No Indian festival is complete without good food. And this year, you can go the extra mile for the occasion of Onam. Here are three authentic recipes from the south for dishes that can be prepared in less than 30 minutes.
10 to 15 mins
Cooking Time: 15 to 20 minutesIngredients:
n 2 ridge gourd n 1.5 tsp turmeric powder n 2-3 tbsp peanut oil, 3-4 dry red chilli, 1 cup urad daal, 1 medium sized peeled and grated fresh coconut, 3-3.5 tbsp oil, 1 tsp mustard seeds n 1 tbsp cumin seeds n 1/2 cup boiled green gram n salt n 10-15 curry leavesMethod:
Dice the ridge gourd after trimming its sides. Heat water in a pan and boil ridge gourd and turmeric powder in it.
In another pan, heat peanut oil. Fry dry red chilli and urad daal in it.
When fried, add coconut and fry for 4 to 5 minutes.
Blend the fried mixture in the mixer grinder. Then add water and blend it again.
Heat oil in another pan. Add mustard seeds, cumin seeds and boiled green gram lentil in it.
Add 2 tbsp blended paste in it. After it has fried, add water and cook for 4 to 5 minutes.
Add the strained ridge gourd and salt in the pan. Heat oil in yet another pan. Fry curry leaves in it and prepare a tempering. Garnish the kuttu with the tempering.
Preparation time: 10 minutes
Cooking time: 20 to 25 minutes
1 cup finely chopped pineapple
1/2 tsp red chilli powder n 1/2 tsp turmeric powder n 3-4 tsp grated jaggery n 1 cup grated coconut n 3-4 tsp coconut oil
3-4 dry whole red chillies n 1 tsp mustard seeds n 1/2 tsp cumin seeds n 3 tbsp curd
20-25 curry leaves n Oil to fry
Prepared tadka n Curd
Cook finely chopped pineapple with water in a pan.
When cooked, add red chilli, turmeric powder, grated jiggery and water in it.
Add grated coconut in the pan to fry.
When the coconut is tender, take it off the heat and add curd.
Heat coconut oil in another pan.
Fry whole red dry chillies, mustard, cumin seeds and curry leaves in it.
Now mix the prepared tempering in the pachadi.
Top it with the prepared tempering. Garnish with the curd.
Indulge in traditional Onasadyas
What: Special south Indian lunch and dinner buffet comprising 18 food varieties.
Where: Mani’s Lunch Home, Matunga
What: Onasadya comprising 31 vegetarian food items and two kinds of desserts.
Where: Taste of Kerala, Fort
When: 11.30 am to 4.30 pm
What: Special Onasadya thali including 22 vegetarian varieties and a special kheer.
Where: Ammu’s Kitchen,
When: 12.30 pm to 4 pm
What: Onasadya comprising 21 vegetarian items served on a banana leaf.
Where: Spice of Kerala, Marol, Andheri (E)
What: Onasadya that will include 32 food items served on a banana leaf. The meal will also include three kinds of payasam.
Where: Hotel Deluxe, Fort
When: 11.30 am to 3.30 pm
What: Special Onam buffet including varieties like including Kachia More, Thakkali Rasam, Kalan and more.
Where: South of Vindhyas, The Orchid, Vile Parle (E)
When: 12.30 pm to 3.30 pm (lunch) and 8 pm to 11.30 pm (dinner)
What: Special menu by chef Sudhir Pai.
Where: Saptami, Holiday Inn, Andheri (E)
When: 12.30 pm to 3.30 pm
What: Onasadya featuring varieties like Vartha Araicha Sambar, Avial, Thoran and more.
Where: Dakshin Coastal, ITC Maratha, Andheri (E)
When: 12.30 pm to 2.45 pm (lunch) and 7.30 pm to
11.45 pm (dinner)
Cherry Tomato Drumstick Rasam
Preparation time: 15 minutes
Cooking time: 15 minutes
2 drumsticks (2 – 2.5 feet long, the plump variety as you would need just the flesh) n 1 cup cherry tomatoes cut in half n 1/3 cup toor dal n 1/4 tsp turmeric
3 pods garlic n 1 sprig curry leaves n 2 tsp coriander chopped n Tamarind (lime sized ball) n 1 tsp peanut oil n 1/4 tsp asafoetida n 1/2 tsp mustard seeds n 1/4 cup tomato chopped n 1/2 tsp black pepper corns n 1 tsp cumin seeds n 4 dry red chillies
Powder cumin seeds, black pepper and dried red chilli to make a (masala) mix.
Heat oil in a pan and put drumsticks in it. Add the powdered masala, along with mashed garlic, salt, turmeric powder and asafoetida and cook. Finely chop big tomatoes and add to pan. Cook for 10 to 15 minutes. Once cooked, add water and deglaze the pan.
To prepare the tempering, heat coconut oil in a pan and fry the curry leaves.
In another pan, add water and make the rasam with runny consistency.
Add halved cherry tomatoes to the tempering and pour over the rasam. Serve hot.
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