My first Onam Sadhya 2023

Hi friends,
In this video, You can get an idea of preparing a complete Onam Sadhya menu and how to manage preparing all the dishes in time. I've shared my tips on pre preparation and pre-planing at the end of the video. Hope it might be useful to you all.
It was always on my bucket list to prepare a complete 20+ dishes Onam sadhya. Finally I've achieved it this year 😀. I wouldn't have followed any authentic method as it was a bigg ? if I could finish all the 25 dishes on time . But with some preparation I managed to finish it in 5 hours ( yes!!! cooking these many dishes with two kids at home was a big task after all ). And I hope I've done justice to at least 50% of these recipes as I actually don't know how the original recipes taste ( my Malayali friends please don't get mad at me if I've spoiled any of your recipes 😜)
Mumma 'N' Us
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INGREDIENTS :
To grind to coarse paste :
Paste 1:
Coconut - 1 cup
Jeera - 1 tsn
Chilli- 1( or as per your requirement )
Paste 2 :
Coconut - 1 Cup
Jeera - 1 tsn
Chilli- 1
Small onion - 3
Garlic - 3
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Avial :
1cup mixed vegetables chopped- potato, carrot, cucumber, raw mango, raw banana, brinjal
Turmeric powder -1/2 tsn
Chilli -1
Water as required
Salt to taste
Coconut paste 2 - 2 tsn
To temper:
Coconut oil , Mustard seeds, Curry leaves, Dry red chilli
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Erissery :
Yellow pumpkin - 1 handful
Black eyed /cow peas-1/2 cup
Turmeric powder - 1/4 tsn
Red chilli powder - 1/2 tsn ( as per your taste )
Water as required
Salt to taste
Coconut paste 1 - 2 tsn
To temper:
Ghee - 1/2tsn , Coconut oil , Mustard seeds, Curry leaves, Dry red chilli ,small onion -2, coconut -1 tsn
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Sambar :
Toor dal ( cooked) - 1/2 cup
Onion -1/2
Tomato -1/2
Garlic -3
Ladies finger - 3
Sambar powder -2 Tbsn
Thin tamarind extract-1/3 cup
Salt to taste
To Temper :
Oil , Mustard seeds, Curry leaves, Dry red chilli , Hing
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Paruppu :
Toor dal ( cooked ) - 1/2 cup
Turmeric powder - 1/4 tsn
Water as required
Salt to taste
Coconut paste 2 - 2 tsn
To temper:
Oil , Mustard seeds, Curry leaves, Dry red chilli , Hing , small onion -2
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Moru curry :
Cucumber - 1 handful
Curry leaves - few
Chilli - 1
Salt
Water as required
Turmeric powder - 1/4 tsn
Buttermilk - 1/2 cup
To temper:
Oil , Mustard seeds, Curry leaves, Dry red cilli
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Olan :
White ash gourd - 1/2 Cup
Cowpeas - 1/4 Cup
Green chilli -1
Thin coconut milk - 1/2 cup
Thick coconut milk - 1/4 cup
A small sprig curry leaves
Coconut oil - 1 tsn
Salt to taste
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Kootu curry:
Elephant yam - 1/4 Cup
Green plantain - 1/4 cup
Black chana - 1/2 Cup
Turmeric powder - 1/4 tsn
Chilli powder - 1/2 tsn
Water as needed
Salt to taste
Coconut paste 1 - 2 tsn
To temper:
Ghee - 1/2tsn , Coconut oil , Mustard seeds, Curry leaves, Dry red chilli,small onion -2, coconut -1 tsn
*********************************************
Thoran :
Cabbage / Carrot / Raw plantain- 1/2 cup
Turmeric powder -1/4 tsn
Water as required
salt to taste
Coconut paste 2 - 2 tsn
To temper:
Coconut Oil , Mustard seeds, Curry leaves, Dry red chilli
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Pachadi :
Beetroot ( grated ) - 1/4 cup (or) Gooseberry ( coarse grinded ) - 3 (or) Pineapple coarse pulp -3 tbsn
Water as needed
Salt to taste
Coconut paste 1 - 1 tsn
To temper:
Coconut oil , Mustard seeds, Curry leaves, Dry red chilli
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Inji puli :
Ginger finely chopped - 1 handful
Curry leaves - few
Fenugreek seeds - 1/8 tsn
Tamarind extract - 1/4 cup
Jaggery - 2 tsn
Salt to taste
To temper:
Coconut oil , Mustard seeds, Curry leaves, Dry red chilli
******************************************************
Instant mango pickle :
Raw mango - 1/2
Chilli powder - 2 tsn ( as per taste )
Salt as taste
Fenugreek seeds - 1/8 tsn
Garlic -2
To temper:
Gingelly oil , mustard seeds , hing, curry leaves
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#vazhakaithoran#nellikaipachadi#pineapplepachadi#beetrootpachadi#kootucurry#kerala #kerelarecipes#onammenu#onammenulist

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