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5 Special Recipes to Cook for Onam Sadya

25 August 2022

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Onam is around the corner, and Hafele is all set to welcome King Mahabali and honour his rich legacy.

Let us all dip into the exotic delicacies and exquisite aroma-filled recipes for this year's auspicious Onam Sadya.

Before starting with our recipe, let us prepare a coconut paste, which shall be used commonly for some of these 5 recipes.

Recipe for Coconut Paste:

Grind 1 cup freshly grated coconut, 2 to 3 green chilies, and 1 teaspoon cumin seeds in Hafele's Thea 1200 Mixer & Grinder to make a smooth paste. Use water as required. We will use this coconut paste in our recipes.

Now let us start with our first dish, Avial!

Avial

Our first recipe is the most popular dish from Kerala, Avial!



Ingredients

  • 1 cup each chopped veggies - Ash Gourd, pumpkin, drumsticks, elephant foot yam, Mangalore cucumber, unripe banana, French beans
  • ½ bowl of Coconut paste
  • ½ teaspoon turmeric
  • Water as required
  • 1 cup whisked Curd
  • 10 big curry leaves
  • ½ bowl of coconut oil

Method

  • Peel & chop all the veggies one by one in Hafele's Klara Highline Pro Kitchen Machine, except drumsticks, which you will have to cut manually into equal small parts.
  • Take a large pot and cook the veggies in batches. Add the veggies that take longer to cook first, and add the remaining ones later, one by one, according to their tenderness. 
  • Add turmeric and salt and let it cook

Using Hafele's Vortex 470 BUILT IN 4 Brass Burners Gas Hob for this process will ease the process. Its uniform cooking and seamless flame distribution will not just reduce the cooking time but also save energy and cook the veggies adequately and uniformly.

  • Once all our veggies are adequately cooked, add coconut paste. Mix well.
  • Simmer for the next 5 min. Avoid overcooking the veggies.
  • Add whisked curd and mix gently.
  • Simmer for a minute and switch off the flame.
  • Meanwhile, temper curry leaves in coconut oil and add to the cooked veggies.
  • Cover it immediately to blend the flavors.
  • Our Avial is ready to be served!

Varutharacha Sambar

The next dish on our list is Varutharacha Sambar. This is yet another authentic traditional Kerala recipe!



Ingredients

  • 1/3 cup Toor dal
  • 1/4 teaspoon Turmeric powder
  • Water as required
  • Oil
  • 1 Drumstick
  • ½ cup Tamarind pulp

To grind

  • Coconut oil as required
  • 1 tsp Chana dal
  • 1 teaspoon Urad dal
  • 4 teaspoons Dhania seeds
  • 1/4 teaspoon Methi seeds
  • 4 Red chillies 
  • 5 Curry leaves
  • 1 pinch Hing
  • 1/3 cup Grated coconut
  • 2 Small onion

To temper

  • Coconut oil as required 
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Urad dal
  • 1 Red chilli
  • 8-10 Curry leaves
  • 1 Big onion
  • 10 Ladies’ finger
  • ½ cup Coriander leaves 

Method:

  • Cook Toor dal, turmeric, water, with a bit of oil in a pressure cooker. In the same cooker, place a small bowl with drumsticks cut into 4-5 equal parts each. Do not add water to drumsticks.
  • Cook for 2 whistles on a low flame. Once done, transfer the dal to Hafele Glamline Pro Power Mixer for smooth mashing of the dal to get an even consistency.
  • Heat oil in a Kadhai and sauté the ingredients mentioned in the "to grind" section until a strong aroma is released. Cool down and grind it in a smooth paste.
  • Next, temper the ingredients mentioned in the tempered list, sauté for some time
  • Add ladies' fingers and onion
  • Add this mixture, along with the ground paste, tamarind pulp, drumstick pieces, and cooked dal to another pot.
  • Let the sambar simmer for a few minutes.
  • Garnish with coriander leaves and serve with rice

Paal Payasam 



Ingredients:

  • ½ cup Basmati rice 
  • 1 litre full cream milk 
  • Sugar as per taste
  • 1 tablespoon Ghee 

Method 

  • Heat ghee and add rice to a thick-bottomed pan
  • Sauté the rice on a low flame for a few minutes or till the aroma is released.
  • Add boiled milk. Stir well
  • Bring the milk to a boil while continuously stirring
  • After the milk has come to a boil, continue to simmer till the rice grains are cooked

Make sure you always cook such recipes like kheer that take a long time on your ZETA 590 Built-in Hob from Hafele 

Its medium burner is designed to cater to slow-cooking food. The balanced heat output of 3.5kW of this burner is suitable for the food that needs a controlled temperature for a longer and slow cooking process to enhance the aroma and flavours in the cooked dish.

  • Once the rice grains are cooked well, add sugar. Stir until sugar dissolves
  • Simmer for a few more minutes until you get a thick payasam consistency
  • But, remember, the more it cools, the more it will get thicker. So, keep it a bit liquid when removing it from the burner. It will get to the right consistency when you start your meal.
  • Serve hot!

Banana Appam



Ingredients:

  • 4 Ripe Banana 
  • ½ cup Sugar - 
  • 1 teaspoon Cardamom Powder
  • 1 cup Wheat Flour
  • Water as needed
  • 1 pinch of Baking Soda
  • ¼ cup grated coconut
  • Ghee

Method

  • Blend the banana in your Hafele's Klara Highline kitchen machine. 

Use the blending jar to blend the bananas into a smooth puree quickly. 

This function of this kitchen machine will not leave any lumps in the puree

  • Now, take all the ingredients, including the freshly made puree, into a bowl and mix well to get a thick batter
  • Heat oil in Hafele's SAUVE 01 Deep Fryer and drop a spoonful of the batter into the heated oil. Deep fry the appams until golden brown and remove them once fully puffed.
  • Your appams are ready to be served!

Erissery

Today's last dish is Erissery; a traditional Kerala-style vegetable served on special occasions.



Ingredients:

For cooking pumpkin

  • 250 grams yellow pumpkin
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder

For tempering

  • Coconut oil as needed
  • 1/4 teaspoon mustard seeds
  • 2 dried red chillies
  • 4-5 curry leaves
  • 2 tablespoon fresh shredded coconut

Method

  • Cook the pumpkins with water, red chilli powder, and turmeric until soft. Strain the water. Mash coarsely
  • Take a pot and add the mashed pumpkin and the coconut paste we made at the start of the article. 
  • Simmer this mixture on a low flame. Add salt

Meanwhile, get the tempering ready!

  • In a kadhai, heat coconut oil
  • Add mustard and cumin seeds, curry leaves, and red chillies. Let it temper adequately until the mustard seeds crackle.
  • Add grated coconut and fry for another 2 minutes
  • Pour this hot-tempered oil over the pumpkin mixture. Mix well and serve hot!

Festivals are to enjoy with family, and Hafele is committed to easing your work so that no one has to stay in the kitchen for hours while others have fun. Enjoy every moment of Onam with your family and friends while Hafele takes care of the grand feast!

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