Sarkara Varatti | Sarkara Puratti | Sweet Plantain Chips | Onam Sadhya Recipe

Sarkara Varatti

Sweet plantain chips ,usually made during Onam festival.
Prep Time: 10 minutes
Cooking Time: 60minutes
Makes: 4 to 5 cups
Ingredients:

1. Raw Plantain / Nendra kaya - 5 to 6 large( 1 kg)
2. Turmeric powder - 1/4 tsp
3. Jaggery,grated - 300 gms( approx 1.5 cups loosely packed)
4. Roasted rice powder - 2 to 3 tbsp
5. Cardamon powder - 3/4 to 1 tsp
6. Cumin powder- 1 tsp
7. Dry ginger powder- 1.5 to 2 tsp
8. Coconut oil,for frying- as required
9. Water- as required

Instructions:

Peel and soak plantain in water mixed with turmeric powder for about 5 minutes.

Drain well and cut each one vertically into half.Slice the halved plantains into 1/4 " thick pieces.

Heat oil in a pan .When the oil turns really hot ,carefully add the sliced plantain( in batches) and reduce the flame to medium-low.Stir the pieces gently so that they do not stick to each other.Cook until it turns crisp and golden brown.( make sure you fry the chips over medium-low flame ,or else the outside will brown too quickly and the inside will be soft and uncooked on the inside.)Drain and keep aside.Allow this to cool completely.

Heat grated jaggery along with few tbsp of water .(Strain this to remove impurities ,if any.)Cook the jaggery mixture over medium low flame until it reaches single thread consistency.To check this,take a drop of the jaggery syrup between your thumb and index finger and pull gently,if a single thread is formed the jaggery syrup is ready. ( Note: the jaggery syrup will be very hot)

Now add the chips and mix well.Switch off the stove and add the rice flour,cardamom powder,cumin powder and dry ginger powder.Stir well.

Stir this continuously until the jaggery syrup solidifies and each pieces are separated.

NOTES

• Single thread consistency of the Jaggery syrup is very important to obtain the perfect texture.
• Adjust the quantity of the spices according to your taste.
• Make sure you fry the chips well over medium low flame until it turns crispy.
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Ada Pradhaman | Kerala Onam Sadhya Recipe | Step by Step recipe

Ada Pradhaman

Rich and delicious dessert prepared using rice flakes,coconut milk and jaggery.Prep Time: 5 minutes Cooking Time: 1 to 1.5 hours Serves: 4 to 5Ingredients:

1. Homemade ada, /cooked ada- 1 to 1.5 Cups( see notes)
2. Grated jaggery - 200 to 250 gms( about 1 cup-see notes)
3. Ghee - 3 to 4 tsp
4. Thin coconut milk - 2 cups
5. Cardamom powder - 1/4 tsp
6. Dry ginger powder /chukku podi - 1/4 tsp
7. Cumin powder - 1/8 to 1/4 tsp
8. Thick coconut milk - 3/4 to 1 cup
9. Coconut slices- 1 to 2 tbsp
10. Cashew nuts - 1 to 2 tbsp
11. Ghee,to fry coconut bits,nuts and raisins - as required

Instructions:

Heat ghee in a pan,add coconut slices and fry until it turns golden brown.Similarly fry cashew nuts and raisins and keep aside.

In a pan / uruli melt grated jaggery along with 1/2 cup water .Cook until it turns slightly thick.Next add homemade ada and mix well.( If you are using store bought ada ,soak 100 gms ada in hot water for 30 minutes and cook until it turns soft .Then wash it using cold water to remove the stickiness,drain and add it to the melted jaggery).

Add 2 tsp ghee and cook for about 15 minutes,stirring continuously  until it turns slightly thick again.Next add thin coconut milk.

Mix well and cook ,stirring occasionally until it turns thick. 

Now add cardamom,dry ginger and cumin powder.Mix well until combined.Next add thick coconut milk. 

Mix well and switch off the stove.Add fried coconut,cashew nuts and raisins and remaining 2 tsp ghee.

NOTES

• I used homemade ada for the pradhaman ,you can find the recipe here.
• If you are using store bought ada ,use about 100 gms.For best results, use rice ada. 
• Strain the melted jaggery to remove impurities,if any.
• Adjust the quantity of jaggery according to your taste.
• As the pradhaman cools,it will thicken further.Adjust the quantity of thick coconut milk according to the consistency required.
  

Vendakka Thoran | Okra Stir-Fry with Coconut

Vendakka Thoran

Quick and easy Okra stir fry with coconut.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2
Ingredients:

1. Vendakka /Okra,sliced- 1.5 cups
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Green chilies,sliced- 1 or 2 ( according to taste)
5. Garlic,finely chopped - 1 clove
6. Onion or shallots,finely chopped - 1 tbsp
7. Turmeric powder- 1/8 tsp
8. Cumin powder - 1/8 tsp
9. Water - as required
10. Grated coconut- 2 to 2.5 tbsp (or as required)
11. Salt - to taste
12. Coconut oil- as required

Instructions:

Heat  oil in  a pan, add mustard seeds and let it splutter.Now add curry leaves,green chilies,garlic and onion.Saute for few seconds or until onion turns translucent.Reduce flame to low,add turmeric powder and cumin powder.Mix well.

Immediately add vendakka /okra and mix well.Cook over medium low flame for 2 to 3 minutes.Now add salt to taste.Sprinkle some water ,cover and cook until it is done.(Make sure you stir it every 2 to 3 minutes to avoid burning.)

Now add grated coconut and mix well.Cook for few more minutes.Serve with rice.

NOTES

• Adjust the quantity of green chilies according to your taste. 

Pineapple Kichadi | Pineapple in Coconut and Yogurt Sauce| Onam Sadhya Recipe

Pineapple Kichadi

Pineapple in coconut and yogurt gravy.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 5
Ingredients:

1. Grated coconut - 1/4 cup
2. Cumin seeds - 1/4 tsp
3. Pineapple,chopped- 1 Cup
4. Green chilies,sliced- 1 ( or according to taste)
5. Turmeric powder- 1/4 tsp
6. Sugar /grated Jaggery- 1 or 2 tsp( or according to taste)
7. Yogurt - 3/4 cup
8. Mustard seeds- 1/8 tsp
9. Salt- to taste

For tempering:

1. Mustard seeds- 1/4 tsp
2. Curry leaves - few
3. Dry red chilies- 1 or 2
4. Oil- as required

Instructions:

In a blender combine together grated coconut ,cumin seeds and water ,grind to form a smooth paste.Keep aside.

In a pan,add pineapple ,green chilies ,turmeric powder ,salt and sufficient quantity of water.Cook until it turns soft .Next add the coconut-cumin paste and sugar/jaggery ( if using),mix well and cook for 3 to 5 minutes.Make sure that the water is completely absorbed and mixture is thick.

Crush 1/8 tsp mustard seeds using a mortar and pestle.Add this to the curry and mix well.Switch off the stove and allow this to cool slightly.

Add yogurt and mix well until combined.Add more salt ,if required.

Heat oil in a pan,add mustard seeds and let it splutter.Add curry leaves and dry red chilies and saute for few seconds.Add this to the curry and mix well.

NOTES

• Adjust the quantity of sugar /jaggery according to the sweetness of the pineapple used.
  

Palada Pradhaman | Palada Payasam Recipe | Onam Sadhya- Payasam Recipe

Palada Pradhaman

Rich and delicious dessert prepared using rice flakes,milk and sugar.
Prep Time: 5 minutes
Cooking Time: 1.5 to 2 hours
Serves: 4 to 5
Ingredients:

1. Homemade ada,/coked ada,cut into very small pieces- 1 to 1.5 Cups( see notes)
2. Ghee - 3 tsp
3. Water - 4 cups( 1 ltr)
4. Milk - 4 cups( 1 ltr)
5. Sugar - 1cup( 200 gms or to taste)
6. Sugar,for caramel - 1 tbsp( optional)
7. Salt - 1 pinch

Instructions:

Heat ghee in a pan,add water and bring it to a boil.

Once it starts to boil,add milk .

Add 1/4 cup sugar and cook over medium heat,stirring continuously until it comes to a boil.

Reduce the flame to medium low and cook till the volume is reduced to half( i.e 1 Ltr) and slightly thick ,for about 45 minutes.Stir well in between to avoid burning.Next add homemade ada and mix well.(If you are using store bought ada,soak 100 gms ada in hot water for 30 minutes.Cook it until soft and wash using cold water to remove the stickiness,drain and add it to the reduced/thickened milk).Cook for about 10 to 15  minutes over medium low flame or until you see ada-flakes on the surface of the payasam.

Now add the remaining 3/4 cup sugar and mix well.(Start with 1/2 cup sugar and add more according to your taste.).Cook for another 5 minutes or until the payasam turns slightly thick.Switch off the stove and transfer the payasam to a serving bowl after  about 10 minutes.

OPTIONAL STEPS-Traditionally ,while making palada pradhaman the quantity of water used is double the quantity of milk.i.e 2 Ltrs of water for 1 Ltr milk.The water ,milk( 2 Ltr water + 1Ltr milk) and 1/4 of the total sugar mixture is cooked until it is reduced to 30% of the  initial quantity .i.e approx 900ml.When the water evaporates completely the colour of the milk changes to a pale pink.This may take almost 3 to 4 hours.However here i have reduced the quantity of water to 1 Ltr in order to cut down the cooking time and hence ,i could get only a pale cream colour ,as you can see in the picture above.In order to obtain the desired pale pink colour, caramel syrup can be added to the payasam.However the following steps are completely optional.

In a pan,melt 1.5 to 2 tbsp sugar .Gently swirl the pan for even cooking.

Cook over medium low heat until it turns deep amber.( make sure you do not burn it,or else payasam will turn bitter)Next add 1/4 cup hot water and mix well until combined.Switch off the stove and allow it to cool completely.

Add this caramel syrup to the payasam,starting with 2 tablespoons and add more as required.Mix well until combined.

Here you can see the colour difference before and after adding the caramel sauce.

NOTES

• I used homemade ada for the pradhaman ,you can find the recipe here.
• If you are using store bought ada ,use about 100 gms.For best results, use rice ada. 
• Adjust the quantity of sugar according to your taste.
• I feel adding caramel syrup gives a nice flavor to the payasam i.e almost similar to the authentic sadhya palada pradhaman.
  
  

Beetroot Kichadi | Kerala Sadhya Recipe

Beetroot Kichadi

Beetroot in coconut and yogurt sauce.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3 to 5
Ingredients:

1. Beetroot, grated - 1/2 cup
2. Green chilies,sliced - 1
3. Grated coconut - 1/4 cup
4. Cumin seeds - 1 fat pinch
5. Yogurt - 3/4 to 1 cup
6. Mustard seeds - 1 pinch
7. Water - as required
8. Salt- to taste( see notes)

For tempering:

1. Mustard seeds - 1/8 tsp
2. Dry Red chilies,cut it into two - 2
3. Shallots,sliced - 2 or 3
4. Curry leaves - 1 sprig
5. Coconut oil - as required

Instructions:

In a pan,add beetroot,green chilies and sufficient quantity of water.Cook until beetroot turns tender.

Grind together coconut and cumin seeds with sufficient quantity of water to form a fine paste.

Next add the coconut paste to the beetroot and cook for a minute or two.Add salt to taste and switch off the stove.Allow this to cool slightly and add yogurt and mix well.

Crush mustard seeds ( using a mortar and pestle) and add it to the curry.Heat oil in a pan and add mustard seeds,let it splutter .Add red chilies,shallots and curry leaves and saute until it turns golden brown.Add this to the curry and mix well.Add more salt if required.Serve with rice.

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