Ultimate Kerala sadya recipes

Kerala Traditional Sadya recipes

1. Matta Rice (Kerala Red Rice)

Ingredients:

1. Kerala red rice (Matta rice) 2 cups.
2. Water – 5 cups
3. Salt – to taste

Preparation:

• Wash and hydrate the rice in 30min.
• Bring water to a boil, place the soaked rice.
• Bake in medium fire until fluffy and soft.
• Empty out all the water and warm up.

2. Parippu Curry (Moong Dal Curry).

Ingredients:

• Moong dal – ½ cup
• Turmeric powder – ¼ tsp
• Grated coconut – ½ cup
• Green chilies – 2
• Cumin seeds – ½ tsp
• Ghee – 1 tbsp
• Mustard seeds – ½ tsp
• Curry leaves – few

Preparation:

1. Prepare dal with turmeric till it is soft.
2. Blend coconut, chilies and cumin into a paste.
3. Mix with cooked dal, boil once.
4. Add ghee, mustard seeds and curry leaves.

3. Sambar

Ingredients:

1. Toor dal – ½ cup
2. Tamarind – lemon-sized ball
3. Mixed vegetables (drumstick, carrot, ash gourd, brinjal) -1 cup.
4. Sambar powder – 2 tbsp
5. Turmeric – ¼ tsp
6. Salt – to taste

Preparation:

1. Cook dal with turmeric.
2. Bake vegetables in tamarind water and sambar powder.
3. Mix dal, salt, and bring to boil.
4. Add mustard, dry red chili and curry leaves.

4. Avial

Ingredients:

• Mixed vegetables (raw banana, drumstick, beans, carrot, yam) -2 cups
• Grated coconut – ½ cup
• Green chilies – 3
• Cumin seeds – ½ tsp
• Curd – ½ cup
• Coconut oil – 2 tbsp
• Curry leaves – few

Preparation:

1. Salt and turmeric vegetable cooking.
2. Blind coconut, chili, cumin into fine paste.
3. Combine cooked vegetables with mix paste and curd.
4. Add coconut oil, curry leaves; do not overcook.

 5. Thoran (Vegetable Stir Fry)

Ingredients:

• Cabbage (or beans, carrot, beetroot) -2 cups finely chopped.
• Grated coconut – ½ cup
• Green chili – 2
• Mustard seeds – ½ tsp
• Curry leaves – few
• Oil – 1 tbsp
• Salt – to taste

Preparation:

1. Splutter curry leaves and mustard and heat oil.
2. Add salt and vegetables, cover and cook 5-7 mins.
3. Stir in coconut, chili paste and cook 2 mins.

 6. Kootu Curry

Ingredients:

• Black chickpeas (kadala) – ½ cup
• Raw banana – 1
• Yam – ½ cup
• Grated coconut – ½ cup
• Red chilies – 2
• Mustard seeds – ½ tsp
• Curry leaves – few
• Pepper & cumin – ¼ tsp each

Preparation:

1. Bake chickpeas and vegetables individually.
2. Roast coconut golden in chilies, cumin, pepper.
3. Add to cooked items, mix well.
4. Grind mustard-seeds and curry leaves.

7. Olan

Ingredients:

• Ash gourd – 1 cup
• Red cowpeas (vanpayar) – ½ cup
• Coconut milk – 1 cup
• Green chilies – 2 slit
• Coconut oil – 1 tbsp
• Curry leaves – few

Preparation:

1. Braise cowpeas and ash gourd.
2. Add coconut milk, green chilies and salt.
3. Shake gently, add coconut oil and curry leaves.

8. Erissery

Ingredients:

• Pumpkin – 1 cup
• Black-eyed peas – ¼ cup
• Coconut – ½ cup
• Cumin – ½ tsp
• Green chilies – 2
• Salt, red chili, leave of curry- for tempering.

Preparation:

1. Prepare pumpkin and peas prepared with salt and turmeric.
2. Blend coconut, chili and cumin to paste.
3. Add to cooked mixture paste, boil.
4. Squeeze mustard, red chili, curry leaves and pour.

9. Pachadi (Sweet Yogurt Curry)

Ingredients:

• Pineapple or beetroot – ½ cup
• Grated coconut – ½ cup
• Mustard seeds – ½ tsp
• Green chili – 1
• Curd – ½ cup
• Curry leaves, oil, salt

Preparation:

1. Prepare vegetable/fruit and cook with salt.
2. Blend coconut, chili, mustard, put in curd.
3. Mix with cooked item.
4. Stir in mustard, curry leaves.

10. Kichadi (Spiced Curd Curry)

Ingredients:

1. Cucumber or bitter gourd – ½ cup
2. Grated coconut – ½ cup
3. Green chili – 1
4. Mustard seeds – ½ tsp
5. Curd – ½ cup

Preparation:

1. Fry or cook the vegetable.
2. Blend coconut, mustard and chili, combine with curd.
3. Add salt, temper and vegetable.

11. Pulissery (Buttermilk Curry)

Ingredients:

• Ripe mango or ash gourd – ½ cup
• Curd – 1 cup
• Grated coconut – ½ cup
• Green chili – 2
• Cumin – ½ tsp
• Salt, red chili, leave of curry- for tempering.

Preparation:

1. Prepare the prime ingredient using salt and turmeric.
2. Add coconut, cumin and chili to curd.
3. Combine with cooked food, cook over low heat (without boiling).
4. Temper and pour on top.

12. Upperi (Banana Chips)

Ingredients:

• Raw banana – 2
• Coconut oil – for frying
• Salt – to taste

Preparation:

1. Slicing bananas cut it into slices, marinate in salted water.
2. Rinse, spray in hot oil till crispy.

13. Sharkara Varatti (Banana Chips Jaggery Coated)

Ingredients:

• Raw banana – 2
• Jaggery – ½ cup
• Cardamom powder – ¼ tsp

Preparation:

1. Fry banana pieces till crisp.
2. Turn jaggery to a thick cardamom syrup.
3. Wipe the chips with syrup and dry.

14. Kadumanga Achar Mango Pickle.

Ingredients:

• Raw mango – 1 cup diced
• Mustard seeds – ½ tsp
• Red chili powder – 1 tbsp
• Fenugreek powder – ¼ tsp
• Salt and oil

Preparation:

1. Heat oil, splutter mustard.
2. Add chili, fenugreek and mango.
3. Blend and leave to cool then store.

15. Payasam (Dessert)

a) Ada Pradhaman

Ingredients:

• Rice ada – ½ cup
• Jaggery – 1 cup
• Thick coconut milk – 1 cup
• Thin coconut milk – 1 cup
• Ghee – 2 tbsp
• Cashews, raisins – few

Preparation:

1. Cook ada till soft.
2. Melt treacle, strain and combine with ada.
3. Add 2-3 Tbsp. coconut milk, simmer 10 mins.
4. Add coconut milk, stir and heat a little.
5. Fry cashews and raisins in ghee; top off.

b) Parippu Payasam

Ingredients:

1. Moong dal – ½ cup
2. Jaggery – 1 cup
3. Coconut milk – 1 cup
4. Ghee – 2 tbsp
5. Cashews, raisins – few

Preparation:

1. Roast and cook dal till soft.
2. Add simmers and melted jaggery.
3. Add coconut milk, stir well.
4. Serve with raisins and ghee fried cashews.

Service on Banana Leaf (Traditional).

1. Beginning with the top left: Pickles, upperi, sharkara varatti.
2. Then thorans, avial, olan, erissery, pachadi, kichadi, kootu curry
3. The center rice served with parippu curry, ghee, and sambar.
4. Rasam after sambar
5. End with payasam and banana