Tips for Cooking Sadhya easily for Onam

Season's Greetings to all!

#tipsforonam

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As Onam is approaching, I thought of sharing my tips to an easy cooking for sadhya which may be helpful to the beginners and those who want to organise their work.

Though I was doing everything traditionally.... Making fresh on the festival day,  I have started to simplify my labour on certain special days like onam, yet celebrate the festival with same spirit with variety of vibhavams (dishes). 

1. No dish is repeated. i.e.  no 2 Thorans, no 2 payasams etc to keep it simple yet a sadhya! Anyway too many dishes as feast for eyes are already there in the Menu viz., Thayir Pachadi, Olan, Avial, Kootucurry, Erisery, Thoran, Pazha Noruku, Inji Puli, kaalan,Varathuperi , Sarkara upperi, Achaar, etc. Idea is not filling the leaf but presenting  yummy perfect dishes for eyes & taste buds to satisfy the soul of the eater. You may plan as per your preference.

2.  Making the menu list.

3. Shopping list for veggies, coconuts, papadom, banana leaf etc as per the Menu

4. I grate the coconuts in advance and store it in freezer. I transfer them to fridge section a day before. Setting curd for thayir pachadi and curd usage a day before.

5. Frying papad, making Inji Puli, Ada for palada pradhaman, the previous day. The ada pieces, i store them in fridge in a closed bowl containing water.

6. Soaking dal (lentils/paruppu) in the morning, pressure cook and keep them ready

7. Pressure cooking veggies to crisp & colourful texture one by one and transferring them to appropriate vessels.

8. Grinding masalas one by one and adding them to the right vegetables one by one.

9. Tadka one after another (common tadka in large quantity).

10. Pressure cook payasam till milk caramelise. My mother in law taught me this method which saves lot of time and labour yet same pinkish kurukal payasam.

Cooking gadgets viz Pressure Cookers (2, 3 and 10 Litres) are very helpful. I also have a mortar and pestle to powder masalas of small quantities.

My general shopping List for Onam

1. Elavan (Ashgourd) - for sambar, olan, avial

2. Maththan (Pumpkin) - for kootu kari, avial

3. Payaru (Long Beans) - for thoran, avial and olan

4. Chena (Elephant Yam / Suran) - for Eriserri, Avial, kaalan

5. Cucumber - for Thayir pachadi

6. Carrot - for avial

7. Beans - for avial

8. Raw Mango (for Aviyal and Manga curry)

9. Padavalanga (Snake gourd) - for avial

10. Milk for Payasam (Amul Taza also tastes good for Payasam preparations) and setting for setting Curd.

11. Coconut Milk / Coconut Milk Powder

12. Ginger, curry leaves, green chillies, Coriander Leaves

13. Cowpeas (Payaru dhaniam)

14. Coconut Oil for cooking

15. Coconuts

16. Banana Leaf for serving

17. Sarkara Upperi, Varathupperi, Papadom

18. Tomatoes (For Sambar, Rasam)

19. Nendran Pazham and Cheru Pazham

The above list is just an example. You can make your own list as per your preference.

Serving :- Each item has its place on the banana leaf. I have listed them in the photo from Server's point of view.

Serving method - Items and their place on the leaf - From Server's point of view

Wish you all a very Happy Onam!