Onam recipes

Pazham pradhaman

| Rekha Vengalil

IMG_1156 01-001Almost all festivals or celebrations call for a sadhya (feast) in Kerala, and no feast is complete without payasam(s) or Pradhaman (pudding). I love those awesome wedding feasts which ends with different types of payasam ; three varieties is almost a norm, more the merrier. Continue reading →

Moru Curry

| Rekha Vengalil
 
And so yet another Onam has gone by and the last week has been a lazy one after all the celebration. I haven’t been cooking much and recovering from an eye infection. I am feeling much better today. 
 
This is one of those curry that I make quite often at home and this is my quick fix for those busy/lazy days. I absolutely love this and all I need is some mango pickle to go with it. Please add water as required for the consistency you need. 
 

You need –

  • Yogurt (sour curd) – 3/4 cup
  • Grated coconut – 1/2 cup
  • Green chilly- 1,slit
  • Dried red chili – 1-2-
  • Turmeric powder – 1/2 teaspoon
  • Fenugreek seeds – 1/2 teaspoon
  • Cumin seeds – 1/4 teaspoon
  • Curry leaves – 2 sprigs
  • Oil – 2 teaspoons
  • Water – 1 cup or as required
  • Salt to taste

How to –

In blender, blend the grated coconut, yogurt, cumin seeds, turmeric powder, green chili, to a fine paste.

Heat oil in pan. Tip the mustard, fenugreek seeds and allow to splatter. Add the dried chili, curry leaves and fry for 1-2 minutes.

Turn the heat to very low and add the yogurt-coconut mixture, water (as required), salt and heat through gently. Do not boil. 

Turn off the heat and serve with rice.

Semiya Payasam / vermicelli kheer

| Rekha Vengalil
Wishing all  Malayalis a very happy Onam! And for those who are new to this term, here is something to read http://en.wikipedia.org/wiki/Onam 
 
And this Onam it’s semiya payasam for us. An all time favorite of mine; though hubby and daughter is more for parippu payasam. The recipe I share  is with Condensed milk, that’s made the payasam so creamy and rich and so fitting for the celebration. Please adjust the sugar to suit your taste.  I have used store brought roasted cashews for garnishing instead of fried cashew. You may opt for this or do the traditional way of frying the cashews and raisins in the ghee as mentioned in the recipe below.


You need –

  • Vermicelli/semiya – 1 cup
  • Milk – 1 litre
  • Condensed milk – 1 tin
  • Sugar – 2 tablespoon or as per taste
  • Cashew nuts & raisins – 1/4 cup each
  • Cardamom powder – 1/4 teaspoon
  • Ghee/clarified butter – 1 tablespoon + extra for frying cashews and raisins

 

 
How to –
 
Heat 1 tablespoon ghee in a heavy bottom pan and roast the semiya till golden brown.
 
Add milk and cook over low flame till semiya is cooked through and milk has reduced and bit thick. Stirring frequently. Add condensed milk and sugar. Mix till well combined.  
 
Add cardamom powder and turn off the heat.
 
In a pan, heat the ghee and fry the cashew nuts till golden brown. Add the raisins and fry till they puff up.  Add this to the payasam and serve hot or chilled.
 

Sending this recipe to the event – ” Favorite Food Event – Payasams/ Kheers” hosted by The Big Sweet Tooth