Monday, 4 September 2017

Onam Sadhya Menu

Sharmila Kingsly September 04, 2017 KeralaDelicacy, recipes 4 comments Print Friendly and PDF Print

Making an Onam Sadhya in home is like a dream come true for me. It involves a lot of planning and execution. If we planned right and do the necessary preparations it is not as difficult as we see. I should thank my cousin sister for this Onam Sadhya Preparation as she was the one who was fully with me and from shopping to recipe selection and all planning we both did everything together .It was a tiring day but I enjoyed throughout the day and when we served food for the family they were all similes and this what gives us happiness J

The first think we need to do is to select the Menu that we are going to cook. Select the dishes and note down and then you can make a list for the shopping make sure you prepare the list two days in advance so that even by any chance if you leave any you can get it .better not to leave any.

I started the work of the Onam Sadhya the previous day after noon itself.

Instructions:

Most of the dishes involve coconut, green chilli and Cumin seeds paste so I ground that in bulk.
Also grate the coconut in bulk and keep it ready.
I used store bought banana chips and Sharkara upperi I made two days before (I couldn’t post the recipe as I was really busy .Will definitely post in the coming days)
I made Mango Pickle and Puli inji the previous day itself.
We made Tomato Rasam, ground the masala for Sambar and cooked the required dal for Sambar and Kerala Paripu curry the previous day
We chopped the Cabbage, Beans, grated beetroot the previous day.
Next day morning we started cooking by 8 in the morning.
We first finished Moru Curry ,Kalan and beetroot pachadi as they are curd based gravy.
Next cooked the Banana Eriserry ,Aviyal as they involved the same coconut base.
Next soaked matta rice for cooking.
Next finished beans and cabbage poriyal.
At last made Olan and then started off the payasam.
Finally cooked the Rice and fried the appalam.