Bring Kerala to Your Table This Onam with These Super Scrumptious Recipes

Kerala’s colourful Onam celebration wouldn’t be the same without a buffet of regional specialities that showcase the rich culinary history of the area. Get into the holiday spirit with these three classic recipes: Thengachoru, a fragrant coconut rice that goes well with any curry; Yogyarathna Mixed Vegetable Curry, a tasty and nutritious dish cooked with coconut milk; and Ada Pradhaman, a decadent dessert made with rice ada and jaggery. The rich flavours and customs that make Onam unique are celebrated in these recipes.

Ada Pradhaman

(Recipe by Chef- Nitish Chandra Phani, Executive Chef  at The Tamara Kodai )

Ingredients

• Ready-made rice ada: 50 g
• Jaggery: 100 g
• Cashew nuts: 10 g
• Raisins: 05 g
• Green cardamom powder: 02 g
• Coconut milk: 50 ml
• Ghee: 15 g
• Small cubes of fresh coconut: 50 g
• Water: 550 ml

Preparation:-

1. Soak the ada in 200 ml of water for 15 minutes. Strain and keep aside.
2. Take a saucepan and boil 250 mL of water.
3. Add the strained ada to the boiling water and cook for 2 to 3 minutes, stirring occasionally, till it softens.
4. Remove the saucepan from the heat and drain the excess water. Set the ada aside.
5. Take a thick-bottomed pan and add the jaggery along with 100 ml of water. Heat and stir the jaggery till it dissolves completely in the water.
6. Pass the mixture through a metal strainer and set the melted jaggery aside in a bowl.
7. Heat a heavy-bottomed pan. Add ghee and heat.
8. Add cashew nuts and raisins, and then lower the flame to medium. Fry the cashew nuts till they turn golden brown. Remove cashew nuts and raisins from the ghee and set aside.
9. In the same ghee, add the chopped coconut bits and cook it till it becomes golden brown and crisp. Remove and set aside.
10. Add ada to the ghee and give it a quick stir.
11. Pour jaggery syrup into it and cook for 2 minutes.
12. Set the flame on low. Slowly add coconut milk and stir it continuously. Simmer for 3 to 4 minutes till the mixture thickens.
13. Turn off the flame, and add the cardamom powder, roasted cashew nuts, raisins, and crisp coconut bits.
14. Serve warm.

Allergens

Dairy and Cashew nuts

Yogyarathna Mixed Vegetable Curry with Coconut Milk

(Recipe by Anand G. L, executive chef of The Tamara Coorg)

Ingredients:

• 50 g – String beans
• 50 g Red pumpkin
• 50 g Ash gourd
• 1 small Potato
• 50 g Colocasia
• 2½ tbsp split cashew nuts
• 8 green chillies, slit
• 1 tsp salt
• 1 cup thin coconut milk (2nd extract)
• ½ cup thick coconut milk (1st extract)
• 1½ tbsp coconut oil
• A pinch of asafoetida powder

METHOD

1. Trim string beans, and cut into 3-cm pieces.
2. Peel and cut remaining vegetables into thin, 3-cm batons.
3. Place vegetables, cashew nuts, green chillies, salt and second extract of coconut milk in a pan, and cook over high heat till vegetables are tender.
4. Lower heat, stir in first extract of coconut milk, and simmer for 2 minutes. Mix in oil and asafoetida powder and serve.

THENGACHORU (Coconut Rice)

Serves: 4

• 2 cups basmati rice
• 2 tbsp ghee
• 1 medium-sized onion, slice
• 3 cloves
• 5-cm stick cinnamon, broken into pieces
• 2 white cardamoms
• 1 medium-sized, fresh coconut, grated 2½ cups coconut milk (1st extract; thick coconut milk)
• 1 tsp salt

Grind to a fine paste

• 2 tsp coriander powder
• 1 tsp turmeric powder
• 2 tsp fennel seeds (badi saunf)
• 4 tsp water

METHOD:

1. Wash rice and drain.
2. Heat ghee in a pan, add the onions and fry till translucent.
3. Toss in whole spices and fry for a minute till fragrant.
4. Stir in the coconut and spice paste, and fry for 5 minutes, stirring constantly.
5. Pour in coconut milk and 1½ cups water.
6. Add salt and bring to a boil.
7. Stir in rice, bring to a boil, lower heat, cover pan and cook till water is absorbed.
8. Serve with a pickle and pappadum.