Every Malayali’s favourite time of the year is here. It’s Onam which also means it’s time for a grand feast. A sadhya is a traditional Kerala meal, typically served for lunch. A traditional sadhya can have anywhere from two dozen to 64 dishes. Not everyone wants to make an elaborate sadhya at home, but here are some easy recipes for you to try this Onam.

1. Kootu curry

Ingredients

1 cup black chana

1 and 1/2 cups water (add more if needed)

1 medium-sized plantain

2 dry red chillies

1 cup yam

1/2 tsp cumin seeds

1 cup grated coconut

2 sprigs of curry leaves

1 tsp mustard seeds

1 tbsp jaggery

1/2 tsp turmeric powder

1 tsp chilli powder

1 tbsp black pepper powder

Coconut oil, as required

Salt, according to taste

Method

1. Pressure cook soaked black chana with a pinch of salt till up to three whistles. Once cooked, drain the water and set aside.
2. Grind 1/2 cup of grated coconut and cumin seeds into a coarse paste and set aside.
3. In a pan, add the drained water from the black chana, yam, plantain, turmeric powder, chilli powder, and salt, and cook on medium flame. Once it starts boiling, put it on simmer and cook till the veggies turn soft and are cooked properly. Wait for the water to dry out.
4. Mash the above mixture lightly and add the black chana and the ground coconut paste. Cook till the raw smell of the coconut goes away.
5. Add black pepper and jaggery to the mix and stir well. Place the lid and cook for an additional 2-3 minutes.
6. To temper the kootu curry, heat the oil in a separate pan and add mustard seeds. Once they splutter, add the curry leaves, dry red chillies, and 1/2 cup of coconut. Roast the coconut till it turns golden brown and add it to the curry. Mix well and serve.

2. Olan

Ingredients

1/2 cup red cowpeas

2 cups ash gourd

4 green chillies

1 cup thin coconut milk

1/4 cup thick coconut milk

1 sprig of curry leaves

Salt, to taste

Coconut oil, as required

Method

1. Cook the red cowpeas, soaked overnight. Add 1/2 tsp of salt and pressure cook it for one whistle.
2. Add the peas, cubed ash gourd, and thin coconut milk to a pan. Cover with a lid and cook it on medium flame. Allow the vegetables to be cooked in coconut milk. Add water if needed.
3. Once the ash gourd is cooked, add slit green chillies and curry leaves and mix well.
4. Add the thick coconut milk and cook on low flame. Do not boil the mixture.
5. Garnish with 1 tbsp coconut oil and curry leaves.

3. Erissery

Ingredients

2 cups yellow pumpkin

1/2 cup black-eyed peas

3 cups water

1/2 cup grated coconut

8-10 cloves of garlic

2 green chillies

1 tsp cumin seeds

1/2 tsp turmeric powder

2 tsp mustard seeds

1 tsp urad dal

2 dry red chillies

1 tsp jaggery

2 sprigs of curry leaves

2 and 1/2 tbsp oil

2 shallots

Salt, to taste

Method

1. In a pressure cooker, cook the pumpkin with 1 and 1/2 cups of water on high flame for 8-10 minutes. Once it is cooked, mash the pumpkin lightly, drain the water, and set it aside.
2. In the same pressure cooker, cook the soaked black-eyed peas with 1 and 1/2 cups of water on high flame for 8-10 minutes. Once cooked, drain the excess water and set it aside.
3. Grind the grated coconut, garlic, green chilli, cumin seeds, and turmeric powder into a thick paste. Add 1-2 tbsp of water, if required, and set the paste aside.
4. In a skillet, add 1/2 tbsp coconut oil, mashed pumpkin, cooked beans, and coconut paste, and cook it on medium heat for 5-8 minutes. Cook till the mix is combined well and the water evaporates fully. Add jaggery and salt and mix well.
5. To season the errisery, in a small pan, add coconut oil and mustard seeds. Once the seeds start spluttering, add the urad dal, dry red chillies, curry leaves, and shallots, and cook till the shallots turn golden brown. Pour the seasoning over the pumpkin and bean mix and serve.

4. Pachadi

Ingredients

1 cup chopped cucumber

1/4 cup grated coconut

1/4 tsp cumin seeds

1 green chilli

3/4 tsp mustard seeds

1/2 cup beaten curd

1 dry red chilli

1 sprig of curry leaves

Salt, to taste

Water, as required

Method

1. Grind grated coconut, cumin seeds, green chilli, 1/2 tsp mustard seeds, and 2-3 tbsp water into a smooth paste and set aside.
2. Add 1 cup cucumber to 1/4 cup of water to a pan and cook on low-medium flame for 5-6 minutes. Stir well. Cook till the water evaporates from the pan and the cucumber cooks well.
3. Add the ground paste to the cooked cucumber, mix well, and cook on low flame for 2-3 minutes. Add salt as per taste. Set the mix aside to cool.
4. Once the mixture has cooled down, add the beaten curd and mix well.
5. To temper the pachadi, heat 1/2 tsp coconut oil in a small pan and 1/4 tsp mustard seeds. Once the seeds splutter, add 1 dry red chilli and a sprig of curry leaves and fry for a few seconds. Pour it over the mix and serve.

5. Puli inji

Ingredients

1/2 cup chopped ginger

8 green chillies

1 red chilli

1 medium-sized tamarind

2 tbsp sesame oil

1 tsp mustard seeds

1 sprig of curry leaves

1/2 tsp turmeric powder

2 tbsp grated jaggery

Salt, to taste

Method

1. Soak the tamarind in water and extract its juice.
2. Heat oil in a heavy-bottomed pan and add mustard seeds. Once they crackle, add the red chilli, ginger, green chilli, and curry leaves to it. Fry them till the ginger turns light golden brown.
3. Add the tamarind water to the pan and then add turmeric powder and salt, and simmer the mixture until it thickens.
4. Once the water has evaporated and the mix becomes thick, add the jaggery and switch off the flame. Let it cool slightly and serve.

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