{"id":4138,"date":"2021-08-16T04:02:00","date_gmt":"2021-08-16T04:02:00","guid":{"rendered":"https:\/\/www.elgiultra.com\/ultraliving\/?p=4138"},"modified":"2021-08-17T08:45:36","modified_gmt":"2021-08-17T08:45:36","slug":"elgi-ultras-quick-and-healthy-mini-onam-feast","status":"publish","type":"post","link":"https:\/\/www.elgiultra.com\/ultraliving\/elgi-ultras-quick-and-healthy-mini-onam-feast\/","title":{"rendered":"Elgi Ultra\u2019s quick and healthy, mini Onam feast"},"content":{"rendered":"

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Elgi Ultra\u2019s quick and healthy mini Onam feast<\/strong><\/h1>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”share_sec” width=”1\/6″][vc_raw_html]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[\/vc_raw_html][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_column_text]
\n\"Onam<\/p>\n

Onam is a celebration of health, happiness and prosperity. True to the spirit of this celebration, an Onam Sadhya is prepared with an abundance of freshly harvested vegetables. A traditional grand Onam Sadhya may contain twelve to twenty-six dishes and most dishes are prepared with more than one vegetable.<\/p>\n

With the current pandemic restrictions, given that it may not be possible to travel or invite friends and family; you could have a mini healthy feast and make the festival just as special.<\/p>\n

Cutting and cleaning the vegetables takes the most time while preparing the Onam Sadhya. There is an overlap of vegetables used across dishes. You could cut, clean and par boil the veg and refrigerate in advance. You can also cook the daal for the sambar and refrigerate it a day in advance. This will make sure you don\u2019t spend hours cooking on the day of the festival.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text el_id=”drumstickthoran” el_class=”ingredients_sec”]<\/p>\n

Drumstick Thoran<\/h1>\n

\"Drumstick<\/p>\n

\n
\n

INGREDIENTS<\/h4>\n

Serves: 4<\/p>\n<\/div>\n

Prep Time
\n5 MINS<\/div>\n
Cooking Time
\n25 MINS<\/div>\n
Total Time
\n30 MINS<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n
Prep Time
\n5 MINS<\/div>\n
Cooking Time
\n25 MINS<\/div>\n
Total Time
\n30 MINS<\/div>\n
<\/div>\n

250 Gms Drumstick (Cleaned and cut)
\n\u00bc Tsp turmeric powder
\n1 Cup grated coconut
\n2 Green chillies
\n1 Tsp cumin seeds
\n2 Tbsp coconut oil
\n1 Tsp mustard seeds
\n1-2 Sprigs curry leaves
\n\u00bc Tsp asafoetida
\nSalt<\/p>\n

Method:<\/h4>\n

1. Cook the drumstick with water and turmeric and set aside
\n2. In your Ultra Mixer Grinder<\/a>, coarsely grind the grated coconut, green chillies and cumin
\n3. In a pan, add the coconut oil, temper the mustard seeds, curry leaves and asafoetida, add the cooked drumstick
\n4. Add the coarsely ground coconut mixture, saut\u00e9 and serve in the Onam Sadhya.[\/vc_column_text][vc_column_text el_id=”tomatorasam” el_class=”ingredients_sec”]<\/p>\n

Tomato Rasam<\/h1>\n

\"Tomato<\/p>\n

\n
\n

INGREDIENTS<\/h4>\n

Serves: 4<\/p>\n<\/div>\n

Prep Time
\n5 MINS<\/div>\n
Cooking Time
\n15 MINS<\/div>\n
Total Time
\n20 MINS<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n
Prep Time
\n5 MINS<\/div>\n
Cooking Time
\n15 MINS<\/div>\n
Total Time
\n20 MINS<\/div>\n
<\/div>\n

2 Tomatoes (ripe)
\n2 Tbsp tamarind pulp
\n\u00bc Tsp turmeric
\n2 Green chillies
\n\u00bc Tsp chilli powder
\nSalt<\/p>\n

Tempering:<\/h4>\n

1-2 Sprigs curry leaves
\n1 Tsp oil
\n\u00bd Tsp black peppercorns (crushed)
\n1 Tsp cumin seeds (crushed)
\n4 Cloves garlic (crushed)
\n1 Tsp shallots (chopped or crushed)
\n\u00bc Tsp mustard seeds
\n1 Tbsp coriander leaves and stalk (chopped)<\/p>\n

Method:<\/h4>\n

1. Cook the tamarind and tomato with salt, chilli powder and turmeric until soft. Let it cool before mashing them into a pulp and removing tomato skin.
\n2. In a pan, add oil, mustard seeds, crushed shallot and garlic and saut\u00e9 till brown. To this, add the crushed peppercorns, cumin and curry leaves.
\n3. Add the pulped tomato and tamarind and enough water. Let this simmer for 10 minutes.
\n4. Add chopped coriander and serve in the Onam Sadhya.[\/vc_column_text][vc_column_text el_id=”onamsambar” el_class=”ingredients_sec”]<\/p>\n

Onam Sambar<\/h1>\n

\"Onam<\/p>\n

\n
\n

INGREDIENTS<\/h4>\n

Serves: 4<\/p>\n<\/div>\n

Prep Time
\n10 MINS<\/div>\n
Cooking Time
\n25 MINS<\/div>\n
Total Time
\n35 MINS<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n
Prep Time
\n10 MINS<\/div>\n
Cooking Time
\n25 MINS<\/div>\n
Total Time
\n35 MINS<\/div>\n
<\/div>\n

\u00bd Cup Thuvar\/Toor Daal
\n1 Cup mixed vegetables (carrots, beans, pumpkin, drumstick)
\n1 \u00bd Tomatoes (chopped)
\n\u00be Cup shallots
\n2 Tbsp tamarind extract (thick)
\n\u00bc Tsp turmeric
\n\u00be Tsp red chilli powder
\n1 \u00bd Tsp coriander powder
\n\u00be Tsp cumin powder
\n\u00bc Tsp black pepper powder
\n\u00bc Tsp asafoetida
\n1 Tsp mustard seeds
\n2 Dry red chillies
\n2-3 Sprigs curry leaves
\n2-3 Sprigs coriander leaves<\/p>\n

Method:<\/h4>\n

1. To your Ultra Duracook<\/a>, add the washed daal with turmeric, chopped vegetables, chopped tomatoes, salt, 1tsp oil and enough water to cook.
\n2. Cook for 2 whistles or 5 minutes on a medium flame.
\n3. Once the whistle subsides, remove the daal and vegetables and set aside.
\n4. In the same Duracook pan, add oil, mustard, asafoetida, curry leaves, dry red chillies, shallots and fry till translucent.
\n5. Add the chilli powder, coriander and cumin powder, black pepper powder and saut\u00e9.
\n6. Add the tamarind extract and simmer for 10 mins.
\n7. Add the daal and vegetables, more water and salt if required and let it boil together for minutes.
\n8. Garnish with coriander leaves and serve in the Onam Sadhya.[\/vc_column_text][vc_column_text el_id=”onamaviyal” el_class=”ingredients_sec”]<\/p>\n

Aviyal<\/h1>\n

\"Onam<\/p>\n

\n
\n

INGREDIENTS<\/h4>\n

Serves: 4<\/p>\n<\/div>\n

Prep Time
\n10 MINS<\/div>\n
Cooking Time
\n25 MINS<\/div>\n
Total Time
\n35 MINS<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n
Prep Time
\n10 MINS<\/div>\n
Cooking Time
\n25 MINS<\/div>\n
Total Time
\n35 MINS<\/div>\n
<\/div>\n

50 Gms carrots
\n50 Gms beans
\n50 Gms ash gourd
\n50 Gms yam
\n50 Gms raw plantain
\n50 Gms drumstick
\n400 ml yoghurt
\n\u00bc Tsp turmeric
\n1 Pinch pepper powder
\n2-3 Sprig Curry leaves
\n2 Tbsp Coconut oil
\nSalt<\/p>\n

For Paste:<\/h4>\n

1 Cup coconut
\n3 Green chillies
\n1 Tsp cumin<\/p>\n

Method:<\/h4>\n

1. Cut vegetables into 3\u2019\u2019 batons, add turmeric, pepper, salt and cook till tender. Cooking time of vegetables may vary so you can start with hard vegetables like yam and carrots and add the rest in a little later.
\n2. Whisk the yoghurt to a smooth mixture, add the ground paste and add to the boiled vegetable and bring to a simmer.
\n3. Add curry leaves and coconut and serve hot on the Onam Sadhya.[\/vc_column_text][vc_column_text el_id=”beetrootpachadi” el_class=”ingredients_sec”]<\/p>\n

Beetroot pachadi<\/h1>\n

\"Beetroot<\/p>\n

\n
\n

INGREDIENTS<\/h4>\n

Serves: 4<\/p>\n<\/div>\n

Prep Time
\n20 MINS<\/div>\n
Cooking Time
\n10 MINS<\/div>\n
Total Time
\n30 MINS<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n
Prep Time
\n20 MINS<\/div>\n
Cooking Time
\n10 MINS<\/div>\n
Total Time
\n30 MINS<\/div>\n
<\/div>\n

2 Cups beetroot (grated)
\n\u00be Cup curd<\/p>\n

To Grind:<\/h4>\n

\u00bd Cup coconut (grated)
\n1 Green chilli
\n\u00bd Tsp mustard seeds
\n1\u201d Ginger (grated)
\n\u00bd Tsp cumin
\n2 Cloves garlic
\nSalt<\/p>\n

Temper:<\/h4>\n

1 Tbsp coconut oil
\n2-3 Sprigs curry leaves
\n1 Dry red chilli
\n\u00bd Tsp mustard
\n\u00bd Tsp urad daal<\/p>\n

Method:<\/h4>\n

1. Cook grated beetroot till soft and set aside to cool.
\n2. Add beaten curd and salt.
\n3. Grind the coconut and other ingredients to a smooth paste.
\n4. Add ground coconut paste to the beetroot.
\n5. Add the tempered mixture and serve on the Onam Sadhya.[\/vc_column_text][vc_column_text el_id=”onampaladaprathaman” el_class=”ingredients_sec”]<\/p>\n

Palada pradhaman<\/h1>\n

\"Palada<\/p>\n

\n
\n

INGREDIENTS<\/h4>\n

Serves: 4<\/p>\n<\/div>\n

Cooking Time
\n45 MINS<\/div>\n
Total Time
\n45 MINS<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n
Cooking Time
\n45 MINS<\/div>\n
Total Time
\n45 MINS<\/div>\n
<\/div>\n

\u00be Cup paal ada
\n1 \u00bd Litres whole milk
\n1 Cup sugar\/ jaggery
\n1 Pinch salt
\n1 Tsp cardamom powder<\/p>\n

Method:<\/h4>\n

1. Wash and drain the paal ada and set aside.
\n2. Simmer the milk in your Ultra Duracook<\/a> Handi on a low flame for 45 mins.
\n3. 3.Add the paal ada 20 mins after the milk starts to simmer.
\n4. If adding sugar, add while it simmers and if adding jaggery, add when the milk has cooled down considerably.
\n5. Stir the cardamom powder in and serve with your Onam Sadhya.<\/p>\n

Scroll for more onam recipes<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]

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