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From the backwaters

Try these recipes from God's own country

Photo: Satish H



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 - tsp

Turmeric powder - 1/4 tsp

Salt to taste

Coconut (grated) - 60 gms

Cumin seeds - 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 - 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.

O.P. KHANTWAL

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

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