Скачать или смотреть Authentic Onam Sadhya Recipes | Pineapple Pachadi, Inji Puli, Avial & Erissery |CookwithGayathriRaj

1.*Pineapple Pachadi Recipe* (from *Cook with Gayathri Raj*)

Ingredients:

For Grinding:
Coconut: ¼ cup
Green Chilli: 3
Mustard Powder: 1 tsp
Curry Leaves: 6-7 leaves
Jeera (Cumin): ½ tsp
Water: As required

For Boiling:
Pineapple: ¾ of a medium-sized pineapple (chopped)
Water: 150 ml
Turmeric Powder: 1 tsp
Chilli Powder: ½ tsp
Sugar: ¼ cup
Salt: ½ tsp

For Tadka:
Coconut Oil: 2 tbsp
Mustard Seeds: 1 tsp
Curry Leaves: 5-6 leaves
Dry Red Chilli: 2

Method:

#### 1. Grinding:
In a mixer, grind the following ingredients into a coarse paste:
¼ cup coconut
3 green chillies
1 tsp mustard powder
6-7 curry leaves
½ tsp jeera
Water as needed.

Set this paste aside.

#### 2. Boiling the Pineapple:
In a pan, add:
¾ chopped pineapple
150 ml water.

Boil until the pineapple is half cooked. Then, add:
1 tsp turmeric powder
½ tsp chilli powder
¼ cup sugar
½ tsp salt.

Continue cooking until the pineapple becomes soft. Once done, add the ground coconut paste and mix well. Let it cook until the raw smell disappears.

#### 3. Tadka:
In another pan, heat:
2 tbsp coconut oil
1 tsp mustard seeds.

Once the mustard seeds splutter, add:
5-6 curry leaves
2 dry red chillies.

Pour the tadka over the pineapple mixture and mix everything together. Your Pineapple Pachadi is now ready to serve!


2.### Inji Puli (Ginger Tamarind Chutney)

#### Ingredients:

For Frying:
Coconut Oil: 4 tbsp
Ginger (chopped): 250 g

For Tadka:
Mustard Seeds: 1 tsp
Curry Leaves: 10 leaves
Methi Seeds: 1 tsp
Green Chillies: 2-3 (slit)

For Tamarind Water:
Lemon-sized Tamarind (soaked in 250 ml water)
Turmeric Powder: 1 tsp
Chilli Powder: 1 tsp
Salt: To taste
Jaggery: ½ cup

Method:

#### 1. Frying Ginger:
In a pan, heat:
4 tbsp coconut oil.

Add:
250 g chopped ginger.

Fry until golden brown. Remove the ginger from the oil and set aside.

#### 2. Tadka:
In the same oil, add:
1 tsp mustard seeds.
Once the mustard splutters, add:
10 curry leaves
1 tsp methi seeds
2-3 slit green chillies.

Fry everything together for a minute.

#### 3. Preparing Tamarind Water:
In a mixer, coarsely grind the fried ginger. Then, mix:
The coarsely ground ginger
250 ml tamarind water
1 tsp turmeric powder
1 tsp chilli powder
Salt to taste
½ cup jaggery.

Mix everything well and let it boil on low flame until it thickens. Your Inji Puli is ready!

3.### Avial Recipe

#### Ingredients:
veg of ur choice
salt-1tsp
water-50ml

For Grinding:
Coconut: ½ cup
Green Chilli: 3
Turmeric Powder: 1 tsp
Water: 50 ml

For Tadka:
Coconut Oil: 2 tbsp
Mustard Seeds: 1 tsp
Red Chilli: 2
Curry Leaves: 1 tsp

Others:
¼ cup curd

Method:

#### 1. Grinding:
In a mixer, grind:
½ cup coconut
3 green chillies
1 tsp turmeric powder
-1tsp jeera
50 ml water.

Grind it into a coarse paste and add it to the cooked vegetables for Avial. Let it thicken.

#### 2. Tadka:
In a pan, heat:
2 tbsp coconut oil.

Add:
1 tsp mustard seeds,
2 red chillies,
1 tsp curry leaves.

Let the mixture cool down a little, then add:
¼ cup curd.

Mix everything well, and your Avial is ready!


4.### Cowpea Pumpkin Erissery Recipe (from *Cook with Gayathri Raj*)

#### Ingredients:

For Boiling:
Red Cowpeas (Vanpayar): ½ cup (soaked for 4-5 hours)
Pumpkin (chopped): 1 cup
Water: As required

For Grinding:
Grated Coconut: ½ cup
Small Onions (Shallots): 6-7
Green Chillies: 3
Turmeric Powder: 1 tsp
Water: 50 ml (or as needed)
Black Pepper Powder: ½ tsp

For Tadka:
Coconut Oil: 3 tbsp
Mustard Seeds: 1 tsp
Shallots (sliced): 10
Dry Red Chillies: 2
Curry Leaves: 1 sprig
Grated Coconut: ¼ cup (for roasting)

Method:

#### 1. Boiling the Vegetables:
Boil the cowpeas in a pressure cooker with enough water until soft (2-3 whistles).
Separately, in another pressure cooker, cook the chopped pumpkin with water until soft. Once cooked, mash the pumpkin slightly.

#### 2. Grinding the Masala:
In a mixer, grind the following into a smooth paste:
½ cup grated coconut
6-7 small onions (shallots)
3 green chillies
1 tsp turmeric powder
50 ml water.

Once ground, add this masala paste to the boiled pumpkin and cowpea mixture. Also, add ½ tsp black pepper powder. Stir well and cook for a few minutes to combine the flavors.

#### 3. Tadka and Roasting Coconut:
In a pan, heat 3 tbsp coconut oil.
Add 1 tsp mustard seeds. Once they splutter, add 10 sliced shallots, 2 dry red chillies, and 1 sprig curry leaves.
Roast ¼ cup grated coconut in the same pan until golden brown.

#### 4. Final Step:
Pour the tadka and roasted coconut over the cowpea-pumpkin mixture and mix everything together.

Your Cowpea Pumpkin Erissery is now ready to serve! This flavorful dish is perfect for your Onam Sadhya, offering a rich combination of spices, vegetables, and coconut.