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. ...