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From the backwaters

Try these recipes from God's own country

Try your hand at `Onam Sadya' — Photo: Satish H

WITH ONAM round the corner it is time for some traditional recipes. The Onam sadya is normally an elaborate feast comprising a number of items. Coconut is an important ingredient and the cooking medium is normally coconut oil.

For a change vegetables like banana, yam, drumstick, pumpkin are used. Some of the recipes given below can be cooked for Onam and can form part of a meal on any other day as well.

Kaalan

Ingredients:

Raw banana (skinned, diced) - 200 gms
Green chillies (slit)- 6 no.
Red chilli powder - ½ tsp
Turmeric powder - 1/4 tsp
Salt to taste
Coconut (grated) - 60 gms
Cumin seeds - ½ tsp
Curd (beaten) - 200 ml
For seasoning (Make a tempering of following):
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Dry red chillies (halved) - 3
Curry leaves - 1 tbsp

Method: Grind coconut and cuminseeds. Boil the bananas with green chillies, chilli powder, turmeric, salt. Add the paste. Boil once. To the above, add curd, reduce the flame. Cook till it becomes little thick and velvety. Add the tempering. Serve hot.

Note: Pineapple may also be used.

Avial

Ingredients:

Mixed vegetables - ½ kg (1" pieces of drumstick, cucumber, beans, carrots, yam, etc)

Salt to taste
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1 tbsp
Green chillies (slit) - 10
Coconut (grated) - 200 gms (grind with green chillies and cumin)
Cuminseeds - 2 tbsp
Onions (sliced) - 60 gms

Method: Heat oil, splutter mustard seeds, add curry leaves and immediately add the paste.

Add water. Boil, simmer till gravy thickens a bit. Blanch the vegetables and add to above, cook till it becomes thick and velvety. Serve hot.

Cheera thoran

Ingredients:

Coconut Oil - 30 ml
Mustard seeds - 1 tsp
Dry red chillies (halved) - 8
Curry leaves - 2 tbsp
Spinach (chopped) - 200 gms
Green chilli (chopped) - 1 tsp
Salt to taste

Grind to paste: Turmeric powder - 1 tsp, Chilli powder - 1 tsp, Coconut (grated) - 100 gms,

Garlic cloves - 20 gms

Method: Temper mustard seeds, red chillies, curry leaves and green chilli in coconut oil. Add spinach.

Cover and cook on low flame till steam rises. Add the paste in the centre of the spinach, cover and cook till it steams again. Open the lid and stir gently, till water is absorbed. Serve hot.

Theeyal

Ingredients:

Brinjal (sliced 1" lengthwise) - 250 gms
Green chillies (slit) - 8
Curry leaves - 2 tbsp
Tamarind - 20 gms (extract juice)
Salt to taste
Tempering
Coconut Oil - 30 ml
Mustard - 1 tsp
Dry red chillies - 6
Button onions - 50 gms (Cut one into 2)

Roast and grind to paste: Grated coconut - 200 gms, Dry red chillies - 8, Coriander seeds - 3 tbsp

Button onions - 40 gms, Coconut oil - 30 ml, Turmeric powder - 1 tsp

Method: Sauté brinjals pieces, button onions, green chillies and turmeric in coconut oil.

Add tamarind water and coconut paste. Add water and salt, boil, simmer.

Cook till gravy thickens. Pour the tempering. Serve hot.

O.P. KHANTWAL

The writer is Executive Chef at ITC Hotel Kakatiya Sheraton Hotel and Towers

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