Mini Sadya for Onam

Steps

1. 1

   Rinse the matta rice several times until the water runs mostly clear. Cook it in a large pot or pressure cooker with plenty of water until the grains are tender but still distinct. Drain any excess water and keep the rice warm.

2. 2

   Cook the rinsed toor dal with the turmeric and enough water until completely soft. Mash it until smooth and set it aside for the parippu curry and sambar.

3. 3

   For the sambar, place the mixed vegetables, onion, tomato, and a little salt in a pot with water. Simmer until the vegetables are tender but not falling apart.

4. 4

   Add the cooked dal, tamarind pulp, and sambar powder to the vegetables. Simmer for 8–10 minutes, stirring occasionally, until the sambar is aromatic and lightly thickened.

   Start 10-minute timer
5. 5

   Heat a little coconut oil in a small pan. Add mustard seeds and let them splutter, then add curry leaves and any remaining sliced onion. Pour this tempering over the sambar.

6. 6

   For the avial, cook the assorted vegetables with the green chilies, salt, and a splash of water until just tender. They should retain their shape.

7. 7

   Grind or crush part of the grated coconut with the cumin seeds and a little water to make a coarse paste. Stir it into the cooked vegetables.

8. 8

   Lower the heat and fold the yogurt into the avial. Do not boil vigorously after adding yogurt. Finish with coconut oil and curry leaves.

9. 9

   For the cabbage thoran, heat coconut oil and add mustard seeds. Once they splutter, add the urad dal and curry leaves and fry briefly until fragrant.

10. 10

    Add the shredded cabbage, a pinch of salt, and some grated coconut. Stir-fry over medium heat until the cabbage is tender-crisp and dry, about 5–7 minutes.

    Start 7-minute timer
11. 11

    For the olan, simmer the ash gourd and cooked cowpeas with salt and the thin coconut milk until the ash gourd is soft and the flavors have combined.

12. 12

    Add the thick coconut milk to the olan and warm gently without boiling. Finish with a small drizzle of coconut oil and curry leaves.

13. 13

    For the payasam, dry-roast the vermicelli in a little coconut oil or until lightly golden. Add the thin coconut milk and cook until the vermicelli is soft.

14. 14

    Stir in the jaggery and cook until dissolved. Add the thick coconut milk and ground cardamom, warming gently rather than boiling.

15. 15

    Fry the cashews and raisins in a little coconut oil until the cashews are golden and the raisins plump. Stir them into the payasam.

16. 16

    Arrange the warm rice and side dishes on banana leaves or plates, keeping the payasam for the end of the meal. Serve the sadya warm.