ONA SADYA
A sadya is traditionally a vegetarian meal served on a plantain leaf. The foods are served on the plantain leaf with varieties of dishes.It comprises of
Curries, pickles, puli inchi, 2 size of pappadams(large and small),2 varieties of chips(plantain banana chips circle or nallu vetti chips, yam or jackfruit chips).
Then the dishes also follows Olan, Pachadi, Kichadi, Aviyal, Thoran, Erissery, pilisery, Kalan, parippu with ghee,then sambar ,rasam, payasams(pradaman), curd.
Here let me present you some of the receipes :
(some receipes with the help of my friend)
1.GINGER THOKKU(INJHI PULI)
Ingredients
Ginger-10 gms
Green chilly-5
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little
Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped chilly and ginger ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and curd rice.
2. NALLU VETTI CHIPS
It is nothing but the same chips done with plantain banana(sliced to circles,fry in coconut oil,sprinkle salt water on chips while in oil).Nallu vetti chips is cut the sliced circle to 4 and fry in oil.
3. OLAN
METHOD:
Cook the vegetable(eg:white pumpkin) with green chilly,salt and 2nd coconut milk.
After cooked ,add 1st coconut milk.off stove.
Add little coconut oil.
4. PACHADI
METHOD:
Cook the vegetable(red pumpkin) with salt,turmeric powder,tamarind water and little jaggery.
Then add coconut,green chilly paste.
Make a boil.
In coconut oil,season mustard seeds and add to curry.
5. KICHADI
METHOD:
Cook the vegetable (lady’s finger) with salt.
Add coconut ,green chilly paste and make a boil.
In coconut oil,season mustard seeds and add to curry.
Add curd to receipe.
Option: can add tomato.
6. AVIAL
Ingredients
Mixed vegetables-1 cup
Carrot,beans,plaintain banana,yam,drumstick,cluster beans,lublub
To paste:
Coconut-1/4 cup
Green chilly-1
Jeera-1/4 tsp
Curd-1 cup
Coconut oil-1 tbsp
Curry leaves
Method
Cook the vegetables with salt and sufficient water.
Cook till tender.
Add coconut masala paste.
Boil once and off stove.
Add coconut oil and curry leaves.
Mix evenly.
When it becomes warm,add curd and mix evenly.
7.THORAN
METHOD
Cook the vegetable,add coconut,jeera,chilly paste.
Make a boil.
In coconut oil,season mustard seeds and add to curry.
8. ERRISERI
METHOD:
Cook raw banana and yam with salt and y.p.
(Each 1 cup).
Add the Paste of:
{Oil roast pepper and drychilly-4,then
Grind with coconut-1/4 cup}
In coconut oil,season mustard seeds and add to curry.
Finally add roasted coconut.
9.PULANGARI
METHOD:
Cook and peel sepakilangu-1/2 kg
Lemon size-tamarind(squeeze it)
Boil tamarind water,vegetable,green chilly(4),y.p,salt
Add paste of
Add jaggery and boil a min.
In coconut oil,season mustard seeds and add to curry.
10. KALAN
METHOD:
Cook the vegetable(raw banana) with salt and turmeric powder.
Add paste of
Mix well.It is a thick consistency dish.
11. PARIPPU WITH GHEE
METHOD:
Cook the toor dal.
Add coconut,jeera paste and make a boil.
Serve with hot rice and ghee.
12. ADAI PRADAMAN-METHODS
Ingredients
Rice flour-50 Gms
Salt-a pinch
Jaggery-100 Gms
Ghee-4 tsp
Coconut milk-3 stages from 1 small coconut
Cashewnut-10
Coconut flakes-few
Elaichi powder- 1 tsp
Plantain leaves
Method
Mix rice flour, salt, ghee.add water and make soft dough.
Do small balls.
Cut the plantain leaves to small rectangle shapes.
Apply ghee or oil on the leaves.
Keep the ball on leaf, press it to medium thick, roll the leaf and stick it with toothpick.
Lise wise do all.
Now steam cooks it.
After cooked, take the pieces and cut to small pieces.
Put in cold water and strain.
Dissolve jaggery in water and strain it. Do syrup.
Add 3rd stage coconut milk (thin milk), allow it to boil.
Add adai’s in it. Boil 5 mts well.
Add 2nd stage milk, boil well till thick.
Fry cashew and coconut flakes in ghee and add to pradanam.
Add 1st stage milk and boil once, add elaichi powder.
Mix well.
PAALADAI PRADAMAN
Boil 2 lt milk to 1 lt.
Add above adais and boil.
Add 1 cup sugar,elaichi powder and make a boil.
INSTANT MAKE
Ingredients
Ready made coconut milk-1 pkt
Milkmaid-1 tin
Grated jaggery-as per taste
Adai-250 gms
Ghee
Cashewnuts and elaichi powder
Method
Cook the adais in boiling water.
Strain excess water and run thru cold water.
Then mix all other ingredients together.
Keep on stove and boil once.
ADAI PRADAMAN-OTHER METHOD
Ingredients
Adai (readymade)-1 /2 pkt
Jaggery-100 Gms (sweet as you prefer)
Ghee-3 tsp
Coconut milk- from ½ coconut
Elaichi powder-1 tsp
Coconut flakes-few
Method
Soak adai in water for 12 hrs and cook it.
Make jaggery syrup, add adai, elaichi, coconut milk and boil it.
In ghee lightly fry coconut flakes, add it.
13. SADHA SADHAYAM
Ingredients
Rice-1 cup
Moong dal-1/2 cup
Jaggery powder-1 cup
Cardamom powder-1/4 tsp
Ghee-1 tbsp
Cashewnut-12
Coconut milk-1 cup
Method
Cook rice and dal well.
Add jaggery and mix till dissolves.
Add coconut milk and boil lightly.
Add ghee fried cashew and cardamom powder.
Mix well.
14. SUKIYAN
Ingredients
Maida-1 cup
Cooked Moongdal-1/2 cup
Jaggery-1/2 cup
Elaichi powder-1/4 tsp
Method
Dissolve maida like bajji batter.
Mix dal,jaggery and elaichi powder on low heat till thick.
Cool and make balls.
Dip the balls in maida batter .
Deep fry in oil.
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