Happy Onam

Tips and recipes for a simple Onasadya with the necessary items

Dishes
Rice

Puli Inji
Kaalan
Parippu Curry
Cabbage Thoran
Pachadi
Avial
Erisseri
Sambar
Olan
Inji Thairu
Pappadam
Sharkara varatti
Pickle
Cherupazham
Palada pradhaman

Things to buy: (for 4 people)
Rice - 1 lb
Onion-1/2 lb
Yellow yam -1 pound(for kaalan,sambar and avial)
Ash Guard- for Olan
Pumpkin- 1 piece for erisseri
Raw plantain-2 (1 for sambar and avial, 1 for Kaalan)
Drum stick-few (for sambar and avial)
Okra-1/2 pound (for sambar )
Potato-2-3 (for avial and sambar)
Red moong beans(van payar)—I lb- for erisseri
Black eyed peas- for Olan – 1 lb
Cucumber(Vellarika)-1 (for pachadi)
Ginger-200 gram for puli inji + inji thairu
Jaggiri-1 piece for puli inji
Lemon pickle
Cheru pazham
Pappadam
Cabbage
Palada-1 packet
Sambar powder
Tamerind-1 small lemon size
Cumion powder-5 tsp
Turmetic powder-5tsp
Chilly powder-2tsp
Green chillies-200 grams
Curry leaves-8 springs
Grated coconut- 2 coconuts
Yougurt-2 cups
Dry red chili-100 gram
Shallots – 10- 15
Fenugreek seeds-2-3 tbsp
Toor dal-100gram
Moong daal-100 grm (for parippu curry.)
Ghee- 5 tbsp
Banana chips – 1 pkt
Sharkkara varatti – 1 pkt

Utradam Day Eve you may make the following Items:
 
PuliInji
Kaalan
 
Next Day Morning:
Some tips to save your time:

1.Wash couple of handful toor daal and cook it in pressure cook for a whistle.(for sambar) keep aside
2.Wash 1 cup of moong daal, and cook it in pressure cooker adding 2 slit green chillies till 3 whistles.

(While 1 and two on fire you may do the rest of the steps as it takes long time).

3.Grate 2 coconuts .
 Grind 1 and 1/2 of it roughly with 10 green chillies ans 3-4 tsp of cumin
(can be used for erisseri,avail and pachadi arappu).For pachadi it has to be grinded very finely.
Rest 1/2 can be used for thoran.
4.Take the plantains 1/2 of them cut into sambar size pecies(can be one 1 inch long and slice tnto 4).Cut the rest of 1/2 for avial (1 inch length and slit thin).
5.Peel two potatos,cut one for sambar and another for avial.
6.Take yam cut(couple of handful for erisseri(small cubes),one handful for Sambar,one handful for avial.
7.Start cooking rice

Parippu Curry:
When the moong daal is cooked fully, add 2 tsp of ghee and enough salt.Move it to a serving vessel.

Inji thairu:

Crush Ginger(1 inch piece), curry leaves(1 spring), shallots(2-3),green chilly(2-3). Add it to 1 cup of yogurt. Add enough salt.

Erisseri
Pachadi
Olan
Sambar
Avial
Cabbage Thoran
PaladaPradhaman

Pappadam:
Deep Fry the pappadams.

Serve Sadya on Vazhayila :)
Happy Onam

Palada Pradhaman

Ada- 1/2 cup
Milk-2 cup
Condensed milk-1 pkt
Ghee(clarified butter)-2tsp
Sugar -1/2 cup
Cardamon-3-4
Cashews and Raisins-2tbsp each

1. Heat butter in a pan fry raisins and cashews for a minute. Keep it aside.
2 Fry ada to a light pink colour. Keep it aside.
3.Add all ingredients expect raisin and cashews to a pressure cooker and cook till 3 whistles.
4.If it doest not reached the desired cook again after opening the cooker.Can add more sugar if needed
5.Add the raisins and cashews.

Avial

Vegiatbales-2 cups (any mix of vegatables cut thin-like potato,drum stick, plantains, yellow yams etc)
1/2 of a coconut
green chllies-3
cumin-1tsp
yogurt – 2 tbsp
curry leaves- 1 spring

1. Mix the cut vegetables to a pan with 2-3 tbsp of water and cook it covered under medium flame, adding 1 spring of curry leaves.
2. When veggies are half cooked add arappu(1/2 coconut, 1 tsp cumin,1 tsp salt and 2 green chillies roughly grinded).
3.Check the salt and add more if needed.
4.when vegetables are cooked, add 2-3 tbsp of yogurt and cook in low flame for 3-4 minutes more.
5. Add some coconut oil to the curry.

Sambar

Toor Daal – ½ cup
Vegetables- 2 cup
(you may take any vegitables cut big –like totato, drum stick,okra,carrot,yellow yam,plantain etc)
Tamarind-1 lime size
Sambar powder- 2 tsp.
Asafetida- 1 pinch.
Curry leaves- 1 spring
Shallots-2
Dried red chilli- 2
Mustard seeds-1/2 tsp

0.Pressure cook the daal and keep aside.
1.Mix the vegetables (except okra) and cook it adding enough water.
2.When they are 3/4th done add sambar powder, okra and salt.
3.When vegetables are done add some asafetida powder and tamarind water. Also add the cooked daal(lentils).
4.Wait till it boils.
5.Add the seasoning.( Heat oil in a pan. Splutter mustard. Add the shallots and curry leaves, Sauté till shallots turn brown add the broken dried chilies and saute for 1 more minute.)

Olan

3/4 cup black-eyed beans
1 cup ash guard
3 - 4 green chillies
1 cup coconut milk
1/2 tsp cumin powder
Curry leaves- 1 spring
Shallots-2
Mustard seeds- ½ tsp

1.Soak beans overnight and pressure cook for 3 whistles with water.
2.Add the cubed ash guard, slit green chillies, cumin powder and salt and cook until pumpkin is soft.
3.Add beans and 1/2 cup coconut oil to this and cook in low flame for few more minutes.
4.add rest of coconut milk.
5. Add the seasoning.( . Heat oil in a pan. Splutter mustard. Add the shallots and curry leaves, Sauté till shallots turn brown)

Pachadi

Cucumber(vellarica)-1 small
1/2 of a coconut
green chllies-3
cumin-1tsp
yogurt – ½ cup
mustard-1 tsp

1.take 1/2 of a cucumber (vellarika) and cut very finely.
2.Add enough water and cook it thoroughly with a spring of curry leaves, until the cucumber is soft.
3.Add arappu to this(roughly grinded 1/2 of a coconut,3 green chllies,1tsp cumin)
4.Crush 1 tsp mustard roughly(i recommend not to grind it as it will add bitterness).If no other go, grind it roughly.and add to the curry.
5.Cook it for 4-5 minutes in low flame.
6.Move to a serving dish.

Cabbage Thoran (Cabbage Stir Fry)

1.Chop 1/2 cabbage very finely. You may use a veg chopper for doing it fast.
2.Chop 3 green chillies and 3-4 shallots and Add to cabbage
3.Add 1 tsp of turmeric powder,1 tsp of salt, 1/2 of a coconut and a spring of curry leave to it.
4.Mix all these well with your hand.
5.Heat oil in a pan ,add oil.
6.Splutter mustard seeds.
7.Add the ingedients to it,add 2-3 tbsp of water,
8.Cook it covered in low flame.
9.After-5-6 minuts remove the cover.
10.Stirr it occationly.Till the cabbage is done.

Erisseri

Pumpkin- 1/4th of a small one.
Red moong beans(van payar)-- 1 cup
Chilly powder-1 tsp
Turmeric powder-1tsp
Green chilies- 3-4
Grated coconut -1/2
Cumin- 1 tsp
Curry leaves- 1 spring

1.Mix the pumpkin and dry beans together with water to cover this.
2.Add 1/2 tsp of turmeric powder,1 tsp of chilly powder and curry leaves to it and cook it till done(If using a pressure cooker, wait till 2 whistles)
3.When it is done add the arappu(1/2 coconut, 1/2 tsp cumin,1 tsp salt and 3 green chillies roughly grinded).Check the salt and add more if needed
4.Add the seasoning.( . Heat oil in a pan. Splutter mustard. Add the shallots and curry leaves, Sauté till shallots turn brown add the broken dried chilies and saute for 1 more minute.)

Kaalan

Raw Plantain- 1
Yellow Yam- 1 piece
Grated Coconut – ½ of one
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
Yogurt-1 cup
Green Chillies-5-6
Cumin Seeds-11/2 tsp

1. One row plantian cut into byte size pieces.
2. Same amount of yellow yam cut into same size pieces.
3. Cook both together by adding 1 tsp of turmeric powder, 1 tsp of chilly powder. Keep Aside
4. Grind smoothly 1/2 of a coconut with 6 green chilies and 1 1/2 tsp of cumin and 1 tsp of salt.
5. Add it to the cooked yam plantain mix.
6. Add 1 cup of yogurt to it and keep in simmer for 5-10 minutes (Dont allow it to boil)
7. Heat oil in a pan. Splutter mustard. Add some fenugreek seeds. Add the shallots and curry leaves, Saute till shallots turn brown add the broken dried chilles and saute for 1 more minute.
8.Add this seasoning to the curry.

Puli Inji

Ginger-100 gram
Green Chilli-2-3
Jaggery- 1 small lime size
Curry leaves- 1 spring

1.Chop 100 gram ginger very finely.
2.Chop 2-3 tsp of green chilly.
3.Take a gooseberry size jaggery and melt it in water and filter out the impurities. Keep aside.
4.Add oil in a pan and fry chopped ginger until it is brown in color.
5.Add green chillies ,jaggeri and curry leaves and enough salt.
6.Cook till the jaggery is thicken to a soup like consistency.
7.Keep in an air tight container once it is cool. You may keep it for a week.