Come, let’s savour the new age Onasadya

Onam is at our steps. This is the time of the year when festivities and food take over and everything else becomes less important. Onam sadya is the grand feast when several yummy, savoury and spicy dishes are served along cooked rice on banana leaf. If you are someone looking for a change in our good old traditional Onam menu, here are some alternatives. They are healthy too.

Varuthu aracha sambar (Sambar with dried and grind coconut)

What is Onam without a sambhar. The routine sambhar leaves everyone dull and dry. So for a change, why not make this sambhar or also called the `Nadaan sambhar'. The main difference between this Malabar-style sambar from the regular sambar is the dried and grind coconut and spices which leaves out a fresh aroma. After pressure cooking the dal with turmeric powder, cook the vegetables (onion, tomato, potato, brinjal, carrot, lady’s finger) and mix with the dal.

In a pan saute coconut, coriander seeds, fenugreek seeds, chana dal, urad dal, curry leaves, dry red chillies, small onion and garlic. Roast them till the coconut get brown in colour. Allow to cool. Grind this to a fine paste.  Add the ground paste, and tamarind water to the vegetables and season it with mustard seeds and curry leaves.

Ripe Banana Kalan

Another item which is a must in any sadya table is Kalan. With banana prices touching the roof, go for a ripe one this time rather than the raw banana. Slice one ripe banana and cook it in half cup water by adding turmeric powder, chili powder and salt. Grind coconut with cumin seeds to make a fine paste. Add this paste and thick buttermilk to the cooked banana. Season with mustard seeds and curry leaves.   

Cheera Avial

And no Kerala sadya is complete without an avial. Go for spinach which is unbeleivably tasty. Cook chopped spinach in water along with chilli powder, turmeric powder and salt. Grind coarsely together coconut and shallot to paste. When spinach is cooked well, add raw mango slices and cook for few minutes. Add coconut paste into it and cook for 2 minutes. Remove from fire and add coconut oil and mix well.

Raw mango curry

Make the sadya more rich with more curries deviating from the traditional. Let the plantain leaf be filled with varieties so that one is spoilt for choices. Cook finely chopped raw mango in a deep bottomed pan. In another pan, heat coconut oil, splutter mustard seeds, then add green chilli, curry leaves, ginger. Saute for a minute in low flame. Add turmeric powder, chilli powder and coriander powder. Saute again. Add the cooked mango and cook for some more time. Finally add thick coconut milk and remove it from flame. Do not bring it to a boil.

Mushroom Theeyal

Theeyal is a Kerala dish which is special only in some parts of Kerala. So why not use mushrooms, any child's favourite. Wash and drain the mushrooms and cut it into pieces. Mix salt and turmeric powder on the mushrooms and keep it aside. Meanwhile dry roast coconut, shallots, garlic and curry leaves on medium heat. Reduce heat and add turmeric, coriander, red chilli and garam masala powders and roast for 2 more minutes. Remove from heat and allow it to cool.

Grind everything to a smooth paste and set aside. Heat oil in a pan and splutter mustard seeds. Saute onions, green chillies and curry leaves. Reduce heat and add ginger garlic paste. Saute again. Add some black pepper powder and stir fry for a minute. Add the marinated mushrooms. Cover and cook for around 5-7 minutes. Add the ground coconut paste, water, salt and tamarind juice. Sprinkle more garam masala if required. Simmer until the gravy thickens.

Carrot Payasam

Pamper yourself with this vegetable payasam after the meal with an easy and sweet dessert. Steam chopped carrots in a pressure cooker and grind it into a fine paste. Heat ghee in a heavy bottomed vessel. Add the ground carrot and fry for 3-4 minutes on medium heat. Add milk and allow it to boil.

Add sugar and cook further till sugar is completely dissolved. For garnishing, heat ghee in another pan and fry the raisins and cashew nuts along with cardamom.

Green Chilli Pickle

Beware with this hot and sour pickle. Wash and dry green chillies. Cut them into small pieces. Mix with salt keep aside for one hour. Mix lemon juice to it and keep it aside for another one hour. In a pan, dry roast mustard seeds, asafoetida and fenugreek seeds and grind to a coarse powder. Mix this powder along with turmeric powder to the green chillies. Heat a pan with a cup of oil and pour it over the mixture.

Capsicum Thoran

The thoran which is a must for any sadya always come with the ususal cabbage or long beans. This rare vegetable capsicum can be tried out. Cook finely chopped capsicum without adding water. In a pan, heat oil and splutter mustard seeds, urad dal, channa dal and curry leaves. Add the cooked capsicum, salt and turmeric powder to it. Cook for a few minutes in low flame. Grind coconut with small onions, green chilli and garlic and add this coarse coconut mix to it.    

Mixed vegetable raita

Let us deviate from the traditional pachadi variety and get into something cool, refreshing and easy to make for this Onam. Why not try this mixed vegetable pachadi which is colourful and easy to remember. This colourful raita will be a great accompaniment to the rice and other dishes. Seedless black grapes cut into half, cut mangoes, oranges and pomegranates can be mixed in salt to drain out the excess water. Mix it in curd along with salt, green chillies and a pinch of chat masala. Before serving, add salt, karaboondi and coriander leaves to give it an extra tinge. Tastes delicious and also you get plenty of nutrition. 

(Images sourced from internet)