Sadhya Vibhavangal Recipes/Kerala Sadhya Vibhavangal Recipes

               

  

               Kerala Sadhya is a typical feast of the people of Kerala Sadhya is traditionally a vegetarian meal served on banana leaf (Vazhayilla). People are seated cross-legged on the floor on a mat. All the dishes are served on the leaf and eaten with the hands without using any cutlery.

There are variations in the menu depending on the place and religion. Some communities, especially those in the northern part of Kerala (Malabar side), include non-vegetarian dishes in the sadhya.My mom sometimes include chicken in vishu,onam Sadhya .

      Click the heading like (sambar,rasam etc) of each dish,can see the corresponding recipe

 

Sambar : Thick gravy made of lentils, vegetables like drumsticks, tomato, etc.,

Rasam : A watery dish made of tamarind, tomatoes, and spices like black pepperhing,. It is very spicy in taste and aids in digestion.

Aviyal : Thick mixture of various vegetables, coconut and curd/yogurt. It is seasoned with coconut oil and curry leaves. This dish is usually made of leftover vegetables

Kaalan: Made of yogurt, coconut, and any one vegetable like plantain or a yam. It is very thick and sourer. It made a day before .

Olan : A preparation of ash guard, coconut milk, and long beans.

Koottukari : One or two vegetables like banana,yam and coconut with a hot and sweet taste.

Pachadi : Made of yogurt and cucumber in raw or cooked form.

Pulliyinchi : A dish of paste like consistency made of ginger, tamarind, green chilies, and jaggery.  

Thoran : A dish of sauté vegetables with grated coconut..

Pickles (Achar) : Spicy pickled raw mango/lemon/lime,etc.

Payasam: A sweet dish with Dal ,rice,ripe banana etc.

Kayavaruthathu/Sharkkara Varatti: Fried banana dish,sharkkara varatti is fried banana with jaggery.

Pappadam

Pazham

 

These all are items makes a good sadhay in our region, the items  may be vary in different regions.

Kaya Varuthathu & Sharkkara Varatti

Kaya Varuthathu

Ingredients:-

Raw banana-2 medium

Turmeric powder-1/2 tsp

Salt

Oil for frying

Directions:-

·         Split banana into four thin pieces and slice. Immerse it into water

·        Then wash and drained all water, marinate the banana slices with salt and turmeric.

·         Heat oil and fry these banana pieces till crispy.

·         Store into an air tight container

Sharkkara Varatti

Ingredients:-

Raw banana – 2 medium

Jaggery powder-1/2 cup

Cardamom powder-1/2 tsp

Cumin powder-1/2 tsp

Dry ginger powder-1/2 tsp

Rice flour-1 tbsp

Ghee-1 tsp

Oil for frying

Directions:-

·         Remove banana skin and immerse it into water. Heat oil in the shallow fry pan for deep frying

·         Remove the banana from water, cut them first longitudinally twice at right angles and then slice them into thick (about ¼ into ½ inch) pieces and deep fry the pieces without salt till become crispy.

·         Dissolve jaggery into 5 tbsp water, remove impurities and boil the jaggery till it become thick consistency.

·         Slower the fire and add dry ginger powder, cardamom powder, cumin powder and ghee mix well.

·         Then add the fried banana pieces and mix well, add the rice powder little by little. Sauté till banana become crispy.

·         After done switch off flame and preserve this into air tight containers.

 Mainly these two are for Sadhya special ..

Sending to WTML at Vegetarian Food & me space,at Rasi's spce started by Gayathri 

 

Avial Sadhya Special(Mixed Vegetable Gravy Using Coconut & Yogurt)/Kerala Style Avial

Ingredients:-

Yam sliced thinly 1 1/2" length pieces - 1 cup

Cucumber sliced thinly 11/2'' length pieces - 1 cup

Carrot sliced into 11/2'' length pieces - 1/4 up

Long beans cut into 11/2'' length - 1/2 cup

Green beans cut into 11/2" length - 1/2 cup

Drumstick cut into 2" length pieces - 2-3 nos,

Raw banana sliced thinly 11/2 cup length pieces - 1/2 cup

Turmeric powder - 1/2 tsp

Grated coconut - 1 cup

Shallot - 2-3 nos.(You can use Onion 2- 3 slices)

Green chilli - 2-3 nos.

Cumin Seed - 1/4 tsp

Yogurt/Curd - 1 cup

Curry leaves - 2 strands

Salt

Oil

Directions:-

·         Wash, cut vegetables. Cook with enough water, turmeric powder and salt till vegetables are done (if using pressure cook, cook for two whistles and immediately release the pressure)

·         Coarsely grind coconut, green chilli, shallot, 1-2 curry leaves, cumin seeds. Keep it aside.

·         Put the heat on lower flame, add curd/yogurt to cooked vegetables along with the coconut paste, 6-8 nos. curry leaves and mix well.

·         Carefully, do not mash vegetables and remove from the flame after 4-5 minutes.

·         Finally add oil to the top of avial.

Sending to WTML at Vegetarian Food & me space, started by Gayathri ,Kerala Kitchen Event at Ramyas Space

Kerala Koottu Curry/Sadhya Special Koottu Curry

Ingredients:-

Diced Yam/Suran - 1 cup

Diced Raw Plantain - 1 cup

Black Chickpeas (kadala) - 1/2 cup

Red chilli powder - 11/2 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1/2 tsp

Grated coconut - 1 cup

Thinly sliced coconut - 2 tbsp(can use 3 tbsp grated coconut)

Cumin seed - 1/2 tsp

Dried red chilli - 2 -3 nos,splitted

Curry leaves - 2-3 strands

Mustard seeds - 1/2 tsp

Oil

Salt

Directions:-

·         Soak chickpeas in water overnight or soak at least 6-8 hours.

·         Cut yam and plantains into small cubes.

·         Pressure cook chickpeas by adding water and little salt for about 4-5 whistles

·         Cook yam and plantain by adding water,salt,turmeric powder,chilli powder,pepper powder .Use just enough water(Cook for 1-2 whistles)

·         Meantime grind coconut,cumin seed,green chilli, 2-3 curry leaves by adding little water.

·         Mix ground coconut paste, cooked yam, plantain and cooked chickpeas, cook for another 10-15 minutes.

·         Take a pan and 2 tbsp oil, add the mustard seed ,when start to spluttering add the coconut slices and splited red chilli and sauté till the coconut become brown.

·         Pour brown coconut slices into cooked kootucurry and mix well

Sending thtis into WTML at Roshan's space started by Gayathri.Foodelicious only south indian.I am the star at Rasi's space,

                                                  

Pulliyinchi/Inchipulli sadya special

Ingredients:-


Ginger grated - 6-10 tbsp

Finely chopped Green chillies – 5-7 nos.


Jaggery - 2-4 tbsp


Tamarind - one small lemon sizeball

Mustard seeds - 1/2 tsp

Curry leaves - 1 stalk

Ulluva – ¼ tsp

Dry red chilli - 2 nos.

Water

Directions:-

· Add oil into a pan, add mustard seed , uluva,dried red chilli, when mustard seed start to spluttering add grated ginger and green chillies.

· Fry the ginger and green chillies till ginger become light brown.

· Add the tamarind juice, salt and jaggery when ginger become light brown,and allow it to boil well. Allow the mixture to simmer for a while to make it a thick liquid.

Tomato Rasam (Thakkali Rasam using Dal)

Ingredients:-


Toor Dal - 1/4 cup

Tomato - 1 big

Green chilly -1 nos.

Tamarind pulp - 1 tbsp

Rasam powder - 2 tsp

Crushed pepper cones - 11tsp

Jaggeri - 1 tsp(optional)

Salt

Curry leaves - 1 string

Coriander leaves - 3-4 strands

Oil/ghee

Mustard seeds - 1 tsp

Red chilli -1


Asafoetida powder - 1/2 tsp


Curry leaves - 2 strings

Finely chopped garlic - 2 pods


Directions:-

• Cook toor dal with a pinch of turmeric till it is well mashed and add water .
• Add chopped tomatoes to the dal water and bring it to boil.
• Add rasam powder,tamarind, pepper cones, salt,green chilli,some curry leaves. Cook till tomatoes are cooked. Add jaggery,it is optional.
• Add coriander leaves, take off the heat.
• Heat a little oil/ghee,ghee gives more tasty, in a small pan and add mustard seeds.
• When they start popping add finally chopped garlic,sauted well when it stasrt to become light brown , add curry leaves, asafortida. Pour this seasoning over rasam.
  

Serve hot.

Kalan (With Chena $ Vazhakka)/Kurukku Kalan/Sadhya Special Kalan

Ingredients:-

Raw Plantain /Vazhakka - 1 cup

Elephant Yam (Chena/Suran) - 1 cup (I used frozen)

Green Chilli - 4-5 nos. (split length wise )

Pepper powder - 2 tsp

Turmeric Powder - 1/4 tsp

Grated Coconut - 1 cup

Curd/yogurt - 1 cup

Cumin Seed - 1/4 tsp

Fenugreek Seed - 1/2 tsp

Curry Leaves - 2 strands

Dried Red Chillis - 2- 3 nos.

Mustard Seeds - 1/2 tsp

Oil

Salt

Directions:-

·         Peel the skin off plantain. Cut plantain and yam into medium sized square pieces. They should be thick.

·          Then cook plantain, yam by adding enough water, green chillies, red chilli powder, turmeric powder, pepper powder and salt in a medium flame for 10-15 minutes.

·         Grind coconut, green chillies, cumin seed to a thick paste, adding curd, if necessary. Do not add water while grinding.

·         Add the ground paste to cooked plantain yam mix allow it to boil for another 5 minutes. Stirring occasionally, until the gravy is thickened to a semi solid consistency.

·         Remove from stove. Seasoning with mustard seeds, dried red chillies, fenugreek seeds, curry leaves.

Have with rice