Onam, the vibrant harvest festival of Kerala, is a time of joy, unity, and, of course, a grand feast known as the Onam Sadhya. This elaborate vegetarian spread, served on a banana leaf, is a celebration of Kerala’s rich culinary heritage. At the heart of this feast lies the magic of desi cow ghee, which adds a soulful, aromatic depth to every dish.
In this article, we’ll share an authentic Onam Sadhya recipe featuring desi cow ghee, perfect for bringing the festive spirit to your table. From creamy payasam to flavorful vegetable curries, let’s dive into the essence of Onam with this traditional feast!
Why The Cow Story Desi Cow Ghee for Onam Sadhya?
The Cow Story Desi cow ghee, made from the milk of indigenous cows, is a cornerstone of South Indian cooking, especially in Kerala. Its rich, nutty flavor and golden hue elevate the taste of Sadhya dishes, making them unforgettable. In Ayurvedic tradition, desi cow ghee is considered sattvic, promoting purity and balance, which aligns perfectly with the spirit of Onam. Whether drizzled over rice or used to temper spices, it’s the secret ingredient that ties the Sadhya together.
Let’s explore a simplified yet authentic Onam Sadhya menu with desi cow ghee, focusing on a few iconic dishes that capture the essence of the feast.
Onam Sadhya Menu
We’ll focus on three key dishes: Parippu Curry (lentil curry), Avial (mixed vegetable curry), and Palada Payasam (rice flake dessert), all enhanced with desi cow ghee. These recipes serve 4-6 people and can be part of a larger Sadhya spread.
Ingredients
For Parippu Curry (Dal with Ghee):
- 1 cup moong dal (split yellow lentils)
- 2 cups water
- 1 tsp desi cow ghee (for cooking) + 1 tbsp (for tempering)
- ½ tsp turmeric powder
- 1 green chili, slit
- Salt to taste
- For Tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 8-10 curry leaves
- 1 small onion, finely chopped (optional)
For Avial (Mixed Vegetable Curry):
- 2 cups mixed vegetables (carrot, yam, raw banana, drumstick, beans, etc.), cut into batons
- 1 cup grated fresh coconut
- ½ cup curd (yogurt), whisked
- 1 tsp cumin seeds
- 2 green chilies
- 1 tsp desi cow ghee
- ½ tsp turmeric powder
- 10-12 curry leaves
- Salt to taste
- ½ cup water
For Palada Payasam (Rice Flake Dessert):
- ½ cup ada (rice flakes, available in Kerala stores)
- 4 cups whole milk
- ¾ cup sugar (or jaggery for a traditional twist)
- 2 tbsp desi cow ghee
- ½ tsp cardamom powder
- 10-12 cashew nuts
- 1 tbsp raisins
- A pinch of saffron (optional)
Equipment:
- Heavy-bottomed pans
- Blender (for avial paste)
- Banana leaves (for serving, optional)
- Steamer or pot (for soaking ada)
Instructions:
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Step 1: Prepare Parippu Curry
- Roast and Cook Dal: Dry roast the moong dal in a pan until aromatic (2-3 minutes). Rinse and pressure cook with 2 cups water, turmeric, and a pinch of salt for 2-3 whistles until soft and mushy.
- Temper with Ghee: In a small pan, heat 1 tbsp desi cow ghee. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, curry leaves, and chopped onion (if using). Sauté until fragrant and onions turn golden.
- Combine: Pour the tempering over the cooked dal. Add 1 tsp ghee and the slit green chili. Simmer for 5 minutes, adjusting consistency with water if needed. Season with salt.
- Set Aside: Keep warm for serving with rice and a drizzle of extra ghee.
Pro Tip: The generous use of desi cow ghee in the tempering gives the parippu its signature richness, so don’t skimp on it!
Step 2: Make Avial
- Cook Vegetables: In a wide pan, cook the mixed vegetables with ½ cup water, turmeric, and a pinch of salt until just tender but not mushy (about 8-10 minutes).
- Prepare Coconut Paste: Blend grated coconut, cumin seeds, green chilies, and a few curry leaves with a little water to form a coarse paste.
- Combine: Add the coconut paste to the cooked vegetables. Stir gently and cook for 3-4 minutes. Add whisked curd and mix well. Simmer for 2 minutes, ensuring it doesn’t curdle.
- Temper with Ghee: Heat 1 tsp desi cow ghee in a small pan, add curry leaves, and pour over the avial. Adjust salt and mix gently.
- Set Aside: The avial is ready to serve, with its creamy texture enhanced by the ghee’s aroma.
Pro Tip: Cut vegetables uniformly for even cooking. The curd and coconut balance the dish, while ghee adds a luxurious finish.
Step 3: Prepare Palada Payasam
- Soak Ada: Soak the rice ada in warm water for 20-30 minutes, then drain. Alternatively, cook in boiling water for 5-7 minutes until soft, then drain.
- Cook Payasam: In a heavy-bottomed pan, bring 4 cups milk to a boil. Add the soaked ada and simmer on low heat for 15-20 minutes, stirring occasionally, until the ada is fully cooked and the milk thickens slightly.
- Sweeten: Add sugar (or melted jaggery) and stir until dissolved. Add cardamom powder and saffron (if using) for flavor.
- Fry Nuts and Raisins: In a small pan, heat 2 tbsp desi cow ghee. Fry cashews until golden, then add raisins until they plump up. Pour this into the payasam and mix well.
- Serve Warm: The payasam should be creamy and aromatic, with ghee adding a decadent touch.
Pro Tip: Stir the payasam frequently to prevent the milk from sticking to the pan. Jaggery gives a more traditional flavor but requires careful melting to avoid curdling.
Step 4: Assemble the Onam Sadhya
- Prepare Banana Leaves: If using, wash and pat dry banana leaves. Place them on a plate or mat for serving.
- Serve Traditionally: Start with a serving of steamed Kerala red rice in the center of the leaf. Pour a spoonful of parippu curry over the rice, followed by a drizzle of desi cow ghee. Place avial on the side. Serve palada payasam in a small bowl or as a dessert course.
- Add Accompaniments: A full Sadhya includes other dishes like sambar, rasam, thoran, and pickles, but these three dishes are a great start. Garnish with a sprinkle of love and festive spirit!
Tips for an Authentic Onam Sadhya:
- The Cow Story Desi Cow Ghee: Use pure, high-quality desi cow ghee for its authentic flavor. Homemade ghee from indigenous cow milk is ideal for that traditional Kerala touch.
- Fresh Ingredients: Source fresh coconut, vegetables, and curry leaves for the best flavor. Kerala’s cuisine thrives on freshness.
- Balance Flavors: The Sadhya is a symphony of sweet, sour, spicy, and savory. The ghee ties these flavors together with its richness.
- Presentation: Serve on banana leaves for an authentic experience. Arrange dishes in the traditional order, starting with rice in the center.
The Spirit of Onam:
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Onam is more than a festival—it’s a celebration of Kerala’s culture, unity, and gratitude for a bountiful harvest. The Sadhya, with its array of dishes, reflects the abundance of the land and the warmth of togetherness. Desi cow ghee, with its deep-rooted significance in Indian traditions, elevates the Sadhya to a divine experience, making every bite a tribute to heritage.
This Onam, bring your loved ones together, lay out a banana leaf, and savor the magic of these ghee-infused dishes. Whether you’re in Kerala or miles away, this Sadhya will transport you to the heart of the festival.
Happy Onam! May your celebrations be filled with love, prosperity, and delicious food!
