Onam is here, it’s tomorrow! And a lot of us have been waiting for it..
One of the things I enjoy about not working is the fact that I get to celebrate festivals better. The first time I made a Onasadya was last year – before that, the day would come and go. The last time I actually celebrated Onam was when I was at home with parents, a long long time ago.. Those days, I was not particularly fond of the sadya. I was more fond of north indian cuisine. When I got married to a non mallu, funnily, he turned out more fond of the sadya that I was. But over the years – probably, thanks to the fact that I hardly get to eat it, I have been craving mallu food.
Last year, I did make the sadya and had a friend over for lunch and we had planned to enjoy Onam – but daughter had other plans. She managed to fall and hurt herself and I managed to spend the afternoon in the accident and emergency in the Hospital and my poor friend did not even get to have lunch This year, hopefully, it will be different, good different hopefully. I also plan to make the pookalam, the flower carpet, welcoming Mavelli home, which I hope daughter enjoys too.
Today, some of us planned to have a virtual Ona sadya – to make some of you drool So here are my contributions… Avial and Pal Payasam. Please hop over to Deeps’ for more info and more yummy recipes!
Avial is a sort of mixed vegetables. And it has been a favourite of mine since years.
Mixed vegetables – 2 cups.
Vegetables like carrots, yam, raw mango, green beans, drumsticks, snake gourd sliced into 1 1/2 inch pieces – something like french fries.
Turmeric – 1/2 tsp
grated coconut – 1/2 cup
Green chillies – 2 (I use 2 as the chillies I get here are super spicy – please use according to taste)
Cumin seeds – 1 tsp
Curry leaves – 2 sprigs
Oil – 1 tbsp
Curd – 2 tbsp
Heat the oil in a thick bottomed dish.
Add turmeric and cook the washed and chopped vegetables on a low flame until they are cooked.
While the vegetables are getting cooked, grind coconut, cumin seeds, green chillies and curd into a smooth paste.
Once the vegetables are done, add salt and the coconut paste and coconut paste and the curry leaves. Cook until any excess water is evaporated.
And now for the dessert.
Milk 1 litre. (Full Cream Milk)
Sugar 100 gms
Water 1 cup (120ml)
Rice 4 tablespoon (I use Basmati rice)
1. Elaichi 3 powdered – I am not too fond of the taste of elaichi – so I normally avoid it. 2. Cashewnuts and raisins – as per taste
Use thick bottomed pressure cooker with vent.
1. Boil Milk – adding water .
2. Add the washed and cleaned rice in boiling milk.
3. Keep the pressure on and cook on low flame for 35 to 40 minutes. (no whistle required).
4. After the pressure has cooled down open the cooker.
Mix thoroughly, boil for 5 minutes in medium flame.
5. Now add the Sugar and cook for another 10 minutes.
6. Garnish with the dry fruits
Here’s wishing all of you a very happy Onam. Onaashamsakal!