The Onam Sadya is nothing less than an experiential thali
Celebrate Kerala’s rich heritage and culture at Caraway Kitchen with scrumptious delicacies curated by the chefs of Conrad Bengaluru. The experiential thali has a variety to offer, leaving you with a plethora of flavours which are authentic, delicious and truly mouth-watering.
The Onam Sadhya prepared includes an array of traditional dishes such as Avial – vegetables cooked with coarsely ground coconut and yoghurt, Erussery – pumpkins and red beans cooked with coconut, Carrot and Cabbage Thoran – cooked dry with ground coconut and much more. Ending on a sweet note with a relishing yet traditional favorite, Ada Pradhaman – made with flattened rice, jaggery and coconut milk custard. Served alongside a few refreshing beverages such as Kulukki Sherbeth made of unripen lime and basil seeds and Sharjah Shake - prepared using milk, bananas, horlicks or boost with roasted cashew and vanilla ice cream!
Here's three exclusive recipes by Chef Deepu Joseph, Sous chef , Conrad Bengaluru
• 50 gm raw banana
• 50 gm drumsticks
• 50 gm ash gourd
• 50 gm yam
• 50 gm red pumpkin
• 50 gm french beans
• 400 ml yoghurt
• Salt to taste
• 200 gm coconut grated
• 25 gm green chilly
• 10 gm cumin seeds
• 50 ml coconut oil
• 5 gm curry leaves
• 100 ml coconut oil
• Add sufficient water and grind the coconut chilies and cumin seeds into a paste
• Add the whipped yogurt to the paste and mix it well
• Cut the vegetable into batons
• Heat water and add the vegetables till they are half cooked
• Add the paste and the curry leaves to it
• Mix and bring it to a boil till the vegetables are completely cooked
• Drizzle with coconut oil and serve hot
• 250 gm yam
• 200 gm raw banana
• 10 gm pepper powder
• 8 gm turmeric powder
• 250 ml curd
• 8 gm curry leaves
Salt to taste
• 150 gm grated coconut
• 8 gm green chili
• 6 gm cumin seeds
• For Tempering
• 50 ml coconut oil
• 8 gm mustard seeds
• 6 gm red chili
• 7 gm curry leaves
• Wash and chop the yam and raw banana into cubes and keep it aside.
• In a pan add the chopped vegetables along with pepper powder and turmeric powder and allow it to cook till the vegetables are soft but not too mushy.
• Meanwhile add the grated coconut, green chili and cumin seeds and grind it nicely. Add curd and again grind it to a smooth paste.
• Put the smooth ground plate aside. When the vegetables are fully cooked, add salt and chopped curry leaves, add curd and mix well and allow it to boil for 5 minutes.
• Then add the ground coconut paste and again stir well and when the kalan starts to boil switch off the flame.
• In a separate pan, add coconut oil, when the oil is hot added mustard seeds and when the mustard seeds start to sputter, add whole red chilles and sauté it or few second, finally add curry leaves and sauté it for another couple of second and then remove the seasoned ingredients and add it to the kalan. Serve it with rice.
• 130 gm rice ada
• 150 gm grated jaggery
• 130 gm thin coconut milk
• 150 gm thick coconut milk
• 7 gm cardamom
• 15 gm roasted coconut
• 7 gm cashew
• 6 gm raisins
• 50 ml ghee
• 100 ml milk
• Soak the ada in hot water for thirty minutes
• After that wash in cold water three times and strain it well.
• Chop coconut slice into small pieces, chop the cashew and roast everything in Ghee, Add to the payasam at the end.
• Take the coconut first milk set aside, again grind the coconut add water and take Second coconut milk, keep aside.
• In a Bowl melt the jaggery and strain the syrup to remove the impurities.
• Add this syrup to the cooked ada, boil well and add the 2nd milk and boil for few minutes.
• Roll and boil until it becomes thick and creamy.
• Lastly add the first milk, lower the flame completely mix well, give one boil in very low flame if needed, Pradhaman should not roll boil after adding first milk, it may curdle, so switch off the stove after adding the first milk.
• Lastly add crushed cardamom powder, roasted coconut pieces, cashews and raisins and add to the payasam and serve hot.