Drumstick Thoran

250 Gms Drumstick (Cleaned and cut)
¼ Tsp turmeric powder
1 Cup grated coconut
2 Green chillies
1 Tsp cumin seeds
2 Tbsp coconut oil
1 Tsp mustard seeds
1-2 Sprigs curry leaves
¼ Tsp asafoetida
Salt

Method:

1. Cook the drumstick with water and turmeric and set aside
2. In your Ultra Mixer Grinder, coarsely grind the grated coconut, green chillies and cumin
3. In a pan, add the coconut oil, temper the mustard seeds, curry leaves and asafoetida, add the cooked drumstick
4. Add the coarsely ground coconut mixture, sauté and serve in the Onam Sadhya.

Tomato Rasam

2 Tomatoes (ripe)
2 Tbsp tamarind pulp
¼ Tsp turmeric
2 Green chillies
¼ Tsp chilli powder
Salt

Tempering:

1-2 Sprigs curry leaves
1 Tsp oil
½ Tsp black peppercorns (crushed)
1 Tsp cumin seeds (crushed)
4 Cloves garlic (crushed)
1 Tsp shallots (chopped or crushed)
¼ Tsp mustard seeds
1 Tbsp coriander leaves and stalk (chopped)

Method:

1. Cook the tamarind and tomato with salt, chilli powder and turmeric until soft. Let it cool before mashing them into a pulp and removing tomato skin.
2. In a pan, add oil, mustard seeds, crushed shallot and garlic and sauté till brown. To this, add the crushed peppercorns, cumin and curry leaves.
3. Add the pulped tomato and tamarind and enough water. Let this simmer for 10 minutes.
4. Add chopped coriander and serve in the Onam Sadhya.

Onam Sambar

½ Cup Thuvar/Toor Daal
1 Cup mixed vegetables (carrots, beans, pumpkin, drumstick)
1 ½ Tomatoes (chopped)
¾ Cup shallots
2 Tbsp tamarind extract (thick)
¼ Tsp turmeric
¾ Tsp red chilli powder
1 ½ Tsp coriander powder
¾ Tsp cumin powder
¼ Tsp black pepper powder
¼ Tsp asafoetida
1 Tsp mustard seeds
2 Dry red chillies
2-3 Sprigs curry leaves
2-3 Sprigs coriander leaves

Method:

1. To your Ultra Duracook, add the washed daal with turmeric, chopped vegetables, chopped tomatoes, salt, 1tsp oil and enough water to cook.
2. Cook for 2 whistles or 5 minutes on a medium flame.
3. Once the whistle subsides, remove the daal and vegetables and set aside.
4. In the same Duracook pan, add oil, mustard, asafoetida, curry leaves, dry red chillies, shallots and fry till translucent.
5. Add the chilli powder, coriander and cumin powder, black pepper powder and sauté.
6. Add the tamarind extract and simmer for 10 mins.
7. Add the daal and vegetables, more water and salt if required and let it boil together for minutes.
8. Garnish with coriander leaves and serve in the Onam Sadhya.

Aviyal

50 Gms carrots
50 Gms beans
50 Gms ash gourd
50 Gms yam
50 Gms raw plantain
50 Gms drumstick
400 ml yoghurt
¼ Tsp turmeric
1 Pinch pepper powder
2-3 Sprig Curry leaves
2 Tbsp Coconut oil
Salt

For Paste:

1 Cup coconut
3 Green chillies
1 Tsp cumin

Method:

1. Cut vegetables into 3’’ batons, add turmeric, pepper, salt and cook till tender. Cooking time of vegetables may vary so you can start with hard vegetables like yam and carrots and add the rest in a little later.
2. Whisk the yoghurt to a smooth mixture, add the ground paste and add to the boiled vegetable and bring to a simmer.
3. Add curry leaves and coconut and serve hot on the Onam Sadhya.

Beetroot pachadi

2 Cups beetroot (grated)
¾ Cup curd

To Grind:

½ Cup coconut (grated)
1 Green chilli
½ Tsp mustard seeds
1” Ginger (grated)
½ Tsp cumin
2 Cloves garlic
Salt

Temper:

1 Tbsp coconut oil
2-3 Sprigs curry leaves
1 Dry red chilli
½ Tsp mustard
½ Tsp urad daal

Method:

1. Cook grated beetroot till soft and set aside to cool.
2. Add beaten curd and salt.
3. Grind the coconut and other ingredients to a smooth paste.
4. Add ground coconut paste to the beetroot.
5. Add the tempered mixture and serve on the Onam Sadhya.

Palada pradhaman

¾ Cup paal ada
1 ½ Litres whole milk
1 Cup sugar/ jaggery
1 Pinch salt
1 Tsp cardamom powder

Method:

1. Wash and drain the paal ada and set aside.
2. Simmer the milk in your Ultra Duracook Handi on a low flame for 45 mins.
3. 3.Add the paal ada 20 mins after the milk starts to simmer.
4. If adding sugar, add while it simmers and if adding jaggery, add when the milk has cooled down considerably.
5. Stir the cardamom powder in and serve with your Onam Sadhya.

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