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.
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.
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.
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.
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