Olan

We can’t imagine a Sadhya, especially Onam Sadhya without ‘Olan’, right? Olan is an unavoidable item in Onam Sadhya… So, today I wish to introduce a simple and easy Olan recipe for you… Add this simple and tasty recipe to your Onam Sadhya this year….. ‘Olan’ is a side dish prepare with ash gourd or white gourd (Kumbalanga)… Researches show that the use of ash gourd or kumbalanga will reduce weight in human being because of its water content….

Wish you all a happy and prosperous Onam!!!

Ingredients:

Ash gourd (Kumbalanga) ------------------- 1 cup (cut into thin but 1 inch long pieces)

Coconut ---------------------------------------- 1 number

Red beans (Vanpayar) ---------------------- ¼ cup

Green chilli -------------------------------------- 3 numbers (split lengthwise)

Curry leaves ------------------------------------ 2 springs

Dried red chilli --------------------------------- 2numbers (for seasoning)

Oil ------------------------------------------------ 2 tablespoon

Salt ----------------------------------------------- to taste

 

Preparation:

Ø Wash and soak the red beans (vanpayar) for 3-5 hours (overnight)

Ø Take first and second coconut milk from grated coconut, in separate vessels and keep it aside

Ø In a pan, take ash gourd (Kumbalanga) pieces, soaked red beans (vanpayar), green chilli, one spring curry leaves and a little salt and the second coconut milk and close the lid and allow it to boil and cook well

Ø Add the first milk squeezed from coconut and stir well, adjust the salt and make it warm and switch off the furnace (don’t allow to boil after adding first milk)

Ø Heat the pan, pour oil and splutter mustard and fry the remaining curry leaves and dried red chilli and pour it over the cooked ‘olan’

Ø Serve as a side dish with rice

 

This recipe is very simple to prepare and very tasty too…. Prepare this in your home for this years’ onam sadhya and let me know the feedback… Your words are my inspiration…So write your comments before you go to the next page……

 

 

 

Tomato Pachadi

As all we know, tomatoes have many health benefits…  Tomatoes are filled with many nutrients and antioxidants, which help our body to combat diseases… Today, we are going to prepare a simple and tasty pachadi with Tomato… The recipe is very easy to prepare and everyone will love the taste..

Ingredients:

1.     Tomatoes(Bangalore)  ----------------- 5 numbers

2.     Curd --------------------------------------- 2 cups

3.     Coconut ---------------------------------- 1 number (grated)

4.     Cumin seeds (Jeerakam)--------------- ½ teaspoon

5.     Oil ------------------------------------------ 4 teaspoon

6.     Mustard ---------------------------------- 1 tablespoon

7.     Green chilli ------------------------------- 5 numbers

8.     Dried red chilli -------------------------- 2- 3 numbers (for seasoning)

9.     Curry leaves ----------------------------- 1 spring

10.     Salt --------------------------------------- to taste

11.     Water ---------------------------- as needed

 

Preparation:

Ø Wash and cut the tomatoes into small pieces

Ø In a pan, take tomato pieces, a little salt and water and allow the tomato to cook well

Ø In a mixer grinder, make a paste of coconut, greenchilli, cumin seeds

Ø Add the paste to the cooked tomatoes and stir well

Ø Add curd and stir well and allow it to start boil in low flame (don’t allow to over boil)

Ø Same time, heat another pan, pour oil and splutter mustard and add curry leaves and dried chilli and stir and add this to the tomato mix and switch off the flame

Ø Serve as a side dish with rice

I am sure that you will enjoy eating tasty tomato pachadi….

Write your feedback, comments, suggestions etc, before you leave this page…..Your words are my inspiration…..

 

Ginger curry / Inji curry / Puli Inji

Ginger curry is an unavoidable item in Kerala’s Sadhya especially in Onamsadhya…. In Malayalam it’s called ‘inji curry’ or ‘puli inji’…. In sadhya, inji curry is a sweet side dish…. But it can be either sweet or spice, according to our taste…. I love the spicy ginger curry… I am sure that everyone is waiting to celebrate Onam with beloved ones and with as much as dishes, which we can prepare at home… For last year’s Onam, I prepared 18 varieties of curry by myself; I was very delighted to serve all those dishes to my beloved ones…. This year also I am planning to prepare as much as dishes that I can…. I am sure that every one of you is also having the same feeling and enthusiasm… Add this ginger curry recipe to your Onamsadhya side dish... I am introducing a very simple, easy to cook and very tasty ginger curry for you in this special occasion….

 Wish you all a very happy and prosperous Onam….

 

Ingredients:

1.     Ginger --------------------------- 200 grams

2.     Coconut ------------------------- 1 number (grated)

3.     Coriander powder ------------ 3 teaspoon

4.     Chilli powder ------------------- 2 teaspoon

5.     Green chilli --------------------- 2 numbers

6.     Mustard ------------------------ 1 teaspoon

7.     Tamarind ---------------------- as needed

8.     Curry leaves ------------------- 1 spring

9.     Salt ------------------------------- as needed

10.Coconut oil --------------------- as needed

11. Jaggery (sarkkara)------------ as per taste (optional)

 

Preparation

Ø Peal (remove the outer skin of) the ginger and put it in water for 15 minutes

Ø Soak the tamarind in water and extract its juice and keep it aside

Ø Take the ginger from water and pound the ginger to extract (in Malayalam ‘idichu pizhinju’) juice from ginger and keep the juice aside to strain the fine ginger juice

Ø Take the extracted ginger and keep it aside

Ø Heat the pan and pour the oil and put the extracted ginger (not the juice) and grated coconut and fry it till it become golden brown color  (add more oil if needed) and after it cool down, pulse or grind in a mixer grinder to smooth paste and keep it aside

Ø Heat the pan and pour oil and splutter mustard seeds and add curry leaves then add the paste and add chilli powder, coriander powder and a little salt and stir for 3-6 minutes

Ø Add tamarind juice and ginger juice and adjust the salt and stir for one minute and allow it to boil in low flame till the oil separates

If you wish to prepare sweet ginger curry, add jaggery as per your sweet requirement… Ginger (Inji) curry is ready to serve….

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