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Thursday, August 27, 2015

Onasadya Series (Part 3)

The final part of the Onasadya series ...

Onam is synonymous with the 'Pookalam' or elaborate flower arrangements in every household . Big floral carpets are made with a variety of flowers in different colors. Most 'pookalams' are artistic ones and there are even competitions to pick out the best among them.

Today I am making a spicy curry with shallots ( this theeyal is among my favorites ), a coconut milk based mild curry and a simple mix veg stir fry !!

Ulli Theeyal

Preparation Time - 25 mins

Ingredients -

  • 2 pinch fenugreek seeds
  • 2 pinch cumin seeds
  • 2 pinch black pepper seeds
  • 2 pinch coriander seeds
  • 3-4 tsp grated coconut
  • 2 dry red chili
  • pinch of turmeric
  • 3 tsp oil 
  • 14-15 shallots (peeled)
  • 1 dry red chili
  • 2 pinch fenugreek seed
  • a sprig of curry leaves
  • 2 tsp tamarind paste
  • 1 tsp jaggery
  • pinch of asafoetida
  • 2 garlic flakes (crushed) (I prefer to omit it)
  • 2 tsp oil
  • salt to taste

Preparation - Heat 3 tsp oil in a pan. Add the fenugreek, cumin, pepper, mace, clove, cinnamon and coriander. Roast till they give off a fragrance. Then add coconut and fry it to a brown color. Finally add red chili and turmeric and remove from flame after a few seconds.

Grind into a mixture once the spices have cooled down a bit.

Cooking - Heat the remaining oil in a wok. Add red chili and mustard seeds. Add the curry leaves and shallots and fry for a minute.

Add the ground pasta and tamarind pasta along with 3-4 tbsp water.

After 2 mins, add jaggery, garlic, asafoetida and salt.

Cook for a few mins and then remove from the flame.

Serve once cool. 


Preparation Time - 25 mins

Ingredients -

  • 2 cups ash gourd
  • a handful of beans (use any variety)
  • 2-3 green chilis
  • 2-3 chopped shallots (optional)
  • 1/2 tsp chopped ginger (optional)
  • a pinch of mustard seeds (optional)
  • a sprig of curry leaves
  • 1 cup thick coconut milk
  • salt to taste
  • 2 tsp oil

Preparation - Wash and soak the beans overnight.

Cooking - Cook the beans with a little salt in a pressure cooker for 3-4 whistles.

Heat the oil in a pan. Add curry leaves, ginger, mustard seeds and green chilis. Follow this with the shallots. Fry till translucent.

Add the ash gourd pieces along with salt and a little water. Cook covered till soft.

Add the cooked beans along with thick coconut milk. Cook for 5 mins more.

Remove from the flame and serve warm.

Note - I added some red chili to the tempering and that caused the milky white olan to get this yellowish tinge. Most people just cook the olan without any tempering (a few green chili and curry leaves are boiled with the ash gourd) and drizzle the coconut oil right at the end.


Preparation Time - 15 mins

Ingredients -

  • 3 cups finely chopped cabbage
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped beans
  • 5-6 finely chopped shallots
  • 1/2 cup grated coconut
  • 1 sprig curry leaves
  • 1-2 chopped green chili
  • 2 pinch turmeric
  • 2 tsp oil
  • 1 dry red chili
  • a pinch of asafoetida
  • 1/4 tsp mustard seeds
  • salt to taste

Preparation - Mix all the ingredients in a bowl except for oil, salt, red chili, asafoetida and mustard seeds.

Let it sit for 20 mins.

Cooking - Heat the oil in a wok . Add mustard seeds, asafoetida and red chili. Once seeds start spluttering, add the vegetables . Sprinkle salt.

Mix well and cook covered for 10 mins or till done. Remember to give a quick stir every 3-4 mins.

Remove from wok and serve.

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