Celebrate Onam 2024 with three authentic and delicious South Indian recipes

Mumbai: Kerala’s Onam festival celebrates a bountiful harvest. The traditional Onam feast comprising 26 preparations served on a banana leaf, is a testament to this success! The festival also commemorates King Mahabali’s visit, signifying the importance of humility, and generosity, embodied by this beloved King who is believed to have ruled over Kerala.

As we count our blessings and prepare for his arrival, we have put together a list of traditional Onam recipes from ‘The Tastes of India’ podcast on Audible that you can make at home this Onam.

3 Authentic South Indian recipes for Onam celebrations

Here are authentic South Indian recipes for Onam celebrations. The three recipes include- Kerala Inji Thiyal, Nadan Kerala Parippu Curry and Sambhar.

1. Kerala Inji Thiyal/Tangy Ginger Curry

Ingredients

Ginger thinly sliced – 350 gm
Chilli Powder – 3-4 tsp or to taste
Tamarind – small gooseberry-sized or to taste
Jaggery – 2 tbsp
Mustard seeds – 1/2 tsp
Coconut oil to fry ginger – 1/2 cup
Salt to taste

Method

In a kadhai, heat coconut oil. Fry the ginger pieces until it turns brown and crispy. When it cools down, coarsely grind in a mixer and set aside.

Now soak the tamarind in warm water (around ½ cup of water and extract its juice). Heat oil in a pan (use the same oil used to fry ginger ). Once the oil is hot add mustard seeds and let it splutter. After that add the ground ginger and mix well.

Add the strained tamarind extract and bring it to a boil. Add the chilly powder and salt to it. Bring the heat to low. Cook for another 10 to 15 minutes stirring occasionally or until the oil separates and switch off the flame. (You can adjust the gravy as per the consistency you like).

Add jaggery and mix well. The Inji Theeyal is ready to be served. Inji Theeyal can also be stored in a refrigerator for at least 2 weeks.

2. Nadan Kerala Parippu Curry

Ingredients

Moong dal – 1 cup
Grated coconut – 1 cup
Small red onions/Shallots/Pearl onion – 6 for grinding + 4 for tempering thinly sliced
Green chilli – 4
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Coconut oil – 2-3 tsp
Mustard seeds – 1/4 tsp
Dried red chilli, broken into two pieces – 2
Curry leaves – Few
Salt to taste
Water as needed

Method

In a heavy-bottomed pan, roast the moong dal without oil and keep it aside.
Grind coconut, jeera, green chilli and turmeric powder together with a little water. Set aside.
Cook the moong dal in a pressure cooker with water until cooked. The moong dal should be completely mashed in water.
Add ground paste, salt and water as needed to the mashed dal and let it boil. Remove from heat.
For tempering, heat coconut oil in another small wok/pan and splutter mustard seeds.
Add small red onions(thinly sliced), curry leaves and red chilli. Fry till the onions become golden brown and pour over cooked dal.
Serve hot along with rice, thoran and pappadam. You can drizzle some ghee on the curry for added taste.

3. Sambar

Ingredients

Split pigeon peas – 1 cup
Potatoes – 2
Beans – 200 gms
Carrots – 3
Green brinjal – 2
Onion – 2
Turmeric powder – 1/4 tsp
Sambar masala powder – 3 tbsp
Tamarind paste – 4 tbsp / to taste
Salt to taste
Water as needed

For the tempering

Mustard seeds – 2 tsp
Curry leaves – 12 pcs
Whole red chilli – 4 pcs
Asafoetida – 1/2 tsp
Oil – 4 tbsp

Method

Chop (bite-sized) all the vegetables including onions. In a pressure cooker, add tuvar dal, all the chopped vegetables, turmeric powder, salt, and water. Pressure cook over medium flame for 3-4 whistles. Turn off the flame and allow it to stand until pressure comes down naturally.

Open the lid and stir the mixture well using a spatula. Add sambar masala powder and tamarind paste and mix well. Add the desired amount of water so that it doesn’t become too watery. Bring it to a boil. (Sambar tends to thicken very fast so you can adjust the quantity of water depending on your choice). Once boiled switch off the gas.

Now heat 4 tbsp oil in a wok/pan on a medium flame. Add mustard seeds to it and let it splutter. Then reduce the heat and add curry leaves, whole red chilli, and asafoetida. Fry for a minute. Turn off the heat.

Pour the seasoning into the sambar and mix well. The sambhar is ready to be served.

 Onam 2024 is the perfect time to indulge in the rich and diverse flavours of Kerala. This year, elevate your celebration with three authentic South Indian recipes: Kerala Inji Thiyal, a tangy ginger and tamarind stew; Nadan Kerala Parippu Curry, a comforting lentil curry; and classic Sambar, a hearty vegetable stew. These traditional dishes not only offer a taste of Kerala’s culinary heritage but also bring the essence of Onam festivities to your dining table.  Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips