Varutharacha Sambar / Sambar with Roasted Coconut and Spices - Onam Sadhya Vibhavangal 14

Sambar is the famous south Indian vegetable lentil dish simmered with tamarind water and a ballard of spices. Sambars contain a variety of vegetables like drumstick, yam, carrot, okra, white pumpkin, brinjal, bittergourd,tomato and the list goes on...

It is an integral part of any sadhya. No matter which part of  Kerala you go to, this is one dish that is common on the sadhya menu. Sambar is served with rice for sadhyas.

For quick sambars, we usually use the sambar mix but for festivals and special occasions the roasted coconut version is the most favoured. This is quite different from the usual sambars where ground roasted coconut is not added. The aroma of the spices in a sambar just makes us hungry during sadhyas.

INGREDIENTS
Toor Dal/ Sambar Parippu - 1/4 Cup
Turmeric - 1/4 tsp + 1/4 tsp
Green Chilly - 2 slit lenghtwise
Yam - 1/2 cup
Onion - 1

Drumstick - 1 cut lenghtwise
Carrot - 1 small
Lady's finger/ Okra/ Venda - 4-5 cut into 2' pieces
Tomato - 2 medium
Brinjal - 1 medium
Vellerikka (cucumber)/ Winter melon - 1/2 cup
Tamarind - size of a lime
Shallots/ Cheriya ulli - 4
Curry leaves - 1 sprig
Grated Coconut - 1/2 cup
Fenugreek powder/Uluva - 1/4 tsp
Asafoetida/Kaayam powder - 1/4 tsp
Coriander powder - 2 tbsp
Chilly powder - 1 tsp

For seasoning
Mustard seeds - 1 tsp
Coconut oil - 1 tbsp
Urad Dal - 1 tsp
Red chilly - 2
Curry leaves - 1 sprig

METHOD

Cook the dal in a pressure cooker along with onion,turmeric, green chilly and yam.

When cooked add drumstick, carrot and vellerikka along with salt.

Soak tamarind in 3/4 cup warm water.

Add the other vegetables (brinjal, okra,tomato).

When the vegetables are almost cooked add tamarind water.

In a pan fry fenugreek and powder it.

Use the same pan to fry the coconut, shallots and 1 sprig curry leaves. When it starts to turn brown add coriander powder, chilly powder, asafoetida, fenugreek powder and turmeric powder.

Remove from fire when the raw smell of the powders go.

Make it into a fine paste.

When the vegetables are cooked add this paste. Check salt.

Bring it to a boil. Remove from stove.

In a pan heat coconut oil to prepare seasoning.

Add mustard seeds. When it splutters add the urad dal, red chilly and curry leaves one after the other.

Pour the seasoning over the sambar.

Tips:
Add tamarind water only after the vegetables are almost cooked.
Increase the toor dal quantity to 1/2 cup if you like the sambar thick.

If you would like to see other Onam Sadhya recipes please click on the links below :

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam

12.  Semiya Payasam

13.  Sambaram

Sambharam/ Spiced Buttermilk - Onam Sadhya Vibhavangal 13

Sambharam or Morum Vellam as it is called in Kerala is one of the common thirst quenchers during summer. In the olden days this was the drink that was served to guests. The perfect health drink! 

During summer this drink is made on all days at home. My son just gulps down three glasses to quench his thirst in the noon. Sambharam is served for onam sadhyas. It is served just before the desserts are served. I just love to have it even if it is a little messy. :)

I have lovely memories of my granny making this yummy buttermilk. She used to be sitting on a small stool (palaka) and churning this buttermilk in a mud pot using a long mandhu . The aroma of the buttermilk when stirred with ginger, chilly and curry leaves is too good.

INGREDIENTS
Thick home made yoghurt - 1 cup
Water - 2 cups
Chilly - 1/2
Ginger - a small piece
Curry leaves - 1 sprig
Salt - to taste

METHOD

Chop the chilly, curry leaves and ginger.
Pour the yoghurt into a mud pot. Stir it using the mandhu or wooden spatula.
Add water, chilly, ginger and curry leaves.
Add salt.
Stir for 5 minutes.

Tips:
It can also be made in a blender. Just mix all the ingredients and pulse it for 4-5 secs.
Adjust spice level as per tolerance.

If you would like to see other Onam Sadhya recipes please click on the links below :

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam

12.  Semiya Payasam

Koottu-Curry/ Roasted Coconut with Yam, Plantain and Chickpeas - Onam Sadhya Vibhavangal 7

Koottu-Curry is a semi dry vegetarian dish. It is prepared with vegetables like yam and raw banana along with chickpeas. The main part is the aroma that this dish gets from roasted coconut. This is the Malabar (North Kerala) style of Koottu-Curry. Again there may be slight differences depending on the region you belong to. It may be sweet or spicy. This one is the spicy version of Koottu-Curry.

It is again an inseperable part of Onam Sadhya. It is one of the side dishes served along with others like Avial (mixed vegetable), Cabbage Thoran, Pineapple Pachadi, Kumbalanga Pachadi, Kalan and Olan.

INGREDIENTS
Chick peas/Garbanzo Beans/Kadala - 1 cup (soaked overnight)
Raw Plantain/Pachakkaya - 1
Elephant Yam/ Chena - 1/4 kg
Grated Coconut - 2 cups
Chilly Powder - 1 1/2 tbsp( vary as per spice level)
Turmeric - 1/2 tsp
Cumin/Jeerakam - 1 tsp
Mustard seeds/Kaduku - 1 tsp
Red Dry Chilly/Kaay Mulaku - 2
Curry Leaves/Kariveppila - 2 sprigs
Coconut Oil - 1 tbsp
Salt - as required

METHOD

Cook chickpeas in a pressure cooker till soft along with salt, turmeric and chilly powder. Add water almost 

1 inch above the chickpeas.

In another pan, fry 1 cup coconut till dark brown and crisp(No oil required). Keep aside.

Chop plantain and yam into small pieces.

Add this to the cooked chickpeas and pressure cook for 1 whistle ( Add 1/4 cup water if required).

Make a  paste of 1 cup grated coconut along with cumin seeds (not very fine paste).

Add the ground paste into the cooker. Do not close the cooker. Let boil and thicken.

When no water remains add the fried coconut.

In a small pan heat coconut oil. Add mustard seeds. When it splutters add dry red chilly and curry leaves.

Pour the seasoning over the koottu-curry.

Tips:

As no green chillies are added check the spice level and add more chilly powder as required. This can be added  when cooking the plantains or yam / add it to coconut when almost fried.

While frying coconut do not add any oil as the oil will come out from the coconut as you fry.

There must be almost 1 inch higher level water after cooking yam and plantain. Else boil water and add.

If you would like to check out my other Onam Sadhya Vibhavangal please click on the links below
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
6. Beetroot Achar

  

Beetroot Carrot Dates Achar/ Beetroot Pickle - Onam Sadhya Vibhavangal 6

How about having a  tongue tickling spicy and sweet pickle as a starter for your meal? Hmmm..I can see everyone slurp..:) 

I have had umpteen number of sadhyas and this pickle is an inseparable part of it. Just look around and everyone is just enjoying the pickle. Like we say kuch katta kuch meetta. This is served on the left side corner of the plantain leaf/Vazhayila.

Its a breeze to prepare and is best when prepared the day before use. In one hour time itself the pickle starts emanating that nice aroma and tastes delicious. I have always loved the taste of this pickle but never had a chance to try it. Just loved making it.

Ingredients

Beetroot - 2 cups grated

Carrot - 2 cups grated

Red Chilly powder - 2 tbsp ( alter it as per your spice level)

Sugar - 2 tbsp

Salt - 1 1/2 tbsp

Vinegar - 500 ml

Garlic - 1 cup chopped lengthwise (thin long slivers)

Green Chilli - 4 chopped

Dates - 300 gms

Fenugreek Powder (Uluva podi) - a pinch

Asafoetida (kaayam podi) - a pinch

Split mustard seeds (Kaduku parippu)- 2 tbsp

METHOD

In a bowl place the garlic.

Pour the vinegar on top. Close the bowl with a lid for 5 minutes.

Add the grated beetroot.

Add the grated carrot. Close it with a lid every time you finish adding an ingredient.

Add all the ingredients one by one - chilly, chilly powder, salt, sugar, dates, fenugreek, asafoetida and split mustard seeds.

Mix well.

Close the lid and keep aside for an hour. Check the taste and add salt, chilly if required.

Use it the next day.

Tips:
You can add more chilly powder or chilly if it is less spicy after 1 hour.
Use very dark crimson beetroots for best results
Do not forget to close the jar with a well covered lid as the aroma should not escape.

If you would like to check out my other Onam Sadhya Vibhavangal please click on the links below
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi