6 Malabar recipes for Onam

pineapple-kichadi
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Cuisines of northern and southern parts of Kerala differ in flavour, ingredients, and even the way a particular dish is cooked. Malabar takes incredible pride in its vivid and amazing dishes that are prepared to make the Onam sadya an absolute winner. Check out the recipes of six delicious dishes that could make your Onam platter Malabari and colourful.

Unakkalari (brown rice) payasam

brown-rice-payasam

Ingredients

¾ glass (small steel glass) brown rice

2 litres milk

1 tsp cardamom powder

1-2 tbsp chopped cashews

1 tbsp butter

½ tsp rose water

Saffron

A pinch of salt

Preparation

Into a pressure cooker add 4 small steel glasses of water and a glass of milk and the brown rice

Pressure cook the rice until 1 whistle comes off

After that, reduce the flame and cook for some more time

Meanwhile, boil the rest of the milk in a thick bottomed vessel

When the milk is boiled well and begins to get reduced, add the cooked brown rice. Mix well

Add sugar and continue stirring. When this mixture turns cream in colour, add the cardamom powder

Mix well and take it off the flame

Now add the butter, rose water and sprinkle some saffron as well

Garnish the unakkalari payasam with chopped cashews.

Pineapple kichadi

pineapple-kichadi

Ingredients

1 small pineapple (Skin, core and the eyes removed; diced into small pieces)

3-4 green chillies (roughly chopped)

Salt as required

½ coconut (grated)

½ tsp cumin

½ tsp mustard seeds

¾ tbsp crushed jaggery

1 cup yogurt

2 tbsp coconut oil

¼ tsp mustard seeds

Fenugreek seeds

2-3 dried chillies (chopped)

Curry leaves

Preparation

Into an earthen vessel, add the pineapple, green chilies and salt. Cook it by pouring water as required

Grind grated coconut and cumin into smooth paste

Crush the mustard seeds. Stir the yogurt to remove any lumps

Add the crushed mustard seeds and crushed jaggery into the cooked pineapple. Mix well

Taste for seasoning

Add the yogurt when the kichadi begins to boil on moderate flame

When the kichadi begins to bubble up, take it off the flame

For the tempering heat coconut oil and splutter mustard seeds and fenugreek seeds

Roast the dried chillies and curry leaves

Pour this tempering over the pineapple kichadi and mix well.

Bottle gourd pachadi

Ingredients

300 gm bottle gourd (peeled and deseeded; chopped)

2 green chillies (halved)

1 ½ cups grated coconut

2 green chillies

½ tsp mustard seeds

1 cup curd (slightly sour)

Salt as required

1 ½ tbsp coconut oil

¼ tsp mustard seeds

¼ tsp fenugreek seeds

2 dried chillies (chopped)

Curry leaves

Preparation

Cook the bottle gourd pieces and green chillies with just enough water, in an earthen vessel

Grind the grated coconut into fine paste

Crush the mustard seeds and green chillies and mix it with the coconut paste

Add this paste into the cooked bottle gourd

Add salt as required and mix well

When this mixture begins to boil, add in the curd and give it a good mix

When the kichadi begins to bubble up, take it off the heat

Make sure that the dish does not boil rapidly after the curd is added

Prepare a tempering by spluttering mustard and fenugreek seeds

Roast the dried chillies and curry leaves

Pour this spiced tempering into the kichadi and mix well.

Koottu curry

yam

Ingredients

¾ cup brown chick peas (soaked for 7 -8 hours)

1 tsp chilli powder

1 plantain (neither raw nor ripe; peeled and cut into small cubes)

250 gm yam (peeled and cut into small cubes)

2 green chillies (halved)

¾ tbsp crushed jaggery

Salt as required

1 coconut (grated)

½ tsp cumin

¼ tsp turmeric powder

2 ½ tbsp coconut oil

½ tsp mustard seeds

3 dried chillies (chopped)

Some curry leaves

1 ½ tsp black pepper powder

¼ tsp cumin powder

Preparation

Pressure cook the soaked brown chick peas with some water, up to 5-6 whistles

Turn off the flame and allow the pressure cooker to cool down a bit

Now open it and add the yam, green chillies, salt and jaggery

Cook until the pressure cooker gives off one more whistle

Lightly grind the grated coconut with some cumin, turmeric powder and some water as well

Add the coconut mixture and curry leaves into the ingredients in the pressure cooker. Mix well

Take it off the heat after the curry has boiled well

Heat coconut oil in a pan and add the rest of the grated coconut, dried chillies and some curry leaves

Roast until the coconut turns light golden in colour

Add this into the koottu curry

Sprinkle the cumin powder and black pepper powder

Mix everything well together and close the vessel with a lid to retain the fragrance of the dish

The koottu curry has the right consistency is when the brown chick peas are well covered in the gravy.

Puli inji

puli-inji

Ingredients

1 ½ tbsp ginger (finely chopped)

1 ½ tbsp garlic (finely chopped)

1 ½ tbsp green chillies (finely chopped)

Coconut oil as required

½ tsp turmeric powder

1 tsp chilli powder

2 cups tamarind water (lemon sized ball of tamarind soaked in water)

Salt as required

2 tbsp crushed jaggery

½ tsp sesame seeds

½ tsp fenugreek seeds

½ tsp cumin

½ tsp raw rice

¼ tsp mustard seeds

¼ tsp fenugreek seeds

2 dried chillies (chopped)

Curry leaves

Preparation

Dry roast the sesame seeds, fenugreek, cumin and raw rice separately. Grind them into fine powder and keep it aside

Heat coconut oil in an earthen vessel and sauté ginger, garlic and green chillies on low flame

Into it add the turmeric and chilli powders. Mix well

Now pour the tamarind water. It must be noted that the mixture must not be stirred using a spoon until the tamarind water boils rapidly. Or else the tamarind may taste as if it has gone stale

Add salt and jaggery. Rotate the earthen vessel to mix the ingredients together

Add the previously powdered ingredients when the mixture boils and begin to reduce

Now add the curry leaves and mix well

Heat coconut oil and splutter mustard and fenugreek seeds

Roast the dried chillies and curry leaves

Pour this tempering over the dish and mix.

Pumpkin-red cow peas eriserry

Ingredients

200 gm red cow peas (preferably soaked for 1-2 hours)

300 gm ripe pumpkin (cut into large chunks)

1 tsp chilli powder

2-3 green chillies (split)

Salt as required

1 coconut (grated)

½ tsp cumin

½ tsp turmeric powder

Coconut oil as required

½ tsp mustard seeds

2 dried chillies (chopped)

Preparation

Pressure cook the soaked red cow peas up to 5-6 whistles

Turn off the flame and allow the cooker to cool down a bit

Now open the pressure cooker and add the pumpkin pieces, salt, green chillies and chilli powder

Close the lid and cook until one more whistle

Meanwhile, grind half of the grated coconut along with cumin and turmeric powder into smooth paste

Now add this coconut paste and some curry leaves into the pumpkin mixture in the cooker

Boil it for a while before taking the dish off the flame

Heat coconut oil and splutter mustard seeds

Add the rest of the grated coconut, dried chillies and curry leaves

Roast until the coconut turns light golden in colour

Add this tempering into the pumpkin-red cow peas eriserry and mix.

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