![](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhtC5mC-YzRgRCLpBgicFAowcSGvIRqLn8XtoSWeoFG4tM5Dh0yRc-FXu-gQp4d2IL63NfdTMnnU_h1oJngvEJ9AuusoY92tfIdw8iGE8oHKj62UVCPH2i1TNMe1kd9Xj7RLP9ZVo_iPa7aS6MpXTWYGPeFRCAaPrCbMqD7e3OvnhBycIFrLKzRWjP\/s3288\/15%20easy%20sadhya%20recipes.JPG\")
<\/a><\/div>\nHappy Vishu<\/i> to all my friends and Readers!
How is the Vishu Sadhya<\/i> planning coming along for everyone? For all my Malayalee friends who are planning to celebrate this joyous festival, I am sharing a guide to preparing an easy\u00a0 and tasty Sadhya. Vishu celebrations are real nostalgia, the fully blossomed Kani Konna trees (Cassia fistula), Vishu Kani, new clothes, and Sadhya. Vishu Kani is beautifully arranged the night before, and the sight you see on the morning of the New year brings luck throughout the year.<\/p>\n
Vishu celebration is not complete without the traditional vegetarian feast- Sadhya. It is served on a banana leaf, and there is a colorful array of vegetarian curries, rice, and desserts. Vishu Kanji, vishu katta or ada is served for breakfast. Sometimes non-vegetarian food is also part of the feast in some regions. In Southern Kerala, Vishu Sadhya is not so elaborate as the Onam sadhya. It is cooked with simple ingredients and seasonal vegetables. Mango, golden cucumber, jack fruit, jack fruit seeds,tender cashew nuts, plantains, papaya and gourds, and beans are used to make Vishu sadhya. Chips,sharakara upperi,<\/a> and pappadam is served with Sadhya. Pickles like inji curry<\/a>, kadumanga<\/a>, and naranga\/lemon<\/a> pickle can be made the day before. Thoran, pachadi<\/a>, kaalan<\/a>, olan, aviyal, errisseri<\/a>, kootu curry<\/a>,\u00a0 payasam<\/a> and pradhaman<\/a> are integral in Sadhya. I have already posted a detailed list of sadhya recipes. Here are a few more recipes ideas that will help you prepare a tasty Sadhya.<\/p>\n Inji Curry\/Ginger pickle<\/span><\/b><\/u><\/span><\/p>\n Ingredients<\/i><\/b> Clean ginger and cut it\u00a0 into thin round slices and and fry in oil till Thayir Manga Curry<\/span><\/b><\/u><\/span> <\/p>\n <\/p>\n Ingredients<\/b><\/u> Heat oil in a pan and add mustard seeds. When it splutters, add green chilly, ginger, curry leaves, and fry for a minute. Lower the heat, and mix chilly powder, fenugreek powder, and asafoetida. Add the chopped mangoes along with water. Simmer for 2-3 minutes in low flame. Add the coarsely grounded mustard seeds and mix well. After a minute switch off the flame. When it cools down a bit, add the yogurt and a few fresh curry leaves.<\/p>\n Varutha Upperi<\/b><\/u><\/span> <\/p>\n \nIngredients<\/b><\/u> Heat 3-4 tbs of oil in a pan. Add vegetables one by one and shallow fry till golden brown. Set them aside. \nVellarikka Pachadi\/Cucumber Pachadi<\/b><\/u><\/span><\/p>\n \nIngredients <\/b><\/u> Cut the cucumber into thin small pieces. Cook this along with green chilly, salt, and 1\/3 cup of water. \nBeetroot Kichadi\u00a0\u00a0<\/b><\/u><\/span><\/p>\n <\/p>\n Ingredients<\/i><\/b> Grate the beetroot and cook it with green chilly, salt, and half a cup of water. Grind coconut and cumin into a fine paste and blend it with crushed mustard (one tsp) and garlic. Idichakka Thoran\/ Tender Jackfruit Stir fry with Coconut<\/b><\/u><\/span><\/p>\n Ingredients<\/b><\/u> Cut the whole tender jack fruit into large chunks. Peel off the green thorny skin and slice off a little of the inner core too. Cut the chunks into smaller pieces cubes. In a pot, add the chopped pieces along with salt and turmeric powder. Add one cup of water, cover, and cook till tender. Add it into a food processor and pulse a few times for a finer shred. Set this aside. Achinga Payar Kaya Mezhukkupuratti<\/b><\/u><\/span><\/p>\n \nIngredients<\/b><\/u><\/p>\n \nAchinga payar- cut into\u00a0 one inch piece- a small bunch<\/p>\n \n(3 cups)<\/p>\n \nRaw plantain- 1 large (1 inch long thin pieces) <\/p>\n \nShallots- 8-10<\/p>\n \nDry red chilly-3\u00a0<\/p>\n \nTurmeric- 1\/4 tsp \nGarlic- 2 cloves<\/p>\n \nCurry leaves- a few<\/p>\n \nCoconut oil- 1 tbs \nsalt to taste<\/p>\n Cook chopped plantain with turmeric powder, salt, and a few drops of coconut oil. Add about 3\/4 cup of water and cook till the vegetable is half cooked. Add the yard-long beans, and continue to cook till the vegetable is soft and all water is absorbed. Eggplant\/ Vazhuthananga Mulakittatu<\/b><\/u><\/span><\/p>\n Ingredients<\/b><\/u> Heat oil in a pan, add mustard seeds and allow them to splutter. Saute chopped onion, hing, and curry leaves.\u00a0 When it turns golden brown, add chopped eggplant, turmeric powder, and salt. Saute for two minutes. Mix the tamarind pulp, cover, and cook for one minute or till soft and cooked. Add chilly powder and crushed chilly flakes and stir fry for two more minutes. Finally, add more fresh curry leaves for extra flavor.<\/p>\n Cluster beans\/Amarakka Pappadam Thoran<\/b><\/u><\/span><\/p>\n Ingredients<\/b><\/u> Fry pappadam and set aside. Chop the cluster beans and set them aside. \u00a0Mixed Vegetable Erisseri<\/b><\/u><\/span><\/p>\n Ingredients<\/b><\/u> Soak beans for at least three hours, cook them, and set them aside. \nAviyal\/ Mixed Vegetable Curry<\/b><\/u><\/span><\/p>\n \nIngredients<\/i><\/b> Vegetables Curry leaves Chop vegetables into long slices ( thickness and length-size 3\/4 of your index finger).\u00a0<\/p>\n Add salt, one tsp of coconut oil, and 1\/2 cup of water cover and cook Grind all the ingredients listed Heat oil in a pan and add mustard seeds. When they splutter, add red Parippu Curry<\/b><\/u><\/span><\/p>\n Ingredients<\/b> Roast the moong dal in a low flame for 3-4 minutes or till it gets a Use a ladle to mash the cooked moong dal into a smooth paste. Add 1\/2<\/a><\/div>\n
Thinly sliced Ginger- 3\u00a0 cups
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1\/2 tsp
Fenugreek powder- 1\/2 tsp
Tamarind- small gooseberry sized ball
Jaggery grated-1 tbs
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.<\/span><\/p>\n
\nbrown and crispy and make this into a course\u00a0 powder using a mixer.
Note: You can also chop it finely and fry and add to the curry,but cutting into thin slices ensure even browning <\/i>Heat oil in a pan( use the same oil used for frying the ginger<\/i>) and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown. Reduced the heat( or better switch off the flame to avoid burning, mix well and then back to the stove<\/i>) and add chilly powder and fenugreek powder, saute for a few seconds and add the powdered ginger.\u00a0 Add salt and tamarind pulp( extract pulp with 1\/2 cup pf water<\/i>).
\n Allow this to simmer and oil to separate. Finally add grated jaggery
\nand mix well. Inji curry is ready. You can store this in room
\ntemperature for up to two weeks.<\/p>\n<\/a><\/div>\n
Raw mango chopped- 2 cup
Yogurt- 1 cup
Mustard seeds-1\/2 tsp
Mustard powder- coarsely ground- 1 tsp
Green chilly chopped-3
Thinly sliced ginger- 1 tbs
Chilly powder- 2 tbs
Asafoetida- a pinch
Fenugreek powder- 1\/8 tsp
Salt to taste
Curry leaves-2 springs
Coconut oil- 2 tbs<\/span>
\nWash and wipe the mangoes dry and chop them into small pieces. Mix in salt and keep aside for 2-3 hours. There will be water from the mangoes, drain, and keep aside.<\/p>\n<\/a><\/div>\n
Sliced plantain- 1 cup
Eggplant chopped- 1 cup
Potato- 1 small
Okra chopped- 1\/2 cup
Bitter gourd- 1 medium
Yam chopped- 1\/2 cup
Onion- 1\/2
Thinly sliced coconut- 2 tbs
Turmeric powder- 1\/2 tsp
Chilly powder- 1 1\/2 tsp
Pepper powder- 1\/2 tsp
Curry leaves- a few
Salt to taste
Coconut oil<\/p>\n
Heat two tsp of oil in a pan. Saute onions and thinly sliced coconut till golden brown. Add curry leaves, turmeric powder, chilly powder, salt, and pepper powder. Add the fried vegetables toss well, and stirfry for another one minute on high heat.<\/p>\n<\/a><\/div>\n
\nCucumber- 1 medium sized
\nGreen chilly- 2
\nSalt to taste
\n\u00a0Coconut- 1\/2 cup
\nCumin- 1\/3 tsp
\nMustard seeds- 1\/3 tsp
\nGarlic- I clove (optional)
\nYogurt- 1 1\/2 cup
\nMustard seeds- 1\/2 tsp
\nDry red chilly-2
\nCurry leaves- a few
\nCoconut oil- 2 tbs<\/p>\n
\u00a0Make a fine paste of coconut, cumin, mustard seeds, and garlic. Mix this into yogurt and whisk. Add this paste to the cooked cucumber, mix well and simmer on low flame for one till it gets warmed up. Switch off the flame.
\u00a0Heat oil and add mustard seeds, and when it splutters, add dry red chilly and curry leaves and fry. Add this to the pachadi and mix well.<\/p>\n<\/a><\/div>\n
Beetroot( grated)- 2 medium
Coconut- 1\/2 cup
Yogurt- 1 cup
Green chilies- 2-3
shallot- 1 or 2
Mustard seeds- 1+ 1\/2
Cumin seeds 1\/2 tsp
Garlic- 1 pod
Red Chilly- 2
Curry leaves
Oil- 2 tsp
salt to taste<\/p>\n
\u00a0Heat oil and add mustard seeds and allow to splutter. Add in diced shallots, red chilly, curry leaves. Fry them and add the coconut paste and cook them on low heat. Finally, add in the beetroot and yogurt and mix well. <\/p>\n<\/a><\/div>\n
Chopped tender jack fruit- 3 cup
Coconut shredded- 1 cup
Pearl onions chopped – 1\/2 cu
Mustard seeds- 1\/2 tsp
Turmeric powder- 1\/8 + 1\/8 tsp
Garlic-2
Cumin seeds- 1\/2 tsp
Green chilly-3-4
Dry red chilly-2
Curry leaves a few
Coconut oil- 2 tbs
Salt to taste<\/p>\n
Make a course mixture of coconut, cumin, turmeric powder, green chili and garlic, and pearl onion (use a mixer or crush with mortar and pestle).
In a large, heavy-bottom pan, heat two tablespoons of coconut oil and add mustard seeds. When the mustard seeds splutter, add dry red chilly and curry leaves and saute for a few seconds. In quick succession, add onions, salt, and cook till onions are soft and golden. Add the cooked and shredded jack fruit. Cover and cook for 2-3 three minutes. Add the coconut mixture, increase the heat to medium-high and stir fry for two minutes or till all the moisture evaporates and it is dry. Serve with rice.<\/p>\n<\/a><\/div>\n
Chilly powder- 1\/2 tsp (optional) <\/p>\n
Mustard seeds- 1\/2 tsp <\/p>\n
Use a stone pounder or a kitchen chopper to crush garlic, shallots, curry leaves, and dry red chilly into a coarse mixture and keep aside.
\u00a0Heat coconut oil in a pan and add mustard seeds. When it splutters, add the crushed shallot mixture, and a few curry leaves, and saute till it turns golden brown. Add the cooked vegetables and stir fry in medium-high heat for two to three minutes. Serve as a side dish for rice.<\/p>\n<\/a><\/div>\n
Eggplant chopped- 3 cup
Onion chopped- 1 medium
Crushed red chilly- 1 tsp
Chilly powder- 1 tsp
Turmeric powder- 1\/2 tsp
Thick tamarind pulp- 2 tbs
Hing- a pinch
Mustard seeds- 1\/2 tsp
Curry leaves- a few
Salt to taste
coconut oil- 3 tbs<\/p>\n<\/a><\/div>\n
Cluster beans\/ amarakka chopped- 1 cup
Pappadam 5-6
Coconut shredded- 1 cup
Pearl onions chopped – 1\/2 cu
Urad dal- 1 tsp
Mustard seeds- 1\/2 tsp
Turmeric powder- 1\/2 tsp
Garlic-2
Cumin seeds- 1\/2 tsp
Green chilly-3-4
Dry red chilly-2
Curry leaves a few
Coconut oil- 2 tbs
Salt to taste<\/p>\n
Make a course mixture of coconut, cumin, turmeric powder, green chili and garlic, and pearl onion (use a mixer or mortar and pestle).
In a large, heavy-bottom pan, heat two tablespoons of coconut oil and add mustard seeds and urad dal. When the mustard seeds splutter and urad dal turns golden brown add dry red chilly and curry leaves, and saute for a few seconds. Add onions, salt, and turmeric powder and cook till onions are soft and golden. Add the chopped cluster beans and stir fry for two to three minutes. Sprinkle two tbs of water, cover, and cook for two minutes. Add the coconut mixture, increase the heat to medium-high, and stir fry till all the moisture evaporates and it is dry. Finally, add crushed pappadam and mix well.<\/p>\n<\/a><\/div>\n
Pumpkin diced – 1 cups
Semi ripe plantain- 1 medium
Jack fruit (raw)- 1 cup
Yam- 1 cup
Black eye beans (cooked)- 1 cup
Shredded Coconut- 1 cup+ 1\/3 cup
Turmeric- 1\/2 tsp
Dry red chilly- 5
Jeera -1\/3 tsp
Garlic- 2 pods
Curry leaves
oil
mustard seeds- 1\/3 tsp
Salt to taste<\/p>\n
Chop vegetables into cubes and cook with 1\/2 cup of water, turmeric, and salt.
Roast 3 dry red chilly with a little oil till slightly golden brown.
Grind coconut, roasted dry red chilly, jeera\/cumin into a fine paste. Crush garlic and blend with the coconut paste. Add this to the cooked vegetables along with the cooked beans. Allow this to simmer in medium heat for two-three minutes.
Heat oil in a pan and add mustard seeds. When they splutter, add two dry red chilies, curry leaves, and\u00a0 1\/3 cup of coconut. Roast this low flame till coconut is golden brown, add to the curry and mix well. <\/p>\n
\n<\/span><\/p>\n<\/a><\/div>\n
<\/i>To grind
Shredded Coconut- 1 cup
Yogurt- 3-4 tsp
Cumin- 1\/2 tsp
Turmeric powder- 1\/2 tsp
Garlic pods-2
Shallots- 3-4\u00a0\u00a0<\/p>\n
Plantain-1,
Potato- 1 small
Carrot- 1,
Yam sliced- 1\/2 cup
Ash gourd- 1\/2 cup
Snake gourd, Chembu( taro)- 1 cup
Yard Beans- 1\/2 cup
Drumsticks- 5-6 pieces
Cluster\u00a0 beans- 1\/3 cup
Green chilly – 4-5
Green mango- a few pieces.<\/p>\n
Red chilly-2
Coconut oil- 2 tsp\u00a0
\ntill vegetables are tender but not mashed up. Cover and cook and stir in
\n between. Make sure it does not stick to the bottom. If necessary,
\nsprinkle a little bit of water<\/p>\n
\nunder to grind into a fine paste with very little water and add to the
\ncooked vegetables. Gently stir in the coconut mixture and simmer for
\nanother two minutes (Note: If adding yogurt add at this stage)<\/p>\n
\nchilly and curry leaves and fry for a minute. Pour this over the curry
\nand mix well.\u00a0 You can also use fresh curry leaves and drizzle a little coconut oil on top.<\/p>\n<\/a><\/div>\n
Moong dal- 1\/2 cup
Coconut- 1 cup coconut
Green Chilly- 2
Shallot- 2 diced
Cumin- 1\/2 tsp
Fennel- 1\/3 tsp (optional)
Turmeric powder 1\/3 tsp
Mustard seeds 1\/2 tsp
Dry Red chilly- 2
Oil – 2 tsp
Curry leaves
Salt to taste.<\/p>\n
\nbeautiful aroma. Allow it to cool down and give a final rinse. Pressure
\ncook it till soft and can be easily mashed up.
Grind the coconut, cumin, and fennel into a fine paste. Crush one shallot and green chilly and add to the paste.<\/p>\n
\ncup of water, turmeric powder, and salt and bring it to a boil. Now add
\nthe ground coconut paste and mix well. In a low heat bring this to a
\nslight boil or till the raw flavor disappears. At this stage, you can
\nadd a tsp of coconut oil and gently crushed curry leaves.
In a pan
\nheat oil and add mustard seeds. When it crackles add sliced shallots,
\ndry red chilly and curry leaves, and fry till golden brown. Pour it over
\n the curry. Cover with a lid till it is ready to serve.<\/p>\n