Happy Onam

Onam is the state festival of  Kerala. It is the festival celebrated with most number of cultural elements such as Vallam Kali, Pulikali, Pookkalam, Thumbi Thullal, Atthachamayam etc.   

The celebrations begin within a fortnight of the Malayalam New Year and go on for ten days. Thiruonam day is the most important day of Onam.

The Onam Sadya is a very indispensable part of Thiruvonam and almost every Keralite attempts to either make or attend one. The importance of the feast to the Kerala's Onam celebration culture is captured in the famous Malayalam proverb "Kaanam Vittum Onam Unnanam" which means "One must have the Onam lunch even one is forced to sell his property" .

The feast is served on plantain leaves and consists of several dishes, including Banana Chips, Papadam, Thoran, Mezhukkupuratti, Kaalan, Olan, Avial, Sambar, Parippu curry, Erissery, Rasam, Kootu curry, Inchi curry, Pickle, Pulissery, Pachadi, Kichadi, Payasam, Banana and so on.

You can find out the recipes of Sadya here...

• Cabbage Thoran
• Payar Mezhukkupuratti
• Aviyal
• Sambar
• Parippu Curry
• Erissery
• Mambazha Pulissery
• Rasam
• Koottu Curry
• Inchi Curry
• Mango Pickle
• Moru Curry
• Beetroot Pachadi
• Paal Payasam
• Semiya Payasam

Enjoy the feast and have a great year ahead!!

Inchi / Ginger Curry

Inchi curry is a side dish mainly used in the traditional feast / sadya of Kerala. Ginger has many medicinal values also. 

Ingredients

• Ginger – 100 gm
• Tamarind – Lime size 
• Chilly powder – 2 tsp
• Jaggery – 2 tbsp
• Fenugreek powder – 1 tsp
• Hing  - a pinch

Preparation

1.Cut the cleaned ginger into thin slices. Fry them in coconut oil. Crush the fried ginger using a mortar and pestle.

2.Soak the tamarind in 1/2 cup of warm water and extract its juice.

3.Heat oil in a deep pan and splutter mustard seeds. Add curry leaves and saute for a few more minutes.

4.Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt.


5.Bring down the heat to low. Cook for another 10 minutes stirring in between and switch off. Adjust the gravy according to your consistency. 

Koottu Curry

Koottu curry is a prominent dish in the traditional Kerala Feast or 'Sadya'. It is a combination of some vegetables, chick peas and roasted coconut. Here goes the recipe.

Ingredients

• Raw plantain – 2, cubed
• Yam – 1/2 cup cubed
• Black chickpeas cooked – 1/2 cup
• Chilly powder – 1 tsp
• Turmeric powder – ½ tsp
• Jaggery – 3 – 4 tbsp
• Coconut - 1/2 cup
• Cumin Seeds - 1/2 tsp
• Pepper corns - 1tsp

For seasoning

• Mustard seeds – 1/2 tsp
• Dry red chillies – 2 – 3
• Curry leaves – 1 sprig
• Grated coconut – 1/4  cup
• Coconut oil – 2 tsp

Preparation

1. Soak the kadala / black chana in enough water for at least 4-8 hrs. Pressure cook it in enough water adding salt until it is fully done.

2. Add the raw plantain, elephant yam, chilly powder, turmeric powder, salt and enough water in a pan and cook till they are done. Add 3 – 4 tbsp jaggery and mix well.

3. Coarsely grind the grated coconut, cumin seeds and pepper corns in a mixer. Add this ground mixture to the cooked vegetables and mix well. Check for salt.

4.Cook until the raw taste of coconut is gone. Add the cooked chickpeas to the above mixture. Mix well. Cook for 3 – 4 minutes. Switch off.

5.In another pan add oil, pop mustard seeds, fry dry red chillies, curry leaves, grated coconut. Roast the grated coconut  till it is reddish-brown in color. Add the roasted coconut mixture to the curry and mix well.