[~2016~] Onam Sadya Menu and Recipes – List, Items Malayali

Onam Sadya Menu Explained in Detail

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The Onam Sadya is one of the biggest attractions of the festival and people eagerly wait to get their hands on the devouring food items served. In this post we will be looking at the traditional food items cooked during the Onam Sadya along with their recipes.

Below is the Onam Sadya Menu and Recipes that will help you in planning and cooking your Onam sadya this festive season.

ONAM SADYA MENU AND RECIPES

Jaggery Chips

Ingredients:

• Unripe plaintain / ethakka – 4 nos.
• Powdered Sugar – 1/4 cup.
• Cumin Powder – 2 Tbspn.
• Dried Ginger Powder – 2 Tbspn.
• Jaggery – ½ Kg.
• Coconut oil – 1 L.

Method:

• Peel off plantain skin gently. Cut it into half slices vertically, again cut it into ½ inch slices.
• Add ½ tsp. of turmeric powder to it and let it rest for 30 mins. Drain it and keep it aside.
• Heat oil in a pan, let it reach smoking point. Transfer drained plantain slices to the hot oil.
• Deep fry it in a medium to low flame. Then remove from oil.
• Take jaggery in a heavy bottom pan with some water. Drain jaggery syrup and make it to a hard consistency.
• Transfer fried bananas to the jaggery syrup. Mix well.
• Switch off the heat and add cumin powder and ginger powder and mix well. Set aside for a few minutes. Then add the powdered sugar and mix very well.
• Now our tasty sharkara varatti is ready to serve. Let it cool, and store in airtight containers.

 

Banana Chips

Ingredients:

• Unripe plantain (ethakka/nendran) – 3
• Turmeric powder – 1/2 tsp
• Salt Water – 1 tsp salt in half cup water
• Coconut Oil – to deep fry

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Method:

• Slit the banana skin and peel them off. Then mix the turmeric powder in water. Immerse the peeled plantain in the turmeric water. Leave it undisturbed for 30 mins. Then Slice the banana into very thin round disc. I used a knife, but you can also use a slicer.
• Dry the pieces in a plate lined with tissue paper. Prepare the salt water and keep it aside. Meanwhile heat the oil to fry. Heat it in medium flame. It should not be smoky or dull. Once it is hot enough, slide the slices into the oil in batches.
• Occasionally give a stir to avoid the chips sticking to each other. Once it is half cooked, reduce the flame to low and sprinkle the salt water on the chips. It splutters a lot, since we are sprinkling it in hot oil. Be careful while doing this. Then continue frying in medium flame.
• Once the sizzling sound is almost reduced, it is the time to take the chips out of the oil. Drain it in kitchen tissue.
• Fry all the pieces in batches and drain in tissue paper.

 

Sambar

Ingredients:

• Basic
  • 1/2 cup Toor dal
  • 1/4 tsp Turmeric powder
  • 1 Drumstick, cut into 2 ” pieces
  • 2 cups Winter melon , cut into medium sized cubes
  • 2 cups Pumpkin, cut into medium sized cubes
  • 2 Carrots, cubed
  • 1 Tomato, cubed
  • A Gooseberry sized Tamarind(soak in warm and extract the juice)
  • Salt to taste
• To Roast and Grind
  • 1 tsp Coconut oil
  • 1/4 tsp Fenugreek seeds
  • 1 tsp Chana dal
  • A generous pinch Hing / asafotida
  • 2 tsp Coriander seeds
  • 2 Dry red chilies
  • 1 tbsp Grated coconut (optional)
• For Seasoning
  • 2 tsp Coconut oil
  • 1/2 tsp Mustard seeds – 1/2 tsp
  • 2 Dry red chilies
  • 1 sprig Curry leaves

Method:

• Heat the coconut oil in a kadai and dry roast the roast and grind ingredients and powder it in mixie.
• Cook the toor dal in pressure cooker with enough water and keep aside.
• Meanwhile wash and cut the vegetables, keep it ready.
• In Vessel add the cooked dal with the water and the veggies – Pumpkin, winter melon, carrot and tomato, drum stick. Let it cook well, till the veggie become soft.
• Now add the turmeric powder, enough water and salt. Then add in tamarind extract. Bring to a boil. Add the grounded powder and mix well.Let the sambar boil well, till the raw smell goes.
• Heat coconut oil in a small pan and temper the mustard seeds. Once its splutter, add in dry red chilies and curry leaves. Pour over the prepared sambar. Garnish with Coriander leaves. Serve this delicious varutharacha sambar with rice / idli / dosa

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Rasam

Ingredients:

• Tomato – 2 medium, sliced
• Tamarind (valanpuli/sambar puli) – small lemon size, soaked in ¼ cup water
• Black pepper corns – 10
• Dry red chilli – 4 (seedless)
• Garlic – 6 cloves
• Jeera – ¼ tsp
• Whole coriander – 1½ tbsp
• Kayam (asafoteida) – a pinch
• Salt
• Coconut oil
• Chopped coriander leaves – 1-2 tbsp

Method:

• Fry the dry red chilli for a min.
• Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2½ tbsp water.
• Heat oil and add ground masala and fry for 2-3 minutes.
• Add sliced tomatoes and mix well. Cook till tomatoes become soft.
• Add tamarind pulp and salt. Mix well.
• Add 2 cups of water and coriander leaves.
• Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of kayam.

 

Aviyal

Ingredients:

• Assorted veggies – 3 cups, cut lengthwise (refer notes)
• Water – 1.5 cups
• Turmeric powder – ¼ tsp
• Pepper powder – ¼ tsp
• Coconut – ½ cup
• Green chilly – 2-3
• Jeera – a pinch
• Water – ½ – 1 tbsp
• Yogurt – ¼ cup, beaten
• Coconut oil – 1 tsp
• Salt
• Curry leaves

Method:

• Grind together the number 3 ingredients into a thick paste.
• Cook the veggies with number 2 ingredients and salt.
• When the veggies are ¾th cooked, add the ground paste. Mix well.
• Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
• Add yogurt and mix well.
• Cook for 1-2 minutes more and just before removing from the gas, add the coconut oil and curry leaves. Serve hot with rice.

 

Kaalan

Ingredients:

• Raw Banana (Vazhakka/Pachakaya) – 1.5 cups, cubed/diced
• Small onion – 2, sliced
• Green chilli – 3, chopped
• Chopped ginger and garlic – ½ -1 tsp each
• Water – 1 cup
• Coconut – 1 cup
• Cumin (jeera) – a pinch
• Turmeric powder – ½ tsp
• Whisked yogurt – 3 cups @ room temp
• Small onion – 3, sliced
• Mustard – ½ tsp
• Curry leaves
• Salt
• Coconut oil

Method:

• Cook the diced banana, with sliced small onion (2), chopped green chilies, ginger, garlic and salt.
• Bring it to a boil and let it simmer till the banana is cooked.
• Grind together coconut, cumin and turmeric powder with 3-5 tbsp of water to a smooth paste.
• Start grinding with 2-3 tbsp of water and add more if required.
• Combine the whisked yogurt and coconut paste.
• Remove the cooked banana from fire and add the yogurt coconut mixture. Mix well.
• Bring it back to fire and let it simmer.
• Stir continuously until steam comes from the back of the spoon, around 5-7 mins.
• Heat oil in a small pan and crackle the mustard seeds.
• Add sliced small onion (3) and curry leaves. Fry it till the small onion turns golden brown.
• Add this to the curry.

 

Olan

Ingredients:

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

Method:

• Peel of the skin of ash gourd and chop them into bite sized pieces.
• Set aside and soak the bean overnight and pressure with little water until the bean turns soft but not mushy may be for 5 whistles(I made a little more than 1/4 cup for sundal),
• Set aside. Heat up 1/2 cup of water along with 1 cup thin coconut milk – add ash gourd and green chillies to it.
• Cook till the veggie turns soft (not mushy it should hold its shape).
• Now add cooked beans, required salt and thick coconut milk.
• When it’s about to boil, switch off. Add curry leaves and drizzle coconut oil and add it to the curry.

 

Koottukari

Ingredients:

• Basic
  • Black chickpeas (kadala) – 1 cup, soaked overnight
  • Yam (chena) – 1 cup, diced
  • Raw Plantain (pacha kaya) – 1 cup, diced
  • Turmeric powder – ¼ tsp
  • Water – 1.5 cups
  • Grated coconut – ¾ cup
  • Small onion/shallots – 3, chopped
  • Chopped ginger – ½ tsp
  • Green chilli – 2, chopped
  • Cumin – a pinch (optional, I didnt add)
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
• To Temper
  • Small onion/shallots – 3, sliced
  • Dried red chilli – 2
  • Mustard seeds – ¼ tsp
  • Grated coconut – 2 tbsp
  • Curry leaves
  • Salt
  • Coconut oil

Method:

• Pressure cook the soaked black chana with 1.5 cups water till it’s done, drain the excess water (refer notes).
• Grind together coconut, 3 small onion, 2 green chillies, ½ tsp ginger, ¼ tsp turmeric powder, cumin (if using), 1 tsp chilli powder and 2 tbsp water to a coarse paste.
• Cook together the diced yam and raw plantain with 1.5 cups water, ¼ tsp turmeric powder and salt. Bring it to a boil and simmer till it’s cooked and three-fourth of the water is dried. Add cooked chana to this and mix well.
• Make a well in the centre of the veggie and chana mix. Add the coconut mixture to this. Cover the coconut mixture with the chana veggie mix. Cover and cook on low flame for 5-7 mins. Mix everything together. Taste and see whether more salt is required.
• Heat oil in a pan and fry the coconut till it turns golden brown.
• Add this to the veggie chana mixture. In the same pan, add little more oil and crackle the mustard seeds.
• Add sliced small onion, dried red chilli and curry leaves. Fry till the onion turns golden brown. Pour this over the veggie mix.

 

Pavakka Kichadi

Ingredients:

• Pavakka (bitter gourd) – 1 medium size
• Green chilly – 3-4
• Grated coconut – ½ cup
• Mustard – ¼ tsp
• Yogurt – ½ – 1 cup
• Mustard – ½ tsp
• Small onion – 2-3
• Whole red chilly – 2
• Curryleaves
• Salt
• Coconut oil

Method:

• Crush ¼ tsp mustard seeds. Grind the coconut into a smooth paste adding a little water and add the crushed mustard seeds to this.
• Cut pavakka into thin slices. Heat oil in a pan and fry the pavakka pieces till it becomes golden brown color, make sure that it doesn’t get burnt. Keep the fried pavakka aside.
• Add curry leaves and green chilly to the same oil and fry it for 1-2 minutes & remove from fire. Combine the fried pavakka pieces, curry leaves & green chilly & add salt to it.
• Add coconut paste to the pavakka pieces, curryleaves, and green chilly. Add yogurt to this & mix well.
• Heat oil in a pan & splutter mustard seeds. Add curry leaves, whole red chilly & sliced small onion. Fry it till the onion becomes golden brown and pour this over the pavakka mix.

 

Pachadi

Ingredients:

• Kani Vellarikka/Golden Cucumber – 2 cups, cubed ( measured after cutting)
• Small onion/shallots – 2, sliced
• Green chilli – 1-2, slit lengthwise
• Chopped ginger – 1 tsp
• Grated coconut – ½ cup
• Chopped garlic – ¼ tsp
• Jeera/Cumin – a pinch
• Crushed mustard seeds – ¼ tsp
• Yogurt – 500 gms @ room temp
• Salt
• Coconut oil
• Curry leaves

Method:

• Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste. Whisk the yogurt and keep aside.
• Heat oil in a pan and add cubed cucumber, sliced small onion,green chilli, ginger, curry leaves and salt. Stir it for 2 mins. Add ½ – ¾ cup water. Cook till the cucumber becomes soft. Add crushed mustard to this. Mix well.
• Add coconut paste, cook for 3-4 mins till the raw taste of coconut changes. Remove from fire and add whisked yogurt. Combine well.
• Bring back to fire and keep stirring for 3-5 mins. Do not let it boil. Drizzle some coconut oil and remove from fire.
• The dish has a medium thick consistency.

 

Puliyinchi

Ingredients:

• 1 cup of peeled and chopped fresh ginger
• 1/2 cup of thick tamarind juice (soak and squeeze juice of a lemon-ball sized ball of tamarind in 1/2 cup warm water)
• 1 tsp of red chilli powder (adjust to taste)
• 2 of green chillies
• 1/4 tsp of kaayam / asafoetida
• 2-3 tbsp of grated or powdered jaggery (adjust to taste)
• 1/4 cup of oil
• 1/4 tsp of mustard seeds
• 1/4 tsp of fenugreek seeds
• Salt to taste
• A few curry leaves

Method:

• Heat the oil in a pan and fry the ginger until dark golden brown. It should be just short of burning but do not burn it, that would ruin the flavor completely. Before removing the fried ginger, throw in the green chillies, fry for a few seconds, and drain along with the ginger. Set aside to cool.
• Once the ginger cools down, grind well and aside.
• From the oil used to fry ginger, remove all except 3 tbsp oil. Heat it and add the mustard seeds. When they pop, add the fenugreek seeds. They will brown quickly so as soon as they do, throw in the curry leaves. Fry for a bit.
• Next, add the ground ginger, asafoetida, red chili powder, jaggery, tamarind, and salt. Mix well and simmer for about 10-12 mins until the oil starts to separate. If you’ve added too much water, this may take longer.
• Remove from fire, cool, and store in a dry bottle in the refrigerator. We usually keep it for around a month, so you can too, provided you always remember to use a dry spoon to take some.

 

Beetroot Thoran

Ingredients:

• 2 cups of grated beetroots
• 1/2 cup of grated coconut
• 1 tsp of cumin seeds, jeerakam
• 2-3 shallots, ulli
• 1 tsp of red chilli powder
• 1/4 tsp of turmeric powder
• 1 tbsp of coconut oil
• 1/2 tsp of black mustard seeds
• 1/2 tsp of split urad, uzhunnu parippu
• 1 strand of curry leaves
• 1 tsp of salt (adjust to taste)
• 1 clove of garlic

Method:

• Heat oil and add the mustard seeds and urad dal.
• When the mustards pop, add the grated beetroot and some salt. Mix well to coat the beets with the oil and cook on low flame, stirring occasionally.
• Meanwhile, grate the coconut, shallots, chilli powder, turmeric, garlic, and cumin into a course mixture without adding any water.
• When the beets are almost soft, add the ground coconut mixture to it along with the curry leaves. Mix well and continue to cook on low flame, stirring occasionally, until the beetroots are completely cooked and soft.
• Kerala-Style Beetroot Thoran is now ready. This is a great recipe to make in larger quantities since grating beets is much easier than chopping a bunch of vegetables.

 

Achaar

Ingredients:

• Raw Mango / Pacha Manga – 500g
• Green Chilly / Pacha Mulaku – 3
• Ginger / Ingi – 3 inch piece
• Garlic/ Veluthulli – 3 pods
• Gingelly Oil/ Ellenna- 4 tbsp
• Mustard / Kaduku – 1 tbsp
• Asafoetida / Kayam – a pinch
• Fenugreek Powder / Uluva Podi – 1/4 tsp
• Salt / Uppu- 1 1/2 tbsp
• Vinegar / Sirka – 1/2 cup
• Kashmiri Chilly Powder / Piriyan Mulaku Podi – 3 tbsp

Methods:

• Wash and cut the mango into large square pieces.
• Chop the ginger fine and chilly into thin round pieces.
• Chop the garlic into thin slivers.
• Heat the gingelly oil in a wok or kadai.
• Add in the mustard and let splutter.
• Keep the flame to low.
• Add the ginger, garlic and chilly and saute for 1 minute.
• Add the mango pieces and stir.
• Add the red chilly powder, salt, asafoetida and fenugreek powder. Saute for 3 minutes.
• Remove from flame. Add the vinegar and mix well.
• Serve with Kerala meal.

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Pappadam

Ingredients:

• About 5 cups vegetable oil
• 12 plain pappadams (about 4 inches in diameter)

Method:

• Heat about 1 1/2 inches oil in a wok or 4- to 5-quart heavy pot over high heat until a tiny piece of pappadam dropped in oil quickly bobs to surface and expands (about 350°F).
• Reduce heat to medium-high.
• Slip 1 pappadam into oil and let it expand to its full size and turn light brown, 10 to 30 seconds.
• Using tongs, flip it over quickly and fry other side until light brown.
• Transfer to paper towels to drain.
• Repeat with remaining pappadams. (If pappadams don’t expand immediately, oil is too cool; if they brown too quickly, oil is too hot.)

 

Hope the above Onam Sadya Recipes help you in cooking the best sadya for this Onam. Wish you all a happy and prosperous Onam.

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