Sambharam/ Spiced Buttermilk - Onam Sadhya Vibhavangal 13

Sambharam or Morum Vellam as it is called in Kerala is one of the common thirst quenchers during summer. In the olden days this was the drink that was served to guests. The perfect health drink! 

During summer this drink is made on all days at home. My son just gulps down three glasses to quench his thirst in the noon. Sambharam is served for onam sadhyas. It is served just before the desserts are served. I just love to have it even if it is a little messy. :)

I have lovely memories of my granny making this yummy buttermilk. She used to be sitting on a small stool (palaka) and churning this buttermilk in a mud pot using a long mandhu . The aroma of the buttermilk when stirred with ginger, chilly and curry leaves is too good.

INGREDIENTS
Thick home made yoghurt - 1 cup
Water - 2 cups
Chilly - 1/2
Ginger - a small piece
Curry leaves - 1 sprig
Salt - to taste

METHOD

Chop the chilly, curry leaves and ginger.
Pour the yoghurt into a mud pot. Stir it using the mandhu or wooden spatula.
Add water, chilly, ginger and curry leaves.
Add salt.
Stir for 5 minutes.

Tips:
It can also be made in a blender. Just mix all the ingredients and pulse it for 4-5 secs.
Adjust spice level as per tolerance.

If you would like to see other Onam Sadhya recipes please click on the links below :

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam

12.  Semiya Payasam

Semiya Payasam/ Vermicelli Kheer/ Dessert - Onam Sadhya Vibhavangal 12

Wishing all my readers a blessed Ganesh Chaturthi! 

Let's celebrate with kheer today.Semiya Payasam is one of my favorite kheers. For Onam Sadhya two types of payasams/ pradhamans  are served - one is milk based and the other jaggery based. Milk based kheer called payasams are made from vermicelli/ rice/ rice chips.Pradhamans are usually made with jaggery and coconut milk. Pradhamans are of different types like Palada pradhaman (rice chips), Pazha pradhaman (Nendra banana), Gothambu pradhaman (wheat), Parippu pradhaman (dal), Chakka pradhaman (jackfruit).

Semiya Payasam is the easiest of the desserts. It is served as the last course for sadhya. It tastes best when served on the banana leaves. Yummmm.. I like it that way rather than having it in cups. Try it next time and you will know the difference. :)

INGREDIENTS

Vermicelli - 175 gms

Sugar - 1 1/2 cup

Milk - 1 litre

Ghee - 2 tbsp + for roasting nuts

Cashew nuts - 1/4 cup

Raisins - 12

Rose water - 8ml

METHOD

Heat ghee in a pan.

Roast the vermicelli till golden brown.

Side by side boil milk along with sugar. 

Add the boiled milk to the semolina and let cook on low flame.

When cooked remove from flame.

Roast the cashew and raisins in ghee and add to the payasam.

Add rose water.

Serve hot.

Tips: 

Add 1 cup sugar first and then add more if required as per taste.

Add rose water only after all the cooking is over.

There should be enough milk above the payasam when you remove from heat. The payasam thickens as it cools. Add more milk if you like it thin.

Roast the cashews first and when it turns golden brown add raisins.

If you would like to see other Onam Sadhya recipes please click on the links below :

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam

Thakkali Rasam/Tomato Rasam - Onam Sadhya Vibhavangal 11

Today is Atham - the first day to mark the beginning of the ten day long Onam Carnival. This is the day when we begin making the pookkalam (flower carpet). The pookkalam is made to welcome the holy spirit of the legendary King Mahabali. We believe that Mahabali visits each house during Onam. It is said that Lord Vishnu granted this king a wish that he could visit his beloved kingdom and people once a year. Each day we have to wake up early, finish our daily chores and make the flower carpet. This goes on till the 10th day ie The Thiruvonam Day.

Rasam is the South Indian vegetable soup. And this is one of the most simple rasams which can be made in a jiffy.

INGREDIENTS

Tomato - 2

Rasam Powder - 1 tbsp (I used Eastern Rasam Powder)

Pepper powder - 1 tsp

Ghee - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Red dry chilly - 1

Coriander leaves - for garnishing

Salt - as required

Water - 2 1/2 cups

METHOD

Blanch tomatoes. Peel skin and mash well.

In a pan add 2 cups water. 

Add the tomatoes along with rasam powder and salt for 10 minutes on slow flame.

Once cooked add 1/2 more cup water and continue to cook on slow flame.

Check salt.

When it turns frothy add pepper powder and remove from flame.

Heat ghee in a pan. Add mustard seeds. When it splutters add cumin seeds and dry red chilly.

Pour this over the rasam.

Garnish with coriander leaves.

If you would like to see other Onam Sadhya recipes please click on the links below :

For other Onam Sadhya recipes please click on the link below:
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
6. Beetroot Achar
7. Koottu-Curry
8. Avial
9. Kaaya Upperi

10. Mathanga Vanpayar Erissery

Mathanga Vanpayar Erissery / Yellow Pumpkin Red Cowpeas Erissery - Onam Sadhya Vibhavangal 10

Erissery is one of the traditional Kerala dishes with roasted coconut and spices. It can be made with Pumpkin, Yam or Raw Plantain. I have made the most popular of the Erissery's - the Pumpkin Red Cowpeas Erissery. It is a sweet curry as pumpkin and red cowpeas are both sweet. I have always loved Pumpkin because it just melts in your mouth. And cooking it with cow peas makes it even better.

INGREDIENTS
Yellow Pumpkin - 1/4 kg
Red Cowpeas - 1/2 cup (soaked overnight)
Grated Coconut - 1 cup + 2 tbsp
Turmeric Powder - 1/4 tsp
Red Chilly powder - 1 tsp
Green Chilly - 2
Curry Leaves - 4 sprigs
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Dry Red Chilly - 2
Coconut oil - 2 tsp
Salt - to taste

METHOD
Dice and cook pumpkin along with turmeric,salt and water.
Cook cowpeas with salt and green chilly till very soft.
Grind coconut with red chilly powder and cumin seeds with very less water (2 tbsp).
Mix the pumpkin and cowpeas.
Add the ground coconut mixture and bring to a boil.
Check salt.
Add 2 sprigs of curry leaves into the mixture and let cook on low flame till thick.
In a pan heat the coconut oil. Add mustard. When it splutters add dry red chilly.
Add curry leaves.
Reduce the flame to low.Add 2 tbsp coconut and fry till golden brown.
Pour it over the erissery.

Tips
Use very little water to cook pumpkin and cowpeas.
Increase spice level as per taste.

For other Onam Sadhya recipes please click on the link below:
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
6. Beetroot Achar
7. Koottu-Curry
8. Avial
9. Kaaya Upperi

Kaaya Upperi /Raw Banana Chips - Onam Sadhya Vibhavangal 9

Kaaya Upperi is a 'must serve' for any sadhya. They are the crunchy chips which is served on the left side corner of the vazhayila (plantain leaf). Raw Bananas (Nendra Variety/ Kerala Bananas) are immersed in turmeric water and then deep fried. This crunchy snack is easy to prepare and gets over in minutes.

Kaaya Upperi is one of all Keralites favorite snack. I remember carrying lots of these snacks to give to our near and dear while returning to Doha after holidays from Kerala. Earlier days people who came to visit always bring sweets n snacks and these chips was always a part of it. These days potato chips are more popular but Keralites prefer this as the healthier version of chips.

INGREDIENTS

Raw Banana/Plantain/ Nendra Banana - 4 (large ones)

Turmeric Powder - 1/2 tsp

Water - 2 1/2 cup

Salt - 1 tsp

Coconut Oil - for deep frying

METHOD

In a large vessel add 2 cups water along with turmeric powder.

Peel the outer skin of the raw bananas and quarter it lengthwise.

Chop into medium thick pieces and drop it into the turmeric water as you chop.

Leave it for 5 minutes.

Pour it into a strainer to remove water.

Heat coconut oil.

Keep the salt water ready ( 1 tsp salt in half cup water).

When the oil is piping hot ( not smoking) fry a portion of the bananas.

Reduce the flame to medium.

Flip them occasionally to evenly cook.

When the oil stops bubbling reduce flame to low, pour little salt water on top of the oil and close immediately with a lid to avoid splashing of the hot oil.

When the splashing stops remove with a slotted ladle and transfer it to kitchen tissue lined colander to remove excess oil.

When cool transfer into air tight containers. 

Serve crisp for sadhyas. 

Tips:

Check if the oil is hot by putting a plantain piece in it. It will bubble and come up immediately.

See to it that there is no overcrowding while frying.

Before adding salt water keep the lid in hand to close the pan in order to avoid burning from hot oil splashing.

From second batch on reduce the salt water sprinkled as there is salt already in the oil.

After removing each batch wait for the oil to heat again.

For other Onam Sadhya recipes please click on the link below:
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
6. Beetroot Achar
7. Koottu-Curry
8. Avial

Avial/ Mixed Vegetable with Crushed Coconut and Yoghurt - Onam Sadhya Vibhavangal 8

Avial is one of the simplest vegetarian dish with loads of nutrients. Power packed with veggies I should say. At home Mom had made it a habit for us to eat all types of vegetables including the bitter gourd. At first we used to just hate it but now I just love all kinds of vegetables. Thanks to my mom. :)

Avial is a part of the Onam Sadhya or for that matter any vegetarian sadhya in Kerala. It is a thick dish with a mixture of vegetables along with coconut and curd. There are many vegetables that can go into avial but the most common are carrot, drumstick, yam and plantains. The other options are to add bitter gourd, long beans, beans, vellerikka (Cucumber), bottle gourd. In this dish the vegetables are steamed and very little oil is used.

INGREDIENTS
Mixed Vegetables  - 3 - 4 cups
( Carrot, Yam, Beans, Long Beans, Drumstick, Cucumber)
Turmeric - 1 1/2 tsp
Yoghurt - 1 cup
Grated Coconut -  half a coconut
Green Chillies - 4
Curry Leaves - 2 sprigs
Coconut oil - 1 tbsp
Salt - as required

METHOD

Chop the vegetables into 2 inch long pieces.

Cook the vegetables with water just to cover them along with turmeric powder and salt.

Once the vegetables are cooked open and cook so that any excess water is fully evaporated.

Grind the coconut into a paste( no too smooth or coarse).

Remove vegetables from fire and add the ground coconut. Mix well without mashing the vegetables.

Let it cool for 2-3 minutes.

Stir the curd to remove any lumps. 

Add the curd to the vegetables. Mix well slowly seeing to that all the vegetables are well coated.

Add salt if required.

Pour coconut oil over the dish.

Add fresh curry leaves.

Keep it covered for a while to bring out the taste and aroma of the dish.

Tips
Use thick and slightly sour curd/yogurt.
Do not heat it after adding curd.

For other Onam Sadhya recipes please click on the link below:
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
6. Beetroot Achar
7. Koottu-Curry

Sending this to Kalyani's event Healthy Lunch box ideas

Koottu-Curry/ Roasted Coconut with Yam, Plantain and Chickpeas - Onam Sadhya Vibhavangal 7

Koottu-Curry is a semi dry vegetarian dish. It is prepared with vegetables like yam and raw banana along with chickpeas. The main part is the aroma that this dish gets from roasted coconut. This is the Malabar (North Kerala) style of Koottu-Curry. Again there may be slight differences depending on the region you belong to. It may be sweet or spicy. This one is the spicy version of Koottu-Curry.

It is again an inseperable part of Onam Sadhya. It is one of the side dishes served along with others like Avial (mixed vegetable), Cabbage Thoran, Pineapple Pachadi, Kumbalanga Pachadi, Kalan and Olan.

INGREDIENTS
Chick peas/Garbanzo Beans/Kadala - 1 cup (soaked overnight)
Raw Plantain/Pachakkaya - 1
Elephant Yam/ Chena - 1/4 kg
Grated Coconut - 2 cups
Chilly Powder - 1 1/2 tbsp( vary as per spice level)
Turmeric - 1/2 tsp
Cumin/Jeerakam - 1 tsp
Mustard seeds/Kaduku - 1 tsp
Red Dry Chilly/Kaay Mulaku - 2
Curry Leaves/Kariveppila - 2 sprigs
Coconut Oil - 1 tbsp
Salt - as required

METHOD

Cook chickpeas in a pressure cooker till soft along with salt, turmeric and chilly powder. Add water almost 

1 inch above the chickpeas.

In another pan, fry 1 cup coconut till dark brown and crisp(No oil required). Keep aside.

Chop plantain and yam into small pieces.

Add this to the cooked chickpeas and pressure cook for 1 whistle ( Add 1/4 cup water if required).

Make a  paste of 1 cup grated coconut along with cumin seeds (not very fine paste).

Add the ground paste into the cooker. Do not close the cooker. Let boil and thicken.

When no water remains add the fried coconut.

In a small pan heat coconut oil. Add mustard seeds. When it splutters add dry red chilly and curry leaves.

Pour the seasoning over the koottu-curry.

Tips:

As no green chillies are added check the spice level and add more chilly powder as required. This can be added  when cooking the plantains or yam / add it to coconut when almost fried.

While frying coconut do not add any oil as the oil will come out from the coconut as you fry.

There must be almost 1 inch higher level water after cooking yam and plantain. Else boil water and add.

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
6. Beetroot Achar

  

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