Sadya recipes – With tips to save time

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Sadya is a kerala vegetarian meal where you need to prepare many side dishes and it takes quite lot of time. I was able to prepare Sadya in just 3 hours which includes 14 side dishes which I am sharing in this post. Check out the recipes and tips to save time for the Preparation

Preparation of Onam Sadya

For tempering8 Red chillies 2 tbsp Mustard seeds 10 sprigs of Curry leaves 4 tbsp coconut oil To prepare heat oil in a saucepan , add mustard seeds .when it is done add red chillies(by tearing into 2 or 3 with hands) and curry leaves , saute for 2 minutes . Tempering is ready to be used for  the side dishes as directed.

1.Recipe for Sambhar

Vegetables cut into cubes (1 brinjal,1/2 onion,1 tomato, 1 drumstick, cucunber(1/4 cup), 4 chembu/colocasia, 4 lady’s finger) 1/4 cup Toor Dal/ tuvara parippu/yellow pigeon peas 1 tbsp Chilli powder 1/2 tbsp Corinader powder 1 tsp turmeric powder 1 tsp Asafoetida 1 piece Tamarind(put in water) Cilantro/coriander leaves- 2 sprigs. 1 tsp pinch roasted cumin 1 tsp roasted fenugreek seeds Coconut oil- 2 tbsp Salt- As required

Preparation

Cook toor dal in pressure cooker adding enough water and turmeric powder. Then add vegetables, cumin, fenugreek and cilantro except lady’s finger and cook. Now add chilli powder, coriander powder and enough salt.Let it roll boil. Add tamarind water and let it roll boil again. Now roast lady’s finger in another pan by adding 2 tbsp oil and add to cooker . When it thickens add asafoetida and pour tempering over it.(3 tbsp)

2.   Inchi/Ginger curry      1/4 cup chopped ginger 2.5 green chillies 3.shallots/cheriya ulli- 1/2 cup(chopped) 4.  chilli powder- 1 tbsp 5.coriander powder- 1 tbsp 6.turmeric powder- 1/2 tbsp 7.  jaggery/sharkara- 4 tbsp(grated) 8.tamarind/vaalan puli- 2 tsp 9.Salt- As per required 10.Coconut oil- For deep fry + 50 g

Preparation

Deep fry 1, 2 and 3 seperately and grind it together. Heat 50 g oil in a saucepan, add 4,5 and 6 and saute. Then add reserved ginger paste. Add tamarind water and when it roll boils add jaggery and salt. Let it roll boils and Inchi curry is ready.

  1. Nenthrapazham pachadi

1.Cooked ripe plantain/Nenthrapazham-1 2 Green chillies 1/2 tsp turmeric powder 1/2 cup grated coconut Cumin 1 pinch 1/4 cup CurdPreparationCrush plantain with the spoon and add the paste by grinding all other ingredients except curd. When it is properly cooked, add curd. Now immediately pour tempering over it.(2tbsp). Remove from heat. Pachadi is ready.

4.Pappaya thoran

  1. Beans Thoran and
  2. Parippu curry/ Dal curry( For these three the masala to be grinded is the same. By doing so you can save time)1.1 cup grated Raw pappaya 2.1 cup chopped Beans 3.1/2 cup Tuvara parippu/Toor dal/ Yellow pigeon peas 4.1 cup freshly grated coconut 5.4 flakes garlic 6.1 tsp cumin powder 7.1 tsp turmeric powder 8.1/2 tsp chilli powder 9. Salt as required PreparationGrind the ingredients from 4 to 8 and reserve. Cook dal by adding water.Add salt and half of the reserved coconut paste to it. Let it roll boil for 10 minutes. Now remove from heat and pour tempering over it.(3 tbsp). Dal curry is ready To the cooked beans add coconut paste(half of the remaining) and saute for 10 minutes. Pour tempering(1 tbsp) over it. Beans thoran is ready. Pappaya thoran is prepared in the same way as beans thoran.
  3. Kadukumanga( Mango pickle)

1/2 cup chopped Raw Mango 3 tbsp chilli powder 50 g Gingelly oil 1 tsp           Mustard seeds 1 tsp turmeric powder 1/2 tsp asafoetida 1/4 cup hot water 1 pinch crushed mustard seeds 1 Red chilli Salt as requiredPreparationMarinate mango with chilli powder and salt for 15 minutes. Heat oil in a saucepan . Add mustard seeds and red chilli . Then add turmeric powder saute and then add mango. Add hot water. When it roll boils, add crushed mustard seeds and asafoetida. Pickle is ready…

8.Banana chips

Raw Banana- 2(Cut into slices which should be as thin as possible), Coconut oil- For frying Heat oil. Add banana ,1 pinch turmeric powder and a pinch of salt over it. When it is almost done wash your hands and sprinkle 2-3 drops water to oil.(Oil splash out but this makes chips crispy)

9.Kurukku Kaalan

Chena/Yam – 1/2 cup(chopped) Raw plantain/Ethakka -1 cup(chopped) coconut- 1/2 cup cumin – 1/4 tsp green chilli-1 1 tsp pepper 1 pinch Roasted uluva/methi/fenugreek 1/4 cup curd Salt as required.PreparationCook chena and plantain. To it add  the paste made by grinding 3-7 and let it cook in it. Then add enough salt. Finally add in curd.Just saute for a minte and kurukkukaalan is ready. Pour 2 tbsp tempering over it.

 

10.Vellarikka Kichadi1. 1/2 cup cucumber 2.  1/4 grated coconut 3. 2 green chillies 4. 1 pinch cumin seeds 5. 1/2 cup Curd 6. Salt as requiredPreparationGrind 1,2,3 and 4 in a food processor and in a saucepan saute it for 5 minutes. Then add salt and  beated curd to it. Tempering (2 tbsp)as indicated earlier should be poured over the top.

11.Beetroot KichadiThe recipe is same as Vellarikka kichadi except that instead of Cucumber add 1/4 cup chopped Beetroot.

  1.  Aviyal

1.Vegetables cut into thick juliennes(Carrot, Yam, Potato, Snake gourd, tomato, Raw Plantain, half onion )- 2 & 1/2 cups 2.1/2 cup Freshly grated coconut 3. 2 Green chillies 4. 1/2 tsp turmeric powder 5. 2 flakes garlic 6. 1/2 tsp cumin 7. Coconut oil- 3 tbsp 8.Salt as requiredPreparationCook vegetables after adding water. When it is half cooked ,add the paste grinding ingredients 2,3,4,5 and 6 and salt. When it is fully cooked remove from stove and add coconut oil.

  1.  Vendayka-Capsicum mezhukkuperattiLady’s finger/Okra/Vendayka- 1 cup(cut into slices) Capsicum- 1/2 cup(chopped) Shallots- 2 tbsp(chopped) Green chillies-2(cut into small pieces) Coconut oil- 2 tbsp Salt- As requiredPreparationPut all the ingredients into a saucepan . Heat and Saute in regular intervals till Okra/lady’s finger is cooked. Now don’t forget to cook rice and prepare pappadam. 🙂

 sadya

Some Tips to save time

First cook rice and dal. Meanwhile cut vegetables for sambhar and mezhukkuperatti. Then cook these two followed by other side dishes. You can cook vegetables for aviyal in pressure cooker. Over it, keep the bowl of beans(thoran), chena and raw plantain (for kurukkukaalan) in a bowl and ripe plantain(for nenthrapazham pachadi)so that it will be cooked simultaneously.Sadya is complete only with payasam. Check out the recipe of payasam. Preparation of  Sadya is no big deal, Right??? 🙂 🙂

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Hi, I am Sherien Mohamed Ramzan,the owner of this blog. Cooking has always been a passion for me and this blog travels through my collection of delectable recipes. This blog is my humble attempt to share the recipes that I have tried successfully in my kitchen.I have a full-time job as Assistant Engineer in Harbour Engineering Department. I am married to Abu Syed and a busy mom of 1 year old baby.

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