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Onam Sadya - Recipes from Kerala

Chitra Parayath



  • 2lb  Vegetables

  • 1/2 teaspoon Turmeric powder

  • 1/2 teaspoon Red chilli powder

  • 6-8 nos. Green chillies

  • 2 large Onions

  • 1 cup Grated coconut

  • 1 tablespoon Tamarind paste (or cup beaten sour yoghurt)

  • 2 tablespoons Oil

  • 5-6 nos. Curry leaves

Vegetables: Drumsticks,  Eggplant, Yam, String beans, Raw Banana, Ash gourd, Carrots, Zucchini,Squash
Peel and cut the vegetables into 2 inch long strips. Slightly boil the drum sticks with salt. Grind the coconut to a fine paste.
Boil some water and add vegetables to it. Add the red chilli and turmeric powders. When the vegetables are almost cooked add green chillies and salt. Add the tamarind extract and coconut paste. Simmer on a low flame for 15 minutes.
Heat oil in a small pan and add the curry leaves. When the leaves change color pour over the cooked vegetables.
Serve hot with rice and pickle.



  • 1 cup Black-eyed beans

  • 1 cup White pumpkin

  • 1 cup Pumpkin

  • 3-4 nos. Green chillies

  • 11/2 cups Coconut milk

  • 5-6 nos. Curry leaves

  • 1 tablespoon Oil

  • Salt

Soak the beans overnight. Cook the next day till almost done. Add chopped pumpkin, salt and slit green chillies. Cook with a little water. When the pumpkin and the beans are completely cooked, pour hot oil tempered with curry leaves into it. Add the coconut milk and simmer for 34 minutes. Serve hot with rotis.

Ulli Theeyal


  • 1 cup Baby onions

  • 5-6 nos. Curry leaves

  • 1/2 teaspoon Mustard seeds

  • 2 tablespoons Tamarind paste

  • 1/2 teaspoon Sugar

  • 1 pinch Asafoetida

  • 1/2 cup Grated coconut

  • 7 nos. Red chillies

  • 1 tablespoon Coriander seeds

  • 1/4 teaspoon Cumin seeds

  • 7-8 nos. Black peppercorns

  • 1/4 teaspoon Turmeric powder

  • 3 tablespoons Oil

  • Salt


Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.
Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice.



  • Ripe Mango or Pineapple - 10 to 12 pieces
  • Green chillies - 6no
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1/2 tsp
  • Coconut - 8 tbsp (I use dry grated coconuts available in stores, if you are using fresh coconut, take accordingly.)
  • Cumin seeds - 1/8 tsp
  • Mustard - 1/2 tsp
  • Fenugreek - little
  • Red chilli (whole) - 2
  • Thick yogurt - 1 cup
  • Curry leaves - a few
  • Oil and Salt - to taste

Cook mango/pineapple with 3 green chillies, turmeric powder, chilli powder, water and salt. When done mash it using a spoon. Grind coconut with the remaining green chillies and cumin seeds. Add to the cooked mango/pineapple and heat to boil. Turn off the flame. Add yogurt and mix very well. Season with mustard seeds, curry leaves, fenugreek and whole red chiily. Ready to serve.


  • Cabbage (1 Large)
  • Onion (1 Large)
  • Garlic (2 Coves)
  • Coconut - Grated (1 Cup)
  • Cumin Powder (1 Tsp.)
  • Red Chili Powder (1/4 Tsp.)
  • Turmeric Powder (1/2 Tsp.)
  • Oil (2 Tbsp.)
  • Mustard seed, red chili, curry leaves for seasoning


Chop cabbage, onion and garlic. In a frying pan, season oil, mustard seed, red chili and curry leaves. Add the chopped cabbage and onion. Add turmeric powder, cumin powder and chili powder. Cover and cook. Usually there will be enough water to cook the vegetable. If not, add a little water. Once it is half-cooked, add the grated coconut and chopped garlic. Mix well.

Parippu Pradhaman


  • Moong Dhal - Cheru Parippu (1 cup)
  • Coconut milk (10 Oz.)
  • Regular milk (2 1/2 cups)
  • Brown sugar (1 Lbs.)
  • Butter - unsalted (1 stick)
  • Raisins - Golden (1/2 cup)
  • Cashew nuts - small pieces (1 cup)
  • Water

Fry the dhal in skillet in low heat until the color starts to change. Do not let it burn. Cook the dhal in water until it becomes very tender. Add more water, if needed. Add brown sugar and 3/4th of the butter. Cook for 5-8 more minutes, stirring well. Add the regular milk and bring it to boil. Make sure it does not stick to the bottom of the vessel. Reduce the heat. Add the coconut milk and continue cooking for 3 more minutes without boiling. Turn off the heat and remove from stove. Fry the cashew nuts and raisin in the remaining butter until the cashew is light brown. Add it to the payasam.

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