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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
migrator
Chennai
ADA PRADHAMAN
Ingredients
Ada(rice flakes): 300 gmsÂ
Jaggery: 300 gmsÂ
Coconut milk (2nd pressed): 500 ml,Â
Coconut milk (1st pressed): 300 mlÂ
Ginger powder : Â 1 tspÂ
Cardomum powder: 1 tspÂ
Cumin power: 1 tspÂ
Ghee: 50 mlÂ
Cashewnuts: 10gms
MethodÂ
Melt jaggery in water to get a thick consistency, pass through a strainer and keep aside.Â
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.Â
To this thickened mixture add the first pressed milk, powdered cumin, cardamom and ginger powder. Garnish with fried cashewnuts.
PACHADI
Ingredients
Pineapple: 500 gmsÂ
Chilli powder: 5 gmsÂ
Turmeric powder: 2 gmsÂ
Water: 500 mlÂ
Salt: to tasteÂ
Sugar: 70 gmsÂ
Grated coconut: 2 gmsÂ
Mustard seeds: 5 gmsÂ
Curd: 250 mlÂ
Cumin seeds: 2 gmsÂ
Red chilli (whole): 3 nosÂ
Curry leaves: 1 bunchÂ
Coconut oil: Â 15 ml
MethodÂ
Cut the pineapple into small pieces.Â
Boil the pineapple pieces with chilli powder, turmeric powder, green chilli, salt and curry leaves in water. Cook till the water evaporates.Â
Make a paste of coconut and half of the mustard seeds. Add this to the cooked pineapple mixture. Add curd and sugar.Â
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 gmsÂ
Raw Kerala Banana: 100 gmsÂ
Green chilli: 20 gmsÂ
Curd: 500 mlÂ
Curry leaves: 2 bunchÂ
Red chilli (whole): 3Â
Coconut (paste): 1 noÂ
Mustard seeds: 2 gmsÂ
Coconut oil: 30 mlÂ
Pepper powder: 15 gmsÂ
Cumin seeds: 2 gmsÂ
Turmeric powder: 5 gmsÂ
Chilli powder: 2 gmsÂ
Asafoetida: 3 gms
Method
Cut yam and raw banana into dices.Â
Cook yam and banana along with green chilli, curry leaves, turmeric powder, chilli powder, pepper powder with a small amount of water.Â
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.Â
Heat coconut oil and crackle cumin, mustard seeds and whole red chilli along with curry leaves. Â
Add this to the thick yam mixture.
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