Onam Recipes

Aviyal Lady Finger Kichadi Celery Payaru Thoran Kalan Parippu Payasam

Erissery Pulissery Koottu Curry Parippu Curry Semiya Payasam

Sambar Tomato Rasam Moru Curry Pal Payasam Wheat Payasam

Some of the common food items prepared for an Onam Sadhya are listed below: Sarkaravaratti Inji Curry Parippu Curry Sambhar Pulissery Kichedy Cabbage Thoran Aviyal Vermicelli (Saemiya) Payasam Parippu (Cherupayar) Payasam

Preparation method for few of these dishes include seasoning: Seasoning is done for added flavor. Heat some coconut oil or any refined oil in a shallow vessel, After the oil gets hot add the seasoning ingredients (Mustard, green chillies, curry leaves) and keep stirring till mustard seeds start splattering. Thereafter, add this seasoning to the recipe and mix it well. -------------------------------------------------------------------------------------------------------Sarkaravaratti
Ingredients:

Raw Bananas (plantain) Jaggery (sharkara) Coconut or refined oil Cardamom powder Method:

-4 - kg - kg (for frying) - teaspoon

Dry Ginger powder (Chukku) - 2 pinches Rice flour - 1 table spoon Ghee - 1 teaspoon

Remove skin from bananas and immerse in water. Heat oil in a shallow frying pan to the temperature required for deep-frying. Remove the bananas one by one form the water (after washing properly), cut them first longitudinally twice at right angles (to make them into 4 quarters) and then slice them into thick (about to inch) pieces and deep fry the pieces without salt. When the pieces are crisp, remove them and spread them on a paper. Dissolve the jaggery in cup of water and sieve to remove solid impurities. Boil the jaggery solution in a shallow vessel till it reaches one-thread consistency (ie. It is thick enough to draw out as one thread when tried with thumb and forefinger). Lower fire and add cardamom powder, dry ginger powder and ghee. Switch off the fire, add fried banana pieces and rice flour and mix thoroughly taking care not to break the crisp banana pieces. Cool and keep in airtight container. -------------------------------------------------------------------------------------------------------Inji Curry
Ingredients:

Ginger Tamarind Asafoetida (Kayam) powder Fenugreek (uluva) seeds Coconut or any Refined oil Salt Jaggery (optional) .

- kg. - size of a lime. - teaspoon - teaspoon. - 3 tablespoon - to taste - small piece

For Seasoning:

Coconut or any Refined oil Green Chillies pieces Red Chillies Mustard (kaduku) Seed Fenugreek seeds

- 1 tablespoon. - 2 cut into thin - 1 cut into two. - teaspoon. - teaspoon

Method: Peel and wash ginger and cut into thin round pieces. Fry in oil till crisp. Coarsely powder the crisp ginger pieces. Extract tamarind juice in liter water and add into it the powdered ginger all the other powder ingredients as well as salt to taste. Boil till the mixture thickens and season. Add piece of Jaggery if required. -------------------------------------------------------------------------------------------------------Parippu Curry
Ingredients:

Moong Dhal Coconut Garlic Jeerakam Method:

- Kg.. - (to be grated) - 2 little pods. - teaspoon

Curry leaves (Kariveppila) Salt Turmeric Powder

- few - to taste - teaspoon.

Fry the Dhal in low flame until the smell comes (4-5 mins & remove before color begins to change). Wash the fried Dhal and cook in water till it becomes smooth. Mash the Dhal and add salt. Grind finely the coconut gratings with garlic, Jeerakam, curry leaves and turmeric powder and add to the mashed Dhal. If required, add water so that it must have the consistency to pour into the rice. Boil it, remove from fire and add ghee. -------------------------------------------------------------------------------------------------------Sambhar
Ingredients:

Parippu (Toor Dhal) Coriander (cilantro) leaves Green Chillies Chilly powder Coriander powder Curry Leaves (Kariveppila) Asafoetedia (Kayam) powder Method:

- Kg. - few -5 - 2 table spoon - 1 table spoon - few - teaspoon

Fenugreek powder - teaspoon Salt - to taste Tamarind - size of small lemon (soak in water & extract juice) Turmeric Powder - teaspoon. Vegetables (carrot, cucumber, potato, small onion, eggplant, padavalanga and okra)

Pressure-cook the Dhal & mash. Add the vegetables with green chillies and salt (Make sure you fry the Okra in little oil before adding). Add turmeric powder. When the vegetables are cooked add the tamarind juice. Mix red chilly, fenugreek, coriander and Asafoetedia powder into paste and add to the Dhal. Let it boil till its cooked. Add coriander leaves before seasoning. -------------------------------------------------------------------------------------------------------Pulissery
Ingredients:

Yogurt Cucumber or Kumbalanga (white melon) Coconut Chilly powder Jeerakam Curry leaves (Kariveppila) Salt Green Chillies Method:

- 20 Oz - 200 grams - 1 full (to be grated) - table spoon. - teaspoon - few - to taste -5

Turmeric Powder
For Seasoning:

- teaspoon.

Coconut or any refined oil Red Chillies Mustard Seed Fenugreek seeds Curry leaves (Kariveppila)

- tablespoon - 1 cut into halves. - teaspoon. - teaspoon. - few

Cook the vegetables with turmeric powder, chilly powder, curry leaves in water. Add salt. Now add the smoothly ground coconut, Jeerakam, green chillies and curry leaves and heat, but do not allow to boil. Turn off the stove

let it remain for 5 mins. Add the yogurt and stir well. Then season it. While seasoning add few fenugreek seeds too. (Take caution not to blacken the fenugreek seed). -------------------------------------------------------------------------------------------------------Kichedy
Ingredients:

Cucumber or Kumbalanga Green Chillies Grated Coconut Yogurt Mustard Seeds

For Seasoning:

- kg -8 - 2 tablespoon. - 2 tea cups. - teaspoon.

Coconut or any refined oil Red Chillies Mustard Curry leaves (Kariveppila)

- tablespoon. - 1 cut into pieces. - teaspoon. - few

Method: Cut cucumber or Kumbalanga into ( inch wide and inch long) pieces and cook in a covered pan with salt (add little water if needed). Grind smoothly grated coconut and green chillies. Then add mustard seeds and few curry leaves & grind coarsely. Mix with curd and salt and add to cooked vegetables. Add salt to taste and heat in low flame for 2 minutes, but do not boil. Then season and garnish over the curry. -------------------------------------------------------------------------------------------------------Cabbage Thoran
Ingredients:

Salt Cabbage Savala (Red Onion) Turmeric Powder Chilly Powder Garlic Jeerakam Grated Coconut Curry leaves (Kariveppila) Method: - kg - 1 (cut fine) - teaspoon - 1 teaspoon - 2 pods - a pinch - coconut. - few
For Seasoning:

- to taste - 2 tablespoon. - 1 teaspoon. - 1 cut into pieces. - teaspoon. - few

Coconut or any refined oil Black gram (Urud) Dhal Red Chillies Mustard Curry leaves (Kariveppila)

Season with oil, chilly, mustard, and black gram (Urud) Dhal and curry leaves and add finely cut cabbage and savala. Add salt, cover and cook in low flame. Grind coarsely, coconut, turmeric powder, chilly powder, garlic, Jeerakam and curry leaves and add to the cabbage after it is properly cooked. Cover and cook in low heat till all the water is evaporated. -------------------------------------------------------------------------------------------------------Aviyal
Ingredients:

Vegetables Frozen Yam (chaena) Cucumber Frozen Drumstick Plantain (raw) Carrot Jackfruit seeds (optional) Snake gourd (padavalanga) fresh) or packet if frozen - packet - 2 nos. - packet. -1 -2 - 8 nos. - 1 medium sized (if

Green Chillies cooking & 3 for grinding taste Method:

- 3 for

Turmeric Powder Chilly Powder Grated Coconut Jeerakam Curd (yogurt) Coconut Oil tablespoon Curry leaves (Kariveppila) Salt

- teaspoon - 2 teaspoon -1. - teaspoon - 1 cup -3 - few - to

Cut the vegetables lengthwise (1 inch long and inch wide). Cook with turmeric powder, chilly powder, curry leaves, oil and little water. When cooked add coarsely grated coconut (ground with chillies, Jeerakam and curry leaves), curd and salt. Stir well and boil. When it thickens, add little oil and curry leaves and remove from the stove. -------------------------------------------------------------------------------------------------------Vermicelli (Saemiya) Payasam:
Ingredients:

Vermicelli - 200 grams Sugar - 200 grams Milk - 2 liters Ghee -2 tablespoon ( for frying vermicelli and other for frying nuts & raisin) Method:

Nuts Kismiss (raisins) Cardamom Sweetened Condensed Milk

- 25 grams - 25 grams - 10 grams - 1 tin.

Fry vermicelli in 1 tablespoon of ghee for 5 minutes until it turns reddish brown. Add milk and cook. When cooked properly, add sugar and boil in low heat. Keep stirring and add condensed milk and let it boil for few more minutes. Remove from the fire and add powdered cardamom, fried nuts and Kismiss. Stir it well. -------------------------------------------------------------------------------------------------------Parippu (Cherupayar) Payasam
Ingredients:

Cherupayar Parippu (Moong Dhal) Coconut Milk Chopped Coconut spoons. Cashew Nuts Jaggery (sharkara) Method:

- 250 grams - 4 cans - 2 table - 25 grams - 500 grams

Ghee - 2 table spoons ( for frying nuts + chopped coconuts and for mixing with Dhal) Cardamom Powder - 1 teaspoon Sago (chowari) - 11/2 table spoons

Cook the Dhal (Parippu) in enough water and mash it after all the water evaporates. Dissolve jaggery by boiling in a little water and sieve to remove the impurities. Take the cooked Dhal, jaggery and 1 tablespoon of ghee in a shallow vessel and mix well. Boil till it thickens. Meanwhile cook the sago in water until it softens and to the mixture. Take 2 cans of coconut milk and mix with equal amount of water. Pour this diluted coconut milk into the mixture. Boil again for 15 minutes. Lower the fire and add the remaining 2 cans of coconut milk (concentrated). Add cardamom and fried nuts and fried chopped coconuts. Stir well and remove from fire before it begins to bowl. -------------------------------------------------------------------------------------------------------Onam feast and other cultural activities. The typical Onam feast is pure vegetarian and may consist of the following items: Aviyal It is prepared from many seasonal vegetables, coconut and curds. Ingredients : 1. 3 cups mixed vegetables (ash gourd, raw banana, 6.1 tsp cummin seeds yam, cluster beans, snake gourd, drumsticks, potato, 7.7-10 green chilies cucumber, pumpkin and carrots) 8.Salt to taste 2. cup sliced green mango (optional) 9.1 cup sour curds 3. tsp turmeric powder 10.5 tsp coconut oil (uncooked) 4.2 cups water 11.1 sprig of curry leaves 5.1 cup fresh grated coconut Method of Preparation: Boil the water in a pan. Add vegetables and turmeric. Simmer till the vegetables are tender. Mix well. Grind the coconut, cummin seeds and green chilies to a fine paste. Add salt to this paste. Now add this paste to the vegetables and mix well. Simmer the mixture for 10 minutes. Now stir in the curds and cook for 2 min. Then add the coconut oil and curry leaves. Serve with rice.

Kalan It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil. Ingredients : 1.Yam sliced into small tsp 6. Fried and powdered pieces - 100gm Salt - to taste fenugreek - 1 / 2 tsp Small raw banana - 1no 3. Ghee - 1tsp 7. Ghee - 3tsp Green chillies (slit the 4. Mashed yogurt Dried chilli (split into 2)- 2nos edge) - 3nos (without water) - 1 / 2 litre Mustard - 1tsp 2. Pepper powder - 1tsp 5. Grated coconut - 1 / 2 Curry leaves - 1sprig Water - 1cup quantity Turmeric powder -1/4 Cumin seeds - 1 / 2 tsp Method of Preparation: Remove the skin of the plantain and slice it into small pieces. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside. Dissolve the pepper powder in 1 / 2 cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves. Olan Ingredients : 1.Ash gourd - 100gm (Squeeze out 1 / 4 cup of the milk from the coconut Pumpkin - 100gm without adding water. Take one more cup of milk Green chillies - 4nos (split the edge) from the coconut) Red gram dal - 1tbs (soaked in the water for about 3.Salt - to taste 6 hours) 4.Coconut oil - 1tbs 2.Grated coconut - 1 / 2 quantity 5.Curry leaves - 1sprig Method of Preparation: Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1 / 4 cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well. Sambar Ingredients : 1.Toor dal-1 cup(washed and soaked for 30 11.Jaggery or sugar- 1 tsp minutes) 12.Fenugreek seeds -1/2 tsp 2.Tamarind-size of a golf ball or Tamcon paste-1 13.Green chillies- 3 tsp 14.Red chillies-5 3.Turmeric powder-1/2 tsp 15.Cilantro seeds -3 tsp 4.Mustard seeds pinch 16.Bengal gram -2 tsp 5.Salt-as required 17.Asafoetida-1cm piece 6.Oil-2 tsp 18.Cumin seeds -1/2 tsp 7.Mustard seeds-1/2 tsp 19.Onion -1 8.Dry grated coconut-3 tsp 20.Vegetable-Tomatoes, Drumstick, Okra, Capsicum, 9.Cilantro/coriander leaves- (optional) Radish, Carrots, Onions 10.Curry leaves(a few) Method of preparation Cook the toor daal in the pressure cooker with double quantity of water, turmeric and salt. Keep aside to cool. Now, heat oil in a separate pan for about a minute and roast together whole chilies, bengal gram, asafoetida, coconut, curryleaves, coriander, cumin and fenugreek seeds till coconut turns golden brown. Then, grind all of these into a smooth paste ,adding a little water from time to time. Put the tamarind with salt and water into a pan. Bring it to a boil. Add thid to the toor dal and let it boil for sometime. Add the vegetables and cook till done. Finally, mash the pressure cooked toor daal, Mix everything and let it simmer for 5 minutes. Season with mustard seeds. Erissery Ingredients : 1.Raw Bananas (Plantains)- Cubed 7.Mustard Seed- 1 teaspoon 2.Chilli Powder- 1 teaspoon 8.Coconut for Garnish- 1 teaspoon 3.Turmeric Powder- 1 teaspoon 9.Curry Leaves- A few 4.Cumin seeds(jeerakam)- 1/2 teaspoon 10.Coconut Oil- One tablespoon 5.Urud Dal- 1/4 teaspoon 11.Salt - To taste 6.Coconut Grated- 1/2 cup

Method of preparation Soak the cut plantains in warm water to remove its stain for 5 minutes. Drain and cook the plantains wit turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it boil for 1 minute. Meanwhile, heat the oil and add mustard seeds. When it pops add the urud dal and the coconut kept for garnishing till it is brown. Add this mixture to the erissery along with the curry leaves. Parippu Curry Ingredients : 1.Lentils (green gram dal)- 1cup 4. Salt- to taste 2. Water - 3cup 5. Ghee - 2tsp 3. Turmeric powder- 1/2tsp Method of preparation Lightly fry the lentils in a pan. Boil 3 cups water and add the washed lentils and turmeric powder. When it boils, simmer the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire. Rasam Ingredients : 1. Tomatoes cut -4 8. Green chilli -1 2. Toor dal - 1 Teaspoon 9. Lemon- 3. Mustard - Teaspoon 10. Curry leaves - One sprig 4. Jeera - Teaspoon 11. Coridander leaves -One sprig 5. Pepper powder - A Pinch 12. Oil - 2 Teaspoon 6. Turmeric powde- A Pinch 13. Salt - To tase 7. Red chilli -1 Method of preparation Heat oil in pan. Splutter mustard, jeera and toor dal. When it is brown, add tomatoes and all other ingredients one by one except lemon. Add a cup of water and boil for five minutes. Remove from fire and squeeze lemon in it. Stir well and serve. Inchi Curry Ingredients: Ginger (5 large pieces) Tamarind water - extract of tamarind in water (To taste) Turmeric powder (1/2 Tsp.) Red chili powder (1 Tsp.) Fenugreek powder (1/4 Tsp.) Brown sugar (to taste) Salt Mustard seed, red chili, curry leaves (1 stem) and oil for seasoning Method of preparation Skin the ginger and cut into thin slices. Fry it to crispy in low heat in a skillet. Grind the fried ginger without water. Mix the tamarind water, turmeric powder and chili powder in any container. In steel vessel season oil, mustard seeds, red chili and curry leaves. Add the tamarind water mixture to it and bring it to boil. Add the fried ginger to it. Cook to the desired consistency. Add the brown sugar and fenugreek powder. Remove from heat. Banana Chips Ingredients: 1.Banana - 12 (ripe ones) 2. Oil - kg 3. Turmeric - A pinch 4. Salt - to taste Method of preparation Cut banana into thin round slices. Heat oil in a deep pan. When the oil is boiled add the turmeric and stir. Add banana pieces and fry till it becomes crispy. Drain out from oil and sprinkle salt to taste. Keep it closed in air tight jar. Kachiya Moru Ingredients : 1.Coconut grated - 1/2 cup 6. Red chilli (dried ones) - 3 2. Ginger - small piece 7. Turmeric - 1/4 teaspoon 3. Small onions - 3 8. Curd or buttermilk - 1 litre (fairly thick) 4. Garlic - 3 pods 9. Fenugreek - 1/2 teaspoon 5. Jeera - 1/4 teaspoon 10. Curry leaves (karivepila) - one sprig Method of Preparation: Grind coconut, garlic, jeera, turmeric, into a fine paste. Mix with the butter milk and add salt to taste. Keep on low fire. Keep stirring till butter milk is fairly warm. Don't let it boil. Take a pan add oil. When the oil is heated splutter mustard seeds. Add finely chopped onions and ginger. When brown add fenugreek and red chilli. When it splutters add curry leaves. Remove from fire and pour into the butter milk. Beans Thoran Ingredients :

1.Beans - 1/2 kg 2. Onion (small)- 3 3. Coconut (grated)- One cup 4. Green chilli -3 5. Mustard seed- One tea spoon

6. Garlic - 2 pod 7. OIL- One table spoon 8.Turmeric -One pinch 9.Curry leaves- Few 10.Salt - To taste

Method of Preparation: Cut beans into very small piece. Grind coconut, turmeric, onion, green chilli together. Add one table spoon of oil in to a frying pan ( cheena chatti in malayalam) and add mustard. When the mustard pops add beans, garlic and mix well. Then add the ground coconut masala and do not mix but the masala should be covered by the beans. Add curry leaf and salt to taste. Keep the pan covered and cook in a low flame for 5 minutes. Stir well and serve hot. Theeyal Ingredients : 1. Large onions - 2(sliced fine) 9.Coriander seeds - 1 tsp 2.Garlic cloves - 2 10.Green Chilly(slit)-3 3.Grated coconut - 1 cup 11.Salt to taste 4.Shallots -1 cup 12.Oil-4 tsp 5.Fenugreek seeds - 1 tsp 13.Tamarind extract - 1 tbsp 6.Chili powder - 1 tbsp 14.Turmeric powder - 1 tsp 7.Jackfruit seed- 100 gm(cut into 4) 15.Curry leaves - a few 8.Tuvar dal-1/3cup Method of Preparation: Heat two tsp of the oil in a frying pan and add cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes. Pachadi Ingredients : 1. Cucumber - 5. Asafoetida (kayam)- A pinch 2. Coconut - medium sized 6. Curd - cup (thick) 7. Salt - to taste 3. Green chillies- 5 4. Tamarind - One marble sized ball Method of Preparation: Remove skin of cucumber and cut into small pieces. Grind coconut, green chillies, tamarind, asafoetida and salt to a fine paste. Add the cucumber pieces to the ground coconut mix. Add curd and mix well. Kichadi Ingredients : 1. Cucumber -150gm 4.. Coconut oil - 2 table spoon 2. Green Chilli -5 dry chilli - 3 cut into two Mustard - 1 teaspoon curry leaves- a few Salt -to taste Coconut ground - 1 cup 3.Curd - litre Method of Preparation: Cut cucumber into small pieces and cook in salt and water. Grind item no. 2 and add to cucumber. Cook for 5 minutes and then add curd. Low the fire and keep on stirring till it is just about to boil. Remove from the flame. Season it with dry chilli, mustard and curry leaves. Coconut Chutney Ingredients : 1. Coconut Grated-1 cup 6. Salt- to taste 2. Red Chillies(dry) -2 nos 7. Sugar - 1 tsp 3. Mustard seeds- 1 tsp 8. Hing- 1 tsp 9. Oil - 1 tbsp 4. Urad dal- 2 tsp 5. Tamarind (dry)- 1 small piece Method of Preparation: Grate the Coconuts. In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute. Let it cool completely. Add tamarind, sugar, hing and coconut and grind it to a fine past

Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil. Ada Pradhaman Ingredients : 5. Cashew nut- One cup 1. Adda - One packet 6. Kismis (dry grapes) - cup 2. Jaggery (Sharkara) - One kg 7. Cardamom - 6 (powdered) 3. Coconut - 4 (for extracting milk) 8. Dry Ginger (Chukku) - One teaspoon (powdered) 9. Ghee - One cup 4. Coconut - One cup (Cut into very small thin pieces) Method of Preparation: Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk). Fry cashew, grapes in one table spoon of ghee and keep it aside. Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it. Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well till it boils. Add cashew and grapes. Mix well. Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well. If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk.

Parippu Pradhaman Ingredients : 1. Green gram - 1 cup 2. Jaggery (sharkara) - 1 cup 3. Cardamom -5 4. Cashew -15

5. 6. 7. 8.

Raisins -15 Coconut Milk/Cow's milk - 1 cup (thick) Water -2cup Ghee - 2 teaspoon

Method of Preparation: Cook the green gram in water. When it becomes soft, add jaggery to it. Stir untill the jaggery is dissolved. Fry cashew, raisins in ghee and add to the mixture. Stir it for 2 minutes. Remove from the flame and add milk. Mix well. Add crushed cardamom and mix well. Palada Pradhaman Ingredients : 1. Thick milk- 3ltrs 2. Par boiled rice (dried red rice)- 250gm 3. Water to mix flour Coconut oil- 1tbs

4. Sugar- 2tbs 5. Plantain leaf pieces- as required 6. Cardamom powder- optional

Method of Preparation: Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it. Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire. Rice Puttu Ingredients : 1. Raw Rice- 1/2 kg 2. Coconut- 1/2 grated 3. Water- to sprinkle 4. Salt - to taste Method of Preparation: Soak rice in water for 4 hrs, then drain it and grind it to make fine powder. Heat the powder for 5 mts. While heating stir it. Keep it for cooling. Mix salt with water sprinkle this to the powdered rice just to make the powder wet. For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut. This is done till the top.

Close the lid steam it for 2 mts in cooker. Pappadam Pappadam Pappadam's are round crisp flour paste cakes readily available in the market. They are fried in oil and served. Several types of pappadams in different flavours and tastes are readily available in the market. It is an important recipe for onam feast.