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Ona Sadhya
Main Course
Mains
The mains are gravies served over the rice in courses, so there is an art of portion control here. Make sure to have small portions of rice with each gravy so that you won’t get full before you finish the whole round. You can always go back for seconds after getting through the round once. The mains are served in this order:
• Parippu (Dal)
• Sambar
• Pulisseri
• Moru
Sides
There is an order in which these are supposed to be served on the banana leaf, but I have no idea what it is!
• Thoran (Cabbage Thoran )
• Aviyal
• Pachadi
• Erisseri
• Olan
• Pavakka Theeyal
• Inji Curry
• Kaalan
• Pickles (Mango Pickle, Nellikka ( Amla),Lime Pickle)
• Koottu Curry
• Pappadam
• Banana Chips
• Sarkkara Varatti
Receipes of Sides Thoran ( Cabage) (Can be made with other vegetables also.)
Ingredients
for Easy Cabbage Thoran Recipe
Cabbage(finely chopped) - 1 cup
Small onions(Kunjulli) - 5 nos
Garlic pods - 3 nos
Ginger(chopped) – 1 tsp
Green chillies - 2 nos
Cumin seeds(Jeerakam) – 1/2 tsp
Grated coconut - 1/4 cup
Salt - As reqd
Turmeric powder – 1/4 tsp
Mustard seeds - 1 tsp
Black gram(Uzhunnuparippu) - 1 tsp
Curry leaves(chopped) - 1 tbsp
Dry red chillies(Kollamulaku) - 2 nos
(broken) Coconut oil - 1 tbsp
Preparation Method of Easy Cabbage Thoran Recipe
Heat oil in a frying pan. Splutter mustard seeds.Add black gram and allow it to become brown. Add dry red chillies and curry leaves.Add cabbage and mix well. Cover and cook for 5 mins on a low flame. Crush together coconut, small onions, ginger, green chillies, garlic, turmeric powder, cumin seeds and salt.Add the above mix into the cooked cabbage and mix well.Cook for another 5 mins on a very low flame.
Prepare on a low flame in a non stick pan.
Ingredients:
1/2 cup Grated coconut
5 Green chilies
1/2 tsp Cumin seeds
1cup Yam Thinly sliced into 11/2" length pieces
1cup Cucumber Sliced lengthy into 11/2" length pieces
1cup Snake gourd Sliced into 11/2" length pieces
1/4cup Carrot Sliced into 11/2" length pieces
1/2cup Long runner-beans sliced into 11/2" length pieces
2 Drumstick cut into 2" length pieces
Curry leaves
3 tblsp Coconut oil
1 Raw bananas sliced into 11/2" length pieces
Raw mango pieces 1/2 tsp
Turmeric powder Salt to taste
How to make aviyal
Grind coconut with green chilies and cumin seeds in paste and keep it aside. Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water. When the vegetables are cooked, add turmeric powder, salt and mix well. Put bananas and mango pieces in cooked vegetables and cover the vessel. When steam comes out, add the coconut paste and stir well. Remove from fire and garnish it with curry leaves .
Pachadi.
Ingredients:
2 small sized cucumber (kheera)
1/2 inch ginger (adrak)
2-3 green chillies
2 tblsp coconut (narial) (scraped, optional)
1 1/2 cups yogurt
1 tsp oil (tel)
1/2 tsp mustard seeds (raai)
5-6 curry leaves (kari patta)
2 red chillies
whole salt (namak) to taste
How to make cucumber pachadi:
Wash and scrub cucumbers thoroughly and then grate with the skin. Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place. Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop. Grind together scraped coconut, green chillies and ginger to a fine paste. Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste. Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment. Pour it on to the yogurt mixture. Stir it thoroughly.
Erissery
Ingredients:
2 cups Ripe Pumpkin (sliced into pieces )
1/2 cup Red oriental bean
1 cup Coconut milk
2 tsp Oil
2 Dried chilli
1 tsp Mustard
2 springs Curry leaves
Water Salt to taste
To be Ground in paste 1 cup Grated Coconut 1 Small onions 1/2 tsp Cumin 1/2 tsp Turmeric powder 2 or 3 Green chilli 2 Garlic pods
How to make erissery:
Soak beans overnight.
Cook pumpkin with beans after adding enough water and salt Put the grounded paste to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry and stir well Yummy erussery is ready to be served.
Pavakka Theeyal
itter gourd(Pavakka) - 2 nos (cut into thin pieces)
Shallots(Kunjulli) - 2 cups (sliced)
Shredded coconut - 2 cups
Chilly powder - 1 tsp
Turmeric powder - 3/4 tsp
Coriander powder - 1 tsp
Salt - As reqd
Coconut or canola oil - 6 - 8 tsp
Mustard seeds - 1 tsp
Curry leaves - 2 - 3 sprig
Red chillies(Kollamulaku) - 3 nos
Tamarind juice - A lemon sized ball (soaked in water)
Preparation Method of Pavakka Theeyal Recipe
Heat oil in a non-stick pan or a kadai. Add shallots and bitter gourd pieces. Do not add water.Add salt and cook on a low flame, till the shallots and bitter gourd pieces are cooked well in oil. Heat up another pan or kadai.Dry roast coconut, till it turns brown. Add chilly powder, coriander powder and turmeric powder and roast for a few more seconds. Grind the above into a fine paste.Add the ground paste into the shallots-bitter gourd pieces and mix well.Cook on a low flame. Add tamarind juice and cook for a few more mins. Heat oil in another pan or a kadai. Splutter mustard seeds. Add red chillies and curry leaves.Pour the above seasoning into the curry and mix well.
Inji Curry
Ingredients for Kerala Inji Curry Recipe
Ginger - 200 gm
Tamarind(Puli) - A lemon size
Chilly powder - 2 1/2 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - As reqd
Fenugreek(Uluva) powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprigs
Oil - As reqd
Preparation Method of Kerala Inji Curry Recipe
Scrap the ginger and wash it thoroughly. Cut it into round slices and deep fry it till crisp. Let it cool down. Preserve the remaining oil.Squeeze the tamarind in 2 cups of water and strain it. Grind the deep fried ginger into a coarse powder. Heat the leftover oil in the pan.Splutter mustard seeds. Add the curry leaves and the coarsely ground ginger and saute.Add the chilly powder, coriander powder, turmeric powder, fenugreek powder and saute well. Add the tamarind extract and salt. Let the mixture boil.
Kootu Curry Kerala Style.
Ingredients for Kerala Style Koottu Curry Recipe
Snakegourd(Padavalanga) - 250 gm
Elephant yam(Chena) - 250 gm
Cucumber(Vellarikka) - 250 gm
Raw plantain(Pacchakkai) - 250 gm
Longrunner beans(Achinga) - 250 gm
Long brinjal(Vazhuthananga) - 250 gm
Black kadala - 250 gm
(soaked in water and kept overnight)
Turmeric powder - A pinch
Salt - As reqd
Coconut - 1/2 of one (grated)
Dry red chillies(Kollamulaku) - 4 - 5 nos
Peppercorns(Kurumulaku) - 8 nos
Curry leaves - As reqd For seasoning:-
Coconut - 1/2 of one (grated)
Black gram(Uzhunnuparippu) - 1 tsp
Mustard seeds - 1/2 tsp
Dry red chillies(Kollamulaku) - 2 nos
Coconut oil - 2 tbsp
Preparation Method of Kerala Style Koottu Curry Recipe
Cook black kadala along with turmeric powder and salt in a pressure cooker.Add the chopped vegetables along with turmeric powder and salt into the cooked kadala. Allow the vegs to get cooked. Grind together coconut, red chillies and peppercorns into a coarse form. Add the ground paste into the cooked vegs.Allow it to boil. When it starts to boil high, remove from flame and add curry leaves.Heat up a pan and fry the grated coconut, till it turns brown.Add the above fried coconut into the curry and mix well. Heat oil in a pan or a kadai. Add black gram, dry red chillies and mustard seeds. When they splutter, add this seasoning into the above curry.
Sambar Kerala.
Ingredients for Kerala Sambar Recipe
Red gram(Thuvaraparippu) – As reqd
Pearl/Red onions(Kunjulli) – 150 gm
Vegetables:
Drumstick(Muringakkai) – 2 nos
Carrots – 2 nos
Potatoes (medium) – 2 nos
Raw Plantains(Paccha Kkai) – 1 no
Tomatoes – 2 nos
Lady’s finger(Vendakkai) – 4-5 nos
Fenugreek seeds(Uluva) – A pinch
Black gram(Uzhunnuparippu) – A pinch
Mustard seeds – 1 tsp
Cumin seeds(Jeerakam) – A pinch
Chilly powder - 1 tsp
Sambhar powder(optional)
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Salt – As reqd
Ghee - 1 tsp
Tamarind water-1/4 cup or as required
Coriander leaves – A bunch
Preparation Method of Kerala Sambar Recipe
Cook the red gram in a pressure cooker along with ¼ tsp turmeric powder, a pinch of salt, ghee and the reqd qty of water. Heat a pan and splutter mustard seeds, fenugreek, black gram and jeera.Add onions and sauté for a while till they become very light golden in colour.Add coriander powder, chilly powder and turmeric powder along with a tsp of sambhar powder which is optional. Saute` till the raw smell goes.Add the vegetables along with some water. Stir well. Add the tamarind water which is again optional. Close the pan and cook the vegetables. Add salt as required. Once the vegetables are cooked, add the cooked red gram or dal and mix well. Add little water and bring to a boil or till the required consistency is reached. Finally, add coriander leaves and close the vessel so as not to lose the flavour of kerala Sambar.
Serve kerala sambar hot with dosa or rice or vada.
:- Enjoy the yummy kerala sambar recipe.
Ingredients for Pulissery(Kachiya Moru) Recipe
Curd(thick and sour) - 2 cups
Grated coconut - 1/2 cup
Green chillies - 2 nos
Garlic pod - 1 no
Cumin seeds(Jeerakam) - 1 1/2 tsp
Small onions(Kunjulli) - 1 no
Turmeric powder - 1/2 tsp
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Curry leaves - 2 tbsp
Fenugreek powder(roasted) - 1/2 tsp
Sugar - 3/4 tsp
Salt - As reqd
Water - 1/2 cup
Preparation Method of Pulissery(Kachiya Moru) Recipe
Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste. Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium consistency. IF NEEDED, add 1/2 cup water along with this curd mixture. Heat oil in a pan. Splutter mustard seeds. Add 1 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well. Pour the curd mixture into the pan and keep it on a medium flame, stirring continuously, until it becomes warm. :- NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
Main Course
Mains
The mains are gravies served over the rice in courses, so there is an art of portion control here. Make sure to have small portions of rice with each gravy so that you won’t get full before you finish the whole round. You can always go back for seconds after getting through the round once. The mains are served in this order:
• Parippu (Dal)
• Sambar
• Pulisseri
• Moru
Sides
There is an order in which these are supposed to be served on the banana leaf, but I have no idea what it is!
• Thoran (Cabbage Thoran )
• Aviyal
• Pachadi
• Erisseri
• Olan
• Pavakka Theeyal
• Inji Curry
• Kaalan
• Pickles (Mango Pickle, Nellikka ( Amla),Lime Pickle)
• Koottu Curry
• Pappadam
• Banana Chips
• Sarkkara Varatti
Receipes of Sides Thoran ( Cabage) (Can be made with other vegetables also.)
Ingredients
for Easy Cabbage Thoran Recipe
Cabbage(finely chopped) - 1 cup
Small onions(Kunjulli) - 5 nos
Garlic pods - 3 nos
Ginger(chopped) – 1 tsp
Green chillies - 2 nos
Cumin seeds(Jeerakam) – 1/2 tsp
Grated coconut - 1/4 cup
Salt - As reqd
Turmeric powder – 1/4 tsp
Mustard seeds - 1 tsp
Black gram(Uzhunnuparippu) - 1 tsp
Curry leaves(chopped) - 1 tbsp
Dry red chillies(Kollamulaku) - 2 nos
(broken) Coconut oil - 1 tbsp
Preparation Method of Easy Cabbage Thoran Recipe
Heat oil in a frying pan. Splutter mustard seeds.Add black gram and allow it to become brown. Add dry red chillies and curry leaves.Add cabbage and mix well. Cover and cook for 5 mins on a low flame. Crush together coconut, small onions, ginger, green chillies, garlic, turmeric powder, cumin seeds and salt.Add the above mix into the cooked cabbage and mix well.Cook for another 5 mins on a very low flame.
Prepare on a low flame in a non stick pan.
Ingredients:
1/2 cup Grated coconut
5 Green chilies
1/2 tsp Cumin seeds
1cup Yam Thinly sliced into 11/2" length pieces
1cup Cucumber Sliced lengthy into 11/2" length pieces
1cup Snake gourd Sliced into 11/2" length pieces
1/4cup Carrot Sliced into 11/2" length pieces
1/2cup Long runner-beans sliced into 11/2" length pieces
2 Drumstick cut into 2" length pieces
Curry leaves
3 tblsp Coconut oil
1 Raw bananas sliced into 11/2" length pieces
Raw mango pieces 1/2 tsp
Turmeric powder Salt to taste
How to make aviyal
Grind coconut with green chilies and cumin seeds in paste and keep it aside. Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water. When the vegetables are cooked, add turmeric powder, salt and mix well. Put bananas and mango pieces in cooked vegetables and cover the vessel. When steam comes out, add the coconut paste and stir well. Remove from fire and garnish it with curry leaves .
Pachadi.
Ingredients:
2 small sized cucumber (kheera)
1/2 inch ginger (adrak)
2-3 green chillies
2 tblsp coconut (narial) (scraped, optional)
1 1/2 cups yogurt
1 tsp oil (tel)
1/2 tsp mustard seeds (raai)
5-6 curry leaves (kari patta)
2 red chillies
whole salt (namak) to taste
How to make cucumber pachadi:
Wash and scrub cucumbers thoroughly and then grate with the skin. Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place. Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop. Grind together scraped coconut, green chillies and ginger to a fine paste. Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste. Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment. Pour it on to the yogurt mixture. Stir it thoroughly.
Erissery
Ingredients:
2 cups Ripe Pumpkin (sliced into pieces )
1/2 cup Red oriental bean
1 cup Coconut milk
2 tsp Oil
2 Dried chilli
1 tsp Mustard
2 springs Curry leaves
Water Salt to taste
To be Ground in paste 1 cup Grated Coconut 1 Small onions 1/2 tsp Cumin 1/2 tsp Turmeric powder 2 or 3 Green chilli 2 Garlic pods
How to make erissery:
Soak beans overnight.
Cook pumpkin with beans after adding enough water and salt Put the grounded paste to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry and stir well Yummy erussery is ready to be served.
Pavakka Theeyal
itter gourd(Pavakka) - 2 nos (cut into thin pieces)
Shallots(Kunjulli) - 2 cups (sliced)
Shredded coconut - 2 cups
Chilly powder - 1 tsp
Turmeric powder - 3/4 tsp
Coriander powder - 1 tsp
Salt - As reqd
Coconut or canola oil - 6 - 8 tsp
Mustard seeds - 1 tsp
Curry leaves - 2 - 3 sprig
Red chillies(Kollamulaku) - 3 nos
Tamarind juice - A lemon sized ball (soaked in water)
Preparation Method of Pavakka Theeyal Recipe
Heat oil in a non-stick pan or a kadai. Add shallots and bitter gourd pieces. Do not add water.Add salt and cook on a low flame, till the shallots and bitter gourd pieces are cooked well in oil. Heat up another pan or kadai.Dry roast coconut, till it turns brown. Add chilly powder, coriander powder and turmeric powder and roast for a few more seconds. Grind the above into a fine paste.Add the ground paste into the shallots-bitter gourd pieces and mix well.Cook on a low flame. Add tamarind juice and cook for a few more mins. Heat oil in another pan or a kadai. Splutter mustard seeds. Add red chillies and curry leaves.Pour the above seasoning into the curry and mix well.
Inji Curry
Ingredients for Kerala Inji Curry Recipe
Ginger - 200 gm
Tamarind(Puli) - A lemon size
Chilly powder - 2 1/2 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - As reqd
Fenugreek(Uluva) powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprigs
Oil - As reqd
Preparation Method of Kerala Inji Curry Recipe
Scrap the ginger and wash it thoroughly. Cut it into round slices and deep fry it till crisp. Let it cool down. Preserve the remaining oil.Squeeze the tamarind in 2 cups of water and strain it. Grind the deep fried ginger into a coarse powder. Heat the leftover oil in the pan.Splutter mustard seeds. Add the curry leaves and the coarsely ground ginger and saute.Add the chilly powder, coriander powder, turmeric powder, fenugreek powder and saute well. Add the tamarind extract and salt. Let the mixture boil.
Kootu Curry Kerala Style.
Ingredients for Kerala Style Koottu Curry Recipe
Snakegourd(Padavalanga) - 250 gm
Elephant yam(Chena) - 250 gm
Cucumber(Vellarikka) - 250 gm
Raw plantain(Pacchakkai) - 250 gm
Longrunner beans(Achinga) - 250 gm
Long brinjal(Vazhuthananga) - 250 gm
Black kadala - 250 gm
(soaked in water and kept overnight)
Turmeric powder - A pinch
Salt - As reqd
Coconut - 1/2 of one (grated)
Dry red chillies(Kollamulaku) - 4 - 5 nos
Peppercorns(Kurumulaku) - 8 nos
Curry leaves - As reqd For seasoning:-
Coconut - 1/2 of one (grated)
Black gram(Uzhunnuparippu) - 1 tsp
Mustard seeds - 1/2 tsp
Dry red chillies(Kollamulaku) - 2 nos
Coconut oil - 2 tbsp
Preparation Method of Kerala Style Koottu Curry Recipe
Cook black kadala along with turmeric powder and salt in a pressure cooker.Add the chopped vegetables along with turmeric powder and salt into the cooked kadala. Allow the vegs to get cooked. Grind together coconut, red chillies and peppercorns into a coarse form. Add the ground paste into the cooked vegs.Allow it to boil. When it starts to boil high, remove from flame and add curry leaves.Heat up a pan and fry the grated coconut, till it turns brown.Add the above fried coconut into the curry and mix well. Heat oil in a pan or a kadai. Add black gram, dry red chillies and mustard seeds. When they splutter, add this seasoning into the above curry.
Sambar Kerala.
Ingredients for Kerala Sambar Recipe
Red gram(Thuvaraparippu) – As reqd
Pearl/Red onions(Kunjulli) – 150 gm
Vegetables:
Drumstick(Muringakkai) – 2 nos
Carrots – 2 nos
Potatoes (medium) – 2 nos
Raw Plantains(Paccha Kkai) – 1 no
Tomatoes – 2 nos
Lady’s finger(Vendakkai) – 4-5 nos
Fenugreek seeds(Uluva) – A pinch
Black gram(Uzhunnuparippu) – A pinch
Mustard seeds – 1 tsp
Cumin seeds(Jeerakam) – A pinch
Chilly powder - 1 tsp
Sambhar powder(optional)
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Salt – As reqd
Ghee - 1 tsp
Tamarind water-1/4 cup or as required
Coriander leaves – A bunch
Preparation Method of Kerala Sambar Recipe
Cook the red gram in a pressure cooker along with ¼ tsp turmeric powder, a pinch of salt, ghee and the reqd qty of water. Heat a pan and splutter mustard seeds, fenugreek, black gram and jeera.Add onions and sauté for a while till they become very light golden in colour.Add coriander powder, chilly powder and turmeric powder along with a tsp of sambhar powder which is optional. Saute` till the raw smell goes.Add the vegetables along with some water. Stir well. Add the tamarind water which is again optional. Close the pan and cook the vegetables. Add salt as required. Once the vegetables are cooked, add the cooked red gram or dal and mix well. Add little water and bring to a boil or till the required consistency is reached. Finally, add coriander leaves and close the vessel so as not to lose the flavour of kerala Sambar.
Serve kerala sambar hot with dosa or rice or vada.
:- Enjoy the yummy kerala sambar recipe.
Ingredients for Pulissery(Kachiya Moru) Recipe
Curd(thick and sour) - 2 cups
Grated coconut - 1/2 cup
Green chillies - 2 nos
Garlic pod - 1 no
Cumin seeds(Jeerakam) - 1 1/2 tsp
Small onions(Kunjulli) - 1 no
Turmeric powder - 1/2 tsp
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Curry leaves - 2 tbsp
Fenugreek powder(roasted) - 1/2 tsp
Sugar - 3/4 tsp
Salt - As reqd
Water - 1/2 cup
Preparation Method of Pulissery(Kachiya Moru) Recipe
Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste. Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium consistency. IF NEEDED, add 1/2 cup water along with this curd mixture. Heat oil in a pan. Splutter mustard seeds. Add 1 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well. Pour the curd mixture into the pan and keep it on a medium flame, stirring continuously, until it becomes warm. :- NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
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