Thiruvonam Sadya

• For preparing the traditional styled banana wafers, first peel off the skin of the large sized plantains.
  
• Immerse in salt water for 30 minutes. Dry the plantains after taking out of water.
  
• Cut banana into 4 slices and then into small pieces.
  
• Take a plate and add salt, 1 glass water and 1/2 tsp turmeric. Keep this aside.
  
• Heat sufficient coconut oil in a kadai or wide pan.
  
• When oil is hot, add the banana pieces. Now reduce the flame to low. Fry for around 10 minutes.
  
• When the chips are 90% fried, pour 1 tbsp turmeric salt water into the oil. Now increase flame to medium.
  
• Fry for 1 minute. Remove chips from oil and drain.
  
• Kaya Nurukku Upperi is ready. Let's celebrate Onam.
  

• For preparing , first heat up a pressure cooker.
• Add the cleaned red gram along with chopped onions and small onions.
• Pressure cook upto 2 whistles. Keep this aside.
• Place the chopped vegetables along with salt and turmeric powder in a vessel and allow it to cook.
• When it is half done, add the chopped lady's fingers, chopped tomatoes and slit green chillies and cook again.
• When done, add the tamarind extract and mix well.
• Add the cooked dhal mixture and mix again.
• Allow it to boil.

For Grinding:

• Meanwhile, heat 1 tbsp of oil in a pan or a kadai.
• Add the asafoetida piece and fry it well. Keep it aside.
• Add fenugreek seeds, coriander seeds, dry red chillies and a few curry leaves and fry.
• :- Make sure it doesn’t get fried too much.
• Allow it to cool and grind it to a powder in a mixer grinder.
• Add it to the boiling sambar and mix well.
• Add a little coriander leaves too at this stage. (optional)
• Simmer for a while and when it starts to thicken, remove from the flame.

For Seasoning:

• Heat oil in a small pan.
• Splutter mustard seeds and saute dry red chillies, curry leaves and finely chopped small onions.
• Add the above seasoning into the sambhar and mix well.
• Add chopped coriander leaves and mix well again.
• :- You can adjust the quantity of asafoetida and coriander leaves according to your taste.
• Kerala Sambar is ready.

• Cut all the vegetables into 2-inch long pieces.
• Start cooking with whichever vegetable takes more time to cook (yam, raw banana etc.) adding just enough water to cook along with turmeric powder.
• Add all other vegetables one by one.
• Grind together coconut, cumin seeds and green chilly to get a coarse paste.
• When vegetables are about 3/4th done, add coconut paste, yoghurt and salt.
• Cook on a low flame, till all the water is absorbed.
• Pour coconut oil on top.
• Garnish with curry leaves.
• :- Serve hot.
• :- If you don’t get some vegetables, substitute with whatever you can get. You can use Chinese okra (beerakai), cucumber(peeled), Zuchini, Frozen drumsticks, French beans etc. **If you are using raw mango, you can reduce the amount of yoghurt accordingly.

• For preparing Kerala Theeyal, place all the vegetables along with salt, turmeric powder, curry leaves and enough water in a pan and keep it on flame.
• Cover and cook the vegetables till done.
• Heat up a pan or kadai.
• Add fenugreek seeds and stir for a sec.
• Add grated coconut and fry till it turns brown.
• Add coriander powder and chilly powder and stir well.
• When the coconut mixture starts to turn brown, switch off the flame.
• Allow it to cool.
• Grind it in a mixer grinder along with enough water so as to form a smooth paste.
• When the vegetables are done, add the tamarind extract followed by the above coconut paste.
• Allow it to boil.
• When the desired consistency is reached (which is neither too thick nor too thin), remove from the flame.
• Heat oil in a pan or a kadai.
• Add cut small onions and fry them well.
• Splutter mustard seeds and saute dry red chillies and curry leaves.
• Add the above tempering into the Kerala Theeyal curry and mix well.

To Pressure Cook:

• Wash and clean 1 cup Cherupayar Parippu in water
  
• Heat a pan and roast it until color changes to light brown
  
• Pressure cook 1 cup Cherupayar Parippu/Moong Dal with 3 cups of water for 3 whistles.
  
• Mix the dal nicely
  
• Take 500g jaggery in a pan and add 1 Cup water.
  
• After jaggery has fully melted, filter it.
  
• Take 1/2 cup sago in a vessel. Soak in water for 10 minutes.
  
• Transfer to a pan and cook it.
  
• Once cooked, switch off and drain. Add 1 cup thin coconut milk. Keep this aside.
  
• Next, heat an Uruli(Thick Pan) and add the strained melted jaggery.
  
• Add pressure cooked cherupayar parippu.
  
• Mix it and boil it.
  
• Add 4 Cups thin coconut milk and keep boiling.
  
• Add cooked sago along with the coconut milk. Mix well and boil. Add pinch of salt. Keep in low flame.
  
• Meanwhile, heat ghee in a pan and fry handful of coconut pieces. Once golden brown, remove the coconut pieces.
  
• In the same ghee, fry cashews and stir in medium flame. Simultaneously, add raisins too and keep frying. Once raisins are puffed up, remove both from ghee.
  
• Add ghee into the boiling payasam. Mix it well.
  
• Add 1 1/2 Cup Thick Coconut Milk and mix well.
  
• Add crushed cardamom, fried coconut, cashews and raisins. Mix well and switch off after 5 minutes.
  
• Enjoy Cherupayar Parippu Payasam.