Onam is one of the popular Hindu festivals celebrated in Kerala. This is a ten-day long harvest festival, the main day of this festival is on August 21. On Onam people perform numerous activities that include making flower rangolis, boat races, traditional dance performances, and singing folk songs. The most important aspect of Onam is the food. Mothers and grandmothers gather in the kitchen early in the morning to prepare delicious dishes.
Here are the three recipes that you must try to enjoy Onam evening.
*Nendran Banana Chips
*Puli Inji
*Beetroot Thoran
Nendran Banana Chips
Quick Stats:
Prep Time: 15 minutes
Cooking Time: 15 minutes
Serving: one large bowl
Ingredients:
Raw Nendran Banana – 2
Turmeric powder – 2 tsp
Coconut Oil – to deep fry
Salt – to taste
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Method to Prepare:
Take an unripe banana and trim the edges. Make a slit on the banana. Peel the skin.
Add water and salt into a mixing bowl. Add turmeric powder and mix it well.
Add peeled banana in turmeric solution. Soak it for at least 15 minutes.
After 15 minutes, take them out and dry them with a clean kitchen towel.
Take a bowl and add salt. Add turmeric powder. Add water and mix it well. Keep it aside.
With the help of a slicer, slice the banana into medium size.
Add sliced banana in medium heat hot oil. Sprinkle a little of the salt and turmeric mix to give these chips the traditional color.
Fry until it turns crisp.
Drain on some paper towel. Cool it down.
Serve and Enjoy!
Puli Inji
Quick Stats:
Prep Time: 5 minutes
Cooking Time: 10 minutes
Servings: ¼ cup
Ingredients:
¼ cup ginger, peeled and finely chopped
Tamarind – Big gooseberry size
Green chili – 2 nos ( finely chopped)
1 tsp of red chili powder
Turmeric powder – ⅛ tsp
Grated jaggery – 2-3 tbsp
Salt and water – as needed
Ground methi seeds powder – ¼ tsp
For Tempering:
Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Red chili – 1 no ( pinched)
Curry leaves – few
Method to Prepare:
Soak Tamarind in 1 cup of water. In the meantime, wash and peel the Ginger. Chop it very finely and set it aside. Also, chop green chilies. Dry roast methi seeds and powder them. Set aside.
In a wide bowl, take the tamarind extract. Add turmeric powder, salt, red chili powder & jaggery. Allow it to boil well for 5 minutes.
In a Kadai, heat coconut oil and temper mustard seeds, urad dal, curry leaves, pinched red chilies, and finely chopped Ginger. Saute well till ginger turns golden brown.
Add these ingredients to the boiling tamarind mixture and add little water if needed. Allow it to boil till the mixture thickens.
Lastly, add the methi seeds powder. Mix well and switch off the flame. Let it cool. Store in an air-tight bottle. Use a clean spoon for handling. Stays good for weeks under refrigeration.
Enjoy with rice!
Beetroot Thoran
Quick Stats:
Prep Time: 10 minutes
Cooking Time: 40 minutes
Servings: 4 serves
Ingredients:
500 grams beetroot, very finely chopped or grated
1 cup Fresh coconut, grated
One teaspoon Mustard seeds
2 Dry Red Chillies, broken
2 Green Chillies, slit
One tablespoon White Urad Dal (Split)
One sprig Curry leaves
Salt, as required
One teaspoon Red Chilli powder
One teaspoon Turmeric powder
1-1/2 teaspoon Coriander Powder
Coconut Oil, as required.
1 cup Water
Method to Prepare:
Take a nonstick wok and add two tablespoons of coconut oil. Then saute the finely chopped beetroot for around 3 minutes.
Pour in one cup of water or more if needed. Close the lid and cook the beetroot until it is soft. Turn off the gas and drain the water. Collect the water and later use it to make curry or stew.
Now, add two tablespoons of coconut oil in the same wok. Then add mustard seeds, urad dal, curry leaves, and dry red chili.
Saute them until you hear mustard crackling.Now, throw in the cooked beetroot and fry it until the moisture starts absorbing.
Then add spices such as salt, red chili powder, turmeric, coriander powder, and stir it. Add more oil if needed, and then close the lid and cook it for another 6 minutes.
Take a mixer and grind coconut and green chilies coarsely. Once the beetroot thoran is done, turn off the gas and garnish with the freshly ground coconut and chili.
Serve Beetroot Thoran with hot steamed rice and keerai sambar.
