How to make a sadya in 1-1/2 hrs for 2 adults and 2 children?
It is easy and with little preparation, you can easily make it. Call God and take a plunge! Remember PATIENCE is the key. And all the very best - not just for the cooking, but also for the cleaning up!
Utensils :
4 burner stove
Pressure cooker - 2 no:s - 5 lt and 2 lt capacity
Cooking vessels - 6
Kadai - 1 large , 1 medium
Thick bottomed vessel -1
Small bowls
Mixie
Ladles
Slotted spoon - 1
Banana Leaf - 4 to serve sadya
To be done in advance:
Grate 2 coconuts
Soak 1/4 cup van payar (cow pea) in water
Menu:
Payasam
Rice
Parippu
Sambar
Avial
Olan
Thoran - Cabbage
Erissery
Pulissery - mango
Rasam
Moru
Pickle - mango
Pappadam
Chips - banana
Kichadi - ladiesfinger
Ingredients:
Cooking brown rice / ottapuzhukku - 2 to 2 1/2 cups
Van payar (cow pea) - 1/4 cup soaked for 6 hrs
Broken brown rice / kaikuthari / pachari - 1/4 cup - (1 fistful)
Milk - 1/2 litre
Sugar - 1 to 1-1/2 cups
Turdal -2 1/2 cups
Tamarind - 2 1/2 lemon size balls
Asafoetida powder - 3 tbsp
Mustard - 50 gms
Coconut oil - 1 litre
Ghee - 10 tbsp
Cashewnut - 50 gms
Chilli powder -`6 tbsp
Sambar powder - 3 1/2 tbsp
Pepper powder - 2 tbsp
Jeera powder - 2 tbsp
Salt
Turmeric powder
Poppadam - 10
Curd - 1/2 litre
Jaggery - 3 tbsp
Red chilli - 10
Urad dal - 2 tsp
Gingelly oil - 2 tbsp
Raw banana (nenthira kaya)- 2
Ash gourd / cooking cucumber - 1 kg
Carrot - 2 medium
Lady's finger - 20
Drum stick - 10 pieces of 3 inch
Pumpkin - 1/2 kg
Snake gourd - 1/4 kg
Tomato - 2 medium
Brinjal- 2
Cabbage - 1/2 kg
String beans - 100 gm
Yam - 100 gm
Green chilli - 1/4 kg
Ginger - 50 gm
Curry leaf - 10 sprigs
Coriander leaf - 1 small bunch
Raw mango - 1
Ripe mango - 2
Coconut milk - 1 cup (if using coconut milk powder add 1 cup water to 25gm of powder)
1. In the 2 liter cooker, add the washed broken brown rice / pachari , milk and sugar. Cover and when the steam starts escaping, put on the weight. Reduce flame and cook for 1/2 hour.
2. In the large pressure cooker, put the tur dal for cooking in one vessel and put the van payar in another smaller container with 1 slit green chilli. Cook for 3 whistles and keep aside. Once steam goes, mash the tur dal well. Keep aside 1 cup and into the rest add 1 glass of water. Leave to settle and move the watery upper portion aside for rasam.
3. Keep the rice for cooking inside the big pressure cooker with ample water. 3 whistles and one whistle on low flame will do the trick. Do not open till pressure gets released.
4.Rasam - Take 1/2 a ball of tamarind and extract 2 glasses of pulp. Into this add 1 tomato , salt, turmeric powder, 1 tbsp sambar powder , 1/2 tsp asafoetida powder , 1/2 tsp jeera powder and 1/2 tsp pepper powder. Boil for 5 minutes.
5.Pulissery -The ripe mango should not be skinned. Just make some large incisions. Put the whole mangoes (including seed) in a vessel with 1 glass of water, salt, turmeric powder and 1/2 tsp chilli powder. Cook covered.
6.Olan - Cut about a 1/4 of the ash gourd and 1/3rd of the pumpkin. Skin it and cut into thin slices.
7. Rasam - Once the tomato is cooked and skin starts peeling add the tur dal water into it (the watery 1 cup). Cut the other tomato into small pieces and add to rasam with 1 tsp chopped green chilli and 1 tbsp coriander leaf. Add 1 tsp sugar and keep on a low flame till it starts bubbling on the edges. Keep aside the rasam.
8. Olan - Cook covered the cut ash gourd and pumpkin with 1 slit chilli, 1 glass of water and some salt. Do NOT add turmeric powder.
9. Pulissery - Check to see if the mangoes are soft. Use a back of a ladle to break it up a bit. Do not make a mush. Grind 1 cup coconut with 1 tsp mustard and 2 green chillies. Add this to the mango pulp with 1 tbsp jaggery. Simmer for 2 minutes and just before taking off the flame add 2 tbsp of thick curd. Mix well and take off the flame.
10. Erissery - Skin the rest of the pumpkin and cut into big chunks. Put it for boiling with 1 1/2 glasses of water, salt and turmeric powder. Cook covered.
11. Olan - Once the vegetables are half cooked add the cooked van payar and continue cooking till all vegetables are nearly mashed. Take off flame and immediately add the coconut milk. Mix well. Keep covered.
12. The payasam must now be ready. Open the cooker and boil stirring occasionally for a further 5 minutes. Then change vessel and soak cooker in lots of water. WASH after 5 minutes.
13. Open the rice cooker and boil the rice again for 5 more minutes and see if it is cooked enough. Then drain off excess water.
14. Sambar - Skin about 1/3 of the rest of ash gourd and cut into square chunk. Cut 1 carrot into 1/2 inch thick rounds. Add 5 pieces of drum stick . Take about 7 lady's finger and cut into 2 inch pieces. Put all the cut vegetables into the washed small cooker.
Take 2 glasses of pulp from 1 ball of tamarind. Add salt, turmeric powder, 1 tsp asafoetida powder , 2 1/2 tbsp sambar powder and about 1 cup of cooked tur dal. Cook for 2 whistles, reduce flame and keep heating on low flame for a further 5 minutes.
Allow all steam to be released. Open and boil again with 1 tsp jaggery, 1 tsp chopped coriander leaf and 1 slit green chilli. Taste and keep aside.
15. Erissery - Grind 1 cup coconut with 1 tsp jeera powder , 1 tsp pepper powder and 2 red chillies. Add this to the cooked pumpkins. Mix well and if you want add 2 tbsp of cooked tur dal. Boil on low flame for 3 minutes and keep aside.
16. Thoran - Chop the cabbage into fine pieces and keep aside.
17. Avial - Cut the rest of the ash gourd, 1 carrot ,2 brinjals , yam, string beans, snake gourd and 1 raw banana (with skin) into sticks of 1/2 inch width * 2 inch lenght.
Use the cooker in which rice was cooked. Start with the yam and raw banana. Add 1/2 cup of water. Give a whistle. Now add 2 cups of tamarind pulp (taken from 1 ball) and add the other vegetables.Add salt, turmeric powder and 1 tsp chilli powder. Give 2 more whistles and keep aside.
18. Start heating 1/2 litre of coconut oil in the thick kadai.
19. Kichadi - Cut the lady's finger into 1/2 inch thick rounds. Deep fry in the hot oil till brown. Transfer using slotted spoon onto serving dish. Add salt and just before serving, add 1 cup thick curd.
20. Avial - Grind 1 1/2 cups of coconut with 4 green chillies and 1 tbsp jeera powder. Add this to the avial. Mix well. Boil for 1 minute and take off flame.
21. In the medium kadai, heat 2 tbsp ghee and fry the cashewnuts until golden brown. Pour this over the payasam.
23. Heat 1 tbsp ghee and splutter mustard. Then add 1/2 tsp jeera and 1 pinch pepper powder. Add this to the rasam.
24. Heat 4 tbsp coconut oil and splutter 3 tbsp mustard, 4 red chillies split and 4 sprigs of curry leaf. Add 1/4th of this to the kichadi, 1/4th to sambar, 1/4th to pulissery and the rest to the tur dal kept aside in the beginning.
25. Heat 2 tbsp coconut oil and splutter 1 tsp mustard. Now add 1/2 tsp urad dal , 2 split red chillies and 1 sprig curry leaf. Once dal turns red, add 1/4 cup fresh coconut. Fry till it turns light brown. Add to erissery.
26. Add 1 sprig fresh curry leaf and 1 tbsp fresh coconut oil to the olan.
27. Add 2 sprigs curry leaf and 3 tbsp coconut oil to the avial.
28. Heat 1 tbsp coconut oil and splutter mustard seed and 1 tsp urad dal. Once dal turns red, add the cabbage, 1 sprig curry leaf, 1 split green chilli, turmeric powder and salt. Mix well. Cook covered on a low flame for 10 minutes. Add grated coconut either ground or otherwise after turning off flame. Mix well and keep covered until serving time.
29. Peel the last raw banana and slit into 4. Use a slicer to cut into thin slices directly into hot oil. Deep fry until crisp. Remove using slotted spoon and salt the chips.
30. Fry the poppadams.
31. In the large mixie jar, grind 2 inch skinned ginger , 1 green chilli, salt and 1 sprig curry leaf. Now add 2 cups of curd and 2 cups of drinking water. Moru is ready.
32. Cut the raw mango into bite size pieces. Heat the gingelly oil and splutter mustard. Into this add 1 tbsp salt, 1/2 tsp turmeric powder , 1 tbsp chilli powder and 1 tsp asafoetida powder. Now add the cut mango. Mix well and turn off flame.
