 1st, aside.
* Add the third milk and the second milk with the jaggery solution to the boiled dal .and simmer on a low flame till thick.
* Finally add the first milk and simmer it for a while.
* Season it with fried nut, raisins.
* Stir well and remove from fire immediately

[minisoji]

Semiya Payasam Recipe

Ingredients

1 cup Vermicelli
3/4 cup Water
1 cup Sugar
A pinch Saffron
1 cup Milk
3-4 Cashew nuts
7-8 Raisins
2-3 Cardamom

How to make semiya payasam

* Saute the vermicelli in ghee till it turns brown.
* Boil water in another vessel..
* Put vermicelli in boiling water and cover it, stirring occasionally.
* After the vermicelli becomes soft, add the sugar stirring continuously.
* Dissolve in the milk and add this to the vermicelli.
* Powder the cardamom and add it to the mixture.
* Flavor the desert with fried cashew nuts and almonds.
* Simmer the vermicelli for about two minutes. Your delicious payasam is ready to be served .

[minisoji]

Pal Payasam Recipe

Ingredients

3 litres Milk
700 gm Sugar
180 gm Dried red rice
3 - 4 Almonds and Cashewnuts

How to make pal payasam

* Boil the milk and condense it.
* Add sugar and keep stirring it.
* When it boils again, put the washed rice in it,lower the flame .
* Simmer it till the rice is cooked.
* Garnish with finely chopped almonds and cashewnuts

[minisoji]

Moru Curry Recipe

Ingredients

2 tblsp Yogurt
1/2 cup Coconut paste
1 tblsp Oil
1/4 tsp (optional)Â Fenugreek powder
1/2 tsp Cumin seeds
1/8 tsp Turmeric
a pinch Mustard seeds
1 tblsp chopped Onion
4 broken Whole red chilly
1/2 tsp Garlic
1 tsp Ginger
Curry leaves

How to make moru curry

* Blend coconut, curd and green chillies in a blender.
* Add 1 cup water, red chilly powder, turmeric and salt to the mixture,bring to a boil and remove from the heat.
* Heat the oil separately. Add mustard seeds, cumin seeds, fenugreek seeds to the oil and let them splutter, then add the chopped onion, the red chillies,the garlic, the ginger and the curry leaves and season the curry with it.

[minisoji]

Olan

Ingredients

Taro(Chembu) 2 small
White Pumpkin 2 cups(sliced)
Coconut milk 1 cup
Green chilly 3-4
Salt as per taste
Coconut oil 1 tbsn
Curry leaves 1 sprig

Method

1. Peel and cut taro into thin slices. Boil them in two cups of water and drain the water.Keep aside.
2. Meanwhile cut pumpkin into thin slices and slice green chillies.
3. Cook taro, pumkin and green chilly with 1 cup of water and enough salt.
4. When almost done, add coconut milk and cook for 5-10 minutes on low heat.
5. Add coconut oil and curry leaves and serve.