KERALA SADHYA VIBHAVANGAL

"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"

Experience the Essence of Kerala with a Complete Sadhya

    Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.

CHENA THORAN/UPPERI - STIR-FRIED ELEPHANT YAM

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi

HOW TO MAKE CHENA THORAN/UPPERI

KERALA STYLE ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

For Tempering :

METHOD :

• Clean, Peel & wash the Elephant Yam.
• Chop the Elephant Yam into small cubes and soak it in salted water for few minutes.
• Add chopped Elephant Yam/Chena along with Turmeric Powder, a dash of Salt & a pinch of Sugar.
• Pour in 1/2 Cup of Water and cook until the vegetable turns soft.
• Do not overcook, it shouldn't turn mushy.
• Meanwhile, finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add the cooked Elephant Yam/Chena and give a quick stir.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Switch off the flame and serve Elephant Yam/Chena Thoran/Upperi hot with steamed White Rice or Kerala Rose Matta Rice.
• Can be served along with any Curry fo your choice and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery, Rasam etc.,
• Can serve this Chena Thoran/Upperi as one side dish in the long list of Sadhya Items.

NOTES :

• I have pre-cooked the Elephant Yams in a Sauce Pan before adding it along with the seasonings.
• Alternatively can pre-cook the vegetable in a Pressure Cooker for a whistle.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.

HOW TO COOK PINEAPPLE PULISSERY

INGREDIENTS:

To Cook Pineapple:

To Grind:

For Tempering:

For Pineapple Pulissery:

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, core and dice the Pineapple.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Pineapple pieces.
• Add 1/2 Cup of Water and cook until Pineapple pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Pineapple pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Pineapple-Coconut Mix.
• Add Jaggery to the Pineapple Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Pineapple Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

NOTES:

• I have used the green variety of Pineapple, which has thick flesh, in the recipe.
• Can also use canned Pineapple. If using Canned Pineapples, make sure to drain the pineapple pieces and give a quick rinse before cooking
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Pineapple on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Ripe Mangoes for Mambazha Pulissery.

KALAN RECIPE

HOW TO COOK KALAN

INGREDIENTS :

To Cook Raw Plantain :

To Grind :

For Seasoning :

For Kalan Recipe:

METHOD :

• Dry Roast the Fenugreek Seeds on a very low flame until it splutters.
• Grind the dry roasted Fenugreek Seeds into a fine powder and keep it aside.
• Clean, peel and dice the Raw Plantain(Nendhra Kaya).
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Raw Plantain(Nendhra Kaya) pieces.
• Add 1/2 Cup of Water and cook until Raw Plantain(Nendhra Kaya) pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine & thick paste adding very little water while grinding.
• Add the ground Coconut paste to the cooked Raw Plantain(Nendhra Kaya) pieces and allow it to boil on a low flame until the raw flavour goes.
• Whisk the Curd/Yogurt and pour it into the Raw Plantain(Nendhra Kaya)-Coconut Mix.
• Add Jaggery to the Kalan and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Let the Kalan become thick and let the Raw Plantain(Nendhra Kaya) pieces get well coated with the Coconut-Curd Mixture.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering to the Kalan and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve Kalan hot with steamed rice or Kerala Rose Matta Rice, or as one of the side dishes in the long list of Sadhya Items.

NOTES :

• I have used the Raw Plantain(Nendhra Kaya), in this Kalan recipe.
• Can also prepare Kalan with Elephant Foot Yam/Chena, Taro/Chembu. 
• Can also use a combination of both Raw Plantain and Yam in Kalan.
• Use slightly sour Yogurt/Curd for the recipe.
• Instead of adding powdered Fenugreek Seeds can also splutter whole fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Adding Peppercorns & Jaggery are purely optional.
• Kalan is a slightly thick dish.  Adjust the consistency to suit your preference.

CHENA MEZHUKKUPURATTI - ELEPHANT FOOT YAM STIR-FRY

• Beans Mezhukkupuratti 
• Chakkakru/Jackfruit Seeds Mezhukkupuratti
• Pappanga/ Raw Papaya Mezhukkupuratti
• Potato Mezhukkupuratti 
• Kappa/ Tapioca Ularthiyathu

HOW TO MAKE CHENA MEZHUKKUPURATTI/ ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

For Chena Mezhukkupuratti:

To Grind Coarsely:

METHOD :

• Clean, Peel and wash the Elephant Foot Yam/Chena.
• Cut the Elephant Foot Yam/Chena into small cubes (of 1 cm size).
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Elephant Yam/Chena Cubes along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Sprinkle grated coconut and give a quick stir.
• Switch off the flame and serve Chena Mezhukkupuratti/Elephant Foot Yam stir-fry hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Chena Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Alternatively can pre-cook the vegetable along with Salt & Turmeric Powder with along with 1/2 Cup of Water in a Saucepan or in a Pressure Cooker for a whistle.
• Cook the Elephant Foot Yam until it turns soft.
• Do not overcook the Elephant Foot Yam/Chena.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• I usually add grated Coconut while cooking Chena Mezhukkupuratti, but it is purely optional.
• Can also add small Coconut bits(thenga kothu) instead of grated coconut.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Elephant Foot Yam/Chena on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Chena Mezhukkupuratti.

HOW TO MAKE MAMBAZHA PULISSERY

INGREDIENTS:

To Cook Ripe Mangoes:

To Grind:

For Seasoning:

For Mambazha Pulissery:

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, Peel and dice Ripe Mangoes.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Mango pieces.
• Add 1/2 Cup of Water and cook until Mango pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Mangoes and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Mango-Coconut Mix.
• Add Jaggery to the Mambazha Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the spluttered seasoning to the Mambazha Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

NOTES:

• I have used a big variety of Ripe Mango in the recipe, so I have cut the Mango into small chunks.
• If you are using a small variety of Ripe Mangoes like Chankdrakaaran/Gomanga just peel the skin and cook the whole fruit along with the seed for Mambazha Pulissery.
• Use fresh Yoghurt/Curd (Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Some Mangoes tend to be too sweet and some can be a mixture of sweet and sour.  So adjust the amount of Jaggery to suit your taste preference.
  
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Pineapple for Pineapple Pulissery.

Onam: The Festival of Harvest and Tradition in Kerala

    Onam, Kerala's iconic harvest festival, celebrates the homecoming of the legendary King Mahabali. The 10-day long festivities begin with Atham, leading up to the grand day of Thiruvonam. Steeped in rich culture and tradition, Onam is not just a festival—it’s a magnificent celebration of Kerala’s vibrant heritage.

KERALA SADHYA SAMBAR

HOW TO MAKE KERALA SADHYA SAMBAR

KERALA SADHYA SAMBAR

INGREDIENTS :

For Dhal:

To Roast & Grind :

Other Ingredients:

For Tempering:

KERALA SADHYA SAMBAR

METHOD:

To Cook Dhal:

• Wash and soak Tuvar Dhal for about 30 minutes (Optional).
• Discard the water used for soaking the Dhal.
• Pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder & a teaspoon of Coconut Oil/Ghee.
• Pressure-cook the Tuvar Dhal on a high flame a whistle and for another 1 or 2 Whistles on a low flame.
• Switch off the flame and allow it to cool.
• Mash the cooked Tuvar Dhal slightly with the back of a ladle (optional). 

To Roast & Grind - Sadhya Sambar Masala :

• Heat Coconut Oil in a pan, and roast the ingredients mentioned under 'To Roast & Grind", on a very low flame.
• First, add the Asafoetida block and fry for a while until it turns crisp & aromatic.
• Follow it with Fenugreek seeds, let it splutter.
• Then add Coriander Seeds and Dry Chillies.  Fry until the raw flavour goes and they turn aromatic.
• Add Curry Leaves and grated Coconut along with Cumin Seeds & Peppercorns.
• Fry this until grated Coconut turns into golden brown on a very low flame. 
• Care should be taken not to burn the spices and coconuts, which will totally spoil the flavour.  
• Switch off the flame and allow it to cool.
• Grind this into a smooth paste, adding little water while grinding.
• Fresh Sadhya Sambar Masala is ready for use.

For Kerala Sadhya Sambar:

• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it and keep it aside.
• Clean, cut/chop the Vegetables accordingly.
• Chop the Tomatoes and keep it aside.
• Add the Vegetables and the Tomatoes to the cooked Tuvar Dhal along with a dash of Salt and mix well.
• Cook the Vegetables on a low flame.
• Once the Vegetables are cooked add the Tamarind Extract and boil it for a few minutes until the raw flavour goes.
• Pour the ground Sadhya Sambar Masala, add enough water and allow it to boil.
• Lower the flame and boil it until the raw flavour goes.
• Add Jaggery & adjust the amount of Salt and mix well.
• Leave it on a low flame for a few more minutes or until you get the desired consistency.

For Tempering:

• Heat Coconut Oil in a pan, Splutter Mustard seeds, Fenugreek Seeds and Curry Leaves.
• Pour the Sambar into the tempering and boil it for a few minutes.
• Switch off the flame and cover the Sambar with a lid.
• This is to retain the flavours and also helps the flavours get well infused into the Sambar.
• Serve Varutharacha Sambar hot with Steamed Rice with a drizzle of Ghee (Clarified Butter) over it.
• Goes well with Idli, Dosa, Uthappam, Upma, Pongal etc.,& etc.,
• Kerala Sadhya Sambar is an unavoidable accompaniment in a Kerala Sadhya (Banquet).

KERALA SADHYA SAMBAR

 

NOTES:

• Can add a teaspoon of Ghee/Coconut Oil while Cooking the Dhal.
• This will help avoid splattering of water around the pressure cooker.
• Also, it will increase the surface area, alternatively speeding up the cooking time.
• Discarding the water used to soak and adding fresh water to cook the Dhal, will reduce the risk of bloating & flatulence caused by lentils. 
• Cooking time solely depends on the nature of the dhal, heat, amount of water and method of cooking. Adjust accordingly.
• Can also cook the Tuvar Dhal in a regular saucepan.
• Can also add Coriander Powder and Red Chilly Powder instead of whole seeds.
• If adding spice powders, fry the coconut until golden brown and then follow it with the spice powders.
• My Mother uses an extra amount of Asafoetida in her Varutharacha Sambar which is the secret ingredient which makes it extra special. Can do the same for this Sadhya Sambar too.
• But some do not prefer the overwhelming flavour & aroma of Asafoetida in Sambar.
• Adjust the amount of the above spices, Asafoetida & Tamarind to suit your preference.
• Freshly ground Sambar Masala makes this Sadhya Sambar extra special with fresh flavours.
• Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
• Local Vegetables like Ash Gourd, Pumpkin, Drumstick, Brinjal (Eggplant), Okra (Lady's Finger), Elephant Foot Yam, Bottle Gourd, Raw Banana, Yellow Cucumber(Vellarikka) etc., can be used in this Sambar.
• Use any, one or two vegetables or mix up a few of them for the recipe. 
• Shallots are usually not added while preparing Sambar for Sadhya.
• If using Shallots saute it in some Oil until it turns translucent and then add it along with other Vegetables.
• If using Okra (Lady's Finger), fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
• I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
• Kerala Sadhya Sambar goes well with both Tiffin items & Rice.
  

POTATO MEZHUKKUPURATTI

HOW TO MAKE POTATO MEZHUKKUPURATTI -  KERALA STYLE STIR-FRIED POTATOES

INGREDIENTS :

For Potato Mezhukkupuratti:

To Grind Coarsely :

METHOD :

• Clean, Peel and wash the Potatoes.
• Cut the Potatoes into quarters and then into thin slices.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Potato Slices along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Switch off the flame once the Potatoes are cooked and the masala is well coated to every slice.
• Serve Potato Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Potato Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Potato Slices on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Potato Mezhukkupuratti.
• Do not overcook the Potatoes.

Kerala Matta Rice – Perfectly Fluffy Grains

Perfect Kerala Matta Rice Recipe: Your Foolproof Guide to Cooking Palakkadan Matta Rice

    Welcome to the foolproof guide for cooking Kerala Matta Rice (Rose Matta/Palakkadan Matta).  This indigenous red par-boiled rice from Palakkad, colloquially known as Kuthari or Chembavu Ari, is a nutrient dense powerhouse. Rich in fibre with a low glycaemic index, it’s the heart of every traditional Kerala Sadhya. 

    Whether you’re making a comforting Kanji, fermenting batters for Appam and Idli, or pairing it with a spicy fish curry, getting that perfectly fluffy, separated grain is key. In this updated guide, I’ll share my foolproof techniques for stovetop, pressure cooker, and Instant Pot methods. 

HOW TO MAKE BITTERGOURD/PAVAKKA THEEYAL

INGREDIENTS :

To Dry Roast & Grind :

For Seasoning :

METHOD :

To Dry Roast & Grind :

• Heat Coconut Oil in a Pan.
• Roast the grated Coconuts on a low flame along with a pinch of Cumin seeds.
• Roast until the Coconuts turn into brown in colour (the natural oil in the coconuts will start to ooze out).
• Immediately add Red Chilli Powder and Coriander Powder to the roasted Coconuts and fry for a while on a very low flame.
• Fry the Spice powders until the Raw flavour goes.
• Switch off the flame and allow the mixture to cool.
• Grind the Theeyal Masala in a Mortar and a Pestle/in an Ammikkal.
• Alternatively, can grind it in a small blender jar/Coffee grinder.
• Perfectly roasted Coconut mixture comes out into a paste even if we do not add water while grinding.
• Sprinkle some water to the mixture while grinding, if necessary.
• Grind the mixture into a fine paste and keep it aside.

For Pavakka / Bitter Gourd Theeyal:

• Clean and Cut Bitter Gourds into thin round slices.
• Soak the sliced Bitter gourds in Salted Water and keep it aside.
• Peel the Shallots & Garlic Cloves, Cut Green Chillies lengthwise. mince the Ginger and keep it aside.
• Soak Tamarind in lukewarm water and keep it aside.
• Cook Bitter Gourd, Shallots, Garlic, Green Chillies and Ginger along with Turmeric Powder & a dash of Salt in 1/2 Cup of Water.
• Cook until Bitter Gourd Slices turn soft.
• Pour in the ground Theeyal mixture to the cooked Bitter gourd and give a quick stir.
• Pour in the Tamarind extract and mix well.
• Cook this on a low flame until oil separates from the mix and the raw flavour goes.
• Cook Pavakka Theeyal on a very low flame until you get the desired consistency.
• Finally, add Jaggery syrup to the Pavakka Theeyal and mix well.

For Seasoning :

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Dry Red Chillies, Fenugreek Seeds and Curry Leaves on a low flame.
• Pour the Pavakka Theeyal to the Tempering and mix well.
• Serve Pavakka Theeyal hot or at room temperature.
• Goes well with Rice.

NOTES :

• Can prepare the same dish with any vegetable of your choice like Shallots, Yam, Snake Gourd, Drumstick, Brinjal/Eggplant, Okra/Lady's finger etc.,
• Cut Bitter Gourd into the desired shape and soak it in salted water until you cook them.
• It would help to cut down the bitterness slightly.
• Use well matured Coconut or Dried Copra if available, desiccated coconut also suits well for the purpose.
• Roast the grated coconuts on a very low flame, stirring continuously until it becomes brown in colour. 
• The natural Oils from the Coconut will start to ooze out once it is well roasted.
• Fry the Spice powders on a very low flame until raw flavour goes.
• Adding Cumin seeds is purely optional.
• There is no need to add water while grinding the Theeyal Masala.
• If preferred add few teaspoons of water while grinding.
• If you do not prefer sweetness in Theeyal, avoid adding Jaggery syrup.