Lip-Smacking Kerala Special Dishes From The Onasadhya
Yesterday was Onam, the most cherished festival for Keralites. And in case you couldn't visit any Onasadhya and missed out on the scrumptious meal that your ‘Mallu' friends prepared, here are some recipes to try! These dishes are very unique and rich in taste but at the same time they are easy to make. So if you still wish to relish the Onam sadhya in your very own kitchen, try out these super easy Kerala special dishes!
This is a very tangy soup dish, that's usually savoured with rice.
For the rasam:
9-10 medium size red and juicy tomatoes
1 or 2 cups water
For the spice herb mixture:
½ cup coriander stems with or without leaves
1 inch ginger
10-12 black pepper
1 tbsp cumin seeds
For the tempering:
2 tbsp oil
2 to 3 sprig of curry leaves/kadi patta
A pinch of asafoetida/hing
1 tsp mustard seeds/rai
1 tsp urad dal
1 or 2 red chillies, broken
½ tsp turmeric powder/haldi
Method: Blanch the tomatoes; once cooled, blend them to a smooth paste. Next, prepare the spice herb mixture by grinding together all the ingredients mentioned in the list. In a saucepan, fry the mustard seeds and once they crackle, add urad dal and fry some more until they turn light brown. Then add curry leaves, asafoetida, and red chillies. Finally, add the spice herb mixture, turmeric and the tomato puree cook for a minute. Next, add water and salt and bring the soup to a boil. Then simmer for 10-12 minutes. Serve garnished with coriander leaves.
This is a sweet dish that is similar to the Pakistani kheer although the flavours and method of cooking are a little bit different.
½ cup roasted vermicelli
2 and ½ cup warm whole fat milk
½ cup sweetened condensed milk
¼ tsp cardamom powder
1 tbsp ghee
½ cup mixed dry fruits
Method: Heat ghee in a saucepan, add nuts and fry the dry fruits for 2 minutes. Finally add the vermicelli and roast for sometime, or until it gives out a nice aroma. Add milk, nuts and cardamom and cover with a lid. Cook for 7-8 minutes. Finally, add the condensed milk and saffron and cook on low flame until it thickens up a bit. Garnish with some more chopped nuts and a pinch of saffron. Your delicious seviyan payasam is ready.
[caption id="attachment_7024" align="alignnone" width="500"] Kerala papadam is a special crisp papad that is deep fried and enjoyed with the main course (Img source: keralafood-dk.blogspot.com)[/caption]
Apart from these dishes, a very interesting savoury that is relished on Onam is the papadam. It's much unlike the regular papads that you usually eat. So don't forget to buy a packet of Kerala papadam and serve it deep fried, with your Onasadhya.