28 items!!! Going from to left towards the right -
Buttermilk, hot water boiled with herbs, salt, banana chips,
sharkaravarati, ginger curry (pulinji), mango pickle, bittergourd chips, yam
chips, raw banana kalan, kootukari, olan, beans mezkukkupurrati, mathanga
(pumpkin) erissery, cabbage thoran, avial, pineapple pachadi, cucumber-onion
kichadi, okra kichadi Banana, pappadam, parippu, red rice, sambar, pulissery,
ada payasam, Kadala parippu payasam
Ingredients list
Grains, Lentils & Legumes
✔ Rice (preferably Unda Kerala Matta)
✔ Chana dal (if making kadala payasam)
✔ Moong dal (split yellow, for parippu payasam)
✔ Toor dal (for Sambar)
✔ Ada (rice flakes, for Ada Pradhaman)
✔Cowpeas (black-eyed beans)
✔ Red vanpayar (for Erissery)
✔ Kala Chana (kootukari)
Fruits & Vegetables
✔ Ash gourd (white pumpkin)
✔ Yellow pumpkin
✔ Raw banana (plantain)
✔ Yam (elephant foot yam)
✔ Cabbage
✔ Bhindi
✔ Beans (French beans or long beans)
✔ Cucumber
✔ Pineapple
✔Mango (ripe, for Mambazha Pulissery)
✔ Carrot,
✔ Drumstick,
✔ Snake gourd,
✔ Kundru (Ivy gourd) (for Aviyal and Sambar)
✔ Green chillies
✔ Small onions (shallots or sambar onion)
✔ Broad beans,
✔ Cluster beans,
✔ Okra (for Sambar and Aviyal)
✔ Red chillies (dry)
✔ Coconut
✔ Coconut milk
✔ Coconut oil
Dairy
✔ Curd/yogurt (sour)
✔ Ghee
✔ Jaggery
Nuts & Dried Fruits
✔ Cashews
✔ Raisins
✔Coconut pieces (cut into bits and fried for
topping some curries and payasam)
Spices & Powders
✔ Sambar powder (Kerala style for Sambar)
✔ Methi seeds (for powder & tempering)
✔ Mustard seeds
Other
✔ Curry leaves
✔ Tamarind
✔ Banana leaf
✔ Pappadam
✔ Banana chips
✔ Sharkara upperi
Order the day before:
✔ Buttermilk
✔Flowers
Menu
Main:
• Rice
• Parippu Curry
• Sambar
• Pulissery
Side Dishes:
• Kalan
• Olan
• Eriserry
• Aviyal
• Beans Mezhukupuratti
• Kootu Curry
• Cabbage Thoran
• Cucumber Kichadi
• Pineapple Pachadi
Pickles, Chips and Others:
• Sharkara Upperi
• Nendran Chips
• Inji Puli
• Instant Mango Pickle
• Moru
• Jeera vellam
• Papadam
• Karela(Bitter gourd) chips
Payasam:
• Kadala Parippu Pradhaman
• Ada Pradhaman
Recipes
1.
Parippu
Ingredients:
2 cups moong dal
1 tbsp pepper, salt to taste
To grind
1 cup grated coconut
3 green chilies
3 pods garlic
1⁄2 tsp jeera
12-14 curry leaves
1⁄2 tsp haldi (haldi)
Tempering
2 tsp coconut oil
1 tsp mustard seeds
2 dried red chilies
3-4 shallots, chopped (or 2 tbsp chopped
onion)
A sprig of curry leaves
Method:
Dry roast the dal until fragrant, and then pressure-cook it
with 5 cups water and salt.
Mash it well and add more water if necessary.
Grind grated coconut, green chillies, 6-7 curry leaves, turmeric
powder, garlic, jeera.
Add the paste to the dal and simmer for a minute.
Add pepper and cook for 5 more minutes with occasional
stirring.
Heat coconut oil and add mustard seeds.
When they splutter, add the red chillies, shallots and curry
leaves.
When the onions turn brown, pour it over the curry.
2.
Sambar
Ingredients:
1 cup toor dal
5 cups vegetables, cubed (drumsticks, snake gourds)
2 tsp Sambar masala powder
2 tsp haldi
A pinch of asafetida (hing)
Marble-sized ball of tamarind
Salt
Tempering:
1 tbsp ghee
1 tsp mustard seeds
5-6 shallots or 1⁄2 onion, finely chopped
6-7 Curry leaves
Method:
• Pressure-cook the dal for 5 min with 2 cups water.
• Soak tamarind in half cup water for 10 mim. squeeze and
extract its juice. Keep aside.
• Add sambar masala powder and vegetables and stir for a
minute.
• Add salt, asafetida, tamarind juice, 11⁄2 cups water, and
pressure cook for 3 more minutes.
• Heat ghee, add rai, onion, curry leaves, fry till shallots
are soft and light brown.
3.
Pulissery
Ingredients:
2 cups curds
1⁄2 tsp haldi
1 green chili
1⁄2 tsp mustard seeds
2 tbsp chopped shallots or onion
6-7 curry leaves
Salt, water
Method:
• Beat the curds until smooth and stir in the haldi.
• Heat 1 tbsp coconut oil and add the mustard seeds.
• When the seeds splutter, add the chopped shallots, curry
leaves and green chili.
• Lower the heat to minimum and pour the curds in. Add water
if required.
• Heat with stirring, and take off heat before it comes to a
boil.
• Serve hot.
4.
Kalan
Ingredients
• 1⁄2 cup raw green plantain
• 1⁄2 cup elephant yam
• 1⁄2 tsp haldi
• 1⁄2 tsp pepper pd
• 1⁄4 tsp roasted & ground methi
• curry leaves
• 1 cup sour curd
• salt to taste
To grind:
• 1⁄4 cup coconut
• 1⁄2 tsp jeera
• 1 green chili
To temper:
• coconut oil, mustard seeds
• 1 red chili
• few curry leaves
1. Whisk curd until smooth.
2. Grind 1⁄4 cup coconut, 1⁄2 tsp jeera and 1 green chili.
3. Cover and cook on a medium flame 1⁄2 cup plantain, 1⁄2
cup yam along with 1⁄4 tsp haldi,
salt to taste and 1 cup water.
4. Once cooked, switch off the flame and add the curd, mix
and coconut paste
5. Mix well, cook for 5 min on low heat.
6. Temper with mustard seeds, red chilies, curry leaves
7. .Add 1⁄2 tsp pepper powder, 1⁄2 tsp fenugreek seeds
powder.
5. Olan
Ingredients
• 1 1⁄2 cups white ash gourd
• 1⁄2 cup cowpeas
• 2 green chillies slitted
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 1 small sprig curry leaves
• 1 tsp coconut oil
• salt to taste
• water as needed
Instructions
1. Take 1⁄2 cup cow peas, rinse well and soak in water
overnight. Cook covered until soft.
2. Add ash gourd, few curry leaves and 2 green chilies slit
into half lengthwise. Salt
3. Now add 1 cup thin coconut milk. Quick mix.
4. Cook covered until ash gourd turns soft.
5. Ash gourd and cow peas is cooked well. Switch off the
stove.
6. Add 1 cup thick coconut milk.
7. Add few curry leaves and 1 tsp coconut oil to it. Give a
quick mix.
6. Mathanga Vanpayar Erissery
Ingredients
• 1 cup pumpkin diced
• 1⁄2 cup red cowpeas
• 1⁄4 tsp haldi
• Salt to taste
To Grind :
• 1-2 Shallots (optional)
• 3-4 Green Chillies
• 1⁄2 cup Grated Coconut
• 1⁄2 tsp jeera
For Tempering :
• 2 Dry Red Chillies
• 4 tbsp Grated Coconut
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 2 tsp Coconut Oil
Instructions
1. Soak red beans overnight; pressure cook with chilly
powder, haldi, salt for 4-5 whistle.
2. Add pumpkin, cook uncovered till soft, When pumpkin is
cooked, slightly mash the pieces.
3. Grind coconut, jeera, green chillies, small onions with a
little water to coarse smooth paste
4. Add this ground coconut paste and mix thoroughly with
pumpkin and red beans.
5. Tempering: Coconut oil, mustard seeds, dry red chillies,
grated coconut, curry leaves. Fry
till they turn golden brown. (Careful not to burn it)
6. Pour this tempering and drizzle 1/2 tsp of coconut oil
over the gravy, mix well, adjust salt.
7. Aviyal
Ingredients:
4 cups mixed vegetables (ash gourd, raw banana, yam, cluster
beans, snake gourd, drumsticks,
potato, cucumber, pumpkin and carrots)
1⁄2 tsp haldi
1 cup sour curds
Salt to taste
Garnish
5 tsp coconut oil
1 sprig of curry leaves
To grind
1 cup fresh grated coconut
1 tsp jeera
7-10 green chilies
Method:
• Boil 2 cups water in a pan. Add the vegetables and
turmeric.
• Simmer till the vegetables are tender.
• Grind coconut, jeera and green chilies to a fine paste.
Add salt.
• Add the paste to the vegetables and mix well.
• Simmer the mixture for 10 minutes.
• Stir in the curds and cook for 2 min.
• Add the coconut oil (uncooked) and curry leaves.
8. Beans Mezhukkupuratti
Ingredients
300 grams Green beans sliced
2 Onion, thinly sliced
1 tsp Rai
1 sprig Curry leaves
1/2 tsp Haldi
1 tsp Black pepper powder
1 tsp Coconut Oil
Salt, to taste
Process:
• Cut the beans lengthwise and then into 2 inch pieces.
• Heat oil, add mustard seeds and let it crackle. Add the
curry leaves and let it splutter.
• Add onions and saute the onions until they are tender.
• Add beans, haldi, pepper, season with salt, mix well and
stir fry the beans until cooked.
• Check the salt to taste and adjust accordingly. Once done,
turn off the heat and transfer the
beans Mezhukkupuratti to a serving bowl.
9. Kootukari
Ingredients :
Ashgourd or Pumpkin /Mathan : 1 cup (diced)
Raw Plantain : 1/2 cup (diced) (you can add variety of
vegetables like carrot, potato)
Chena/Yam 1 cup (diced)
Black Chickpeas /Kadala: 1/2 cup
Haldi : 3/4 tsp
Red chilly powder : 1 1/2 to 2 tsp
Jaggery : 3 tbsp
Salt to taste
For Grinding
Grated coconut : 3/4 cup
Jeera, green chili
For Seasoning:
Grated coconut : 3/4 cup
Mustard seeds : 1/2 tsp
Dry red chillies : 2 – 3
Curry leaves : 1 sprig
Cooking oil : 1tbsp
Method of Preparation :
1. Soak black chickpeas /kadala overnight and pressure cook
with salt for around 5 whistles.
2. Grind together grated coconut and cumin to a smooth paste
with little water and keep it aside.
3. Cook the vegetables, raw banana, ashgourd and yam cubes
along with 1 cup of water until
they vegetables are almost cooked and 95 % of the water is
evaporated.
4. Now add salt, haldi, red chilly powder and jaggery. Mix
well until the jaggery is dissolved.
5. Add the ground coconut mixture to the cooked vegetables
and mix well. Cook a few min.
6. Add the cooked chickpeas to the above mixture. Mix well
and cook for couple of minutes.
7. Temper with mustard seeds, dry red chillies, curry leaves
and grated coconut and roast it
until golden brown color. Add this over the kootucurry and
mix well.
9. Optional – sprinkle add 1 tsp of fresh coconut oil on the
top and cover it and allow it to stand
for 10-20 minutes before serving.
10. Cabbage thoran
Ingredients
• 3 cups cabbage shredded
• 1⁄2 tsp haldi
• 1 cup water, salt to taste
• 1⁄2 cup coconut
To grind to a coarse mixture:
• 10 small onions
• 4 garlic flakes
• 1 tsp jeera
• 2 green chillies
To temper:
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 2 small red chilies
• few curry leaves
Instructions
1. Grate cabbage - thin shreds as shown below. Measure 3
cups and set aside.
2. Grind together 1⁄2 cup coconut, 8 small onion, 4 garlic,
1 tsp jeera, 2 green chili.
3. Heat coconut oil - add 2 tbsp coconut oil, 1 tsp mustard
seeds let it splutter.
Then add 2 small red chili, few curry leaves. Let it
splutter.
5.
Once it splutters add cabbage along with salt to
taste and 1⁄2 tsp haldi.
5. Saute for few minutes. Cook covered for 10-12 minutes.
until transparent and slightly soft.
6. Add prepared coconut mixture.
7. Mix well. Cover and set aside to cook in its own steam.
11. Pineapple pachadi
Ingredients
• 1 cup pineapple cubed
• 1⁄2 cup thick curd
• 1 tsp jaggery
• 1⁄4 tsp turmeric powder
• 1⁄2 tsp red chili powder
• water as required to cook
• salt to taste
To grind to a paste:
• 1⁄4 cup coconut fresh & grated
• 1⁄8 tsp mustard seeds
• 1⁄4 tsp cumin seeds
• 1 long green chilli
To temper:
• 2 tsp coconut oil
• 1⁄2 tsp mustard seeds
• 1 small red chilli
• A sprig of curry leaves
Instructions
1. Whisk 1⁄2 cup curd until creamy and smooth, Set aside.
2. Grind to a coarse paste the coconut, mustard seeds,
jeera, green chili, with a bit of water
3. Cook the pineapple with haldi, chili pd, salt, jaggery
and a bit of water. Cook until soft.
4. Add the coconut paste. Saute until the raw smell of
coconut leaves.
5. Cook for 3-5 minutes until it becomes dry. Then switch
off and let it cool.
12.Cucumber kichadi
Ingredients:
1 cup peeled, deseeded cucumber, chopped
1⁄2 onion, finely chopped
1 green chilli, finely chopped
1⁄2 inch ginger, finely chopped
Salt to taste
1 cup beaten curd
To temper
1 tbsp coconut oil
1⁄4 tsp mustard seeds
1 red chilli broken to pieces
A few curry leaves
Instruction
1. Whisk the curd until smooth.
2. Mix all ingredients together.
3. Add the tempering, serve.
13. Ladies Finger (Okra) kichadi
Ingredients:
1⁄2 kg okra (ladies finger / bhindi)
2 cups curd
To temper
3 dried red chilies
9-10 curry leaves
4 tbsp coconut oil
Salt
Method:
• Slice the okra into very thin rounds. To ensure it doesn’t
get slimy, make sure it is dry.
• Heat 3 tbsp oil and add the okra.
• Fry over low heat, tossing occasionally, until the okra
turns brown and crisp.
• Mix together the curds and ladies-finger.
• Heat the remaining oil and add red chilies and curry
leaves. Pour it over the kichadi.
Note: To make sure the okra is fresh and tender, try bending
its tip with your fingers. If it snaps
cleanly, the okra is fresh. Old and fibrous okra will tend
to bend and will be hard to break at the
tip.
14. Ada Pradhaman
Ingredients
• 1⁄2 cup ada
• 1 cup jaggery
• 1 cup thin coconut milk
• 1⁄2 cup thick coconut milk
• 2 tbsp ghee
• 12 cashews
• 2 tbsp coconut
• 1⁄4 tsp cardamom powder
• 1⁄8 tsp dry ginger powder
Instructions
1. Rinse 1⁄2 cup ada in water first. Then boil 2 cups of
water
2. Once boiled, turn off the flame, add the ada. 15 min
later, strain and set aside.
It should only be slightly soft as it will be cooked again.
3. Heat 1 cup jaggery with 1⁄2 cup water, cook until it
completely dissolves. Switch off.
4. Strain through a metal strainer to remove impurities if
any.
5. Fry cashews in 1 tbsp ghee until golden brown. Remove,
set aside.
6. Add 2 tbsp coconut and fry until golden brown. Remove and
set aside.
7. Now add drained ada and saute for a minute. It will stick
a bit, don't panic.
8. Add strained jaggery syrup, cook until thick, it will
take at least 10 minutes.
9. Add 1 cup thin coconut milk, boil for about 10 minutes or
until thick.
10. Add 1⁄8 tsp dry ginger powder, 1⁄4 tsp cardamom powder
and 1⁄2 cup thick coconut milk, mix
well.
11. Add fried cashews, coconut and 1 tbsp ghee.
12. Give a quick stir. When it starts to boil switch off. Do
not boil after thick coconut milk is
added. It thickens after cooling down so switch off
accordingly.
15. Chana dal Payasam
Ingredients
• 1⁄2 cup chana dal
• 1⁄2 cup powdered jaggery
• 1⁄2 cup thick coconut milk
• 2 tbsp milk
• 7 cashews broken
• Tiny pinch edible camphor (optional
• Tiny pinch dry ginger powder
• 2 tsp ghee
Instructions
1. Soak jaggery in warm water (till immersing level), crush
it well.
2. Dry roast chana dal until it turns golden brown. In a
pressure cooker add chana dal with
water till immersing level and pressure cook for 3-4
whistles, don't make it too mushy, Set aside.
3. Heat ghee in a pan add cashews and fry till golden brown,
set aside.
4. Heat jaggery until it melts and starts thickening (no
need to check for any consistency). Add
chana dal at this stage. Mash it up with a ladle. Once
jaggery syrup is well combined with the dal,
add coconut milk.
5. Once it starts to boil, add dry ginger powder / edible
camphor and give a quick stir. Switch
off and add ghee fried cashews.
Prep Work : Mise en place
In advance:
Prepare Injipuli, karela chips, maybe yam chips
Buy banana chips, sharkaravarati, mango pickle.
The night before: Soak
1.
White Cowpeas
2.
Red cowpeas
3.
Kala chana
4.
Red rice
5.
Chana dal
6.
Toor dal
7.
Moong dal
Dishwise Ingredient List:
Parippu Curry: Moong dal,
coconut, cumin seeds, green chillies, small onions, mustard, curry
leaves, red chilli, coconut oil, ghee.
Chana dal Pradhaman: Chana
dal, coconut milk, jaggery, elaichi, ghee, cashews, coconut bits.
Ada Pradhaman: Rice ada,
jaggery, coconut milk, coconut bits, ghee, cashews, cardamom,
ginger powder.
Kalan: Raw banana, yam,
thick curd, coconut, green chilli, cumin, turmeric, pepper, fenugreek,
mustard, curry leaves, red chilli, coconut oil.
Olan: Ash gourd, cowpeas,
green chillies, coconut milk, curry leaves, coconut oil, salt.
Eriserry: Yellow pumpkin or
raw banana/yam, black-eyed peas or red beans, coconut, cumin,
garlic (optional), turmeric, coconut oil, curry leaves,
mustard seeds, dry red chilli.
Sambar & Aviyal: Wide
variety of vegetables (see above), toor dal, mixed spices, coconut for
aviyal, sambar powder for sambar.
Cabbage Thoran: Cabbage,
grated coconut, green chilli, cumin, turmeric, mustard, curry
leaves, oil.
Beans Mezhukupuratti: Beans,
coconut oil, mustard, red chillies, curry leaves.
Cucumber Kichadi / Pineapple
Pachadi: Cucumber/pineapple, curd, coconut, green chilli,
mustard, curry leaves.
The morning tasks:
1. Soak ada
2. Grate Coconut.
3. Chop Vegetables
4. Grind to paste
Finishing up
Enjoy the Onam Sadya after all the hard work you have put in!
Courtesy: Ashwita Goel for painstakingly making this comprehensive write up and sharing, after preparing the complete Onam sadya.
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