Onam Festival Food | Kerala Onam Sadya Lunch Menu

• Toor dal – 1/2 cup
• Pumpkin – 1/4 cup (cubed)
• Drumstick – 1 no
• Potato – 1 no
• Turmeric powder – 1/4 tsp

To roast n grind

• Oil – 1 tsp
• Dhania / coriander seeds – 1.5 tbsp
• Urad dal – 1.5 tbsp
• Red chillies – 5-7 nos
• Fenugreek seeds – 1/2 tsp
• Hing – 1/4 tsp

Tamarind – Small lemon size
To temper & saute

• Cooking oil – 2 tbsp
• Mustard seeds – 1 tsp
• Red chilli – 1 no
• Big onion – 1 no
• Curry leaves – few
• Tomato – 1 no
• Turmeric powder – 1/4 tsp
• Salt n water – as needed

Coriander leaves – few to garnish

• Pressure cook dal adding turmeric powder and a drop of oil. Mash it well and set aside. Take extract from the tamarind and set aside.
• In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame. Make them to a paste and set aside.

• In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves. Saute till tomato turns mushy. Add tamarind extract ,salt  and curry leave. Allow it to boil well, add all the vegetable and boil the tamarind extract till the veggies cook well.

• After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken, add water if necessary .
• Garnish with coriander leaves.

Line a bowl with banana leaf and pour the sambar. Close it with a lid. Serve with rice !

• Tomato – 2 (chopped or crushed)
• Tamarind  – Small gooseberry size
• Cooked dal water – 1/4 cup (optional)
• Black pepper corns –  1 tsp
• Red chillies – 2 to 3
• Garlic – 6 cloves
• Jeera – 1/2 tsp
• Dhania – 1 tsp
• Asafoetida– a pinch
• Salt & water – as needed
• Coconut oil – 1 tbsp
• Chopped coriander leaves – 1-2 tbsp

• Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe.

• Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft.

• Add tamarind extract 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 hing.Serve hot !

• Thick n sour Curd – 1 cup
• Grated coconut – 1/3 cup
• Green chillies – 4 nos
• Garlic pod – 1 no
• Cumin seeds –  1/2 tsp
• Small onion – 2 no
• Turmeric powder – 1/2 tsp

To temper

• Coconut oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds- 1/ tsp
• Curry leaves –few
• Roasted Fenugreek powder – 1/4 tsp

Sugar – 1/4 tsp
Salt – As reqd

• Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately. 
• Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency. 

• Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
• Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.

• Serve hot with rice.

• French Beans-1 cup ( cut into 1cm length)

To grind to coarse paste

• Small onions- 6 numbers
• Garlic – 3 cloves
• Chilli powder- 1 tsp
• Turmeric powder -1/4 tsp

To season

• Coconut oil – 1.5 tbsp
• Mustard seeds – 1/2 tsp
• Curry leaves – 2 sprigs

• Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape.
• Coarsely grind the items given under “to grind” without adding water.

• In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them..
• Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !

• Cabbage – 1 cup
• Big Onion –2 nos
• Turmeric powder – 1/4 tsp (optional)

To grind to a coarse paste

• Grated coconut – 1/4 cup
• Green chillies – 2 nos
• Jeera – 1/4 tsp

To temper

• Coconut oil –2 tbsp
• Mustard seeds –1 tsp
• Red chillies – 1no
• Curry leaves – A few

• Grind coconut , green chillies and jeera to a coarse paste without adding water. Set aside. Chop the cabbage and onions. Mix together the finely chopped cabbage, onions, and salt.
• Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground coconut mixture, saute for few minutes. Remove and serve !

• Black-eyed beans /vanpayar / kaaramani – 1/4 cup
• Ash gourd –  2 cups, cut into cubes
• Green chilli – 3-4, slit lengthwise
• Water – as needed
• Thick coconut milk – 1/2 – 3/4 cup (adjust)
• Salt- as needed
• Curry leaves – few
• Coconut oil – 1 tbsp

• Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe. But I did it for additional flavor)
• Pressure cook the beans with 1 cup of water in low flame for two , three whistles. Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
• Cook together ash gourd, green chilli, salt and 1.5 cups of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape.
• Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency.

• Thinly chopped Lady’s finger – 1 cup
• Thick curd – 1 cup
• Green chilli – 2 nos(finely chopped)
• Salt – as needed
• Sugar – a pinch
• Coconut oil – 1.5 tbsp
• Mustard seeds – 1 tsp
• Curry leaves – few

• In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well.
• Remove & add curd to it. Mix well and serve !

• Cucumber – 1 no
• Thick curd – 1 cup

To grind

• Green Chillies  – 2 nos
• Grated coconut –1/4 cup

To temper (optional)

• Mustard Seeds – ¼ teaspoon.
• Coconut       – ¼ tbsp
• Red Chillies- 1 pinched.
• Curry leaves   – few  

• Cut cucumber into small pieces and set aside.
• Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture.
• Lastly add the thick curd , mix well & serve immediately.

• Chana dal – 1/4 cup
• Grated jaggery – 1/2 cup
• Grated coconut – 1 cup
• Salt – a pinch
• Cardamom – 2 nos powdered
• Ghee – 1 tbsp
• Roasted nuts – 2 tbsp

• In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside.

• Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie.
• In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half..

• Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame.

• Add the roasted nuts n serve !

• Grated coconut –1 cup
• Raw rice – 1/4 cup
• Grated jaggery – 1/3 cup
• Ghee – 1 tbsp
• Cashew Nuts & raisins – few

• In a mixie , grind coconut adding 1 cup of water and take the first milk. Again add 1/2  – 3/4 cup of water and take the second milk. Set aside.
• In a pan , melt the jaggery , make syrup , strain impurities if any. Make jel like syrup..

• Wash n soak raw rice for 20 minutes. Pressure cook it adding 1/2 – 3/4 cup of water. Rice should be cooked but it should not be mushy.
• Add the syrup to the cooked rice and boil well. Add the second coconut milk an boil for 5-7 mins in low flame.

• Lastly before switching off the flame, add the first coconut milk. Mix well. Add the roasted nuts. Serve !

• This payasam tends to thicken soon. It will become spoonable. Add more milk to get a thin consistency. U can also add 2 tbsp of roasted coconut pieces if you wish.