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Variety fare
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Try out these recipes and add variety to the traditional sadya...
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ARE YOU tired of cooking the same dishes for the Onam feast every year?
Complement traditional dishes such as aviyal, erissery and olan with these new ones:
Papad Thoran
Ingredients
Fried papad - 12
Garlic crushed - 6 flakes
Onion (chopped) - 1
Green chilli - 3
Coconut (grated) - 1/2
Black gram dal - 3 tsp
Mustard - 1 tsp
Oil - 2 tsp
Method
Heat oil in a frying pan. Add mustard.
Once it begins to splutter, add the crushed garlic and the black gram dal.
When it turns brown, add the chopped onion and green chillies.
Fry for a few minutes. Then, add the grated coconut. Stir till the water content disappears.
Remove from fire. When the mixture cools, add the crumbled fried papads and mix.
Cauliflower Masala
Ingredients
Cauliflower (cut into small florets) - 2 cups
Tender beans (chopped) - 1cup
Potato (chopped) - 1 cup
Carrot (chopped) -1 cup
Onion (chopped) - ½ cup
Tomato - ½ cup
Coconut oil -5 tbsp
For grinding
Coconut (scraped) - 2 cups
Turmeric powder - ½ tsp
Chilli powder - 1tsp
Coriander powder - 1tsp
Garlic - 6 flakes
Ginger - 1 small piece
Mustard seeds - 2tsp
Garam masala - 1 tbsp
Curry leaves - few
Salt to taste
Method
Grind the scraped coconut along with turmeric powder, chilli powder, coriander powder, garlic and ginger to a fine paste.
Heat the oil. Add the mustard seeds.
Once it begins to splutter, add the curry leaves. Fry the chopped onion and tomato in it.
Mix the vegetables with the coconut paste. Add salt.
Cook on a slow fire, till the vegetables are cooked. Add the garam masala and mix well. Remove from fire.
Sour Potato
Ingredients
Potato - 300 gm
Tamarind - 50 gm
Cumin powder - 3 tsp
Mustard seeds - 1 tsp
Garlic (crushed) - 1 pod
Chilly powder - 1 tbsp
Coconut oil - 100 gm
Curry leaves - few
Salt to taste
Method
Soak the tamarind in a little water. Cook the potatoes in a pressure cooker for 10 minutes. Remove, peel and cut into cubes.
Heat oil. Add the mustard seeds. Once they begin to splutter, add the crushed garlic and fry for two minutes.
Then add the cumin powder, curry leaves, salt and chilly powder.
Mix well. Add the tamarind juice to the fried masala.
Add the potato cubes and cook for 10 minutes.
Lady's Finger Pachadi
Ingredients
Lady's finger (diced and fried) - 1 cup
Curd - 2 cups
Coconut paste - 2-dessert spoons
Green chilli paste - 1 tsp
Ginger paste - 1tsp
Coconut oil - 4 tbsp
Mustard - 1 tsp
Curry leaves
Salt to taste
Method
Add the pastes of coconut and chilli to the curd.
Heat the oil. Add mustard seeds.
When it starts to splutter, add the curry leaves. Let it cool.
Add to the curd mixture. Then add the fried lady's finger pieces and mix well.
MERLIN ANATHAS
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