We are into the second part of the Onam Sadya Recipes-Side dishes, which are being served along with the main course. Now its time for the side dishes to settle in the leaf for Onam Sadya recipes- The delectable Aviyal, good looking thoran, the traditional kaalan, spicy and flavorful kootu curry and mild yet delicious, Olan.

Kootu curry is prepared in different styles in different parts of Kerala.  Kootu curry is a mixture of black chickpeas or chana dal and combination of vegetables like ash gourd , raw plantain,  yam with ground coconut and spices.

Ingredients:

  • 3/4 cup chopped Raw green plantain
  • 3/4 cup chopped Elephant yam
  • 1/2 cup Black channa
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilly powder
  • Salt  to taste

To Grind:

  • 1 cup Fresh Grated coconut
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Pepper corns
  • 3 pods Garlic
  • 1 no Green chilies

To Temper:

  • 2 tsp Coconut oil
  • 1/2 tsp Mustard seeds
  • 1 Dry red chilli
  • a small sprig Curry Leaves
  • 3 tbsp Grated Coconut

Instructions:

  • Peel raw banana,yam and chop them into bite sized pieces.Cook it with enough water along with 1/4 tsp turmeric powder and little salt till soft.
  • Soak channa overnight and pressure cook until soft.
  • Grind Grated coconut, Cumin seeds, Pepper corns, Garlic,Green chilies  to a semi fine paste.Set aside.
  • Now in a pan add cooked veggies along with black channa, add the coconut paste,   little water. Saute till raw smell of coconut leaves.
  • Dry roast coconut till dark reddish golden brown.
  • Heat coconut oil in a pan and add Mustard seeds, Dry red chilli ,Curry Leaves and let it splutter.Add the tempering , mix well and switch off.
  • Garnish with roasted coconut  and Serve hot.

Kalan is a more popular traditional Keralite dish made of yogurt, coconut, and vegetables tuber like yam and raw plantain. It is served as part of the Onam Sadya recipes, the traditional Kerala feast. Usually Kerala style kalan recipe  is prepared with Yam and Raw Plantain.There are two  types of kalan namely rasa kalan prepared using variety of vegetables like pumpkin, elephant yam, ash gourd, raw banana, yellow cucumber etc and kurukku kalan which is prepared with plantain and yam and  has a semi solid thick creamy consistency.However preparation of Kalan and Kurukku Kalan /Katti Kalan slightly differs in the consistency of the gravy. Kalan  is prepared to pouring consistency whereas kurukku kalan is a thick curry where yogurt is concentrated.

Ingredients:

  • 1/4 cup chopped Raw green plantain
  • 1/4 cup chopped  yam
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilly powder
  • 1/4 tsp Pepper powder
  • 1 sprig Curry leaves
  • 2 cups yoghurt
  • Salt to taste
  • 1/4 tsp Fenugreek powder

To Grind:

  • 3/4 cup Grated coconut
  • 1/2 tsp Cumin seeds
  • 1 Green chili

To Temper:

  • 2 tsp Coconut oil
  • 1/2 tsp Mustard seeds
  • 1 Dry red chilli
  • a small sprig Curry Leaves

Instructions:

  • Peel the skin of the veggies and chop it into bite sized pieces and rinse it well.Cook  in required water with pepper,red chilli and turmeric powder till soft and is slightly mushy. Drain water and keep aside.
  • Grind grated coconut,cumin seed and chili to a semi fine paste. Beat curd and keep aside.
  • Heat a pan and transfer the cooked vegetables to it along with the grind paste and spice powders,fenugreek powder , salt.
  • Saute until raw smell leaves.Then finally add yogurt and keep stirring to avoid curdling.
  • When it reaches a semi thick consistency switch off the gas.
  • Heat oil in a pan and add mustard seeds,dry red chili,curry leaves and d give a quick stir.

Onam Sadya recipes

Thoran is a dry vegetable stir fry or curry  which can be prepared with any fresh vegetables. This is a very easy and quick stir fry recipe. Thoran  is one of the many dishes in the Onam Sadya recipes. You can make thorans with cabbage , beans , carrot, papaya etc.

Ingredients:

  • 1 and 1/2 cup shredded Cabbage
  • 6 to 7 Small Onions
  • 1/4 cup Coconut
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red Chilli powder
  • Salt to taste

ForTempering :

  • 1 tsp Coconut Oil
  • 3/4 tsp Mustard Seeds
  • 1/2 tsp cumin seeds
  • a small sprig Curry leaves
  • 2 dry Red Chillies

Instructions:

  • Shred the cabbage and add to it sliced onion , turmeric powder, red chili powder, salt . Mix well and set aside.
  • In a pan heat oil and add mustard seeds,cumin seeds, curry leaves and dry red chilies and let them splutter.
  • Add the cabbage and saute till the raw smell leaves and further cool on low flame with little water till the cabbage turns soft.
  • Once cabbage is cooked then add grated coconut and give a quick stir and switch off.

Aviyal is a mixure of  vegetables curry cooked in coconut gravy , curd and seasoned with coconut oil and curry leaves. It can be prepared with as many vegetables as you can get.  Aviyal is an essential component of the Onam Sadya recipes .

Ingredients:

  • 2 and 1/2 cup Mixed Vegetables (potato,yam,carrot,beans,ashgourd, cucumber, drumstick, raw banana)
  • 1/4 cup thick curd
  • 1/2 tsp turmeric powder
  • Salt  to taste

To grind to a coarse paste:

  • 1/2 cup grated coconut
  • 1/2 tsp cumin seeds
  • 1 Green Chilli

To Temper:

  • 1 tsp oil
  • A sprig curry leaves

Procedure:

  • Cut all the vegetables lengthwise into small pieces of 1/2 inch thickness. Boil the chopped vegetables along with salt and turmeric powder till the vegetables are done. Donot over cook.Drain the water and keep aside.
  • Grind coconut, cumin seeds and green chillies to a coarse paste.Add this paste to the cooked vegetables and cook for 3-5mins.
  • Check the seasoning and give a quick stir and switch off.
  • Heat oil in a pan,  and add curry leaves , when it splutter then add this seasoning and curd to the aviyal and mix well.The consistency of aviyal should be thick.

Mambazha Pulissery is a sweet and sour curry prepared with ripe mangoes and simmered in yogurt and coconut gravy. Traditionally this recipe is made using ripe mango .

Ingredients:

  • 1 cup chopped mangoes
  • 1 cup thick curd
  • Water as required to cook
  • Salt to taste

To Grind To A Paste:

  • 4 tbsp fresh grated coconut
  • 1 chopped green chili
  • 1/4 tsp cumin seeds
  • A pinch turmeric powder
  • 1/2 tsp Red Chilli powder

To Temper:

  • 2 tsp Coconut Oil
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 1 Red Chili
  • a small sprig curry Leaves

Procedure:

  • Grind together grated coconut, chopped green chili, cumin seeds, turmeric powder, Red Chilli powder with little water to a semi fine paste,Set aside.
  • Whisk the curd without adding water and keep it ready.
  • Peel off the skin of mangoes and chop them into medium sized pieces and boil with . 1/4 cup water and salt till soft but not mushy.
  • Add coconut paste and cook in low flame for at least 3-5 mins until raw smell of coconut mixture leaves.
  • Add curd little by little and keep stirring to avoid curdling.Keep in low flame and mix well until the mangoes nicely blends along with curd.
  • In a tadka pan and add the ingredients listed under , let it splutter.Add the seasoning to the kuzhambu and mix well. Switch off and serve.

Olan is an important part of Onam Sadhya dishes and is enriched with coconut milk.  Any Sadya is incomplete without olan on the menu. it tastes delicious with a nice fragrance of coconut oil. Olan is prepared with ash gourds and cowpeas and flavoured with coconut milk,coconut oil and fresh curry leaves.

Ingredients:

  • 1 cup chopped Ash gourd
  • 1/4 cup Cowpeas
  • 2 Green Chillies slitted
  • 1 cup Thin Coconut milk
  • 1/2 cup Thick Coconut milk
  • a small sprig Curry leaves
  • 1/2 tsp Coconut Oil
  • Salt  to taste

Instructions:

  • Peel  and chop  ashgourd into bite sized pieces,Set aside.Soak the cowpeas beans overnight and pressure with little water until the bean turns soft but not mushy.Set aside.
  • Heat 1/2 cup of water along with 1 cup thin coconut milk and add ashgourd and green chillies to it.Cook till the veggie turns soft.Then add cooked beans, required salt and thick coconut milk.
  • switch off once it starts to boil.Add curry leaves and drizzle coconut oil and add it to the curry.

Pumpkin Erissery is a typical Onam sadya recipe that is made with combination of vegetables and pulses using ground coconut paste and finally seasoned with roasted coconut.

Ingredients:

  • 2 cups  Yellow Pumpkin
  • 1 cup Black Eyed Peas
  • Water as required to cook
  • Salt  to taste

To Grind To A Paste:

  • 1/4 cup Fresh Grated Coconut
  • 1/4 tsp cumin seeds
  • 1 small Green Chilli
  • a small pinch Turmeric powder

For Tempering:

  • 1 tsp Coconut Oil
  • 1/2 tsp Mustard seeds
  • 5 sliced Small Onion
  • 1 Red Chilli
  • a small  sprig Curry Leaves
  • 2 tbsp  Coconut  for garnishing

Instruction:

  • Pressure cook black eyed peas with enough water  until soft.
  • Grind Fresh Grated Coconut, cumin seeds, Green Chilli along with a pinch of turmeric , to a slightly coarse paste and keep aside.
  • Peel and chop pumpkin into bite sized pieces.Cook pumpkin with required salt and water until its cooked to soft and it should be in mashable form.Mash it roughly with a laddle. Heat it up, add little water, coconut paste and let it boil for 3-5mins until the raw smell of coconut subsides.
  • Then add cooked blackeyed peas along with cooked water,required salt then mix well. Keep in low flame and let it cook.
  • Meanwhile in a pan, dry roast coconut till its nicely browned.Set aside.
  •  Heat oil add Mustard seeds,  Red Chilli,Curry Leaves ,  once it splutters, add onion. Fry till onions turn slightly browned.Now add the tadka and roasted coconut to the pumpkin, combine and let it cook for a minute.Then switch off.

Ingredients:

  • 1 cup French Beans
  • Salt  to taste

To Grind To A Coarse Paste:

  • 6 Small Onion
  • 3 big sized Garlic pods
  • 1 Red Chilli
  • A pinchTurmeric powder

For Tempering:

  • 1 tbsp Coconut Oil
  • 3/4 tsp Mustard Seeds
  • a small sprig Curry leaves

Instructions:

  • Wash and chop beans into 1/2 cm length pieces.Cook covered with enough water and salt until just cooked.Set aside.
  • Grind Small Onion, Garlic pods, Red Chilli, Turmeric powder to a slightly coarse paste,Set aside.
  • Heat oil in a pan,add mustard seeds and curry leaves,let it splutter then add the onion paste and saute.Add required salt.Saute till raw smell completely leaves.
  • Then add cooked beans and toss it well.Saute for just 1 to 2 mins until the masalas coat well with beans.It shouldnt be dry, it should be slightly moist .

Onam Sadya Recipes- Side Dishes

 

 

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