Cook up the classic Onam Sadhya

Hailing from the heart of Kerala and adored by Malayalis worldwide, Onam Sadhya is the superstar of feasts, boasting a wide range of tastes from salty, spicy, sweet, sour, and even a touch of bitter. As Thiruvonam approaches, Voltas Beko helps you cook up the culinary magic with the help of their microwaves and refrigerators, serving up a handpicked collection of classic Onam Sadhya recipes that have stood the test of time.

Recipe 1– Thenga Chammanthi – A delightful Sadhya appetizer

Ingredients:

1. 2 cups carrots, peeled and sliced into thin rounds or julienned

2. 1/4 teaspoon turmeric powder

3. 1/2 teaspoon red chili powder (adjust to taste)

4. Salt to taste

5. 2 tablespoons grated coconut

6. 1 tablespoon coconut oil

7. 1/2 teaspoon mustard seeds

8. 1/2 teaspoon urad dal (black gram dal)

9. A pinch of asafoetida (hing)

10. A few curry leaves

Instructions:

1. Wash, peel, and slice the carrots into thin rounds or julienne.

2. Place the sliced carrots in a microwave-safe bowl.

3. Add turmeric powder, red chili powder, and a pinch of salt. Mix well to coat the carrots evenly.

4. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.

5. Microwave on high for 3-4 minutes, stirring once in between, until the carrots are partially cooked. They should still have a slight crunch. The Digital Display in Voltas Beko microwave helps you keep an eye on your food while you’re busy prepping for the festivities.

6. In a separate microwave-safe small bowl, add coconut oil, mustard seeds, urad dal, asafoetida, and curry leaves.

7. Microwave on high for about 1-2 minutes until the mustard seeds start to splutter and the urad dal turns golden brown.

8. Carefully remove the bowl with the tempered spices from the microwave.

9. Add the partially cooked carrots to the tempered spices and mix well.

10. Microwave the carrot mixture on high for an additional 2-3 minutes, stirring once, until the carrots are fully cooked and well coated with the spices.

11. Once the carrots are cooked, sprinkle grated coconut over the top.

12. Mix well to combine and coat the carrots with the coconut.

13. Serve the warm and flavourful Thenga Chammanthi as a delightful side dish with rice.

Recipe 2– Moru Curry – A classic Sadhya dish known for its tangy and spicy flavours

Ingredients:

1. 1 cup plain yogurt (curd)

2. 1 cup water

3. 1/2 cup grated coconut

4. 1 green chili, chopped

5. 1/2 teaspoon cumin seeds

6. A pinch of turmeric powder

7. Salt to taste

For Tempering:

1. 1 tablespoon coconut oil

2. 1/2 teaspoon mustard seeds

3. 1/2 teaspoon fenugreek seeds

4. A few curry leaves

5. 1/4 cup chopped vegetables (such as cucumber, ash gourd, or pumpkin)

6. Coriander leaves for garnishing

Instructions:

1. In a microwave-safe bowl, combine grated coconut, chopped green chili, cumin seeds, and turmeric powder. Add a little water and microwave on high for about 1-2 minutes until the coconut is softened.

2. Allow the coconut mixture to cool slightly and then blend it into a smooth paste using a blender. Add a little more water if needed.

3. Whisk the yogurt until smooth. Add water and whisk again to combine.

4. Gradually add the coconut paste to the yogurt mixture, stirring well to combine. Add salt to taste.

5. Microwave the combined mixture on medium power for about 2-3 minutes, stirring once in between, until it is heated through. Be cautious not to overheat, as the yogurt will curdle.

6. In another microwave-safe small bowl, heat coconut oil for about 30 seconds on high.

7. Add mustard seeds and fenugreek seeds. Microwave for an additional 1-2 minutes until the mustard seeds splutter and the fenugreek seeds turn golden brown.

8. Add curry leaves to the tempered oil and microwave for a few seconds.

9. Carefully pour the tempered oil mixture into the yogurt-coconut mixture and mix well. The tempering adds a burst of flavour to the curry.

10. Microwave the chopped vegetables separately until they are tender and then add them to the curry.

11. Garnish the Moru Curry with chopped coriander leaves.

12. Serve the curry warm with steamed rice.

Recipe 3 – Avial – Without which Onam Sadhya is incomplete!

Ingredients:

1. Assorted vegetables (carrots, beans, raw banana, drumstick, etc.), cut into strips

2. 1/2 cup grated coconut

3. 1/2 teaspoon cumin seeds

4. 1 green chili

5. 1/2 cup yogurt

6. Curry leaves

7. Salt to taste

8. Coconut oil

Instructions:

1. Wash, peel (if required), and cut the assorted vegetables into thin, uniform strips.

2. Microwave the vegetables in a covered microwave-safe bowl with water until they are partially cooked. They should be tender yet retain some crunch. Drain any excess water and set aside.

3. In a blender, grind the grated coconut, cumin seeds, and green chili to a coarse paste. Add a little water if needed.

4. In a separate bowl, whisk the yogurt until smooth.

5. Mix the partially cooked vegetables and coconut-yogurt mixture together in a microwave-safe container.

6. Microwave on medium power for a few minutes, stirring gently in between, and the vegetables are fully cooked.

7. In a small microwave-safe bowl, combine a tablespoon of coconut oil, mustard seeds, curry leaves, and a dried red chili.

8. Microwave on high for a minute or until the mustard seeds start spluttering and the red chili turns crisp.

9. Gently pour the tempering over the microwaved avial, and mix well.

10. Add salt to taste and more curry leaves for added flavour.

Recipe 4– Ada Pradhaman –traditional payasam to end your Onam Sadhya with

Ingredients:

For Cooking Ada:

1. 1 cup rice ada (rice flakes/ Poha)

2. Water, for soaking and cooking

3. 1 cup grated jaggery

4. 1/4 cup water

5. 1 cup thick coconut milk

6. 1 cup thin coconut milk

7. 2 tablespoons ghee (clarified butter)

8. A handful of cashews

9. A handful of raisins

10. 1/2 teaspoon powdered cardamom for flavouring

Instructions:

1. Place the rice ada in a microwave-safe bowl and cover it with enough water and microwave on high for 2-3 minutes until the ada softens. Drain the water and set aside.

2. In another microwave-safe bowl, combine the grated jaggery and water and microwave on high for 2-3 minutes, stirring every minute until the jaggery melts to form a syrup. Set aside.

3. In a microwave-safe container, mix the thick coconut milk and thin coconut milk and microwave on medium power for 2-3 minutes, stirring once in between. This step ensures the coconut milk is warm and well-combined. The large turntable in Voltas Beko microwave ensures you have enough space to cook for all your guests.

4. Add the softened ada to the warm coconut milk mixture and mix well.

5. Microwave on medium power for 3-4 minutes, stirring once or twice during cooking, until the ada is cooked and the mixture thickens.

6. Gradually add the prepared jaggery syrup to the ada-coconut milk mixture, stirring well to combine.

7. Microwave the mixture on medium power for an additional 2-3 minutes to allow the flavours to meld.

8. In a microwave-safe small bowl, heat ghee for 30 seconds on high.

9. Add cashews and microwave for another 1-2 minutes on high until they turn golden brown. Keep an eye on them to prevent burning.

10. Add raisins and microwave for an additional 30 seconds until they plump up.

11. Add the roasted cashews and raisins to the Ada Pradhaman mixture.

12. Sprinkle powdered cardamom for that signature flavour and aroma.

13. Let the dessert sit in the Voltas Beko refrigerator with NeoFrostTM technology for an hour for fresh cooling and the flavours to meld together.

14. Serve the Ada Pradhaman as a delightful end to your meal.

—-

Comments

0