Wish all my readers & valuable mail subscribers a VERY HAPPY ONAMSpecial dishes for OnasadyaCabbage Thoran, Kaalan & Paalada
CabbageThoranCabbage Thoran is one of the main side dish of ‘’ OnaSadya ‘’ - the main feast during Onam. It’s tasty, very easy to prepare and contains fibres which makes it a healthy food as well.
Ingredients250 g finely shredded cabbage
( Use only tender cabbage leaves, remove the thick veins in the leaves - if any)
1/2 cup grated coconut
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon uraddal
3/4 teaspoon salt ( or to taste )
1 tablespoon water
MethodMix grated coconut with turmeric powder and red chilli powder. Keep aside.
Heat oil in a non - stick kadai. Add mustard seeds. When they start splutter add uraddal and saute on a low heat for 2 -3 minutes till they turn brown.
Add finely shredded cabbage and sprinkle 1 tablespoon water. Cover with a lid and cook on a low heat for 10 minutes. Add grated coconut mix and salt to taste. Mix well and cook again for 7- 8 minutes till dry. Serve with rice.
KaalanKaalanis another important dish forOnamSadya. One can make it either with Yam or with raw plantain or a mix of both. TheKaalanfeatured here is made with Yam.
Ingredients250 gm Yam
(Chenain Malayalam - ensure the Yam is fresh. Remove the skin of Yam. Dice Yam to 1 inch cubes. Apply 1/4 teaspoon turmeric power, 1/2 teaspoon redchillipowder and 1/2 teaspoon pepper powder. Keep the mix for 15 min).
250 g fresh and thick curd ( beat well )
Salt to taste
For the coconut paste:2 cups grated coconut
3 green chillies
1 teaspoon jeera ( cumin seeds )
1/4 teaspoon turmeric powder
Seasoning:2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon methi / uluva ( fenugreek seeds )
2 springs dark green curry leaves ( the more, the merrier)
MethodWash the Yam cubes thoroughly. Pressure cook yam with little water for 10 min ( 2 whistles ). Drain out water. Transfer this to a heavy bottomed vessel.
Add beaten curd and salt. Cook on a very low heat( ensure that this mix never boils- else the curd will get spoilt) for 8-10 min. Mix well intermittently so that the curd is evenly applied on to the surfaces of the Yam cubes.
Add coconut paste. Saute again on a very low flame for 10 min ( care to be taken not to boil the mix). Mix well. Add the seasoning and transfer to the serving vessel.
For the seasoning:Heat oil in a small pan. Add mustard seeds. When it starts splutter add fenugreek seeds ( methi ) and curry leaves and saute slowly on a low heat for 3 -4 minutes. Pour this over to kaalan.
Kaalan if made properly, taste very delicious and can last for a long time without getting spoilt. Since it has all the taste - sour due to curd, spicy due to coconut paste and other ingredients, it is a wholesome side dish and one can get a sense of fulfillment with just a combination of rice and Kaalan alone.
Paalada.Any one form of Ada paayasam - adaprathaman ( with coconut milk and jaggery ) or paalada is the inevitable sweetener for the OnaSadya. Without adapaayasam the Onasadya is incomplete.
I have made the famousPaaladahere.Ingredients1 1/4 cup instant rice ada
4 cups water
1 litre milk ( Boil and keep the milk ready. Do not dilute with water )
3/4 cup sugar ( or to taste )
A pinch of cardamom powder
2 teaspoon ghee
1 tablespoon cashew nuts ( split )
1 tablespoon raisins ( In a pan, heat ghee. Fry raisins and cashew nuts on a low heat till golden color )
Method
Cook the thin flakes of instant riceadain water for 10 min ( or till done). Drain out water completely. Pour cold water in the vessel. Wash the cookedadain cold water. Change the water a couple of times and wash again, so that the cookedadais free from slippery starch on its surface. Splitadainto smaller pieces if the pieces are larger than 1/2 inch squares.
Transfer thisadainto a non-stick pan( preferred) or a thick bottomed vessel. Add milk and cook on low heat stirring occasionally. After about 15-20 min, add sugar and continue to cook ( total for about 1 hr) - one can see change in consistency and color ( changing to pinkish) also reduction in quantity.
Remove from heat, allow to cool for 10 min. Add a pinch of cardamom powder and decorate with fried cashew / raisins.
Wish all my readers & valuable mail subscribers a VERY HAPPY ONAM
Special dishes for Onasadya
Cabbage Thoran, Kaalan & Paalada
CabbageThoran
Ingredients
( Use only tender cabbage leaves, remove the thick veins in the leaves - if any)
1/2 cup grated coconut
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon uraddal
3/4 teaspoon salt ( or to taste )
1 tablespoon water
Method
Heat oil in a non - stick kadai. Add mustard seeds. When they start splutter add uraddal and saute on a low heat for 2 -3 minutes till they turn brown.
Add finely shredded cabbage and sprinkle 1 tablespoon water. Cover with a lid and cook on a low heat for 10 minutes. Add grated coconut mix and salt to taste. Mix well and cook again for 7- 8 minutes till dry. Serve with rice.
Kaalan
Ingredients
(Chenain Malayalam - ensure the Yam is fresh. Remove the skin of Yam. Dice Yam to 1 inch cubes. Apply 1/4 teaspoon turmeric power, 1/2 teaspoon redchillipowder and 1/2 teaspoon pepper powder. Keep the mix for 15 min).
250 g fresh and thick curd ( beat well )
Salt to taste
For the coconut paste:
3 green chillies
1 teaspoon jeera ( cumin seeds )
1/4 teaspoon turmeric powder
Seasoning:
1 teaspoon mustard seeds
1/2 teaspoon methi / uluva ( fenugreek seeds )
2 springs dark green curry leaves ( the more, the merrier)
Method
Add beaten curd and salt. Cook on a very low heat( ensure that this mix never boils- else the curd will get spoilt) for 8-10 min. Mix well intermittently so that the curd is evenly applied on to the surfaces of the Yam cubes.
Add coconut paste. Saute again on a very low flame for 10 min ( care to be taken not to boil the mix). Mix well. Add the seasoning and transfer to the serving vessel.
For the seasoning:
Paalada.
I have made the famousPaaladahere.
Ingredients
4 cups water
1 litre milk ( Boil and keep the milk ready. Do not dilute with water )
3/4 cup sugar ( or to taste )
A pinch of cardamom powder
2 teaspoon ghee
1 tablespoon cashew nuts ( split )
1 tablespoon raisins ( In a pan, heat ghee. Fry raisins and cashew nuts on a low heat till golden color )
Method