Beetroot Carrot Dates Achar/ Beetroot Pickle - Onam Sadhya Vibhavangal 6

How about having a  tongue tickling spicy and sweet pickle as a starter for your meal? Hmmm..I can see everyone slurp..:) 

I have had umpteen number of sadhyas and this pickle is an inseparable part of it. Just look around and everyone is just enjoying the pickle. Like we say kuch katta kuch meetta. This is served on the left side corner of the plantain leaf/Vazhayila.

Its a breeze to prepare and is best when prepared the day before use. In one hour time itself the pickle starts emanating that nice aroma and tastes delicious. I have always loved the taste of this pickle but never had a chance to try it. Just loved making it.

Ingredients

Beetroot - 2 cups grated

Carrot - 2 cups grated

Red Chilly powder - 2 tbsp ( alter it as per your spice level)

Sugar - 2 tbsp

Salt - 1 1/2 tbsp

Vinegar - 500 ml

Garlic - 1 cup chopped lengthwise (thin long slivers)

Green Chilli - 4 chopped

Dates - 300 gms

Fenugreek Powder (Uluva podi) - a pinch

Asafoetida (kaayam podi) - a pinch

Split mustard seeds (Kaduku parippu)- 2 tbsp

METHOD

In a bowl place the garlic.

Pour the vinegar on top. Close the bowl with a lid for 5 minutes.

Add the grated beetroot.

Add the grated carrot. Close it with a lid every time you finish adding an ingredient.

Add all the ingredients one by one - chilly, chilly powder, salt, sugar, dates, fenugreek, asafoetida and split mustard seeds.

Mix well.

Close the lid and keep aside for an hour. Check the taste and add salt, chilly if required.

Use it the next day.

Tips:
You can add more chilly powder or chilly if it is less spicy after 1 hour.
Use very dark crimson beetroots for best results
Do not forget to close the jar with a well covered lid as the aroma should not escape.

If you would like to check out my other Onam Sadhya Vibhavangal please click on the links below
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi

Kumbalanga Pachadi / Winter Melon Pachadi- Onam Sadhya Vibhavangal 5

Pachadi is a side dish made from different vegetables like Cucumber, Ash Gourd, Bitter Gourd, Pineapple, Ginger (Ingi Pachadi) or even Lady's finger. This is again a yoghurt based gravy but the method of preparation is quite different. The vegetable is cooked and then added to the coconut, mustard, Chilly and ginger paste. Adding the ground mustard is the main difference between pachadi and kichadi. In kichadi mustard is used only for seasoning. 

For Sadhyas (Grand feast) Pachadi is prepared the day before. It has this sour taste which comes from the yoghurt. The combination of coconut and mustard along with chilly and ginger gives a nice aroma and taste to the pachadi. It is very interesting to know that the cooking part ends when the vegetable is cooked along with salt and chilly. There is no cooking or even heating after that.

INGREDIENTS

Kumbalanga/Winter Melon/Ash Gourd - 1/2 Kg( I used half of 1 Melon)

Grated coconut - 1/2 of a medium coconut

Yoghurt - 500 ml

Chilly - 2 + 3

Water - 1/4 cup

Ginger - 3 inch piece chopped into small pieces

Mustard - 2 tsp + 1 tsp for seasoning

Salt - As required

Curry Leaves - 2 sprigs

Coconut oil - 1 tbsp

Red Chilly (Vattal Mulaku) - 2

METHOD

Peel and chop melon into 1 1/2 inch thin pieces.

Slit 2 chillies.

Cook melon along with chilly, salt and 1/4 cup water.

Drain the water and keep the Ash Gourd/Melon to cool.

Grind the coconut to fine paste.

Add mustard seeds and grind for 2 seconds.

Open lid , add chopped chilly and ginger.

Grind for another 3 seconds. It need not become very fine paste.

Remove the chilly from the Ash Gourd (which was kept to cool).

Transfer the Ash Gourd/ Melon to a bowl. Add the ground paste.

In a mixer pulse the yoghurt for a second. It should not become watery.

Add this to the bowl. Mix well. Check salt.

For seasoning heat coconut oil. 

Add mustard seeds. When it splutters add red chilly and curry leaves.

Hope you all are enjoying my Onam Sadhya Vibhavangal series - Puli Ingi, Olan, Kalan and Pineapple Pachadi.

Happy Cooking!

Pineapple Madhura Pachadi/ Pineapple Sweet Pachadi - Onam Sadhya Vibhavangal 4

As the name suggests it is the pineapple pachadi (Kaidachakka Madhura Curry) - a sweet, tangy and spicy curry seasoned with coconut oil, mustard and curry leaves. Pachadi refers to the South Indian side dish very popular in Kerala and Tamil Nadu.

Sadhya is part of every malayalees lives. We have sadhya (the grand feast) for every important function be it marriage, festivals, naming ceremony or even house warming. Pineapple pachadi is the only sweet curry made from a fruit. In a  sadhya, the banana leaves are served with the thick gravies, bananas, pickles first and then comes the steaming rice followed by sambhar and rasam. So I always start tasting this sweet curry and its almost finished by the time the rice is served. :) I love the Sharkkara Upperi ( a snack made from plantains and coated with jaggery) and pineapple pachadi as starters in a sadhya.

This is one of the easiest recipes I have come across and was an instant hit at home. Everyone including my son loved this.

INGREDIENTS

Pineapple pieces - 1 cup

Tamarind - Lemon size

Jaggery - 1 inch piece

Coconut (grated) - 1/2 cup

Curry leaves - 1 sprig

Chilli powder - 1/2 tsp

Green chillies(Chopped fine) - 1 tsp

Coconut oil - for seasoning

Mustard seeds - 1 tsp

Red Dry Chilly (Vattal Mulaku) - 2

Salt - to taste

Water- 3/4 cup

METHOD

Chop pineapple into small pieces.

Soak tamarind in 1/4 cup water.

Make a paste of the coconut and chilly.

Pour the tamarind water in a wok/pan. Boil it.

Add chilly powder and salt.

Add the pineapple pieces. 

Pour the remaining water. Stir well and cover and cook for 2 minutes.

Add the ground coconut paste.

Add jaggery and mix well. 

When thick remove from heat.

To prepare seasoning heat oil in a pan.

Add mustard seeds. When it splutters add red chillies and curry leaves.

Pour the seasoning over the thick pineapple pachadi.

Tips:

Use ripe sweet pineapple.

Cook on medium flame.

Add jaggery as per taste.

As soon as you pour the seasoning cover the dish with a lid to allow the flavours to mix.

Sending this post to Jabeen's Iftar Nights

Ayeesha's Anyone Can Cook

Kalan / Plantains and Yam Cooked in Yoghurt - Onam Sadhya Vibhavangal 3

Kalan is yet another traditional Kerala dish cooked in thick yogurt. This is also called as Kurukku Kalan as it is made by thickening beaten curds. Kalan is one of the important dishes served for Onam Sadhya.

INGREDIENTS

Elephant yam - 1 cup diced

Raw green plantain - 1 cup diced

Pepper – ½ tsp

Chilly powder – ½ tsp

Turmeric powder – ½ tsp

Water – 2 cups

Thick curd- 2 cups

Grated coconut – 1 ½ cup

Cumin seeds – ¾ tsp

Chilly – 2

Salt – as required

For seasoning:

Coconut Oil – 1 tablespoon

Ghee – 1 tablespoon

Red Dry Chilly/ Vattal Mulaku – 3

Curry leaves – 2 sprigs

Uluva podi/ fenugreek powder - ½ tsp

Mustard seeds - 1/2 tsp

METHOD

Chop the plantains into 1/4 inch pieces.

Dice the yam into square pieces.

Cook yam and plantains with pepper, chilly powder, turmeric powder, water and salt.

In the mean time make a paste of the coconut along with cumin and green chilly. Add water only sparingly.

When the vegetables are cooked mash them a bit. Turn the heat to low.

Add the thick yoghurt. Keep stirring else it will curdle.

The yoghurt should reduce to half.

Add the coconut paste. Keep stirring on low flame. It should become very thick. Remove from heat.

Take a small pan. Heat the coconut oil.

Add mustard seeds. When it splutters add red chilly, fenugreek and curry leaves. Pour over the cooked mixture.

Pour the ghee on top of the dish.

Clicked this snap on Independence Day.

Tips:

Kalan tastes best with sour curd.

You can stop cooking the curry when the desired consistency is reached. As it cools it will thicken.

Add very little water to grind the coconut.

Olan / Stewed White Gourd and Long beans in Coconut Milk - Onam Sadhya Vibhavangal- 2

 Proud to be an Indian!

HAPPY INDEPENDENCE DAY !

Today I would like to share a simple vegetarian dish .Olan is one of the most simple gravy dish. A delicious curry with pumpkin and long beans stewed in coconut milk and flavored with curry leaves and coconut oil.So simple and so tasty. It is prepared with Ash Gourd (Winter Melon) or with pumpkin. The ingredients slightly differ depending on your geographical location in Kerala. :) South Kerala it is prepared along with red lentils. North Kerala the preparation is with long beans. But what remains the same is that the veggies are cooked in coconut milk. And it is one of the very few dishes in which turmeric and other spices are not added. Onasadya (Onam Feast) is not complete without olan.

INGREDIENTS

Ash gourd/Winter Melon - 1/2 piece of a medium melon

Long beans - 1/4 kg

Chilly - 2-3

Thick Coconut Milk- 1 cup

Salt - as required

Curry leaves- 2 sprigs

Coconut oil - 1 tbsp

METHOD

Chop melon into 1 inch thin slices.

Chop beans into 1 inch long pieces.

Cook melon and beans in very little water along with salt and chilly.

When cooked add coconut milk. Heat slightly (Do not bring to boil).Remove from heat.

Pour the coconut oil on top and garnish with curry leaves.

Watch out for more Onam Dishes...

Puli Ingi / Tangy Ginger - Onam Sadhya Vibhavangal 1

Onam the harvest festival of Kerala is one of the biggest festival celebrated in the state. It is celebrated by every malayalee across India and the world. Onam is when the monsoons end and marks the beginning of Autumn in Kerala.

I have beautiful memories of Onam . Waiting for the exams to be over so we can celebrate Onam in full swing, picking flowers to make the flower carpet, wearing new dress, watching movies, playing around with a house full of cousins..Yay it was total fun. We would wait for the Thiruvonam day to make the biggest flower carpet and then have the grand Sadya in the afternoon.

'Onasadya'  is the grand feast on Onam day. A wide array of almost 25 items are served on banana leaves. A complete vegetarian meal.

Onam is around the corner and I wish to share some of the dishes with my dear readers. So here is the first Kerala Onam delicacy - the Puli Ingy. Ginger and chilly is fried in a tangy jaggery-tamarind sauce. It is sweet sour and spicy! A true treat for your taste buds.

INGREDIENTS

Ginger - 1/2 cup finely chopped

Green Chilly - 1/2 cup finely chopped

Tamarind- Lime size

Curry Leaves - 2 sprigs

Jaggery - 1 piece

Shallots - 3 chopped fine

Asafoetida - 1 pinch

Fenugreek Powder - 1 pinch

Coconut Oil - 1 tablespoon

Water - 1 cup

Salt - as required

METHOD

Chop ginger and chilly very fine.

Heat oil in a pan.

Add the chilly and ginger. Fry till golden brown and crisp.

Add tamarind water along with pulp.

Keep stirring and bring to a boil. 

Add salt.

Pound the jaggery and add to the boiling mixture.

Add asafoetida and fenugreek powder.

Add curry leaves.

Add shallots.

Stir till thick consistency is reached.

If you wish to see other Onam Sadhya Vibhavangal click on the links below:

Kalan

Olan

Pineapple Pachadi