Delicious Onam Sadhya Recipes You Can Make – Taste of Kerala

By FaveWrite

Onam, the vibrant and joyous harvest festival celebrated in the southern Indian state of Kerala, is not only a time of cultural revelry but also a culinary extravaganza. And at the heart of this celebration lies the grand feast known as “Onam Sadhya”. The term “Sadhya” in Malayalam, the language of Kerala, translates to “feast.” However, it’s not just any feast; it’s an intricate and harmonious blend of flavors, textures, and aromas that showcase the rich culinary heritage of the region.Let’s dive  into the art of creating a delightful Onam Sadhya recipes, exploring its significance, and step-by-step preparations.

Onam Sadhya Recipes

1. Sambar:

Ingredients:-

  • 1/2 cup toor dal (pigeon pea lentils)
  • Finely chopped Mixed vegetables (carrots, beans, drumsticks and more)
  • 1 small lemon-sized ball of tamarind, soaked in water
  • 2 tbsp sambar powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard seeds
  • A few curry leaves
  • A pinch of asafoetida (hing)
  • 2 tbsp oil
  • Salt to taste

Instructions:

1. Pressure cook the toor dal until soft. Mash it and set aside.
2. In a large pot, cook the chopped vegetables with turmeric powder and salt until tender.
3. Extract tamarind pulp from the soaked tamarind and add it to the cooked vegetables.
4. Add sambar powder and let it simmer for a few minutes.
5. Add the mashed dal and mix well. Adjust the consistency with water.
6. Heat oil in a small pan, add mustard seeds, curry leaves, and asafoetida. Once mustard seeds splutter, add this tempering to the sambar.
7. Simmer for a few more minutes. Serve hot with rice.

2. Avial:

Ingredients:

  • Mixed vegetables (carrots, beans, ash gourd, drumsticks, etc.), chopped into uniform pieces
  • 1/2 cup grated coconut
  • 1/2 tsp cumin seeds
  • 2-3 green chilies
  • 1/2 cup yogurt
  • A few curry leaves
  • 2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • Salt to taste

Instructions:

1. Boil the chopped vegetables with turmeric powder and salt until they are cooked but still firm.
2. Grind grated coconut, cumin seeds, and green chilies to a coarse paste. Mix this paste with yogurt.
3. Add the coconut-yogurt mixture to the cooked vegetables and simmer for a few minutes.
4. In a separate pan, heat coconut oil, add mustard seeds, and let them splutter. Add curry leaves.
5. Pour the tempering over the avial and mix well. Serve hot.

3. Olan:

Ingredients:

  • 1 cup ash gourd (winter melon), diced
  • 1/4 cup black-eyed peas (cowpeas), soaked
  • 1/2 cup thin coconut milk
  • 1-2 green chilies, slit
  • A few curry leaves
  • 1 tbsp coconut oil
  • Salt to taste

Instructions:

1. Cook the soaked black-eyed peas until they are tender. Drain and set aside.
2. In a pot, add ash gourd, green chilies, and salt. Add water and cook until the ash gourd is soft.
3. Add cooked black-eyed peas and thin coconut milk. Simmer for a few minutes.
4. In a separate pan, heat coconut oil, add curry leaves, and pour the tempering over the olan.
5. Serve hot with rice.

4. Payasam:

Ingredients:

  • 1/2 cup rice
  • 1 cup jaggery, grated
  • 1 cup thick coconut milk
  • 2-3 tbsp ghee (clarified butter)
  • A handful of cashews and raisins
  • 4-5 cardamom pods, crushed
  • 2 cups water

Instructions:

1. Wash the rice and cook it with water until it’s soft and mushy.
2. In a separate pan, dissolve the jaggery in a little water and strain to remove impurities.
3. Add the jaggery syrup to the cooked rice and mix well. Simmer for a few minutes.
4. Add thick coconut milk and let it cook on low heat.
5. In a small pan, heat ghee and roast the cashews and raisins until golden.
6. Add the roasted cashews, raisins, and crushed cardamom to the payasam. Mix well and remove from heat.
7. Serve warm or cold.

5. Thoran:

Ingredients:

  • 1 cup cabbage, thinly sliced
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup beans, chopped
  • 2 tbsp grated coconut
  • 1/2 tsp mustard seeds
  • A few curry leaves
  • 2-3 green chilies, slit
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil

Instructions:

1. Heat oil in a pan, add mustard seeds and let them splutter. Add curry leaves and green chilies.
2. Add the chopped vegetables, turmeric powder, and salt. Sauté for a few minutes.
3. Add a little water and cook the vegetables until they are tender.
4. Mix in grated coconut and cook for a couple of minutes.
5. Serve as a colorful and crunchy side dish.

6. Rasam:

Ingredients:

  • 1 small lemon-sized ball of tamarind, soaked in water
  • 2-3 ripe tomatoes, chopped
  • 2 tsp rasam powder
  • 1/4 tsp asafoetida (hing)
  • 1/2 tsp mustard seeds
  • A few curry leaves
  • 1/4 tsp black pepper
  • 1/4 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • Salt to taste

Instructions:

1. Extract tamarind pulp from the soaked tamarind and add it to a pot of water.
2. Add chopped tomatoes, turmeric powder, rasam powder, and salt. Let it simmer.
3. In a small pan, heat oil, add mustard seeds, curry leaves, and asafoetida. Add this tempering to the rasam.
4. Crush black pepper and cumin seeds and add to the rasam. Simmer for a few more minutes.
5. Serve hot as a comforting soup.

7. Erissery:

Ingredients:

  • 1 cup pumpkin, diced
  • 1/2 cup black-eyed peas (cowpeas), soaked
  • 1/4 cup grated coconut
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • A few curry leaves
  • 2 tbsp coconut oil
  • Salt to taste

Instructions:

1. Cook the soaked black-eyed peas until they are tender. Drain and set aside.
2. In a pot, cook the diced pumpkin with turmeric powder and salt until it’s soft.
3. Add the cooked black-eyed peas to the pumpkin.
4. Grind grated coconut, cumin seeds, and mustard seeds to a coarse paste. Add this to the pumpkin mixture.
5. Add red chili powder and simmer for a few minutes.
6. In a small pan, heat coconut oil, add curry leaves, and pour the tempering over the erissery.
7. Serve hot with rice.

8. Pachadi:

Ingredients:

  • 1 cup yogurt
  • 1/2 cup grated coconut
  • 1/2 tsp mustard seeds
  • 2-3 green chilies
  • A few curry leaves
  • 1/4 tsp turmeric powder
  • A small piece of jaggery
  • Water
  • Salt to taste

Instructions:

1. Beat the yogurt until smooth and set aside.
2. Grind grated coconut, mustard seeds, green chilies, and a little water to a fine paste.
3. Mix the ground paste with yogurt.
4. Heat a small piece of jaggery with a little water until it melts. Strain and add to the yogurt mixture.
5. Add turmeric powder and salt. Mix well.
6. In a small pan, heat a little oil, add mustard seeds, and let them splutter. Add curry leaves and pour this tempering over the pachadi.
7. Serve as a refreshing side dish.

9. Kalan:

Ingredients:

  • 1 raw banana, diced
  • 1/2 cup yam, diced
  • 1/2 cup yogurt
  • 2-3 tbsp grated coconut
  • 2-3 green chilies
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 tsp mustard seeds
  • A few curry leaves
  • 2 tbsp coconut oil
  • Salt to taste

Instructions:

1. Cook the diced raw banana and yam with turmeric powder and salt until they are soft.
2. Grind grated coconut and green chilies to a fine paste. Mix this paste with yogurt.
3. Add the coconut-yogurt mixture to the cooked vegetables.
4. Add red chili powder and let it simmer for a few minutes.
5. In a small pan, heat coconut oil, add mustard seeds, and let them splutter. Add curry leaves and pour this tempering over the kalan.
6. Serve hot with rice.

10. Injipuli:

Ingredients:

  • 2-inch piece of ginger, peeled and grated
  • 1 small lemon-sized ball of tamarind, soaked in water
  • 1/4 cup jaggery, grated
  • 2-3 green chilies, slit
  • 1/4 tsp mustard seeds
  • A few curry leaves
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric powder
  • A pinch of asafoetida (hing)
  • 2 tbsp coconut oil
  • Salt to taste

Instructions:

1. Extract tamarind pulp from the soaked tamarind and set aside.
2. In a pan, add the tamarind pulp, grated jaggery, turmeric powder, red chili powder, and salt. Cook until the mixture thickens.
3. In a separate pan, heat coconut oil, add mustard seeds, and let them splutter. Add curry leaves and green chilies.
4. Add grated ginger to the pan and sauté for a few minutes.
5. Add the tamarind-jaggery mixture to the pan and cook for a couple of minutes.
6. Add asafoetida and mix well. Remove from heat.
7. Serve as a tangy and sweet ginger-tamarind chutney.

11. Pappadam:

Ingredients:

  • Pappadams (papads)
  • Oil for frying

Instructions:

1. Heat oil in a deep frying pan.
2. Gently place a pappadam in the hot oil and press it with a slotted spoon to prevent it from puffing up too much.
3. Fry until the pappadam turns golden and crispy.
4. Remove from the oil and place it on paper towels to absorb excess oil.
5. Serve as a crispy accompaniment to the Onam Sadhya feast.

12. Sarkara Upperi:

Ingredients:

Raw bananas, thinly sliced
Jaggery syrup (made by dissolving jaggery in water)
Oil for frying

Instructions:

1. Heat oil in a frying pan.
2. Fry the thinly sliced raw bananas in batches until they turn crisp and golden.
3. Drain excess oil and immediately dip the fried bananas in the jaggery syrup.
4. Remove from the syrup and let them cool and harden.
5. Serve as a sweet and crispy snack.

Conclusion

Onam Sadhya recipes are not just about the culinary delights they offer; they represent the spirit of unity, culture, and tradition. With its splendid variety of flavors and the heartwarming ritual of sharing a meal on banana leaves, Onam Sadhya is truly a feast for the senses and the soul. Whether you’re a food enthusiast or someone looking to experience the essence of Kerala’s rich culture, indulging in an Onam Sadhya is an experience you won’t soon forget.

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