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Onam Sadya: Traditional Recipes and Their Stories"

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12. KOOTTUCURRY

"Kootu Curry – the royal dish of Onam Sadya! 🥘🌿 A wholesome blend of yam, banana & chana with the magic of roasted coconut. Have you tried it at home?" 🌿 Kootu Curry | Onam Sadya Special 🍲 A rich and flavorful curry made with yam, raw banana & black chana — one of the highlights of Onam Sadya! 🛒 Ingredients Black chana (kadala) – ½ cup (soaked overnight) Yam – 1 cup (cubed) Raw banana – 1 cup (cubed) Turmeric – ½ tsp Chili powder – 1 tsp Pepper powder – ½ tsp Coconut (grated) – 1 cup Cumin – ½ tsp Green chili – 2 Mustard seeds – ½ tsp Curry leaves – few Coconut oil – 2 tbsp 👩‍🍳 Method Pressure cook soaked black chana till soft. Cook yam & raw banana with turmeric, chili & pepper powder. Grind ½ cup coconut + cumin + green chili into a coarse paste. Mix cooked chana & veggies with the coconut paste, cook for 5 mins. In coconut oil, fry mustard, curry leaves & the remaining ½ cup coconut till gold...

7. Beetroot Kichadi

🌸 Beetroot Kichadi | Onam Sadya Special A beautiful fusion of earthy beetroot and creamy curd, tempered with Kerala spices – a must-have in every Onam Sadya! “Beetroot Kichadi – a vibrant Sadya favorite!” 📝 About the Dish Beetroot Kichadi is a traditional Kerala side dish, usually served as part of the grand Onam Sadya . This vibrant pink dish is made with grated beetroot, fresh ground coconut, yogurt (curd), and a fragrant tempering. It is sweet, tangy, and mildly spicy — balancing the heavier curries on the banana leaf. 🧺 Ingredients Ingredient Quantity Beetroot (medium-sized) 1, peeled & grated Curd (yogurt) 1 cup (thick) Grated coconut ½ cup Green chilli 1 Mustard seeds 1 tsp (divided) Cumin seeds ½ tsp Curry leaves 1 sprig Coconut oil 2 tsp Salt To taste 👩‍🍳 Preparation Steps 🔹 Step 1: Cook the Beetroot In a small pan, cook the grated beetroot with a little water and salt. Cook on medium heat for 5–7 minutes , until soft and the water is almost ev...

14. MAMBAZHA PULISSERY/ YOGHURT BASED MANGO CURRY

🥭 Mambazha Pulissery | Yoghurt-Based Mango Curry A Kerala traditional Sadya-style curry made with ripe mangoes, curd, and coconut 📌 Ingredients For the Curry: Ripe Nadan Mangoes (medium-sized) – 2 (peeled, slightly crushed by hand) Turmeric powder – ½ tsp Red chili powder – ½ tsp (optional) Salt – to taste Water – ½ cup For the Coconut Paste: Grated coconut – ¾ cup Cumin seeds – ½ tsp Green chilies – 1 to 2 (adjust to taste) Curd/Yogurt – 1 cup (slightly sour, whisked smooth) For Tempering: Coconut oil – 1 tbsp Mustard seeds – ½ tsp Fenugreek seeds – a pinch Dried red chilies – 2 Curry leaves – 1 sprig 🍲 Preparation Steps 🔸 Step 1: Cook the Mangoes In a clay pot or pan, add mangoes, turmeric, salt, and water. Cover and cook for 5–7 minutes on low flame until the mangoes are soft and fragrant. 🔸 Step 2: Make the Coconut-Curd Paste Grind coconut, green chilies, and cumin into a smooth paste using a few tables...

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