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