The Back Burner: Recipes for Onasadhya at Home: Part 4

Written by Pooja Pillai
| New Delhi |

Printed: August 29, 2020 12:50:57 pm

onam special, onam recipes, onam sadhya recipes, the back burner, pooja pillai column, indianexpress,Have a good time Onam by making Onasadhya at dwelling with these particular recipes. (Supply: Getty Pictures/Thinkstock; designed by Gargi Singh)

The ultimate installment of important Onasadhya recipes options two dishes that I’ve grown to like solely as an grownup, after I’m higher capable of recognize the lighter, extra adroit workings of coconut as an ingredient. Avial and Olan each deploy the innate nutty sweetness of coconut in numerous however marvellously efficient methods; the previous, by the usage of contemporary coconut paste and the latter by the usage of coconut milk.

Neither of those dishes may be very troublesome to make, though avial might take a bit of lengthy to prep for, due to all of the greens that one makes use of in it. Each dishes additionally name for the greens was minimize in very exact methods, however that is actually not as a lot of a trouble as one may think.

ALSO READ | The Again Burner: Make your individual sadhya for Onam: Half 1

Notice: Each recipes require coconut oil for flavour, so attempt to get some if you happen to intend to organize both of those


onam special, onam recipes, onam sadhya recipes, the back burner, pooja pillai column, indianexpress, Avial is made with a medley of greens, cooked with a coconut and curd. (Photograph: Pooja Pillai)

Avial is made with a wide range of greens, cooked with a coconut paste. The sweetness of the coconut is enlivened by the addition of a souring agent – often dahi, though tamarind and, typically, uncooked mango are additionally used. The result’s a dish that’s scrumptious, but in addition very mild on the palate. Barely any spices go into the making of avial, and there’s no tempering concerned. You possibly can style every particular person vegetable used and but, all the things comes collectively as a cohesive complete.


About ½ cup every of:
Elephant foot yam
Ash gourd
Yellow pumpkin
Drumstick (moringa)
Uncooked plantain
Potato (optionally available)
Carrot (optionally available)
(All of the greens used have to be minimize to roughly the size and width of your little finger)

Contemporary coconut, grated – 1 cup
Curd (bitter is healthier) – 1 cup
Dried crimson chillies – 2-Three
Cumin seeds – 1 tsp
Coconut oil – 1 tbsp
Curry leaves – 1 sprig
Turmeric – ½ tsp
Salt, to style


On medium flame, cowl and prepare dinner the greens with a few tsp of the coconut oil, some salt and turmeric. It’s possible you’ll add a bit of water, if you happen to suppose it’s vital, however often it isn’t. Simply make it possible for whereas the greens are cooked all over, they’re nonetheless agency.
Whereas the greens prepare dinner, grind the grated coconut with cumin seeds and dried crimson chillies, then combine it with the curd.
As soon as the greens are achieved, stir within the coconut-curd combination and warmth on medium flame for a bit. Don’t let it boil.
When you’ve turned off the flame, prime the avial with some torn-up curry leaves and pour the remaining uncooked coconut oil over it.

ALSO READ | No gatherings, little enjoyable, a low-key sadhya: Malayalis’ Onam plans amid the pandemic


onam special, onam recipes, onam sadhya recipes, the back burner, pooja pillai column, indianexpress, Olan is without doubt one of the mildest dishes in a sadhya, relying wholly on coconut for its stunning style. (Photograph: Pooja Pillai)

Anybody can fall in love with the blockbuster flavours of sambar, payasam or puli inji, nevertheless it takes somebody with a very discerning palate to understand olan. One of many mildest parts of the sadhya, olan depends wholly on coconut for its style, utilizing each coconut milk and oil. This makes it mildly candy and nutty, however with a pleasant hit of warmth from inexperienced chillies and ginger.


Ash gourd – 1 cup
Yellow pumpkin – 1 cup
(Each should be minimize in flat, sq. items about an inch throughout)
Inexperienced chillies, slit lengthwise – 2
Contemporary ginger, minced – 1 tsp
Thick coconut milk – 1 cup
Coconut oil – 1 tbsp
Curry leaves – 1 sprig
Salt, to style

ALSO READ | ‘Onam is like an emotion’: Non-resident Keralites miss going dwelling amid the pandemic


On medium flame, cowl and prepare dinner the greens in a few cup of water, together with inexperienced chillies, ginger and salt.
As soon as achieved, stir within the coconut milk and permit it to simmer for a few minutes.
Flip off the flame and pour uncooked coconut oil over the olan, together with shredded curry leaves.

ALSO READ | The Again Burner: Recipes for Onasadhya at dwelling: Half 2

Notice: A barely heavier, maybe extra conventional model of olan makes use of cowpeas together with the greens. Should you’re planning to incorporate it in your dish, then soak about half a cup in a single day and stress prepare dinner it the following day. Add it to the olan together with the coconut milk.

[The Back Burner is a weekly blog that will talk about all things food (with recipes, of course)]

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