Monday 16 September 2013


Onam is the major festival of kerala.  This is an Harvest festival.  Onam is celebrated in the month of Chingam (Sravan Mas in the Saka Era) which generally falls between 17th of Aug and 16th of Sep.
There are lot of stories about the celebration of Onam.  Most common story is about the Rakshasa Raja Mahabali, who was very kind and generous and the Gods could not stand his popularity and requested Lord Maha Vishnu, who took the Vaman Avtar and visited the Raja and asked of three feet of land for his Tapas and Mahabali granted the same.  Vamana wanted to measure the three feet with his own steps then started growing and measured the Bhoomi and swarga in one foot and with  the second foot measured the “pathal”.  Then Vamana asked Mahabali that where he should put his third step.  Mahabali understood the game played by Gods and knelt before Vamana and asked to put  the third step on his head and Vamana by doing so pushed him down to Pathal.   At that time Vamana gave a relief to Mahabali that every year he can visit his subjects on the “Thiruonam” day of Chingam which is known and celebrated as Thiruonam or Onam henceforth.  Since then his subjects in kerala prepare floral carpets from Atham day to Thiruonam day for 10 days and prepare very good feast and wear new dress and celebrate.

 Happy Onam to all, this is my mini Onam sadhya:--Papadam, Sarkara Upperi, Varuthupperi, Puliyinji, Vendakka Kichadi, Koottukari, Kalan, Cabbage Thoran, parippu, rice, ghee, sambar, curd and Palada Prathaman


Cabbage Thoran

Cabbage Thoran is the heart of Kerala Cuisine. Any Kerala Sadhya is incomplete without Cabbage Thoran. Cabbage Thoran is a stir fry made using cabbage and coconut.

Cabbage finely chopped                     1 cup
Onion chopped                                     1
Green chilly                                           3 to 4
Turmeric powder                                 ½ tsp
 Chilly powder                                       ½ tsp
Grated coconut                                     1 tbsp
Mustard seeds                                       1 tsp
Curry leaves  few
In a bowl add finely chopped cabbage, onion, chopped green chilly, turmeric  powder, chilly powder, salt, grated coconut and mix well.
Keep aside for 5 to 10 minutes. Heat oil in kadai, add mustard seeds and  curry leaves when it pops up add cabbage mix, sprinkle little water and close the lid and cook till its done.   Cabbage thoran ready to serve.           


Vendakka kichadi (Ladies finger kichadi)


 Vendakka Kichadi( Okra/Ladies finger) is a quick side dish for rice. Kichadi is an essential side dish for Onam and Vishu Sadhya. In this recipe okra or vendakka is cut into slices and then fried or sauteed till it becomes crispy. This fried veggie is then mixed with yogurt and coconut sauce.
Vendakka                              250gm
Grated coconut                    ¼ cup
Green chilly                           3 to 4
Jeera/cumin seeds              ½ tsp
Mustard seeds                     ½ tsp
Curd                                        1 cup
For seasoning
Coconut oil                           2 tbsp
Mustard seeds                     1 tsp
Curry leaves few
Red chilly                               2
Cut vendakka (ladies finger)  into thin round slices.
Grind grated coconut, green chilly and cumin into fine paste.  Then add mustard seeds just crush them.
In a bowl add curd, grinded paste and salt mix well and keep aside.
Heat oil in pan add mustard seeds, curry leaves, red chilly and sliced lady’s finger fry them till brown and crisp, then mix this with beaten curd mix  vendakka kichadi ready to serve.

Varuthracha sambar Kerala style


Sambar is a very popular dish in South Indian cuisine. It is served with steamed rice or even as a side dish for idli, dosa and pongal. Sambar with rice is one of the main courses in everyday South Indian meals.


Mixed vegetables                              1 cup

Tomato                                                2

Grated coconut                                  2 tbsp

Onion                                                   2

Garlic                                                    2 cloves

Green chilly                                         2

Coriander powder                             2 tsp

Chilly powder                                     2 tsp

Sambar powder                                 1 tbsp

Tuvara parippu(dal)                          ¼ cup

Curry leaves few

Coriander leaves

 Coconut oil


Heat  oil in pressure cooker  add chopped onion fry for 2min.  Then add washed dal, chopped mix vegetables  and  water  pressure cook this for 3 whistles.

Meanwhile dry roast coconut till light brown, then add  garlic cloves,  chilly powder, sambar  powder, coriander powder fry for 3 to 4 min.  Let it cool for sometime then grind into fine paste.



Add this paste to cooked dal and vegetable and boil for 10 min.

Heat seasoning pan add oil when it heat add mustard seeds and curry leaves. Pour this on boiling curry. Garnish with chopped coriander leaves  Kerala style sambar ready to serve.

Beetroot pachchadi


Beetroot grated                                  ½ cup                              

curd                                                       1 cup

green chilly                                          3 to 4

mustard seeds                                     ½ tsp

urad dal                                                 1 tsp 

coconut oil


Peel skin of beetroot and grate and keep aside.

Beat curd with salt, heat oil in a pan add mustard seeds and urad dal fry till light brown then add chopped green chila ly, and curry leaves fry for  2 min. Then add this to beaten curd. Add  grated beetroot  and mix well . Beetroot  pachchadi ready to serve.



Puliyinji is an indispensable part of every Onam Sadhya. It is a sweet and sour sauce made by simmering fried ginger (inji) in jaggery and tamarind (puli) sauce. Puliyinji is also known as Inji Curry in some regions of Kerala. In some places  Inji Curry may also refer to a similar dish prepared in a fried coconut paste. The consistency of Puliyinji varies from region to region. Some make it like a chutney whereas others make it into a very thick paste.
Finely minced ginger                        100 gm
Finely minced green chilly              100 gm
Red chilly powder                             1 tsp
Jaggery                                                1 tbsp
Tamarind                                             1(lemon size)
Turmeric powder                               ¼ tsp
Mustard seeds                                    ½ tsp
Coconut oil                                          1 tbsp
Salt to taste
Curry leaves few
Soak tamarind in hot water for 10 min.  Make tamarind pulp and keep aside.
Heat oil in thick bottom pan,  add mustard seed when it pops up add curry leaves fry for a min.  Then add minced ginger fry till light brown then add minced green chilly  fry till colour changes  then add red chilly powder and turmeric powder fry for a min then add  tamarind pulp, jaggery and salt  mix well.
Boil this in low flame for 10 to 15, till it becomes  thick like a sauce.
Puliyinji ready to serve.


Koottu curry

This curry is an inevitable item in Onam feast.
Yam/chenna                                       ½ cup chopped
Raw banana                                        ¼ cup chopped
Channa dal/kadala paripu              ¼ cup
Grated coconut                                 1 cup
Red chilly powder                             1tsp
Turmeric powder                               ¼ tsp
Jeera/cumin seeds                             1tsp
Mustard seeds                                     ½ tsp
Red chilly                                              4 to 5   ( 1 for seasoning)
Curry leaves few
Coconut oil
Pressure cook chopped vegetables with chilly powder, turmeric powder and salt  for 2 whistles.
Soak chana dal for 15 to 20 min. Then pressure cook this for 2 whistles till  it becomes soft and keep aside.

For masala   grind ½ cup grated coconut, jeera   and 4 red chilly into coarse paste.
Add this paste to cooked vegetables  and add cooked chana dal  boil till it  becomes thick.
Heat oil in pan  add mustard seeds, curry leaves and red chilly fry for min. Pour this on curry.
Remaining half cup of grated  coconut  dry roast till brown  then add this on  curry. Koottu curry  is  ready to serve.


Saturday 14 September 2013


Olan is an important part of Onam Sadhya dishes and also one of the most simplest recipes. It tastes delicious with a nice fragrance of coconut oil. Olan can be prepared with or without the red cow peas. Here I have prepared with both ash gourd and pumpkin without the cow peas beans.

Ash gourd                         ½ cup chopped

Pumkin                              ½ cup chopped

Green chilly                      3

Coconut milk thick          ½ cup

Coconut milk thin           ½ cup

Cow pea (mampayar)     2 tbsp cooked(optional)

Coconut oil                        1 tsp

Curry leaves few

Peel then skin of pumkin and ash gourd  cut into small slices.

Cook this in thin coconut milk with green and salt. When vegetable is cooked  lower  the flame add thick coconut and curry leaves just heat this do not allow  to boil.  Then switch off gas.  Pour coconut oil on top of it.  Olan ready to serve.       


Kalan is a very traditional Keralite dish prepared using yogurt, coconut and vegetables. It is always a part of Onam Sadhya. 
Yam                                                 250 gm
Raw banana                                   2
Pepper powder                             1 tsp
Red chilly powder                         1 tsp
Pinch of turmeric powder
Curd                                                 1 cup
Salt to taste.
For grinding masala
Grated coconut                              3 tbsp
Jeera(cumin)                                   1 tsp                           
Green chilly                                     2 or 3
For seasoning
Mustard seeds                                 ½ tsp
Coconut oil                                       2 tsp
Methi/uluva seeds                          ¼ tsp
Red chilly                                           2
Curry leaves  few
Peel the skin of yam and banana and chop them into medium size pieces.  Then pressure cook both  with, pepper powder, chilly powder, turmeric, salt and half cup of water till 2 whistle.
For masala  grind coconut, green chilly and jeera into fine paste and keep aside.
Whip the curd and add it to the cooked vegetables boil in a low flame till it thickens  then add grounded paste and cook for 5 min.
Heat oil in seasoning pan  add mustard seeds, methi seeds, red chilly and few curry leaves fry for 2 min.  Pour this on  curry.  Kalan  ready to serve with rice.



Yellow cucumber/vellari                          1cup chopped

Grated  coconut                                          ½ cup

Curd                                                               1cup

Green chilly                                                  2to 3

Small onion                                                  4chopped

Jeera/cumin seeds                                       ½ tsp

Methi /uluva  seeds                                     ½ tsp

Mustard seeds                                               ½ tsp

Coconut oil                                                      2tsp

Turmeric powder                                           ¼ tsp

Chilly powder                                                 ½ tsp

Red chilly                                                         1

Curry leaves  few 


Peel the skin of  cucumber   chop into small pieces.  Then cook this with turmeric, salt  and chilly powder.

 Grind grated coconut with green chilly, jeera   into fine paste.

Whip the curd  and add the ground masala and mix well. Pour this on cooked vegetables  and boil for few min.

Heat oil in a pan   add mustard seeds, methi seeds, red chilly,  chopped onion and curry leaves  fry till brown. Pour this on boiling curry. Pulissery  ready to serve.


Kerala Aviyal, for Onam Sadya...A simple dish of mixed vegetables in a coconut-chillies-cumin masala.


Yam/chenna                              ¼  cup

Raw banana                               ¼ cup

Ash gourd/Elavan                     ¼ cup

Yellow cucumber/vellari         ¼ cup

Karela/kaippaka                       1

Carrot                                          ¼ cup

Beans                                           ¼ cup

Drumstick                                   2

Potato                                         1

Coconut oil                                 2 tsp

Curry leaves few

Raw mango                                1

If using raw mango add  2 tbsp of curd.  Otherwise ¼ cup curd.

For masala

Grated coconut                           1 cup

Green chilly                                  3 to 4

Jeera/cumin seeds                      1 tsp

Garlic                                               2 cloves

Small onion                                    2



Peel the skin of vegetables cut into 2inch pieces.

For masala grind coconut, jeera, green chilly, garlic, onion and curd into coarse paste and keep aside.

Put all chopped veg, salt and tumeric powder and half cup of water into cooker or steamer   without weight steam it for 10 min.  Vegtables need to be half cooked. Do not overcook the vegetables.

Add masala to cooked vegetables  and add curry leaves cook it dry. Season with coconut oil.

Tasty aviyal ready to serve with rice .