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Guest Post: Onam Sadya

Onam Sadya Menu:
Plate Preparation:
Salt, ginger pickle, ? chutney, banana chips, fresh banana, fried kerala papad, plantains, cabbage Thoran, Avial
Course 1:
Rice, Parappu, ghee, 
Course 2: 
Rice, Sambar
Course 3: 
Rice Kalan
Course 4 : 
Brown payasam
Course 5:
Pal Payasam 

Plantain:


Cabbage Thoran:

Avial:

Parappu:

Sambar:

Kalan:
2 plantains (ripe) 
1/4 tsp turmeric powder 
1/2 tsp chilli powder
1 cup water

Cut plantain length wise, remove the black part. Cut into cubes. Boil with the turmeric powder and chilli powder and water and you cook. Keep stirring. Add a bit of salt. Keep it aside. 

1 cup grated coconut (frozen). Microwave. 3/4 cup is also enough
1 tsp cumin
5-6 whole black pepper
1 tsp ghee + 1/4tsp fenugreek. Roast well. Raw smell should go away. 

Grind the masala to a smooth paste. 

Now pour the coconut paste to the cooked plantains. Add salt.  Put this on the stove. Let it come to a boil. Check for salt. 

Add 1 tsp jaggary.  

Turn off the stove. Take it off the gas. 

Beat 2 cup curds. Add to the pot. Check consistency. 

Tempering: 
Heat Ghee, add mustard seeds, red chillies, curry leaves. Pour over the kalan. Serve cold. 

Serve with Rice. 

Brown Payasam:

1 cup yellow moong daal. Dry roast well till it turns brown. Don’t leave unattended. Then wash well. Now add to the pressure cooker with 2 cups + a bit more water. 1 or 2 whistle. Turn off the stove. 1 to 11/2 cup jaggery. Cut into pieces. In a separate bowl, take 2 cups of water, boil, add the jaggery, let it melt. Then strain the syrup (if required). Take a thick bottomed vessel on the stove on a medium flame. 2 tbsp ghee. Add the cooked daal into the ghee. Add strained jaggery. Now keep stirring until everything is mixed well. Add thin (2nd milk) coconut milk. Then let it boil. 

5-6 Dry roast cardamom, remove the cover, and grind with sugar. 

Manthra brand dry ginger (soonth) - 1 pinch. 

Now add cadmom powder and soonth into only a part of 1st coconut milk and then add to the main pot. Stir well. All on medium heat. Cook for about 5-10 milk. 

Now add the first milk. Now no boiling. Remove from stove. 

In a nonstick pan, add 2 spoons a ghee, bring to medium flame, add golden raisins, roast (do not let it burnt)..now add 5-6 cashew pieces (split in halves). Should not get burnt. Add to the payasam as a garnish. Do not mix. 

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