My Thiruvonam Lunch

Since my child hood to young age, my mother made defferent types of dishes in onam days. At thiruvonam day we enjoy food served on banana leaves. We sit on the floor and every one is served food on banana leaves and  rice is served along with lots of vegetarian dishes.

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Sambar

Green gram dal                                      1 cup

Brinjal, drumstick, carrot, punpkin   2 cup

Sambar powder                                     4 tbp

Asafotida                                                 1/4 tsp

Turmeric                                                 1/2 tsp

Salt                                                            for taste

Tamarind                                                lemon size

Tomato                                                    1

Ladies finger                                          5 no

Coconut oiI                                             2 tsp

Mustard                                                  1/4 tsp

Small onion                                           5 no

Curry leaves                                          2 spring

Corriander leaves                                10 g

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Cooking

Cook the dal, when half cooked add vegetables, when veg is boiling pour, turmeric, tamarind asafotida. Then ladies finger and tomato.

Heat coconut oil then add mustard to sputter, curry leaves, corriander leaves, sambar powder saute it and pour it into the cooked vegs.

AVIYAL

Yam 1 piece

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Green plantain              1

Long beans                     5 no

Drum stick                      2

Cucumber                       1 piece

Long gourd                     1 small

Beeet root                       1 small

Turmeric                        1/4

Curd                                1/2 cup

Grated coconut             1

Cumin                            1 tsp

Green chilli                   6

Coconut oil                    2 tbp

Curry leaves                 3 string

Preparation

  • Clean and cut into finger length, add turmeric, salt then cook well.
  • Add curd and stir well.
  • Crush coconut, cumin, green chilli and add it into the vegs.
  • Add coconut oil and curry leaves into the mix and saute, then remove from the fire.

Green gram dal coconut curry

Green gram dal                 1 cup

Grated coconut                 1 cup

Green chilli                        2 no

Salt                                      for taste

Coconut oil                        2 tbp

Small onion                       4 no

Dry chilli                            2

Curry leaves                      2 spring

Preparation

    • Cook the green gram dal
    • Blend the grated coconut, cumin, green chilli, turmeric.
    • Add the mix into the cooked dal with enough water.
    • Heat the oil and let the mustard to sputter, small onion, dry chilli and curryleaves saute and pour it into the green gram dal curry.

       

 

 

 Olan

  1. Pigeon pea 1 cup
  2. Papaya 2 piece
  3. Green chilli 2
  4. Salt for taste
  5. Grated coconut 2 cup
  6. Coconut oil 2tbp
  7. Dry chilli 2
  8. Curry leaves 1 spring

Preparation

  • Cook well with pigeon pea.
  • Peal the papaya and cut small pieces.
  • Add the green chilli slitted in the white gourd with salt and enough water and allow to cook.
  • Add the cooked pigeon pea in the papaya and coconut milk. Do not boil.
  • Heat the coconut oil, add dry chilli and curry leaves. Pour it into the olan.

     

Raw plantain Thoran

  1. Raw plantain          2
  2. Grated coconut      1 cup
  3. Small onion            4
  4. Green chilli             2
  5. Tuneric                    a pinch

Method

  • Cut the raw plantain in to small pieces.
  • Cook it with enough water.
  • Crush coconut, green chilli, two small onion,turmeric together.
  • Add it into the cooked banana with salt. Wait 2,3 minutes. Then remove from fire.
  • Heat the oil, add mustard to sputter. Add sliced small onion and curry leaves then pour it into the cooked banana. Saute it.

     

Inchi curry

  1. 100 g ginger nicely sliced
  2. 50g smally cut coconut
  3. Tamarind lemonl size
  4. Sugar 1 tbp
  5. Coconut oil 2 tbp
  6. Green Chilli 2
  7. Kashmiri chilli powder 1/4 tsp
  8. Mustard 1/2 tsp
  9. Fenugreek 1/4 tsp
  10. Curry leaves 1spring

 

Method

    • Fry ginger and coconut seperately.
    • Sqeeze the tamarind.
    • Slice the green chilli.
    • Heat the oil and add mustard and cumin. Then green chilli, chilli powder, curry leaves.
    • Add fried ginger and coconut. Then tamarind and salt with enough water. Stir well, add sugar for taste adjusting.

       

 

 

Green gram dal payasam

  1. Green gram dal            250 g
  2. Jaggery                          300 g
  3. Coconut                         1
  4. Ghee                              25 g
  5. Cashew nut                   2tbp
  6. Raisins                           2 tbp
  7. Cardamon                     4

Preparation

  • Cook Green gram dal c with enough water.
  • Extract the coconut milk and make first and second milk.
  • Make jaggery syrup and add it into the cooked dal, 10 gram ghee. Boil it till it becomes thick.
  • Add second milk and boil and stir well to thicken it. Add 1/4 cup condensed milk.
  • Add first milk. Do not boil. Add cardamom powder.
  • Fry cashew nut and raisins in the ghee and pour it into the payasam.

 

 

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Pappad

Fry the pappad in oil till it becomes gold in colour. It is available in most stores.

 

PICKLES

Mostly three type of pickles are also served with the sadhya but it is not compulsary.

 

 

 

 

THANK YOU MY FRENDS I HOPE YOU WILL TRY THIS RECIPE.

Athapookalam Designs Onam 9

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One Comment Add yours

  1. Sounds so yummy. Have a great day/night!

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