The very own festival of God’s own land, Onam is just around the corner. So everyone out there, let’s welcome King Mahabali with a big Onasadya this year! Onam Sadhya, meaning ‘banquet’ in Malayalam, is a sensational vegetarian multi-course meal that features a banana leaf with over 24 dishes. Onam Sadhya is eaten without any cutlery and is usually eaten while sitting on the floor. Now, how are you going to get your own Onam Sadhya? In order to give your family an individual Onam Sadhya, we dug into our treasure chest and found 6 simple peasant Onam Sadhya recipes that could be whipped home. Keep scrolling down for best Onam Sadhya recipes.
Best Onam Sadhya Recipes You Must Not Miss
Here are 6 best Onam Sadhya recipes.
1. Erissery
This is a delicious and mildly-spiced coconut grated mixture blended with pumpkin, garlic, and green chillis. It is tempered by a good mix of mustard seeds, crunchy curry leaves, and chillis. A traditional, blue onam dish for the festivities to prepare.
Ingredients
- 1 Cup pumpkin slices
- 1/2 tsp turmeric
- to taste Salt
- Water
- 1/2 cup coconut, grated
- 1/2 tsp turmeric powder
- 2 garlic cloves
- 1/2 tsp cumin seeds
- 3-4 green chilies
- 1/4 tsp Pepper powder
For the tempering:
- 1/4 cup coconut, grated
- 2 tsp oil
- 1/2 tsp mustard seeds
- 4 Red chilies
- 1 Curry leaves sprig
How to Make
- Blend in a fine paste the grated coconut along with garlic, cumin seeds, green chilies, turmeric powder, and pepper powder. Keep this aside.
- Cut the pumpkin into small cubes and boil. Before cooking, mix turmeric powder and salt. Mash the bits of the cooked pumpkin with a spatula. Instead of mashing the entire mix, you should even leave a few cubes.
- Now add the pumpkin mash with the blended coconut paste and let it simmer on medium heat.
- Heat two tsp of oil in another pan, and add the mustard seeds. Add red chilies and curry leaves only as they start spluttering. Add the grated coconut now, finally. Fry it until the color of the coconut turns brownish. Now mix it into the erissery.
- Serve.
2. Pachadi
A light, smashing combination of coconut, curd and pineapple, and fiery chilies, spices. Join the delicious dish to a mouth-watering meal with rice or roti.
Ingredients
- 1/4 cup curd
- 1/2 tsp mustard seeds
- 3-4 Whole red chilies
- 1 tsp green chilies
- 4-5 Curry leaves
- 1/2 tsp ginger, chopped
- 1 cup pineapple (diced)
- 2 tbsp coconut paste mixed with spices and mustard oil
How to Make
- Heat the oil in a pan and splutter some mustard.
- Add green chilies, red chilies, ginger and curry leaves.
- Then add the pineapple and the paste of coconut
- Cook for a couple of minutes, and add curd.
- Mix well, serve.
3. Rasam
Rasam with its thin consistency is a real hit with any South-Indian meal, with lots of pepper and tomatoes. It can be eaten as a soup or with steamed rice with toor dal, plenty of pepper, and tomatoes. Try it out, and you’re going to know why it’s irresistible.
Ingredients
- 100 gms toor dal
- 100 gms tomatoes
- 500 ml of water
- 25 gms tamarind
For rasam powder
- 10 gms peppercorns
- 10 gms coriander seeds
- 3-gram red chilies
- 10 gms cumin seeds
For tempering:
- 30 ml of oil
- 3 gms mustard seeds
- 2 gms curry leaves
- 3 Garlic cloves
- 10 sprigs coriander leaves
- Salt
How to Make
- Crush the garlic and chop the tomatoes together.
- Soak the tamarind and remove the pulp.
- Roast the powder ingredients and grind them until fine.
- Boil the tomatoes with the dal until the lentils are mashed and put aside.
- Heat the oil and add the seeds of mustard, leave until it cracks.
- Add crushed garlic, curry leaves, and leaves of coriander.
To obtain the necessary rasam consistency, mix dal, and water. - Mix in the pulp of tamarind. Add the powder to the rasam.
- Boil on a low flame for 5 minutes.
4. Kadala Curry
An authentic curry, kadala is a black chana curry with a variety of spices. A smooth gravy which is definitely a true winner at your table!
Ingredients
- 1 Kg Black channa, boiled
- 3 Coconuts, grated
- 150 Gram Shallots
- 50 Gram Whole red chili
- 50 Gram Whole coriander seeds
- 2 Curry leave sprigs
- 100 Ml Coconut oil
- 10 Gram Garlic
- To taste Salt
- 10 Gram Mustard seeds
- 100 Gram Onions, sliced
- 25 Gram Red chili powder
- 5 Gram Garam masala powder
How to Make
- In oil, saute grated coconut, shallots, red chilies, coriander seeds, curry leaves, and garlic till brown gold.
- Grind the ingredients to the saute.
- Saute the mustard seeds, add the sliced onions, coriander powder, chili powder, garam masala and ground ingredients, and cook well.
- Add water, then boiled channa, and let it cook.
- Stir in salt and serve hot.
5. Ulli Theeyal
A delicacy of Kerala, made in a roasted coconut gravy and filled with shallots or small onions. Tangy, spicy, and aromatic, Ulli theeyal is a great dish to prepare for Onam sandhya’s occasion.
Ingredients
For the Masala
- 5-6 Tbsp Sesame oil
- 1/2 tsp Fenugreek seeds
- 1 tsp Coriander seeds
- 1/2 tsp Whole black pepper
- 1/2 tsp Cumin seeds
- 1 bowl Fresh ground coconut
- 5-6 Whole red chilies
- 1/2 tsp Turmeric powder
For the Ulli Theeyal
- 1/4 bowl Sesame oil
- 1 Whole red chili
- 1/4 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 5-6 Curry leaves
- 1 bowl Whole shallots
- 3 Tbsp ground masala
- 4-6 Tbsp Tamarind extract
- A pinch of Asafoetida
- 1 Tbsp Jaggery
- 1 tsp Garlic paste
- To taste Salt
How to Make
For Masala
- In a pan, heat the oil. Add and roast the fenugreek, cumin seeds, whole black pepper, and coriander seeds until brown.
- Add the coconut and roast until the coconut is brown once. Stir and add the turmeric powder while roasting, add the red chilies.
- Mix well, then grind to the paste.
Prepare the Ulli Theeyal
- In a pot heat oil. Break the red chili in half and add the mustard, wait until the mustard splashes.
- Add seeds of fenugreek, curry and shallot feed. Stir.
- Mix the tamarind extract now in the ground masala and mix again well.
- Put in the jaggery and asafetida, finish with salt and garlic.
- Stir it all together for a few minutes and serve.
6. Paal Payasam
Without a smashing dessert, Onam Sadhya is not complete and payasam gives you all this. There are four different types of payasam in a typical Onam Sadhya, but why not start with just one amazing one.
Ingredients
- 50 gms rice
- 1-liter milk
- 5-gram cardamom powder
- 100 gms sugar
- 50 ml ghee (clarified butter)
- 50 gms cashew nuts
- 25 gms raisins
How to Make
- Clean the rice and soak for 1/2 hour.
- Cook the rice until soft in milk.
- Add the powdered cardamom, sugar, and whisk until the sugar is dissolved.
- In pan heat ghee and add the nuts of cashew.
- Add the raisins and saute for a minute when the cashew nuts are slightly golden.
- Pour over the rice mixture and serve warm.
So, these are 6 simple peasants Onam Sadhya recipes that could be whipped home.
Use these delicious recipes to prepare your own Onam Sadhya menu and impress your family and friends.
Have a Happy Onam 2020!
Also Read: History And Significance Of Onam 2020
