Onam is a 10-day harvest festival of Kerala, which is celebrates the homecoming of the mythical King Mahabali. The festival is recognised by its fresh flower decorations, boat races and of course the feast, without which any Indian festival is incomplete. While feasting happens on all ten days – the Thiru Onam – which is the Sacred Onam Day is the day when an elaborate meal known as Onam Sadya is laid out.

And we bring you three delicious recipes of Sadya to prepare your own feast at home.

Quick and Delicious Recipe of Thenga Choru (Coconut Rice) For Onam

Ingredients For Coconut Rice

• 500 gm cooked rice
• 50 ml oil
• 5 gm mustard seeds
• 5 gm cumin seeds
• 10 gm urad dal
• 50 gm cashew nuts
• 5 gm curry leaves
• 10 gm green chillies, chopped
• 100 gm grated coconut
• 100 ml coconut milk
• 10 gm coriander leaves, chopped
• 10 ml lemon juice
• Salt to taste

Method For Preparing Coconut Rice Or Thenga Choru

1. Heat oil in a heavy kadai and add the mustard seeds
2. When they crackle, add the cumin seeds
3. Add the urad dal and when golden in colour, then add the cashew nuts and saute till golden
4. Add all the ingredients except rice and stir fry on a high flame for 2 minutes
5. Mix in the rice and stir for another 5 minutes on a slow flame

Traditional Onam Recipe Of Erissery

Erissery is a traditional recipe of Kerala that is made with grated coconut blended with pumpkin slices and spices.

Ingredients Of Traditional Erissery Recipe

For the tempering

Method To Prepare Traditional Erissery Recipe This Onam

Quick And Easy Recipe Of Pachadi For This Onam

Pachadi is one of the simplest dish to put together and quite tasty as well. Here’s the recipe for it.

Ingredients Of Pachadi

Method To Prepare Delicious Pachadi

• 1 cup pumpkin slices
• 1/2 tsp turmeric
• Salt as required
• Water as required
• 1/2 cup grated coconut
• 1/2 tsp turmeric powder
• 2 cloves garlic
• 1/2 tsp cumin seeds
• 3 - 4 green chillies
• 1/4 tsp pepper powder
  • 1/4 cup grated coconut
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 4 red chillies
  • 1 sprig curry leaves
  1. Mix part of grated coconut along with garlic, cumin seeds, green chillies, turmeric powder and pepper powder make them into a fine paste.
  2. Once paste it made keep it aside
  3. Cut pumpkin into small cubes and boil them
  4. Ensure to add turmeric powder and salt before cooking
  5. Mash the cooked pumpkin pieces with a spatula
  6. You can also leave few cubes instead of mashing the whole mix
  7. Now add the blended coconut paste to the pumpkin mash and let it simmer on a medium flame
  8. In another pan, heat two tsp of oil and add mustard seeds
  9. Just when they start to splutter, add red chillies and curry leaves
  10. Now finally add remaining part of the grated coconut
  11. Fry it until the coconut turns brownish in colour
  12. Now mix it in the erissery
  13. Serve
  • 1/4 cup curd
  • 1/2 tsp mustard seeds
  • 3 to 4 whole red chillies
  • 1 tsp green chillies
  • 4 to 5 curry leaves
  • 1/2 tsp chopped ginger
  • 1 cup diced pineapple
  • 2 Tbsp coconut paste mixed with spices and mustard oil
  1. Heat oil in a pan and add mustard seeds
  2. Add green chillies, red chillies, curry leaves and ginger
  3. Now add pineapple and coconut paste
  4. Cook for 3-5 minutes
  5. Finally add curd
  6. Mix well and serve