Showing posts with label Onam recipes. Show all posts
Showing posts with label Onam recipes. Show all posts

Sunday, 13 April 2014


Tomato kichadi   is prepared with tomato,  curd  and coconut.    It is a simple dish and the feast is incomplete with this dish.  This is a nice combo with molagootal rice too.  I love to eat this dish with plain steaming rice,  papad and vadu mangai or mango pickle. avakkai pickle.  It can also be served with roti  and any other rice varieties too.

tomato thayir pachadi

watch youtube: tomato pachadi, kichadi

Friday, 28 February 2014


Avial is prepared with various kind of vegetables in coconut based gravy.  It is the speciality of Tamilians as well as Keralities.  During the feast, this is one of the main dish which is served.  By mixing up the vegetables, all the nutrients, fibers, vitamins and minerals are made available in one dish.

It is a very tasty main dish as well as side dish.  This can be served with rice, roti.


Thursday, 29 August 2013


Kaalan is a traditional dish of Kerala.  Mostly, this is prepared during a feast or festival like Onam.  Normal days also it is made and had with steamed rice or Kanji.  Only one vegetable viz. Yam or elephant foot or chenai it is called, or Nendran kaya the one which is available in Kerala for making chips.  Its tastes awesome if you like little bit of tanginess in your curry.  It is a thick curry and sour than the Avial.

Wednesday, 3 July 2013


Puli inji is a kind of pickle made and served during Sadhya (feast).  For any festival like Onam, marriage etc. it is a part of the feast.  It is served on the left hand side corner of the Plantain leaf along with other pickle like naranga (lime), mango.    This tangy  pickle tastes good with curd rice.

Basically, it is made with the old tamarind i.e. slightly blackish in colour, however, you can use the fresh tamarind also but the colour differs.

Sunday, 30 June 2013


Olan is a simple and easy recipe to make with ash gourd and red pumpkin.    It can be made with or without  Karamani, (van payaru, cow pea, lal chowli).    Some people add the fresh chowli (pacha payar, )Normally it is made as a side dish without any masalas,  but I love to eat the same with Chapati and plain white rice along with some pickle. (specially vadu mangai, tender mango pickle). Normally it is a part of the varieties made  for Sadya (feast) for festival like onam and for the marriages too.

It tastes good with some coconut milk in it and drizzling some coconut oil, yummy it is.  whichever way you make, it is a lovely side dish.

I am presenting here the way I made it simply because consumption of coconut and coconut products are  restricted to us but I have mentioned below the recipe with coconut milk too. Pictures of two varieties  made are given here.

Let us look at the recipe now:


This content isn't available over encrypted connections yet.