Onam Sadya

1. Vazhakkai Thoran :

        Cut raw banana and soak in water.

        For coconut masala: (Mix Coconut-1 cup, Chilli powder-1 teaspoon, Turmeric powder-1/4 teaspoon ).         

        Splutter mustard in coconut oil, Cumin seed-1/2 teaspoon, Urad dal-1/2 teaspoon.

       add chopped banana & salt.Add some water to cook.Once banana gets cooked Add coconut masala and cook for sometime and turn off.

2. Cucumber Pachadi :

        Cut cucumber in to small cubes

        For masala::(Blend coconut-1/2 cup Chilli-1,Cumin-1 teaspoon )

        In coconut oil splutter mustard, Cumin seed-1/2 teaspoon.

        add cucumber and salt & cook well. Do not add water. once cucumber gets cooked Pour the blended coconut & cook 5 minutes.

        finally add curd 1 cup and mix.

3. Aviyal :

        vegetables added (Carrot, brinjal, drumstick, banana, avarakai, cucumber, Valuvananga).In coconut oil, splutter mustard, curry leaves, veggies and let it cook. add some water to cook.

        Once veggies gets cooked nicely add the masala coconut and mix well & allow it to cook for sometime.

       Finally add curd 1 cup and mix .

        Peel the skin of ethankka, cut in to pieces then deep fry in coconut oil

        For thick jaggery syrup Boil water-1 cup & Jaggery-1/2 cup: once syrup gets ready add the fried bananas and coat well:

        add dry ginger powder-1.5 teaspoon, Cumin powder-1 teaspoon, elachi-1 teaspoon and mix. add rice flour-1 cup & sugar -1 cup.let banana pieces gets coated nicely with flour

5. Banana Chips:

        Peel the skin & Grate raw banana.

        Add turmeric powder 1 teaspoon in oil, While frying.

        Once oil gets heated up keep the flame High and grate the bananas in to oil and deep fry. once it’s fried remove from oil. sprinkle salt & pepper. crispy ethankka chips ready

6. Cabbage Thoran:

        In coconut oil splutter mustard, curry leaves, large onion-1 and sauté.

        Add chopped cabbage and salt. let cabbage cook well.

        Once cabbage gets cooked add coconut masala.

        For coconut masala: (Mix grated coconut-1 cup, turmeric powder-1/2 teaspoon, Chilli powder -1 teaspoon). allow it to cook for few minutes and turn off.

7. Paal Payasam:

        Pour water -2 cup in an aluminium pot. add sago-1/2 cup. let sago cook well and turn glossy.

        Then add vermicelli-1 cup. add boiled milk- 2 cup,sugar-1 cup. let vermicelli cook.

        Now add condensed milk-1/2 cup. let altogether turn to a perfect kheer consistency ( creamy ).

        Turn off the flame. Now In ghee roast cashews & raisins for seasoning the kheer. Pour in to the kheer and mix.

8. Inji Theeyal:

        dry roast coconut-1/4 cup ,Turmeric powder-1/4 teaspoon, Chilli powder-1 teaspoon, Coriander powder-1 teaspoon

        grind ginger & roasted coconut by adding some water

        In GINGELLY oil splutter mustard , curry leaves, dry chilli and pour this paste. add required salt. pour Tamarind water-4 teaspoon. let it cook for 5 minutes and turn off

        Oil-2 teaspoon, grated coconut-1/4 cup, curry leaves, red dry chilli-4, coriander powder-2 teaspoon. roast till it turns brown and nice aroma comes out.

        Cook sambar dal-1 cup. Cut vegetables (brinjal, chilli, cucumber, banana, carrot, beans, drumstick). In coconut oil splutter mustard, curry leaves, red dry chilli .

        add cooked dal & veggies. turmeric powder-1/4 teaspoon, sambar powder-2 teaspoonful. let it cook few minutes. pour the aracha masala. pour tamarind water-1/4 cup and let it come to boil.

        add chopped coriander leaves.

10. Beetroot Pachadi:

        Cut Beetroot in to pieces. Add some water and cook for 5 whistle. cool it and grind .

        in pan add the Beetroot paste and sauté till raw smell leaves add salt,

        pour grinded coconut -1 cup,mix well and cook for 3 minutes turn off flame & cool. add curd-1 cup .

        Season it with coconut oil, mustard, curry leaves, dry chilli

11. Pineapple Jam:

        Heat pan, pour pineapple purée-1 cup & sugar-1 cup. Squeeze lime-5 drops.

        Once it starts leaving pan turn off

12. Nei Appam:

        mix Wheat-1 cup,Milk-1.5 cup, Coconut-1/4 cup, Jaggery powder-1/2 cup Banana-4.mix without lumps. batter ready.

        Once pan gets heated pour ghee & batter in and once cooked flip to other side.

        Once cooked remove from ghee13.OlanCook soaked channa -1 cup & ash gourd-1/2 cup, Green chilli-3 for 7 whistle.

        In coconut oil splutter mustard, curry leaves, channa & ash gourd. pour Thick coconut milk-1 cup,

        Thin coconut milk-1 cup. let it cook till gravy thickens

14. Carrot Thoran:

        grate 2 carrot. In oil add mustard ,curry leaf, onion, carrot, salt.

        let it cook. add coconut masala For coconut masala: Mix grated coconut-1 cup ,turmeric powder-1/2 teaspoon, chilli powder -1 teaspoon ).let it cook.

15. Rice:

        Chengalpattu rice in Claypot .Firewood cooking

16.Eri Moru:

        buttermilk, chilli, curry leaf, salt

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