3 Most Heathy Recipes from Onam Sadhya

Onam is one of the most celebrated festivals in Kerala. The scrumptious sadhya served on Onam is the top highlight of the festival. It is totally a well-balanced vegetarian affair that is very rich in nutrients. Sadhya consist of rich 20 or more dishes is an ideal meal that detoxifies your body. This popular meal is served on a plantain leaf, which is to be consumed sitting on the floor. Onam sadhya is getting worldwide attention for its health benefits. Amidst all the indoor celebrations, let’s not forget that we need good immunity to stay free from novel coronavirus. In this blog, we’ve selected 5 recipes from sadhya that are super healthy and helps us n boosting immunity.

1.Rasam

This watery dish with tomatoes and tamarind as core ingredients can be usually accompanied by any dishes. For more flavors, other herbs and spices like pepper, garlic, cumin, and coriander leaves are also added to make it the king soup! All the ingredients in the rasam ensure that they remove all toxins and improves metabolism. Rich in magnesium, copper, and iron rasam aids digestion and eases bowel movement.

Here is a quick recipe of Rasam

Ingredients

Tomato-3 Nos

Water-1/2 liter

Salt to taste

Tamarind-one lemon size

Eastern Rasam Powder-1 ½ tbsp

Mustard, Fenugreek seeds-For seasoning

Curry leaves-1 stalk

Garlic crushed 2-3 cloves

Preparation

Add salt to water and cook the tomatoes till tender.

Add ‘Eastern’ Rasam powder and tamarind water, Boil well.

Season with curry leaves, mustard, fenugreek and crushed garlic.

Serve hot.

2.Sambar

One of the most favorite south Indian curries for many is Sambar. This lentil-based curry is loaded with almost all the vegetables and spices making it healthier than the rest. Sambar is rich in proteins and fiber. Sambar is very popular for smooth digestion as it has the presence of water and fiber. Protein-packed pulses, detox friendly spices and varieties of vegetables make it altogether a super yummy and healthy dish.

Here is a recipe of Sambar

To Pressure Cook

Toor dal – 1/2 cup

Turmeric powder – 1/4 tsp

Cooking oil – 1/4 tsp

Water – 2 cups

Small onions/Big onion – 12 nos/1 no

Green chilli – 1 no(slit)

**Mixed vegetables – 1 cup (Refer method)

Ripe tomato – 1 no (chop finely)

To Boil With Dal

Tamarind – Big gooseberry size

Eastern Sambar powder – 1 tbsp

Curry leaves – few

To Temper

Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Red chilli – 1 no(pinched into two)

Curry leaves – few

Eastern Sambar powder – 1 tbsp

Preparation Method

1. Wash and chop all the veggies into small cubes.Keep in a small box.
2. In a cooker base, take dal,small onion and chilli. Keep the veggies box inside cooker.
3. Pressure cook in low flame for 2 whistles. Remove the veggies bowl. Mash the dal.
4. Add tamarind extract, cooked vegetables, sambar powder, salt.
5. Boil for 5 minutes till nice smell arises.
6. Temper mustard, curry leaves, red chilli and Eastern Sambar powder in low flame.

Add to sambar, boil for a minute. Garnish with coriander leaves.

3.Avial

Avial is the most essential dish in sadhya. Made with a mix of vegetables, curd, coconut paste, only less spice is added to avial making it a super healthy dish. The final step of adding curd and coconut oil is the secret behind the taste of avial. Vegetables, coconut paste with mild spices, curd and coconut oil altogether makes it rich in vitamins and minerals.

FOR COCONUT MASALA PASTE:

• 1 cup coconut
• 1 tsp cumin/ jeera
• 4 green chili
• water as required, to blend smooth

VEGETABLES AS REQUIRED

OTHER INGREDIENTS:

• ½ tsp turmeric powder
• 1 tsp coconut oil
• ½ cup curd

FOR TEMPERING:

• 2 tsp coconut oil
• 1 tsp mustard seeds
• ½ tsp urad dal
• 2 dried red chilis
• few curry leaves
• pinch asafoetida

INSTRUCTIONS

1. Blend coconut, jeera and green chili.
2. Add water and blend to smooth paste.
3. Cook potatoes with salt and water.
4. Add mixed vegetables of your choice.
5. add curry leaves, turmeric and mix well.
6. cover and cook the veggies for 7 minutes or till they are cooked well.
7. add coconut pastand boil for 5 minutes.
8. Add half cup of sour curd.
9. Prepare tempering by heating oil.
10. Add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
11. Add the tempering onto the avial and mix well.

 

Don’t miss this super healthy recipes for Onam Sadhya. Try them and do let us know your feedbacks in the comment section!