Here are a few quick Onam Sadhya recipes that takes very little time for preparation.
Onam Sadhya is a once-a-year grand feast in the life of a Malayali, or for anyone who loves Kerala’s vegetarian galas. It’s an occasion that inspires excitement to make the Onam Sadhya the most memorable meal of the year.
A Sadhya can be served for a wedding or any other large-scale celebration, but it is the Onam Sadhya that truly allows the women (and men) of the family to experiment with their vegetarian culinary skills. An amalgamation of sweet, sour, salty, bitter, pungent, and astringent flavors from the starters to the final dish makes the Onam Sadhya a must-have culinary experience.
Many popular dishes now considered essential to the Onam Sadhya, such as Sambar and Rasam, originate from neighboring states. As years go by, home cooks continue to experiment, bringing new flavors and dishes to the long list of the Onam platter.
Outside Kerala, the celebrations will start on Friday, September 5th, and continue until Sunday. Some preparations can be done one or two days in advance to make the final cooking process more efficient.
Here are a few quick Onam Sadhya recipes that takes very little time for preparation. To make the process faster, after every dish tips are given on how to make the cooking process faster.
Cholam Payasam (Sorghum Millet Pudding)
Cholam (Jowar in Hindi), as it is known in Malayalam, is the Sorghum Millet, which is increasingly becoming a part of the modern sedentary lifestyle diet. High in dietary fiber, cholam satiates hunger. It also contains iron and copper, keeping you energetic throughout the day. It is a great idea to introduce Cholam into your diet on Onam day.
Ingredients
- Ghee – 1 tbsp
- Cashews – ¼ cup
- Sorghum – ½ cup
- Water – 1 cup
- Milk – 2 cups
- Sugar – 121 tbsp
- Cardamom powder – 1 tsp
- Saffron – 1 tsp
Method
- Soak the Sorghum/Jowar in water for 8 hours or overnight.
- Heat the ghee in a pressure cooker and fry the cashews until golden. Remove the cashews and set them aside.
- Add the soaked sorghum to the same cooker and toss for a minute.
- Add water and cook for 3 whistles or until the grains are soft.
- Add the milk and sugar. Stir continuously until the milk thickens.
- Stir in the cardamom powder and saffron.
- Pour into a serving bowl and garnish with the fried cashews.
How to make the cooking process easier: Cook the cholam ahead of time and refrigerate it. This way, you don’t have to wait for the pressure cooker, and you can ensure the grains are cooked to the perfect softness. You will have perfectly cooked cholam ready in the refrigerator when you want to prepare the payasam.
Cherry Pickle (Karonda Pickle)
Karonda, as this “cherry” is known in North India, is rarely used in recipes in Kerala, where candied cherries from bakeries are more common. However, in North India, Karonda is considered a tasty vegetable and is widely sold in markets.
These berries are high in Vitamin C, which boosts immunity, and also contain iron. They have anti-inflammatory properties and are rich in antioxidants. Including karonda in your diet is a great idea, and a pickle is a perfect option.
Ingredients
- Cherries/Karonda – ½ kg
- Salt – 1 tbsp
- Sesame Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Fenugreek Seeds – 1 tsp
- Garlic – 1 cup (minced)
- Ginger – 1 cup (minced)
- Green Chilies – 5
- Curry Leaves – ¼ cup
- Turmeric Powder – ½ tbsp
- Fenugreek Powder – 1 tsp
- Red Chili Powder – 2 tbsp (Kashmiri, pungent, or a mix, as per preference)
- Asafoetida – ½ tbsp
- Vinegar – 1 tbsp
- Water – ½ cup (boiled and cooled)
Method
- Choose cherries that are half-red and half-white, which is the ideal ripeness for a pickle. They should feel firm when pressed.
- Cut the cherries in half and remove the seeds. Rub them with salt and set them aside for 8 to 24 hours.
- In a wok, heat the oil over a medium flame. Add the mustard and fenugreek seeds and let them splutter.
- Add the minced garlic, minced ginger, slit green chilies, and curry leaves. Sauté until the garlic and ginger turn golden brown.
- Add the turmeric, fenugreek, red chili, and asafoetida powders. Mix well.
- Pour in the vinegar.
- When the oil begins to separate, reduce the flame to low. Add the cherries along with the salty water they released.
- Pour in the boiled and cooled water and let it heat through. Do not let it boil.
- Remove from the flame. Set aside for one day before consuming. The flavor is best after three days. Refrigerate for longer storage.
How to make the cooking process easier: The older the pickle, the tastier it gets. Prepare the cherry pickle a few days in advance.
Pumpkin Pachadi (Pumpkin Raita)
Pumpkins are rich in fiber and vitamins, and they help reduce inflammation. It is a vegetable that can be easily grown in a kitchen garden. As a sweetish vegetable, relatively affordable and fast-cooking vegetable, it can be prepared in a way that children will love.
Ingredients
- Pumpkin – 250g
- Water – 1 cup
- Salt – ½ tbsp
- Curd (Yogurt) – 2 cups
- Coconut Oil – 1 tbsp
- Mustard Seeds – ½ tbsp
- Dry Red Chilies – 2
- Curry Leaves – 5
- Shallots – 1 tbsp (finely chopped)
- Ginger – ½ tbsp (minced)
- Garlic – ½ tbsp (minced)
- Green Chilies – 1 tbsp (chopped)
Method
- Peel the pumpkin, cut it into cubes, and boil with salt and water on a medium flame.
- Cook until the water evaporates and the pumpkin pieces are soft.
- Mash the pumpkin and set it aside to cool completely.
- In a bowl, whip the curd until smooth and add the cooled, mashed pumpkin.
- In a tempering pan, heat the coconut oil and splutter the mustard seeds. Add the dry red chilies.
- Next, add the shallots, ginger, garlic, green chilies, and curry leaves. Sauté until the shallots become translucent.
- Pour the tempering into the pumpkin and curd mixture. Garnish with a few fresh curry leaves.
How to make the cooking process easier: Cut the pumpkin into cubes and refrigerate. I bought pre-cubed pumpkins online, which made the process even easier.
Green Tomato Thoran (Stir-fry)
Whether you consider the tomato a vegetable or a fruit, green tomatoes are packed with nutrition. They are about 95% water, which aids in digestion, and they also help improve eye health.
Tomatoes can be grown from kitchen waste, so don’t wait for them to ripen. Use them raw in various recipes like this Green Tomato Thoran. This stir-fry recipe is as tasty as a traditional fish peera (a dish with grated coconut).
Ingredients
- Green Tomatoes – 1 cup (sliced)
- Coconut Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Onion – 1 cup (sliced)
- Garlic – 1 tsp (crushed)
- Ginger – 1 tsp (crushed)
- Green Chili – 1 tbsp (chopped)
- Turmeric Powder – 1 tsp
- Cumin Seed Powder – 1 tsp
- Fenugreek Powder – 1 tsp
- Grated Coconut – 1 cup
- Curry Leaves – 10
Method
- Slice the tomatoes and the onion to a similar size.
- In a pan, heat the coconut oil, splutter the mustard seeds, then add the onion and sauté for two minutes.
- Add the garlic, ginger, and green chilies. Sauté for a minute.
- Add the turmeric powder, cumin seed powder, and fenugreek powder, and mix well.
- Toss in the sliced tomatoes and sauté for another minute. Cover and cook on low flame for 10 minutes.
- Open the lid, add the grated coconut, and mix well. Cook on low flame for 2 more minutes, then turn off the heat.
- Garnish with curry leaves. A final drizzle of a teaspoon of coconut oil will accentuate the taste.
How to make the cooking process easier: Grate the coconut ahead of time and freeze it.
Kappa (Tapioca) Olan
Tapioca is a gluten-free tuber that is a quick source of carbohydrates and is easily digestible. Black-eyed peas are a rich source of fiber and protein and help prevent anemia. Tapioca is a staple food in Kerala that evokes nostalgia for many Keralites.
When you buy tapioca, keep a few pieces in the freezer. This is helpful for preparing the small quantity of Olan required for the feast. Since this dish is made with coconut milk, its shelf life is short, so it should be prepared in small quantities.
Ingredients
- Tapioca – 1 cup (frozen or fresh, cubed)
- Black-eyed peas – ⅓ cup
- Coconut milk – First extract (thick): ½ cup; Second extract: 1 cup; Third extract (thin): 2 cups
- Green Chilies – 5 (slit)
- Curry leaves – 10
- Salt – 1 tsp
- Coconut Oil – 1 tbsp
Method
- Soak the black-eyed peas overnight. Cook them in the morning and set them aside.
- Pressure cook the tapioca in the third (thin) extract of coconut milk until tender.
- Add the cooked black-eyed peas, second extract of coconut milk, salt, curry leaves, and green chilies. Simmer on low flame for 5 minutes.
- Now, add the first (thick) extract of coconut milk and continue to cook on low flame. Do not let it boil.
- Turn off the heat, add the coconut oil, and the remaining curry leaves. Cover and let it rest for 15 minutes before serving.
How to make the cooking process easier: Pre-cook the peas and refrigerate them. You can also use store-bought coconut milk or keep grated coconut in the freezer to extract milk quickly.
Conclusion
All the dishes shared here use ingredients that are climate-friendly and easily digestible. Prepare these dishes and make this Onam a climate-friendly celebration.