Feast In the honour of king Mahabali
The city is gearing up for Onam festivities and no celebration is complete without the traditional sadhya comprising parippu, sambar, rasam, pulis seri, kalan, avial, thoran, pachadi, papadam, buttermilk, and plantain chips. Unnikrishnan Namboodiri and his team has come down from Thrissur to anchor the spread for restaurant chain Ente Keralam. He shares his recipes with us.
By : migrator
Update: 2016-09-11 14:57 GMT
Chennai
ADA PRADHAMAN
Ingredients
Ada(rice flakes): 300 gms
Jaggery: 300 gms
Coconut milk (2nd pressed): 500 ml,
Coconut milk (1st pressed): 300 ml
Ginger powder : 1 tsp
Cardomum powder: 1 tsp
Cumin power: 1 tsp
Ghee: 50 ml
Cashewnuts: 10gms
Method
Melt jaggery in water to get a thick consistency, pass through a strainer and keep aside.
Saute the ada in ghee and to this add the jaggery syrup and boil. Add the second pressed coconut milk and boil to a thick consistency.
To this thickened mixture add the first pressed milk, powdered cumin, cardamom and ginger powder. Garnish with fried cashewnuts.
PACHADI
Ingredients
Pineapple: 500 gms
Chilli powder: 5 gms
Turmeric powder: 2 gms
Water: 500 ml
Salt: to taste
Sugar: 70 gms
Grated coconut: 2 gms
Mustard seeds: 5 gms
Curd: 250 ml
Cumin seeds: 2 gms
Red chilli (whole): 3 nos
Curry leaves: 1 bunch
Coconut oil: 15 ml
Method
Cut the pineapple into small pieces.
Boil the pineapple pieces with chilli powder, turmeric powder, green chilli, salt and curry leaves in water. Cook till the water evaporates.
Make a paste of coconut and half of the mustard seeds. Add this to the cooked pineapple mixture. Add curd and sugar.
In a pan, add coconut oil and crackle the remaining mustard seeds, cumin seeds, whole red chilli and curry leaves. Add this tempered mixture to curd and add pineapple mixture.
KALAN
Ingredients
Yam: 100 gms
Raw Kerala Banana: 100 gms
Green chilli: 20 gms
Curd: 500 ml
Curry leaves: 2 bunch
Red chilli (whole): 3
Coconut (paste): 1 no
Mustard seeds: 2 gms
Coconut oil: 30 ml
Pepper powder: 15 gms
Cumin seeds: 2 gms
Turmeric powder: 5 gms
Chilli powder: 2 gms
Asafoetida: 3 gms
Method
Cut yam and raw banana into dices.
Cook yam and banana along with green chilli, curry leaves, turmeric powder, chilli powder, pepper powder with a small amount of water.
Beat curd and coconut paste together. Add this to the yam and banana mixture and cook on low flame till the mixture becomes very thick.
Heat coconut oil and crackle cumin, mustard seeds and whole red chilli along with curry leaves.
Add this to the thick yam mixture.
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