Saturday, 5 September 2015

OnaSadya/Onam Feast

We all bid adieu to Onam last week. Again for a delicious Onasadya we must wait an year altogether. I know I am late but I could just manage it today after a week. Hope it would be of some help to some one planning next year.
A list of 16 items were there to make up our Onam feast. Since it is sadya for very few persons, I made all delicacies in small quantities. If you wish to prepare one or the other on a day other than fest you could increase the ingredients proportionately. For Onam Sadya oil used is preferably coconut oil, if not available, choose what you prefer.
I will try my best to write up all the recipes one by one.
And here you go.




As the list goes let us begin with Cabbage toran.
I had shared around 2 years back the same recipe of cabbage toran.
So I share again the same link.
1. Cabbage toran
I had shared around 2 years back the same recipe of cabbage toran.
Cabbage toran
2. Ivygourd toran
Ingredients:
Ivygourd-200gms
Mustard seeds-1 tsp.
Urad dal/Split skinless black gram-1tsp.
Red chilly powder-¼ tsp.
Turmeric powder-¼ tsp.
Water-½ cup or as required.
Curry leaves-4-5 leaves
Oil-1 tsp.
Salt to taste

Recipe:
Chop the ivygourd in roundels.
In a pan add oil and when hot add mustard seeds, urad dal, curry leaves and as they crackle add ivygourd and saute.
Now add chilly powder and turmeric powder and saute.
Cook for a while adding water a little
Add salt to taste and continue cooking till well cooked.
Ivygourd toran is ready.

3. Beans toran
Ingredients:
Beans-200gms
Mustard seeds-1 tsp.
Red chilly powder-¼ tsp.
Turmeric powder-¼ tsp.
Water-½ cup or as required.
Curry leaves-4-5 leaves
Oil-1 tsp.
Salt to taste

Recipe:
Chop the beans in size of 1".
In a pan add oil and when hot add mustard seeds, curry leaves and as they crackle add beans and saute.
Now add chilly powder and turmeric powder and saute.
Cook for a while adding water a little
Add salt to taste and continue cooking till well cooked.
Beans toran is ready.

4. Kootu curry
Ingredients:
Carrots-1 chopped into cubes
Raw banana-½ medium sized banana chopped into big pieces
Purple yam-rasavalli-½  chopped into cubes
Potato-1 chopped into cubes
Channa dal(Bengal gram)-½ cup
Mustard seeds-1 tsp.
Cumin seeds-1tsp.
Dried red chillies-1
Fresh coconut scrapes-¾ cup
Turmeric-¼ tsp.
Red Chilly powder-¼ tsp.
Oil-1 tsp.
Water-2-3 Cups or as required
Salt to taste
Curry leaves-4-5 leaves

Recipe:
In a pressure cooker cook the channa dal with water (around 2 cups)
In a pan add around one cup water and all the chopped veggies like raw banana, carrots, potatoes and yam. Add turmeric powder and red chilly powder
Once they are half cooked add the cooked chana dal to it and add a little salt.continue cooking.
In a mixer add ½ cup coconut and ½ tsp. cumin seeds and grind adding water as required to form a thick paste.
Add this to the cooked vegetables and chanadal and give a good mix.
Check for salt and then continue cooking for a while covered on a medium flame.

For seasoning:
Add a tsp. oil in a pan, when hot add mustard seeds, remaining cumin seeds and dry red chillies and as they splatter add curry leaves to it and the remaining coconut and fry till the coconut turn a little golden brown. Pour this seasoning over to the kootu curry and give a good mix.
Kootu curry is ready.

5. Rasam
Ingredients:
Tomatoes-1 diced into cubes
Mustard seeds-½ tsp.
Cumin seeds-¼ tsp.
Turmeric powder-¼ tsp.
Red chilly powder-¼ tsp.
Dried red chilly-1
Tamarind-1 small piece of 1"
Rasam powder-¼ tsp.
Garlic- 2 pods chopped into fine pieces.
Green chilly-1 slit lengthwise
Oil-1 tsp.
Salt to taste
Water- 3-4cups.
Coriander leaves-2-3 stalks chopped fine

Recipe:
In a pan add oil and when hot add mustard seeds, cumin seeds, dried red chilly and saute well.
Then add garlic,green chilly and saute. Add diced tomatoes and cook for a while.
Add turmeric powder, red chilly powder and cook.
Then add water, salt to taste, tamarind and continue cooking covering with a lid.
Once cooked add rasam powder and half portion of coriander leaves and continue boiling it.
Then check for salt, add if required and sprinkle remaining coriander leaves.

6. Sambar
Different varieties of Sambar recipe I have already shared in my space.
This one is a slight variation with different veggies added.
Ingredients:

Varieties of vegetabled(Carrots, beans, Potatoes)-3 cups diced into cubes
Onion-1 sliced lengthwise
Tomato-1 medium chopped
Green chillies-2 slit lengthwise
Turmeric powder-1/2 tsp.
Masoor dal/Red lentils-little less than 1/2 cup
Sambar powder(I used Maiya's Sambar powder, use any that is available)
Tamarind- quantity equal to small gooseberry
Jaggery-1/2 tsp
Dry red chilly-1
Hing-a pinch
Oil-2 tbsp.
Curry leaves-1-2 sprigs
Coriander leaves/Cilantro-2 sprigs
Water as required
Salt to taste

Recipe:
Cook masoor dal with 2 cups of water in a pressure cooker for 3-4 whistles.
In a pan add oil, once hot add mustard seeds, cumin seeds and saute.
As they crackle add onions and green chillies. Saute well till onions turn translucent.
Then add chopped tomatoes and saute.
Followed by that as the tomatoes get cooked and start loosing moisture add turmeric powder.
Now saute well, add radish.
Mix well and fry the radish well for a while.
Now add around 2 cups water and cook till the radish is well cooked. Add salt to taste. Once cooked add tamarind and jaggery.
Followed by that add cooked masoor dal.
Add sambar powder. Add curry leaves.
Mix well and simmer for around 5-10 mins.
Add coriander leaves.Then prepare a seasoning with dry red chilly, hing.

7. Avial
Avial recipe I had already shared. I would share the link here for reference.
Avial

8. Mambazham pulisherry
Ingredients:
Ripe mango-1 chopped into small cubes(Best if you get wild ripe small mangoes for this recipe, if not get any ripe mango)
Garlic-2 pods
Cumin seeds-¼ tsp.
Turmeric powder-¼ tsp.
Red chilly powder-¼ tsp.
Fresh coconut scrapes-½ cup
Fresh creamy yogurt-½ cup
Mustard seeds-½ tsp.
Oil-1 tsp.
Dried red chilly-1
Jaggery-1" piece if mango is not sweet enough
Water 1 to 1½ cups or as required
Salt to taste
Curry leaves-4-5 leaves

Recipe:
Grind coconut, with garlic pods, red chilly powder, turmeric powder, cumin seeds with ½ to ¾ cup of water.
In a pan add chopped ripe mango along with the seed of the mango and add water and jaggery to it. Cook for a while. If using ripe small wild mangoes, do not chop them, just add them after peeling them as they are to water and cook adding jaggery if not sweet enough.
Now add the ground coconut paste to it and continue cooking.
Add yogurt to it and reduce the heat to minimum and add salt to taste if required and simmer for another 2 mins.

For seasoning:
Add a tsp. oil in a pan, when hot add mustard seeds and dry red chillies and as they splatter add curry leaves to it.
Pour the seasoning over the pulisherry and give a good mix

9. Cowpeas Olan
I had already shared it in my space. Here I share the link
Olan

10. Long beans morucurry
Ingredients:
Long beans-1 cups chopped into 1" pieces.
Yogurt-1 cup
Coconut gratings-½ cup
Green chilly-1
Mustard seeds-1 tsp.
Dry red chilly-1
Curry leaves-4-5 leaves
Oil-1 tsp.
Salt to taste
Water as required

Recipe:
Cook long beans with water and salt.
Grind coconut, yogurt, green chilly with water as required to a fine paste.Once the long beans are well cooked add the paste prepared in the above step to it. Add water if the mixture is very thick. Add salt to taste. Do not boil, but warm the mixture till you see small bubbles raising.

For seasoning:
To prepare seasoning, add oil to a pan and when hot add red chillies, mustard seeds and allow them to splatter. Remove from oil and add curry leaves to it and transfer this tempering to the morucurry prepared.

11. Pazham pradhaman
This recipe too I had shared earlier in my space. Hence sharing the link
Pazham pradhaman

12. Semiya payasam
This recipe too I had shared earlier in my space. Hence sharing the link
Semiya payasam

13. Red boiled rice
Instead of white rice I preferred this for Onam sadya. cook rice of your choice.

14. Roasted Papaddam, pickle, banana, sweet and salty chips, home made ghee.
Ghee recipe I would share here.Homemade ghee

15. Ladysfinger toran
Ingredients:
Ladysfinger-200gms
Onion-1 chopped lengthwise
Mustard seeds-1 tsp.
Red chilly powder-¼ tsp.
Turmeric powder-¼ tsp.
Tamarind water -2 tbsp. (soak a small ball of tamarind in hot water, squeeze and remove 2 tbsp. of tamarind water from it)
Water-¼ cup.
Curry leaves-4-5 leaves
Oil-1 tsp.
Salt to taste

Recipe:
Chop the ladiesfinger into size of ½ ".
In a pan add oil and when hot add mustard seeds, curry leaves and as they crackle add chopped onion and saute, now add ladysfinger and saute.
Now add chilly powder and turmeric powder and saute. Add tamarind water.
Cook for a while adding water if required a little, so as to avoid them burn.
Add salt to taste and continue cooking till well cooked.
Ladysfinger toran is ready.

16. Puli inji
This recipe too I had shared in my space earlier. so here is the link
Puli inji

That was a huge one now. Finally happy to have all of the items included in Onam feast at one place.





Enjoy the dish! n don't forget Eat and Eat little MORE.. :)