Pazham Pradhaman / Kerala Banana Dessert - Onam Sadhya Vibhavangal 20

Onam Sadhya is not complete without a dessert. Ada Pradhaman is the king of payasams. There are other varieties of payasams like Parippu Payasam, Ari Payasam, Semiya Payasam. I just love payasams with jaggery. Today I would like to share with you the Nendra Pazham Payasam. 

Manga Achar / Instant Mango Pickle - Onam Sadhya Vibhavangal 19

Onam  is the harvest festival of Kerala which marks the homecoming of the mythical King Mahabali. Each home in Kerala welcomes the king with flower carpets in the courtyard. Thiruvonam is the 10 day which is celebrated with great enthusiasm. This is the day when the Onam Sadhya or the elaborate vegetarian meal is prepared and served on a banana leaf.

Parippu Curry - Onam Sadhya Vibhavangal 18

Today is Atham (malayalam star), which marks the beginning of the 10 day Onam festival in Kerala. This is the day we start making the flower carpets called pookkalam. As kids we used to carry a flower basket and go about picking flowers from the garden, temple compound or even from fields.

Cherupayar Parippu Payasam / Split Moong Dal Kheer - Celebrating over 1000 likes on FB

Yayyy!!! So happy to have reached 1000+ Facebook likes. I thank all my blog fans for the continous support and encouragement. It has been a slow and steady growth and I am quite happy about it. It's celebration time! It really feels great when you say a recipe tried from my blog turned out perfect. Love to hear from you all. Thanks once again. 

Gothambu Payasam - Onam Sadhya Vibhavangal 16

Wishing all my dear friends and readers a Happy Onam! May this Onam bring you lot of happiness and prosperity.

It's been a long break for me from blogging. I know at least some of you have been wondering if I quit blogging totally. Happy to be back.

Onam is just two days away. I am sure everyone celebrating this festival is all geared up to make flower carpets, make a nice feast and of all enjoy totally with family and friends. I would like to share a dessert recipe this time and adding it to my collection of Onam Sadhya Vibhavangal.

Gothambu Payasam / Broken Wheat Kheer
Recipe Source: My mom

INGREDIENTS

Broken Wheat/Kuthiya Gothambu - 2 cup
Water - 8 cups + 1/2 cup

Coconut Milk(First Extract)/Onnam Pal  - 2 cups * see notes 1
Coconut Milk (Second Extract)/ Randam Pal - 4 cups
Jaggery/ Vellam - 600g* see note 2
Salt - a pinch
Cardamom - 4 pods
Sugar - 1 tsp
Ghee - 2 tsp
Raisins/ Kismis - 1/4 cup
Cashewnut - 1/4 cup
Coconut pieces / Thenga Kottu - 3 tbsp

METHOD

Wash and pressure cook the wheat with 8 cups water for 6 whistles. Press it between your fingers and check if it is well cooked.* see note 3

Transfer the cooked wheat to a non stick pan/ kadai. Add in the second extract coconut milk. Keep stirring and cook till thick and half in quantity.

Meanwhile melt the jaggery in a pan by adding 1/2 cup water. Stir in between. * see note 4

Remove the husk of the cardamom and powder it in a mixer dry jar by adding 1 tsp sugar.  see note 5

Strain and add the jaggery to the wheat mixture and stir well. 

Tip in the cardamom powder.

Keep stirring and the payasam will become thicker. Switch off the flame.
Add in the first extract coconut milk.

Heat a small pan, add ghee and fry the coconut pieces. When it is browned scoop it and transfer to the payasam. 

In the same ghee fry the cashews. When golden brown transfer it to the payasam. Switch off the flame and fry the raisins in the ghee. When it bloats up transfer it to the payasam. * see note 6
Pour the remaining ghee into the payasam.

Stir well. It will get thicker as it cools down.

Serve hot or cold.

Tips:

1. I used 1 1/2 big coconut to extract milk.
2. This is a moderately sweet payasam .If you wish to make it sweeter add more jaggery approx 750g.
3. It is very important that the wheat is well cooked. Once you add in the jaggery it will not cook. It should be soft when you press it in between your thumb and index finger. Do not overcook as it tends to stick to the bottom of the cooker.
4. Jaggery needs to be strained as there will be impurities in it.
5. It is easier to powder cardamom by adding sugar. Else you will need to powder large quantity.
6. It is better to switch off the flame and fry the raisins as that heat is enough to fry it else it may get burnt.

Enjoy!!

Hope you haven't missed my Onam Sadhya Series. Click on the links below for all the recipes.

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

14.  Varutharacha Sambar

15.  Ada Pradhaman

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Mambazha Payasam / Mango Kheer

I have been thinking what to make with the yummy juicy mangoes from the first mango harvest at home. I knew it had to be an authentic Kerala dessert. Many days passed by just thinking and finally, I decided to make this. We had a celebration at home, it being my BIL's birthday and this was just apt for the occasion.

This was the first time I was making it and did not know how it would turn out. But it was absolutely spoon licking good.Yeah.. so thrilled to make it with home grown mangoes instead of store bought ones. 

Mambazha Payasam is also prepared for the Onam Feast. The taste of it when served on plantain leaf is totally different. I always like to have it that way.

INGREDIENTS

Ripe Mangoes - 3 cups *see note 1

Water - 1 cup

Ghee - 2 tsp

Jaggery - 125 g

Water - 1 cup

Coconut Milk from 2 coconuts (medium size) : 

Onnam Pal (thick first coconut milk) - 1/2 cup

Randam Pal (second coconut milk) - 1 cup

Moonnam Pal (third coconut milk) - 1 1/2 cup

Water - 1/2 + 1+ 1 cup*see note 2

Cumin/ Jeera Powder - 1/2 tsp

Cardomom Powder - 1/2 tsp (from 3 pods)*see note 3

Sugar - 1/2 tsp

Cashew nuts -  10 

Coconut Pieces/ Thenga Kottu - 2 tbsp

Ghee - 2 tsp

Sugar - 1 tsp*see note 4

METHOD

• Peel and chop the mangoes into small pieces. 
• Cook the mangoes by adding 1 cup water for 5 minutes on low flame stirring continually.
• Puree the mangoes.  Filter it to remove any fibre. Keep aside.
• Scrape the coconut. Add 1/2 cup warm water to it, pulse in a mixer and extract the coconut milk. This is the first milk(onnam pal). Keep it separately in a cup.
• Add 1 cup warm water again to the coconut and follow the same procedure. This is the second milk (randam pal). Keep this separately. 
• Add another cup of warm water to the coconut and extract the third time. This is the third milk (moonnam pal). Keep it in a separate bowl or cup.
• Powder the cardamom in a dry mixer by adding 1/2 tsp sugar. Remove the husk.
• Chop the coconut in to small pieces and fry it in ghee till browned. Remove and place it on a plate.
• In the same ghee fry the cashews and keep aside.
• In a pan melt the jaggery by adding 1 cup water on low flame stirring continually.
• Heat ghee in a kadai and pour the filtered mango puree. Cook till it starts wobbling.
• When the mangoes are cooked and thick in consistency add the melted jaggery and keep cooking on medium to low flame. Keep stirring at frequent intervals.
• When the mixture thickens up add the third milk and continue to cook for approx 5 minutes.
• Add the second milk and cook.
• Finally add the first milk. Lower flame. Add cardamom and jeera powder.
• Stir in the condensed milk, cashews and coconut pieces. 

Tips for cooking:

1. Use ripe and sweet mangoes. 
2. To extract coconut milk first add 1/2 cup water. After extracting the first time add 1 cup water and then the third cup of water.
3. In order to powder cardamom easily add 1/2 tsp sugar and then powder in a mixer.
4. Add more sugar as per taste when payasam is still warm. The mangoes I used were very sweet so there was no need to add extra sugar.
5. I used a non stick pan for cooking so that it does not stick to the bottom.

Ada Pradhaman / Rice Chips Pudding - Onam Sadhya Vibhavangal 15

Its Onam! May this joyous occasion of Onam brighten your life with happiness and prosperity! Happy Onam 2011 to all my dear friends and readers..

Onam does not mean just wearing new clothes, having Onasadhya(feast) or making pookkalam. It marks the beginning of a range of festivities, music, snake boat races, Kaikootikali dance, puli kali, onappattu which makes it very exciting.

I just had an Onam Sadhya in my hometown yesterday. I should say it was just too good. :) We (mom, sis , aunt and myself) managed to cook all the Onam Sadhya Vibhavangal and we thoroughly enjoyed it. The preparation begins the day before when me made Pachadi, Puli Ingi, Manga Curry (recipe coming soon), Pineapple Pachadi. The next day we start the other recipes like Sambar, Koottu Kari, Olan , Kalan, Cabbage Thoran, Erissery, Sambharam, Parippu, Pappadam, Rice and Payasam. In North Malabar we begin the feast with pappadam pazham kozhakkal (mixing pappad, banana with sugar and ghee). Then the parippu(dal), ghee and rice. The third course with other curries and side dishes. Then finish with payasam and banana. 

A big and long day ahead. Today is Thiruvonam. We make the biggest pookkalam (flower carpet) today. It is kept for 3 days. Then we begin preparation of the feast.The rich culture of Kerala is best seen during  this 10 day long Onam Festival. 

Hope you enjoy the Ada Pradhaman recipe.

Happy Onam once again!!!! 

Ada Pradhaman / Rice Chips Kheer

INGREDIENTS

Ada  -  200gms

Jaggery - ¾ Kg

Coconut -2 Medium

Cardamom- 10

Coconut pieces -3 tbsp

Banana (Poovan pazham) - 2

Cashew -3 tbsp

Kismis - 3 tbsp

METHOD

Soak ada overnight.

Drain water. Cook with double the quantity water. It should be soft when you press it. It will take approx 20- 25 minutes. When cooked drain away water and keep aside.

Add 250 ml water to jaggery and melt it.

After melting strain so as to remove the impurities.

Cook ada in this melted jaggery in low flame for 1 hour.

In the mean time make thin coconut slices from the coconut and keep aside.

Grate coconut and press with hand to remove coconut milk. This is called the first milk(onnam paal). Add powdered cardamom in this milk and keep aside.

Now add little water blend a little in a mixer/blender and now press it to remove more coconut milk about 250ml. This is the second milk(randam paal).

Add more water and remove the coconut milk -250 ml. This is called the third milk(moonam paal) .

When the ada is cooked for one hour add the 3rd milk, a pinch of  salt and banana. Keep on simmer.

The payasam has to reach a thick consistency. Then add the second milk. Keep on simmer and let it thicken again.

Keep the cashew and kismis ready.

When the payasam reaches a thick consistency add the first milk and it is time to add the rest of the ingredients.

Heat ghee in a small kadai. Add coconut pieces and fry till light brown. Then add cashews and fry till brown and last add the kismis. When it bloats up remove kadai from the stove and pour it over the payasam.

Hope you haven't missed my Onam Sadhya Series. Click on the links below for all the recipes.

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

14.  Varutharacha Sambar

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

Semiya Payasam/ Vermicelli Kheer/ Dessert - Onam Sadhya Vibhavangal 12

Wishing all my readers a blessed Ganesh Chaturthi! 

Let's celebrate with kheer today.Semiya Payasam is one of my favorite kheers. For Onam Sadhya two types of payasams/ pradhamans  are served - one is milk based and the other jaggery based. Milk based kheer called payasams are made from vermicelli/ rice/ rice chips.Pradhamans are usually made with jaggery and coconut milk. Pradhamans are of different types like Palada pradhaman (rice chips), Pazha pradhaman (Nendra banana), Gothambu pradhaman (wheat), Parippu pradhaman (dal), Chakka pradhaman (jackfruit).

Semiya Payasam is the easiest of the desserts. It is served as the last course for sadhya. It tastes best when served on the banana leaves. Yummmm.. I like it that way rather than having it in cups. Try it next time and you will know the difference. :)

INGREDIENTS

Vermicelli - 175 gms

Sugar - 1 1/2 cup

Milk - 1 litre

Ghee - 2 tbsp + for roasting nuts

Cashew nuts - 1/4 cup

Raisins - 12

Rose water - 8ml

METHOD

Heat ghee in a pan.

Roast the vermicelli till golden brown.

Side by side boil milk along with sugar. 

Add the boiled milk to the semolina and let cook on low flame.

When cooked remove from flame.

Roast the cashew and raisins in ghee and add to the payasam.

Add rose water.

Serve hot.

Tips: 

Add 1 cup sugar first and then add more if required as per taste.

Add rose water only after all the cooking is over.

There should be enough milk above the payasam when you remove from heat. The payasam thickens as it cools. Add more milk if you like it thin.

Roast the cashews first and when it turns golden brown add raisins.

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

Thakkali Rasam/Tomato Rasam - Onam Sadhya Vibhavangal 11

Today is Atham - the first day to mark the beginning of the ten day long Onam Carnival. This is the day when we begin making the pookkalam (flower carpet). The pookkalam is made to welcome the holy spirit of the legendary King Mahabali. We believe that Mahabali visits each house during Onam. It is said that Lord Vishnu granted this king a wish that he could visit his beloved kingdom and people once a year. Each day we have to wake up early, finish our daily chores and make the flower carpet. This goes on till the 10th day ie The Thiruvonam Day.

Rasam is the South Indian vegetable soup. And this is one of the most simple rasams which can be made in a jiffy.

INGREDIENTS

Tomato - 2

Rasam Powder - 1 tbsp (I used Eastern Rasam Powder)

Pepper powder - 1 tsp

Ghee - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Red dry chilly - 1

Coriander leaves - for garnishing

Salt - as required

Water - 2 1/2 cups

METHOD

Blanch tomatoes. Peel skin and mash well.

In a pan add 2 cups water. 

Add the tomatoes along with rasam powder and salt for 10 minutes on slow flame.

Once cooked add 1/2 more cup water and continue to cook on slow flame.

Check salt.

When it turns frothy add pepper powder and remove from flame.

Heat ghee in a pan. Add mustard seeds. When it splutters add cumin seeds and dry red chilly.

Pour this over the rasam.

Garnish with coriander leaves.

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

For other Onam Sadhya recipes please click on the link 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

Mathanga Vanpayar Erissery / Yellow Pumpkin Red Cowpeas Erissery - Onam Sadhya Vibhavangal 10

Erissery is one of the traditional Kerala dishes with roasted coconut and spices. It can be made with Pumpkin, Yam or Raw Plantain. I have made the most popular of the Erissery's - the Pumpkin Red Cowpeas Erissery. It is a sweet curry as pumpkin and red cowpeas are both sweet. I have always loved Pumpkin because it just melts in your mouth. And cooking it with cow peas makes it even better.

INGREDIENTS
Yellow Pumpkin - 1/4 kg
Red Cowpeas - 1/2 cup (soaked overnight)
Grated Coconut - 1 cup + 2 tbsp
Turmeric Powder - 1/4 tsp
Red Chilly powder - 1 tsp
Green Chilly - 2
Curry Leaves - 4 sprigs
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Dry Red Chilly - 2
Coconut oil - 2 tsp
Salt - to taste

METHOD
Dice and cook pumpkin along with turmeric,salt and water.
Cook cowpeas with salt and green chilly till very soft.
Grind coconut with red chilly powder and cumin seeds with very less water (2 tbsp).
Mix the pumpkin and cowpeas.
Add the ground coconut mixture and bring to a boil.
Check salt.
Add 2 sprigs of curry leaves into the mixture and let cook on low flame till thick.
In a pan heat the coconut oil. Add mustard. When it splutters add dry red chilly.
Add curry leaves.
Reduce the flame to low.Add 2 tbsp coconut and fry till golden brown.
Pour it over the erissery.

Tips
Use very little water to cook pumpkin and cowpeas.
Increase spice level as per taste.

For other Onam Sadhya recipes please click on the link 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

Kaaya Upperi /Raw Banana Chips - Onam Sadhya Vibhavangal 9

Kaaya Upperi is a 'must serve' for any sadhya. They are the crunchy chips which is served on the left side corner of the vazhayila (plantain leaf). Raw Bananas (Nendra Variety/ Kerala Bananas) are immersed in turmeric water and then deep fried. This crunchy snack is easy to prepare and gets over in minutes.

Kaaya Upperi is one of all Keralites favorite snack. I remember carrying lots of these snacks to give to our near and dear while returning to Doha after holidays from Kerala. Earlier days people who came to visit always bring sweets n snacks and these chips was always a part of it. These days potato chips are more popular but Keralites prefer this as the healthier version of chips.

INGREDIENTS

Raw Banana/Plantain/ Nendra Banana - 4 (large ones)

Turmeric Powder - 1/2 tsp

Water - 2 1/2 cup

Salt - 1 tsp

Coconut Oil - for deep frying

METHOD

In a large vessel add 2 cups water along with turmeric powder.

Peel the outer skin of the raw bananas and quarter it lengthwise.

Chop into medium thick pieces and drop it into the turmeric water as you chop.

Leave it for 5 minutes.

Pour it into a strainer to remove water.

Heat coconut oil.

Keep the salt water ready ( 1 tsp salt in half cup water).

When the oil is piping hot ( not smoking) fry a portion of the bananas.

Reduce the flame to medium.

Flip them occasionally to evenly cook.

When the oil stops bubbling reduce flame to low, pour little salt water on top of the oil and close immediately with a lid to avoid splashing of the hot oil.

When the splashing stops remove with a slotted ladle and transfer it to kitchen tissue lined colander to remove excess oil.

When cool transfer into air tight containers. 

Serve crisp for sadhyas. 

Tips:

Check if the oil is hot by putting a plantain piece in it. It will bubble and come up immediately.

See to it that there is no overcrowding while frying.

Before adding salt water keep the lid in hand to close the pan in order to avoid burning from hot oil splashing.

From second batch on reduce the salt water sprinkled as there is salt already in the oil.

After removing each batch wait for the oil to heat again.

For other Onam Sadhya recipes please click on the link below:
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
6. Beetroot Achar
7. Koottu-Curry
8. Avial

Avial/ Mixed Vegetable with Crushed Coconut and Yoghurt - Onam Sadhya Vibhavangal 8

Avial is one of the simplest vegetarian dish with loads of nutrients. Power packed with veggies I should say. At home Mom had made it a habit for us to eat all types of vegetables including the bitter gourd. At first we used to just hate it but now I just love all kinds of vegetables. Thanks to my mom. :)

Avial is a part of the Onam Sadhya or for that matter any vegetarian sadhya in Kerala. It is a thick dish with a mixture of vegetables along with coconut and curd. There are many vegetables that can go into avial but the most common are carrot, drumstick, yam and plantains. The other options are to add bitter gourd, long beans, beans, vellerikka (Cucumber), bottle gourd. In this dish the vegetables are steamed and very little oil is used.

INGREDIENTS
Mixed Vegetables  - 3 - 4 cups
( Carrot, Yam, Beans, Long Beans, Drumstick, Cucumber)
Turmeric - 1 1/2 tsp
Yoghurt - 1 cup
Grated Coconut -  half a coconut
Green Chillies - 4
Curry Leaves - 2 sprigs
Coconut oil - 1 tbsp
Salt - as required

METHOD

Chop the vegetables into 2 inch long pieces.

Cook the vegetables with water just to cover them along with turmeric powder and salt.

Once the vegetables are cooked open and cook so that any excess water is fully evaporated.

Grind the coconut into a paste( no too smooth or coarse).

Remove vegetables from fire and add the ground coconut. Mix well without mashing the vegetables.

Let it cool for 2-3 minutes.

Stir the curd to remove any lumps. 

Add the curd to the vegetables. Mix well slowly seeing to that all the vegetables are well coated.

Add salt if required.

Pour coconut oil over the dish.

Add fresh curry leaves.

Keep it covered for a while to bring out the taste and aroma of the dish.

Tips
Use thick and slightly sour curd/yogurt.
Do not heat it after adding curd.

For other Onam Sadhya recipes please click on the link below:
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
6. Beetroot Achar
7. Koottu-Curry

Sending this to Kalyani's event Healthy Lunch box ideas

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