MY ONAM LUNCH

We celebrated our State festival ONAM (Thiruvonam) today. Today I reblog the Onam Lunch.

Since my child hood to youth, my mother made defferent types of dishes in onam days. At thiruvonam day we enjoyed 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.

SAMBAR

  1. 1 cup green gram dal
  2. 2 cup Brinjal, drumstick, carrot & punpkin
  3. 4 tbsp Sambar powder
  4. 1/4 tspAsafotida
  5. 1/4 tsp Turmeric
  6. Salt for taste
  7. SqueezedTamarind for need
  8. 1 Tomato slice
  9. 5 Ladies finger
  10. 2 tbsp Coconut oiI
  11. 1/4 TSP Mustard
  12. 5 shallots sliced
  13. 2 spring Curry leaves
  14. 10g coriander leaves chopped

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METHOD OF 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

  1. 1/4 kg Yam
  2. 1 raw plantain
  3. 5 no Long beans
  4. 2 Drum stick
  5. 1/4 kg Cucumber
  6. 1 small Long gourd
  7. 1 small Beetroot
  8. 1/4 TSP Turmeric
  9. 1/2 cup Curd
  10. 1 Grated coconut
  11. 1TSP Cumin
  12. 6 Green chilli
  13. 2 tbsp Coconut oil
  14. 3 spring Curry leaves

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

  1. Green gram dal 1 cup
  2. Grated coconut 1 cup
  3. 2Green chilli
  4. Salt to
  5. tasteCoconut oil 2 tbsp
  6. 4 shallots
  7. Dry Red chilli
  8. 2 springCurry leaves

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.

GINGER CURRY (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 GREAT
  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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15 Comments Add yours

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

    1. sunipukadiyil says:

      I just only found your wonderful words! Much appreciated! Thank you Larena! πŸ˜ŠπŸŒΈπŸ’™

  2. Oh my I wish we had that kind of festival! Delicious looking food!

    1. sunipukadiyil says:

      This is tempting, We can spend a little time in making these dishes but it is worth it! Thank you very much for your time Diane!😊❀

  3. Just beautiful and it sounds delicious!

    1. sunipukadiyil says:

      Vegetarians will always like these recipes! Thank you my dear friend for your wonderful support! πŸ˜ŠπŸ’™πŸŒΈ

  4. ciccolady says:

    Happy and tasty Onam!!!πŸ€—πŸ˜‹

    1. sunipukadiyil says:

      Thank you very much for your wishes! πŸ€—πŸ€—πŸ€—

      1. ciccolady says:

        You are kindly welcomeπŸ€—πŸ™‚

  5. Wow, looks yummy!!
    Happy Onam! ❀️

    1. sunipukadiyil says:

      Thank you very much for your wishes and lovely interaction! πŸ’™

  6. What a wonderful festive spreadover menu!!! Everything looks so delicious πŸ˜‹ πŸ˜‹

    1. sunipukadiyil says:

      Yes it was delicious and historically known to have included 60 dishes! It is grand vegetarian lunch but now the number of dishes reduced 😊!
      Thank you very much for your lovely interaction! πŸ’™

  7. sunipukadiyil says:

    Thank you very much for your words!

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