Onam aashamsakal!

Tomorrow is Onam.A festival of great significance to Malayalis.A festival that symbolizes fervour &enthusiasm.A festival about dancing,feasting,merry-making.A festival that signifies happiness,prosperity &togetherness.A festival I look forward to celebrating every year.

Onam,like I have mentioned in my earlier post,falls in Chingam,the first month of the Malayalam calendar.More information about the festival is available here
If you have read my earlier mentioned post,you would also have read about the virtual ona sadya that many of us offered to serve you all today.

A sadya comprises of Rice, Sambhar, Erisseri, Kalan, Olan, Aviyal, Thoran, Koottukari, Pachadi, Inji-puli, Pickles, Upperi/chips & Payasam(dessert).And it is particularly lip-smacking when devoured in a banana-leaf! I’m sharing recipes of two dishes here,which I’ll surely be making tomorrow.For the rest of the recipes ,do visit my mother’s page,‘AMBROSIA’.

SAMBHAR

Ingredients:
a)Vegetables(Drumstick,Ladies Finger,Brinjals cleaned&sliced into long pieces) – 1 cup
b)Sambhar Dal(Red Gram Dal) – 1 cup
c)Turmeric powder – 1 teaspoon
d)Tamarind juice – 3 tablespoons
e)Coriander Powder – 1 tablespoon
f)Grated Coconut – 2 tablespoons
g)Fenugreek seeds -1 teaspoon
h)Asafoetida powder – 1 tea spoon
i)Mustard Seeds – 1/2 tea spoon
j)Whole Red chillies – 3-4 for masala and 2-3 for seasoning
k)Curry Leaves – 2-3 sprigs
l)Salt -2 teaspoons/as per taste
m)Vegetale oil – 1tablespoon for the masala and 2 teaspoon for seasoning

Sambhar made @ Deeps' on Onam(02-09-2009)
Sambhar made @ Deeps' on Onam(02-09-2009)

Method:
1. Wash the dal.
2. Pressure cook it with 3cups of water,turmeric powder & salt,till tender.
3. Boil & cook separately all the vegetables except ladies-finger

4. For masala,
* heat oil in a frying pan.
* splutter fenugreek seeds
* add red chillies&coriander powder
* when turned brown,add grated coconut and fry till the raw smell is replaced by an aroma.
* add asafoetida powder,sauté for a few seconds and turn off the heat.
* once the mix cools down,grind it to a smooth paste.

5. Add the vegetables(including ladies finger) to the dal and bring it to a boil.
6. Add the tamarind juice and stir all the mix together
7. Now add the ground paste and keep boiling for another minute.
8. Turn off the heat.

9. For seasoning
* heat oil in a pan
* splutter mustard seeds
* add red chillies & curry leaves
* saute for a second

10.Season it onto the curry.

The Sambhar is ready to be served!

ERISSERI with Pumpkin

Ingredients:
a)Ripe Pumpkin(cut into cubes) – 1cup
b)Turmeric powder – 1/2 teaspoon
c)Grated coconut – 1 cup
d)Cumin seeds – 1/2 teaspoon
e)Chilli powder – 1/2 teaspoon
f)Mustard seeds – 1 teaspoon
g)Whole red chillies – 3-4
h)Curry leaves – 2-3 sprigs
i)Coconut Oil – 2 tablespoons for the paste and 2teaspoons for seasoning
j)Salt – 2teaspoons/as per taste

Erisseri made @ Deeps' on Onam(02-09-2009)
Erisseri made @ Deeps' on Onam(02-09-2009)

Method:
1. Cook pumpkin after adding just about enough water(the water-level should be at par with the pumpkin),with turmeric powder & salt

2. For the paste
* Heat oil in a pan
* Splutter cumin seeds
*Add grated coconut & chilli powder
* Fry till brown.
* Once the mix cools down,grind it to a smooth paste.

3. Add the paste to the vegetable and boil and mix well.

4. For seasoning
* Heat oil in a pan
* Splutter mustard seeds
* Add red chillies & curry leaves
* Add a few coconut-scrapes
* Saute for a second

5. Season it over the Erisseri and serve!

This is how an authentic Ona-sadya** looks like
Onam Sadya in Vazhayila

Hope you enjoyed the spread(especially you,Hitchy! 🙂 )

And yes,if and when any of you post recipes on the occasion of Ona-sadya,please do let me know so that I can hop by and book a place for my share and drool!

On that note,to all my fellow Malayalis “എന്റെ ഹൃദയം നിറഞ്ഞ ഓണം ആശംസകള്‍”!
And to others,here’s wishing  a very happy & prosperous Onam 🙂

PS: **Image courtesy Google Images

EDITED TO ADD:Thank you once again for the loving wishes and making this day even more special.I’m sorry I’ve not had the time to visit many of you.I intend to make it up by resuming my blog-hopping soon 🙂
We had a wonderful Onam today.I made Erisseri and Sambhar proof of which I’ve uploaded above 😀 ! Namnam & I had the perfect company in our good friends,another mom-daughter duo,J & O to decorate a pookalam.Here are two images of our creation 🙂

Pookalam
Pookalam
Happy Onam :)
Happy Onam 🙂

Andu Pirappu

Inspired by Solilo,I’m encouraged to share this here on my page as well.

According to the Malayalam calendar,Chingam is the first month of the year.Today,the first day of the month marks the beginning of the New Year,locally referred to as Andu Pirappu

Fairs & Festivals-Kerala

Chingam marks the advent of spring after the rain-filled season of Karkidakam.People of Kerala welcome this month to usher in the harvest season.Hence particularly auspicious for farmers.Onam,one of the most popular festivals of Kerala,is celebrated in this month,which falls in August-Septemer.It is believed that in olden times the whole of Chingam month was observed as the Onam season.

I,like any malayali,feel very festive and positive during the entire period.I remember how,I used to look forward to the festivities around me.How in school,I used to wait for the after class practice sessions for Onam celebrations!How I used to wait for those umpteen TV shows which showed me glimpses of festive Kerala and made me yearn to go there just to witness it myself!Not to mention the grandiose feast,the Ona-sadya which my Amma and Ammamma would prepare for us!
Ah!those were the days!

So,heres wishing you all,especially my fellow malayalis,a Happy New Year!May the year bring us all joy,happiness & prosperity.

EDITED TO ADD:Regarding the virtual Ona Sadya,those of you who are willing to share a recipe of your choice,it will be nice if you would specify the dish that you’ll be sharing on your page,beforehand like Crafty offered to share her mom’s Inji-pulli recipe on the comment-thread.I can share the recipe for Sambhar or Avial or both.
This way,I think we can avoid repetition of recipes and confusion thereby!