JFW Recipes

4 yummy onam recipes to add to an ultimate Keralite feast!

Wonderful recipes you could try this Onam!

Time to bust out the plantain leaves, because the ultimate Keralite feast is here! By Teenu Terrence founder of Letsstalkfood 

 Erissery

 

 

Chunks of ripe pumpkin, soft cowpeas and toasty coconut are the stars in this simple yet delectable and nutritious Onam staple.

 

Ingredients:

500 gms pumpkin (ripe and cubed)

250 gms cowpeas

2 small pieces jaggery (melt in water and keep ready for use – be careful to avoid the dregs while pouring the jaggery in)

oil- as required

salt- to taste

 

For the coconut paste:

1 small coconut (grated)-(use half for the paste and half for dry fry)*

4-5 – green chillies

shallots- a handful

2 stalks – curry leaves

½ tsp cumin seeds

A pinch of turmeric powder

For tempering and garnish:

3 dried red chillies

1 stalk – curry leaves

½ tsp mustard seeds

coconut (grated)*

 

Method:

  • Wash the cowpeas well and pressure cook for 4 whistles.
  • Open the cooker and add the cubed pumpkin and 2 of the green chillies.
  • After one whistle, immediately let out the steam so that the pumpkin remains soft, yet chunky. Let sit covered on low heat.
  • Prepare the coconut mixture in a grinder by adding half of the grated coconut, the remaining green chillies, curry leaves, shallots, cumin seeds and a pinch of turmeric. Grind till a smooth paste is achieved.
  • Open the pressure and add this mixture into the pumpkin and cowpeas.
  • Add salt and jaggery according to taste.
  • Into a kadai, add the remaining coconut and dry-fry until it turns a golden brown. Add into the pressure cooker. The coconut adds a lovely texture to the curry. Stir to combine and switch off the stove.
  • Temper some mustard seeds, curry leaves, shallots and dried red chillies in some oil and pour atop the curry. Serve hot.

 

Okra sweet pachadi

 

 

A lip-smacking combination of crunchy fried okra and sweet curd.

Ingredients:

1 cup set curd

200 gms okra

1/4th tsp turmeric

2 tbsp powdered sugar (or as per taste)

2 green chillies

salt – to taste

oil as required

 

For tempering:

2 dried red chillies- 2

1 stalk curry leaves

Method:

  • Cut the okra and green chillies into thin circles.
  • Add turmeric and salt to the okra and chillies, mix well and keep aside.
  • Add the powdered sugar into the set curd and mix to combine.
  • Fry the okra and chillies in oil until crisp and golden brown. Ensure that the okra does not burn.
  • Spoon the fried okra into the curd and mix well.
  • Temper red chillies and curry leaves in oil and pour over the okra and curd.

 

Kodappan or banana flower thoran

 

 

This delicious stir-fry is so nutritious! Chockfull of vitamins, proteins, minerals and fibre, banana flowers aid in lowering cholesterol levels and blood pressure among other astounding benefits.

Ingredients:

1 kodappan (banana flower)

1 large onion

2 green chillies

1 tsp turmeric (1/2 for the turmeric water and ½ for the curry)

water- enough to prepare the turmeric water and soak the banana flower

salt – to taste

 

For tempering:

¼ tsp mustard seeds

2 dried red chillies

1 stalk curry leaves

5 shallots

1/4th tsp urad dal

oil- As required

 

Method:

  • Remove the outer layers of the banana flower and use only the yellow core.
  • Prepare a mixture of water and turmeric powder.
  • Dice the core finely and add into the turmeric water to aid in removing staining agents.
  • Dice the onion and chillies.
  • Remove the banana flower from the turmeric water, wash and drain.
  • Mix the diced onion, banana flower, turmeric and chillies with salt and keep aside.
  • Sauté from urad dal in oil until it turns light brown.
  • Sputter some mustard seeds and sauté some dried red chillies, curry leaves and shallots.
  • Add the diced banana flower into the sautéed spices and shallots.
  • Mix well and cook covered on high flame.
  • Remove the lid after a minute or two, add salt to taste and stir fry until all the excess water evaporates.

 

Cheera or spinach thoran

 

 

Ingredients:

1 bunch spinach

1 large onion, diced

a pinch of turmeric

oil as required

salt – to taste

 

For the coconut paste:

½ a coconut, grated

a pinch of cumin seeds

3 green chillies

1 stalk of curry leaves

3 shallots

 

For the tempering:

1 stalk curry leaves

2 dried red chillies

-¼ tsp mustard seeds

1/4th tsp urad dal

Method:

  • Separate the spinach stalks and leaves as both elements have different cooking times.
  • Chop up the leaves and stalks and keep aside in separate bowls.
  • Roughly grind shallots, curry leaves, green chillies, coconut and cumin seeds in the grinder.
  • Sauté urad dal, mustard seeds, red chillies, curry leaves and diced onion in oil.
  • Add the ground coconut mixture into the sautéed spices and stir.
  • Add the chopped stalks, a little salt and cook covered till tender, on a low flame.
  • Add the leaves and mix well to combine.
  • Once the leaves wilt, transfer onto a serving plate.

 

About the blogger:

 

 

Kerala-based food blogger, Teenu Terrence founded her brand Letsstalkfood over three years ago with the intent to discover fantastic food entrepreneurs and food movements. Letsstalkfood has ventured into content curation and management as well as food styling and photography.

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