Kerala Sadya

kerala Sadya (kerala feast).

Hi friends,
I am from Palakkad and hence I would like to share a palakkad style of sadya. I hope everyone would like & try these recipes.

1 sambar : 
Smbar is the most important one in sadya. I like sambar very much. Both my mom & my mother-in-law are very good at making sambar. Both are my 'cooking masters'. 

Ingredients for sambar
Any vegetables of your choice [I prefer drumstick, potato, tomato, ladies finger, onion, brinjal – 3 cups
tuvar dal – ½ cup
Tamarind – few
Turmeric powder – ½ tsp
Salt to taste
Coriander leaves for garnishing
To roast and grind to a fine paste
Oil – 1 tbsp
Fenugreek seeds – ¼ tsp
Grated Coconut – 1 cup
Curry leaves- 5 springs
Red chilli – 6 to 8 no
Coriander seeds – 1 ½ tbsp
Asafoetida (kayam) – ¼ tsp
For seasoning
Mustard seeds – ½ tsp
Red chillies- 2
Asafoetida ( kayam)- a pinch
Curry leaves – few

Heat oil in a pan and roast the fenugreek seeds. Now add coconut ,red chilli, coriander seeds, curry leaves and Asafoetida and roast till light brown and aromatic. Grind to a fine paste.and keep aside.
Cook the dal till tender. Then add veggies ,turmeric powder ,salt and water. Cover and cook the vegetables. Now add tamarind plup and cook till the raw smell of the tamarind disappears. Now add ground masala. Mix well and add water if reqd. Cook for a few mins. Add seasoning. Ready to use. 

2 Aviyal

Ash Groud/ Kumbhalanga – 200 gm
Yam / chena – 200 gm
Raw banana/ yethakka – 200 gm
Beens – 200 gm
Carrot – 200 gm
Cluster beans / kottavarakka / amarakaya – 200 gm
Drumstick / muringakkaya – 200 gm
Long beans / Payar 200 gm
Green chilli – 100gm 
Coconut – 1 ½ or 2 no.
Curry leaves – few
Coconut oil – 250 gm
Curd – ½ cup
Salt to taste
Peel and cut vegetables in a stick shape into 2" pieces.
Grind coconut and green chilly  into a coarse paste with little water.  Keep aside.
Wash and cook the vegetables with half cup water, 2tsp coconut oil and salt to taste till the vegetables are 90 % cooked. Now add the coconut paste and mix well. Cover the lid and cook for 3 mins. Now add curd and mix well.
Then add the curry leaves and pour coconut oil over the top and cover the lid. . Remove from the fire. Ready to use ;)

3.Koottukari

Ash Gourd [ kumbhalanga] – ¼ kg
Yam [ chena] – ¼ kg
Channa Dal/Kadala Paruppu – 1 cup
Grated Fresh Coconut – 1 ½ cup
Cumin seeds – 1 tsp
Turmeric Powder – 1 tsp
Red chilli – 3 no.
Jaggery – 1 piece
Coconut oil 2 tbsp
Urad dal – 1 tsp
Mustard seeds – 1 tsp
Curry leaves -few
Salt to taste

Method
Grind ½ cup of coconut with cumin seeds and red chillis into a smooth paste adding a little water. Keep aside.
Take a pan and cook the kadala paruppu , veggies, turmeric powder, and salt. Now add ground paste and jaggery. Mix well and bring to boil. 
Heat another pan with oil. Add mustard seeds, urad dal , curry leaves, and coconut and fry till brown .  Add this tempering over the prepared veggies mixture and mix well.Enjoy...

4.Kalan

Chena /yam– 250 gms
Raw banana / Pachakkai  – 1
Turmeric powder – 1 tsp
Green chilli – 5 or Adjust spice according to taste
Coconut - 1
Cumin seeds – ¼ tsp
Pepper – ½  tsp
Curd – 3 cup or more
Salt to taste
For seasoning
fenugreek seeds /Uluva – ¼ tsp
mustard seeds – 1 tsp
dry red chilli- 2
curry leaves - few

Peel the skin of the veggies and cut into 2” square pieces.
Boil the veggies with salt , turmeric powder and enough water.
Grind the coconut, green chilli, pepper and cumin seeds.  Mix this to the cooked veggies. Bring this to boil. Now add curd and mix well. Let it come to a boil then remove from flame. Do not boil for a long time.
Sputter the mustard seeds and fenugreek seeds in oil, add dry red chilli , curry leaves and pour this to the above preparation.

5.Olan

Red Gram dal(Vanpayar) – 2- 3 tbsp
Ash gourd (Kumbalanga) – 1 cup [ Cut into flat , thin pieces of two inch square]
Pumpkin (Mathanga/Mathan) – 1 cup[Cut into flat , thin pieces of two inch square]
Green chillies slit – 3 or 4
Thick coconut milk – 1/4 cup
Curry leaves (Kariveppila)- a sprig
Salt – to taste
Coconut oil – 1 tbsp
Cook the vanpayar and keep a side. 
Cook the veggies with slit green chilli, salt and enough water. Add the vanpayar., coconut milk, coconut oil and curry leaves. Mix well. Cover it with a lid and remove from the flame. 

6 Thoran [beans & carrot] 

Beans – 250 gms
Carrots – 3 Medium
Ground coconut – 3 tbsp
Green Chilies – 2 to 3 
Curry Leaves - few
Turmeric Powder – a pinch
 Mustard Seeds – ½ tsp
 Split Urad Dal – ½ tsp
 Salt to taste
Oil – 2 tsps

Method

beans and carrots finely chopped

Heat a pan and add oil, urad dal, and mustard seeds. Once it crackles, add the  green chilli, curry leaves.
 and the chopped beans and carrots. Now add the turmeric powder and salt. Mix well. 
Add little water and cook. Once the Vegetables are cooked 90 %. Add grated coconut and mix well. 


7.Pavakka kichadi

Bittergourds/ Pavakka/ kaipakka – 250 gms
Mustard seeds – 1 tsp
Curry leaves – few
Dry red chillies - 2
Curd -½ ltr
Coconut oil – 200 gms
Salt to taste
Ground to a fine paste:
Coconut – 1 no.
Green chilli – 100 gms
Mustard seeds – 2 tsp
water
Wash bittergourds,remove seeds and chopped .
Heat oil in a pan and sprinkle 1tsp mustard seeds.When they start sputtering, add curry leaves, dry red chillies and bittergourds, and saute till bittergourds turn brown.
Mix curd with salt and coconut paste,add to pan, mix well and cook for 5 minutes more.

8.Rasam

Tuvar dal – 2tbsp
Red chilli powder – 1 tsp
Turmeric pow – 1 tsp
Pepper powder – ½ tsp
Kaya podi – ½ tsp
Coriander pow – ½ tsp
Tomato -4
Coriander leaves – few
Garlic pods-  4 ( chathachathu)
Tamarind pulp – few
Curry leaves – few
Salt to taste
For Seasoning
Mustard seed – ½ tsp
Dry Red chilli – 2
Curry leaves – few
pressure cook all the ingredients with enough water for 2- 3 whistles. Now add the seasoning. 

9.Injikary /Injipuli

Ginger chopped – 250 gms
Green chilli  chopped – 100 gms
jaggery – 1 piece
Tamarind – 100gm
Coconut oil – 200 gm
Curry leaves chopped- few
Dry red chilli- 4
Red chilli powder- 1 tsp
Turmeric pow – 1 tsp
Hing/ kayam powder – ½ tsp
Uluva varathu podichathu – 1 tsp
Salt to taste

Heat oil in a pan, add ginger, green chilli, red chilli and curry leaves. Fry till light brown colour.
Now add tamarind pulp and turmeric powder, red chilli powder , hing, uluva pow, sharkara (jaggery), and salt. Add little water and mix well. Cook for 10 min.when it starts to get thick remove the flame. Ready to use.

10.Paayasam[ Paalada]

Ada- 200 gm
Sugar – 500 gm
Milk – 2 ltr
Cardamom powder -1tsp
Ghee – 100 gm
Cashew nuts-  few

Soak ada in hot water for 10 mins.strain the water and wash the ada in cold water for 2 – 3 times. 
Boil water, add the ada into it and cook until the ada is cooked. Then add milk and cook until the milk thickens.
Add sugar. When the payasam starts thickening, add cardamom powder and ghee roasted cashewnuts.

Note: Keep stirring till the payasam thickens and reaches the required consistency. See to it that the ada does not get burnt and stick to the bottom of the pan.
You can add some condensed milk to improve the taste as well as reduce the time for stirring to reach the desired consistency.. 

Nisha Ajith