India is the blessed with a diverse culture and culinary spread. This brings about a number of ways to spoil us with celebrations and food. One such festival is Onam, Malayalis around the world celebrate Onam today. The 10-day harvest festival of Kerala celebrates the legendary King of Mahabali who sacrificed his life for his subjects.
Bring out your gigantic banana leaves and get to cook some most loved dishes from Kerela
Avial coconut curry
This is the best-mixed vegetable dish you would ever have. Cooked with the goodness of coconut and mild avial, it has every vegetable possible. You name it and it’s there.
- 1 cup chopped drumsticks
- 1 cup chopped yam
- 1 cup chopped carrots
- 1 cup chopped green beans
- 1 cup chopped ivy gourd
- 1 cup chopped winter melon
- 1 cup chopped yellow pumpkin
- 1 plantain, chopped
- 1/4 tsp turmeric
- Salt as required
- 1/2 cup curd
- 2 tsp coconut oil
- 1 tsp cumin seeds
- 1 spring curry leaves
For the coconut paste
- 3/4 cup of freshly grated coconut
- 1 tsp cumin seeds
- 3 green chilies, sliced
- Water, to make a paste
For the curry paste
Coarsely grind the grated coconut into a paste along with cumin seeds, curry leaves, and few chilies according to preference
Add some water in a pan along with the chopped vegetables until it is well cooked and gets soft. Now, add a tsp of turmeric, curry leaves, 4 slit chilies and salt as required. Add the coconut paste to the pan and let it simmer for 15 minutes. Now add curd, oil, cumin seeds to the mix and simmer it for 2 to 3 minutes. Wait until the mix is semi-dry and serve hot with steamed rice.
This amazing mix of cucumber and curd curry is something very healthy. It is an everyday dish as it hardly requires 20mins to cook this vegetable from the Kerala sandhya.
- Cucumber (cut into very small pieces) – 2 cups
- Grated coconut – ½ cup
- Curd – ½ tsp
- Green chilies (cut into small round pieces) – 3
- Small onions – 2
- Cumin seeds- ½ tsp
- Mustard seeds- ½ tsp
- Curry leaves
Grind together the grated coconut, small onions, cumin seeds and chilies according to your taste preference. Add crushed mustard seeds to it and mix well.
Cook the cucumber along with some water and salt. When the entire water in the vessel has been used up, add the ground coconut mixture and mix well.
Add curd to the paste.
Season with spluttered mustard seeds, red chilies, and curry leaves. After the mixture is cooled, add curd and mix well.
Kottu curry is a dish based on veggies and legumes. it is one of the spiciest and important dishes of Onam sadhya.
- Soaked brown chickpeas-1/2 cup
- Raw plantain-1/2 cup
- Elephant yam -1/2 cup
- Kashmiri chili powder-1/4 tsp
- Turmeric powder-1/2 tsp
- Grated coconut-1/3 cup
- Salt to taste
- Water- as required
- Grated coconut-1/2 cup
- Garlic – 2 small cloves
- Green chilies- 1 or 2
- Cumin powder-1/2 tsp
- Black pepper powder-1/4 tsp
Grind together all the ingredients listed under ‘to grind’ to form a coarse paste.
Dry roast 1/3 cup grated coconut over medium flame, stirring continuously until it turns brown.
In a pan, put all the chopped vegetables along with chili powder, turmeric powder, and water. Cook until it is tender and water is almost absorbed. Add cooked chickpeas, prepared coconut paste and salt. Mix well and cook for 1 or 2 minutes.
Add the roasted coconut and mix well.
Heat oil in a pan and add mustard seeds, let it splutter. Add red chilies and curry leaves, fry for few seconds and pour it over the curry.
Hope you have an amazing meal.