{"id":521,"date":"2007-08-27T16:00:12","date_gmt":"2007-08-27T08:00:12","guid":{"rendered":"http:\/\/poobalan.com\/blog\/indian\/2007\/08\/27\/onam-delicacies\/"},"modified":"2007-08-27T16:00:12","modified_gmt":"2007-08-27T08:00:12","slug":"onam-delicacies","status":"publish","type":"post","link":"https:\/\/poobalan.com\/blog\/indian\/2007\/08\/27\/onam-delicacies\/","title":{"rendered":"Onam Delicacies"},"content":{"rendered":"
Food from the heart<\/div>\n
source<\/a><\/div>\n

By ESTHER CHANDRAN<\/b><\/p>\n\n\n\n
\"\" <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For the Nair family in Taman Sungai Jelok in Kajang, Onam is a time when the ladies of the house get busy preparing the must have lavish vegetarian feast ( Onasadya<\/i>).  <\/p>\n

Dr Subha S T said her children looked forward to Onam because of the 16 vegetarian dishes cooked by their grandmother Subhadra Sreedharan Nair, 75.  <\/p>\n

“This is the only time we cook 16 dishes at one go, so everyone looks forward to sitting down and savouring the Onam meal,” Dr Subha said.  <\/p>\n

Subhadra said she would get down to cutting the vegetables and preparing various ingredients one day ahead of Onam.  <\/p>\n

“I get up as early as 4am on the festival day and start cooking.  <\/p>\n

“I also have to prepare breakfast which can be idli <\/i>or tosai <\/i>with sambar <\/i>or chutney.  <\/p>\n

“By lunch time, the Onam meal is ready for everyone to relish,” Subhadra said.  <\/p>\n

The 16 dishes are Inji Puli<\/i>, Mango Pickle, Lime Pickle, Fried Banana (Upperi<\/i>), Sweetened Banana Chips, Aviyal, Thoran, Olan, Eri-Sheri, Kitchedi, Pachchadi, Parippu, Sambar, Kalan, Pulisheri <\/i>and Rassam.<\/i>  <\/p>\n

For dessert, the family enjoys the sweet Payasam <\/i>treat and Bolee.<\/i>  <\/p>\n

The dishes are relished with rice on a banana leaf and are placed in a particular order from the pickles, fried stuff to the savoury veggies and curries (left to right).  <\/p>\n

The Nair family was kind to cook three favourite Onam dishes and share their recipe with readers.  <\/p>\n

Subhadra and her husband Sreedharan Nair, 85 decided on Aviyal, Inji Puli<\/i> and Palpayasam<\/i> (made with milk). The Malayalee Payasam<\/i> is called Prataman<\/i> (made with green bean), however the family decided on Palpayasam<\/i> this time.  <\/p>\n\n\n\n\n
\"\" <\/td>\n<\/tr>\n
\n
The ingredients required for the Aviyal dish: clockwise from left – thick sliced pieces of banana, carrot slices, winter melon, chilli, karanakalangee (yam), grated coconut, drumsticks and long beans. <\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Aviyal  <\/p>\n

Ingredients:<\/p>\n

<\/b>  <\/p>\n

Banana (Valakai) 350gm
Winter Melon 700gm
Snake Gourd 300gm
Carrot 250gm
Drumstick 200gm
Long beans 210gm
Karana kalange 250gm
Green chilli 4 – cut lengthwise
Half a coconut grated
Cashew nut 180gm 
Shallots 5\/6
Chilli powder, cumin, turmeric – according to preference  <\/p>\n

Method:<\/b>  <\/p>\n

Wash vegetables and cut them 5cm lengthwise and put them in a pot.  <\/p>\n

Add one cup of water, one tablespoonful of chilli powder, turmeric and salt and then place the pot on the fire.  <\/p>\n

Stir and turn the vegetable now and then to evenly cook them.  <\/p>\n

When the vegetables are almost cooked, add ground coconut that has been blended with shallots, cumin and turmeric to the pot and bring to a boil and the dish is ready.  <\/p>\n

Add a tablespoonful of coconut oil to the dish at the end.  <\/p>\n

Note: Some cooks use yoghurt instead of tamarind juice. Tamarind juice helps keep the dish from going bad fast.  <\/p>\n

Inji Puli  <\/p>\n

Ingredients:<\/p>\n

<\/b>  <\/p>\n

Ginger 300gm
Green chilli 2 nos
Shallots 5 nos
Chilli powder 1\/2 tbsp
Asafoetida 1 tbsp
Pinch of salt
Brown sugar for taste
Half-teaspoon fenugreek
Half-teaspoon mustard seeds
Half-teaspoon cumin
Dried chilli 2 nos
Curry leaf a sprig  <\/p>\n

Method:<\/b>  <\/p>\n

Cut ginger into fine cubes and slice green chilli.  <\/p>\n

Mix both in a bowl and set aside.   <\/p>\n

Mix tamarind juice, chilli powder and asafoetida powder and keep aside.  <\/p>\n

Pour oil into a wok – once hot throw in mustard seeds, fenugreek and cumin till they spurt.  <\/p>\n

Add dried chilli, curry leaves and shallots and stir fry till brown, then add the ginger and green chilli to the wok.  <\/p>\n

Keep stirring continuously and add a little more oil to keep from burning.  <\/p>\n

Once the mixture is brown and nicely fried, add tamarind\/ chilli powder and asafoetida mix to the fried ginger and boil until the mixture becomes thick.  <\/p>\n

Add brown sugar and salt to taste.  <\/p>\n

Stir and when it has thickened, remove from stove and set to aside to cool.  <\/p>\n

Palpayasam  <\/p>\n

Ingredients:<\/p>\n

<\/b>  <\/p>\n

Rice (washed and drained) 1 cup
Sugar one and half cup
Milk 4 cups
Water 2 cups
Clarified butter 2 tbsp
Cashew nuts  2\/3 tbsp
Ground cardamom half teaspoon   <\/p>\n

Method:<\/b>  <\/p>\n

Fry cashew nuts in clarified butter (ghee) and set aside.  <\/p>\n

Add rice to the hot ghee and fry until the rice is coated with oil and does not stick together.  <\/p>\n

Add half the milk with two cups of water into the pot and boil until the rice cooks.  <\/p>\n

When the rice is soft, add remaining cups of milk and sugar and boil further on low flame.  <\/p>\n

Once the rice is fully cooked and has broken, remove it from the stove and add the cardamom.  <\/p>\n

The cashew nuts can be added later.  <\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Food from the heart source By ESTHER CHANDRAN For the Nair family in Taman Sungai Jelok in Kajang, Onam is a time when the ladies of the house get busy preparing the must have lavish vegetarian feast ( Onasadya).  Dr Subha S T said her children looked forward to Onam because of the 16 vegetarian […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[65,278],"class_list":["post-521","post","type-post","status-publish","format-standard","hentry","category-indian","tag-festival","tag-ngo"],"_links":{"self":[{"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/posts\/521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/comments?post=521"}],"version-history":[{"count":0,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/posts\/521\/revisions"}],"wp:attachment":[{"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/media?parent=521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/categories?post=521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/tags?post=521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}