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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