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.

Authentic Madhya Thiruvithamkoor Style Creamy Olan Recipe

Authentic Olan Recipe: A Traditional Kerala Sadhya Favourite

Olan: The Essence of Kerala Sadhya

    If you’ve ever experienced the rich, festive flavours of a Kerala Sadhya, you’ve likely tasted the creamy and subtle Olan.  Olan is a quintessential dish in traditional Kerala cuisine, known for its subtle yet rich flavours. This mild, creamy preparation of Ash Gourd, Pumpkin, and Cow Peas (or Red Beans) is a staple in Kerala Sadhya (feast). What sets Olan apart is its fragrant finishing touch of Coconut Oil and fresh Curry Leaves, making it a perfect complement to other dishes.

Explore the Rich Flavours of Olan: 

Madhya Thiruvithamkoor vs. Palakkadan Styles

    The Madhya Thiruvithamkoor Style, originating from the Kottayam, Pathanamthitta, Alappuzha, parts of Kollam, and Idukki regions, is known for its rich use of coconut milk. This style creates a creamy, luxurious Olan with a combination of Cow Peas, Red Beans & Ash Gourd, Pumpkins and adds copious amount of coconut milk that highlights the region’s preference.

    In contrast, the Palakkadan Style Olan is known for its simplicity and minimalism. My family’s version, which follows this style, uses local vegetables cooked in the coconut milk and focuses on a simpler combination of Pumpkin, Long Beans and Green Chillies, finished with a drizzle of Coconut Oil & Curry Leaves. This version is creamy & rich in its own subtle flavours.

 To read more about the Palakkadan Style Olan, its significance and cooking method, click the link...

History and Origin of Madhya Thiruvithamkoor Style Olan

    Madhya Thiruvithamkoor, also known as Central Travancore, is a region in Kerala that includes districts such as Kottayam, Pathanamthitta, Alappuzha, parts of Kollam, and Idukki. This area is renowned for its rich agricultural lands and diverse culinary traditions. The use of coconut milk in Madhya Thiruvithamkoor style Olan reflects the region's abundant coconut cultivation and its integral role in local cuisine.

Culinary Significance

    The Madhya Thiruvithamkoor Style of Olan is particularly celebrated for its generous use of coconut milk, which imparts a creamy texture and rich flavour to the dish. This style emphasizes the blending of local ingredients, such as Ash Gourd, Pumpkin, and Cow Peas, Red Beans with coconut milk, which is a staple in Kerala’s diet. The dish’s mild flavour is designed to complement the spicier and more robust dishes typically found in a traditional Kerala Sadhya (feast).

    In Kerala, Sadhya is not just a meal but a cultural event, often served during festivals and special occasions. The Madhya Thiruvithamkoor Style Olan, with its creamy coconut milk base, is a cherished component of this elaborate feast. The inclusion of Olan in a Sadhya signifies the importance of balance in flavours, where the subtlety of Olan enhances the overall dining experience, allowing the more intense flavours of other dishes to stand out.

"Unveil the Secrets of Easy Madhya Thiruvithamkoor Olan: Ingredients and Step-by-Step Guide"

Traditional Olan Recipe - A Kerala Classic

Ingredients for Madhya Thiruvithamkoor Style Olan

• Ash Gourd - 1 Cup, peeled and cubed
• Yellow Pumpkin - 1 Cup, peeled and cubed
• Cow Peas - 1/4 Cup
•  Red Beans - 1/4 Cup
  
• Green Chillies - 3-4, slit
• Thin Coconut Milk - 1 Cup
• Thick Coconut Milk - 1/2 Cup
• Curry Leaves - 2 Sprigs
• Coconut Oil - 1 Tablespoon
• Salt - To Taste
• Sugar - A Pinch (Optional)

Method for Madhya Thiruvithamkoor Style Olan 

Soaking & Cooking the Beans  

Cowpeas

Red Beans

• Soak the Beans: Clean, wash, and soak Cow Peas and Red Beans in ample water overnight or for at least 6–8 hours. Alternatively, soak in hot water for 3–4 hours.
• Cook the Beans: Discard the soaking water. Add 3 cups of fresh water and pressure-cook the beans for 2 whistles on high flame, then lower the heat and cook for another 3–4 whistles. Ensure the beans are tender but not overcooked.

For a detailed guide & Tips on cooking Beans, Lentils & Pulses, click here...

Preparing the Olan

• Prepare the Vegetables: Peel the Ash Gourd and Yellow Pumpkin, and cut them into 1" cubes.
• Combine Ingredients: Add the cubed vegetables to the cooked beans, along with salt, slit Green Chillies, and one sprig of Curry Leaves.
• Cook with Coconut Milk: Pour in the thin Coconut Milk and cook the vegetables on a medium-low flame, stirring occasionally to prevent curdling.
• Finish with Thick Coconut Milk: Once the vegetables are tender, add thick Coconut Milk and a pinch of sugar (if desired). Cook on very low heat, gently stirring. Avoid boiling to prevent curdling.
• Add Final Touches: Turn off the heat, drizzle Coconut Oil over the dish, and add another sprig of Curry Leaves. Cover and let the Olan sit for 10–15 minutes to enhance the flavours.

Serve Madhya Thiruvithamkoor Style Olan as part of a Kerala Sadhya or with rice for a comforting meal.

Pro Tips & Notes:

• Use fresh, thick coconut milk for the best taste.
• Avoid overcooking the Beans & Vegetables; they should be tender but not mushy.
• Keep the heat low to prevent curdling the coconut milk.
• Finish with a drizzle of coconut oil and curry leaves for an authentic taste.

For more traditional Kerala Recipes and Sadhya favourites, subscribe to [Essence of Life - Food]

Why You’ll love this Recipe:

• Quick & Easy: Ready in under 30 minutes.
• Mild & Creamy: Balances out spicier dishes with its comforting texture.
• Versatile: Ideal for festive occasions or everyday meals.

Bookmark this recipe for your Onam Sadhya or pin it for later. Enjoy the traditional flavours of Kerala with every bite!

Explore More Kerala Delights

Discover the flavours of Kerala with a wide range of recipes from Essence of Life - Food:

• Sadhya Side Dishes
  
• Palakkadan Style Olan Recipe
• Traditional Kerala Sadhya Menu
• Homemade Coconut Milk Recipe

    Olan, in its various forms, showcases the rich culinary heritage of Kerala. Whether you prefer the creamy Madhya Thiruvithamkoor Style or the simple Palakkadan Style, both versions offer a delightful taste of tradition. Try these recipes and bring the essence of Kerala to your table!

Notes:

• Selecting the right lemons: Look for big-sized Vadugapuli Naranga lemons with a slightly bitter taste. The unique flavour of these lemons is essential for an authentic curry.
• Tenderizing the lemon: Due to the thick skin, it's recommended to steam the lemons for a few minutes or soak them in hot water for 15–20 minutes before cutting. This helps in softening the lemon and making it easier to cook.
• Adjusting spice levels: The level of spiciness in the curry can be customized according to your preference. If you prefer a spicier taste, you can add more red chilli powder or even include some chopped green chillies during the cooking process.
• Balance of flavours: Vadugapuli Naranga Curry is all about achieving a balance of tastes. Ensure you don't overpower the tanginess of the lemons or the bitterness by using the right amount of spices and tempering & jaggery.

Tips & Trivia:

• Careful cutting: When cutting the lemons, remove the seeds and any tough inner membranes. You can slice the lemons into small pieces or cut them into wedges, whichever you prefer.
• Soaking method: If you choose the soaking method, ensure that the hot water covers the lemons entirely. Let them soak for 15–20 minutes, and then proceed with the recipe.
• Tempering technique: The tempering of mustard seeds, fenugreek seeds, dry red chillies, and curry leaves is crucial for imparting a distinct flavour to the curry. Add a tinge of Jaggery to balance the overall taste of this curry. Pay attention to this step, as it enhances the overall taste of the dish.
• Storage and serving: Vadugapuli Naranga Curry tastes best when freshly made. However, you can store any leftovers in an airtight container in the refrigerator for a day or two. Reheating is not advisable, as it can make the Naranga Curry bitter.
• Pairing suggestions: Vadugapuli Naranga Curry pairs wonderfully with rice dishes like Sadhya, or plain steamed rice, It also complements curd rice.  Serve it with kanji (rice porridge), paal kanji etc., for a delightful twist.

    Enjoy the unique flavours of Vadugapuli Naranga Curry as it enhances the culinary experience of Sadhya, balancing the tastes and highlighting the richness of the feast. With this simple recipe let us master the Vadugapuli Naranga Curry Recipe for Sadhya.

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.