Onam sadhya dishes: Celebrate the spirit of Onam with these exclusive recipes

Onam recipes: Turmeric and Mustard Marinated Paneer with Taro Root Confit (Cherri Kizhangu Paneer)

Onam is a celebration of culture, tradition and nature’s bounty, symbolizing harvest festival. Special Sadhya meals are organised to bring families and  communities together in a spirit of joy and togetherness. Here are four exclusive recipes to enhance the celebrations. Easy to make, the dishes are a must to have in the festive menu.

Turmeric and Mustard Marinated Paneer with Taro Root Confit  (Cherri Kizhangu Paneer)

By Chef Jaiprakash Bhatt, Executive Chef, Hotel Royal Orchid Bangalore

Ingredients

• Paneer, 200 gm
• Coconut oil, 2 tsp
• Taro root (Cherukizhangu), 100 gm
• Turmeric powder, 1/2 tsp
• Ginger garlic paste, 1 tsp
• Curry leaves, a few
• Crushed black pepper, 1/2 tsp
• Coconut milk, 1/2 cup
• Salt, to taste
• Mustard seeds, 1 tsp

• Marinate the paneer with turmeric, mustard seeds, ginger garlic paste, and salt for 10 minutes. Heat coconut oil in a pan, add curry leaves, and sauté for a minute.
• Then, add taro root cubes and cook on low heat until golden and tender, about 20 minutes. Add the marinated paneer and sauté until golden on all sides.
• Add coconut milk and crushed black pepper, and simmer for 5 minutes to meld the flavors. Serve hot, garnished with fresh curry leaves, and pair with idiyappam.

Onam sadhya recipes: Parippu Curry

Parippu Curry

By Chef Soundararajan, Executive Sous Chef, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center

Ingredients

• Moong dal (yellow split gram), 1/2 cup
• Toor dal, 1/4 cup
• Turmeric powder, 1/2 teaspoon
• Water, 2-3 cups
• Grated coconut, 1/2 cup
• Cumin seeds, 1/2 teaspoon
• Green chilies (chopped), 2
• Garlic, 1 clove (optional)
• Mustard seeds, 1 teaspoon
• Dried red chilies, 1-2
• Curry leaves, 1 sprig
• Ghee or coconut oil, 1 tablespoon
• Salt, To taste
• Black pepper powder, A pinch (optional)
• Asafoetida (hing), A pinch

• Cook the dal: Rinse both dal thoroughly under running water. In a pressure cooker or pot, add the dal, turmeric powder, and 2 cups of water. Cook until the dal is soft and mushy. If using a pressure cooker, cook for about 2-3 whistles. If cooking in a pot, it may take 20-25 minutes.
• Prepare the coconut paste: In a blender, grind the grated coconut, cumin seeds, green chilies, and garlic (if using) with a little water to make a smooth paste. Set aside.
• Combine dal and coconut paste: Once the dal is cooked, mash it well with a ladle or whisk to get a smooth consistency. Add the prepared coconut paste to the dal. Mix well and add more water if needed to adjust the consistency. Bring it to a gentle simmer for 5-7 minutes on low heat. Add salt to taste and a pinch of black pepper powder if using. Turn off the heat.
• Prepare the tempering: In a small pan, heat ghee or coconut oil. Add mustard seeds and let them splutter. Then add dried red chilies, curry leaves, and a pinch of asafoetida. Fry for a few seconds until aromatic.
• Add tempering to the curry: Pour the tempering over the cooked Parippu curry and mix well. Serve hot. Serve the Parippu Curry hot over steamed rice with a dollop of ghee on top. It's usually the first item to be mixed with rice in the Onam Sadhya, accompanied by papadam and pickle.

Onam recipes: Aviyal Curry

Aviyal Curry

By Chef Sanjiv Kumar, Executive Chef, The Fern Goregaon

Ingredients:

• Mixed Vegetables (Potato, Yam, Carrot, Beans, Ash Gourd, Cucumber, Raw Mango, Drumstick, Raw Banana), 500 gm
• Turmeric powder, 1/2 tsp
• Thick curd, 1/2 cup
• Salt, To taste
• Fresh coconut, 1/2 cup
• Cumin seeds, 1/2 tbsp
• Green chilli, 2
• Coconut oil, 3 tbsp
• Curry leaves, 8-10
• Hing (Asafoetida), 1/4 tsp
• Mustard seeds, 1/2 tsp

• Preparing vegetables: Cut all vegetables into small, finger-sized pieces and set aside. Boiling Vegetables: In a vessel, bring water to a boil. Add the vegetables along with salt and turmeric powder. Cook until the vegetables are tender but still crunchy. Drain and set aside.
• Making Coconut Paste: In a blender, combine the fresh coconut and green chillies. Grind to a coarse paste.
• Tempering: Heat coconut oil in a kadai (wok). Add mustard seeds, cumin seeds, hing, and curry leaves. Sauté for a minute.
• Combining ingredients: Add the coarse coconut paste to the wok and cook for a few minutes. Add the boiled vegetables and sprinkle a little water if needed. Cook until the raw smell of coconut fades, about 3-5 minutes.
• Final touches: Adjust salt to taste. Turn off the heat and allow the mixture to cool slightly. Stir in the curd and mix well.

Onam sadhya dishes: Jackfruit Chips

Jackfruit Chips

By SK Aman Islam, Executive Chef, Niraamaya Retreats

Ingredients:

• Half-ripe jackfruit (kathal) flesh, 2 cups
• Turmeric powder, 1/4 tsp
• Salt, 1-2 tbsp
• Water, 1 glass
• Coconut oil, for deep frying

• Slice the jackfruit flesh lengthwise into thin wedges. Sprinkle turmeric powder over the slices and mix well.
• Heat coconut oil in a heavy-bottomed frying pan. Fry the jackfruit in small batches on medium flame until crispy. Dissolve salt in a glass of water.
• Once the jackfruit slices are fried, add a teaspoon of the saltwater to the frying oil. Strain the chips on a plate lined with a kitchen towel. Allow them to cool completely.
• Store in an airtight container.

Note: These jackfruit chips can be stored in an airtight container for up to two weeks.