How to make Onam Sadhya Dishes?

1. Pachadi
2. Chichadi
3. Olan
4. Callan
5. Thoran
6. Erissery
7. Avial
8. Mango pickle
9. Lemon pickle
10. Ginger
11. Nuts
12. Sambar
13. Fun
14. Green buttermilk
15. 15. Parip Pratham
16. Milk stew
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17. Banana leaf
18. Salt
19. Kuthari rice
20. Berry Crunch
21. Dried jaggery
22. Ghee
23. Fruit
24. Pappadam
25. Water

Green

Cut the chillies and green chillies into thin rounds and fry well in coconut oil. Saute the grated chillies, mustard seeds and curry leaves in the remaining coconut oil.

Grind the coconut and cumin seeds well and add crushed mustard seeds and when it comes to a boil, add fried fennel and salt. Mix the curd and heat it well. Do not stir after adding curd.

In the same way, kichadi can be made with papa. If you are making kichadi with beetroot, boil the beetroot and green chillies in water and add mustard and mustard in the same way as mentioned above.

Kichdi

This is a sweet curry. Either mango or grape is used for this purpose. Cook the mango with green chillies and turmeric powder. When it is half cooked, add jaggery to it.

Grind the coconut and cumin seeds well and add them. Add salt as needed. Heat coconut oil and add mustard, curry leaves and grated chillies. Crack the mustard and add it to the charcoal.

Olan

Pumpkin is the main ingredient in Olan. Cut the pumpkin into small pieces. Boil a handful of broad beans (chumanna payar) soaked in water the day before, along with pumpkin pieces and green chillies.

If oil and curry leaves are added to it, it becomes Olan. In some places, olan is also made with coconut milk.

Callan

Kalan can be made with plantains, plantains and yams and without any pieces. Wash the green chillies, split them lengthwise and cook them in a stone pan with turmeric powder and a cup of water.

When the water dries up, pour the curd into it and heat it. Stir continuously. Then slowly the curd will rise to the top. Stir it well and drain it.

Once the kalan is reduced enough, add coconut and cumin seeds and grind them to a fine paste. Mix well. Pour coconut oil in a saucepan and chop the mustard, grated chillies and fenugreek seeds and add to the curry as soon as the mustard splits. Add curry leaves and fenugreek powder and stir. After a little more salt and mix it well.

Thoran

Lentils, cabbage, beans, beetroot, carrots and anything else can be the main ingredient for toran.

Payar Thoran Finely chop the green lentils. Put a spoonful of rice in a saucepan and when it is cooked, add mustard and curry leaves and break it. Then add lentils and stir and cook covered. When the water dries up, add the crushed mixture of coconut, green chillies, cumin seeds and a clove of garlic and take it.

Erissery

Ingredients Pumpkin - 500 grams of broad beans - 100 grams of garlic - 4 cloves of red onion - 2 ground chilies - 2 cumin seeds - Half a teaspoon of chili powder One teaspoon of turmeric powder - Half a teaspoon of grated coconut - One coconut of salt - Mustard as needed - Coconut oil as needed - Curry leaves as needed - As needed

First let the broad beans cook. Cooking in a cooker is easy. When three-quarters cooked, add pumpkin, chili powder, turmeric powder and salt. After roasting the pumpkin, take a quarter of the coconut in the amount and add cumin and garlic to it.

Boil the ingredients well and keep it. Now fry ground chillies, mustard, onion and curry leaves in coconut oil and fry the remaining coconut along with it. When it turns light red in color, add the broad beans to the pumpkin and stir. Erissery is ready.

Avial

Avial is usually filled with almost any vegetable. Beans, yams, lentils, sweet potatoes, cucumbers, drumsticks, carrots and green chillies are the main vegetables used for Avial. Mango, tamarind water or curd is used for tamarind.

Grind the coconut, cumin and cumin. Add all the vegetables, turmeric powder and enough salt and cook. Pour tamarind paste (yogurt) over three-quarters of the ventha slices. After checking whether the salt is enough, add the arap.

Take the avial, season it with a little coconut oil, sprinkle with curry leaves and keep it closed.

Mango pickle

First, chop the mango and put salt on it. Put chillies, mustard and curry leaves in ghee and when it splutters, add chilli powder and nutmeg to it and add fenugreek powder. Then mix it with mango and add a little salt if needed.

Lemon pickle

Saute lemon in olive oil. Grind chillies, mustard and curry leaves and mix them with chilli powder, kayam and fenugreek powder, add salt and water and boil it.

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