Celebrate Onam With These 2 Traditional Recipes From The Heart Of Kerala

With the onset of the monsoon and harvest season, India begins to come alive with the flurry of festivities every year. Beginning on August 22 this year, Onam, which is celebrated to commemorate the homecoming of the mythical King Mahabali, will continue to keep people engaged in fun, frolic, festivities, and of course food for the coming 10 days. Onam’s indulging traditional meal, also popularly known as sadhya (that translates to a feast), lives up to its meaning in all sense. Here, we bring you two lip-smacking recipes curated especially by nutritionist Sheryl Salis from the heart of the God’s own country. So bring out the banana leaves and let the feast begin.

Authentic Kerala Pulissery Or Moru Curry

Pulissery is an authentic Kerala recipe, a common dish in every Malayali household, specially prepared in Onam. It is also known as Moru Curry or spiced buttermilk coconut curry.

Image: Sheryl Salis; Reproduced With Permission

Ingredients
1½ tbsp on virgin coconut oil
1½ tbsp yogurt
½ cup grated coconut
1 tsp red chilli powder
1 tsp cumin seeds
¼ tsp fenugreek seeds
½ tsp turmeric
2 dry red chillies
2 garlic cloves
3-4 curry leaves
½ cup water
Salt, to taste

Image: 123RF

Method
1. To make a coconut paste, blend together the grated coconut, green chillies, garlic cloves, turmeric powder, cumin seeds and water. Make a smooth textured paste and keep it aside
2. Next, heat the virgin coconut oil in a pan on a medium flame and add in the mustard an fenugreek seeds in it, sauté the seeds and wait for them to splutter.
3. Then add the curry leaves and dried chilies and sauté. After about 1-2 minutes, add the coconut paste prepared previously, stir continuously, and mix well so the flavours are released.
4. In the meantime, make the buttermilk by blending the yogurt nicely, make sure there are no lumps.
5. Add the buttermilk to the pan and reduce the flame to low, let the curry thicken then add salt as per taste and water as per the consistency you want. Cover the pan with a lid and let it cook for 3-4 minutes
6. Serve hot with rice!

Kerala Style Inji Puli

Inji Puli is a traditional Kerala pickle prepared during feasts. It is a delicious, spicy and tangy accompaniment which is simple and easy to make. It perfectly pleases the palate with a range of flavours, tangy, sweet, sour and bitter!

Serving size: 4 servings
Prep Time: 20 minutes

Image: Sheryl Salis; Reproduced With Permission

Ingredients
1 cup of tamarind water
1 tbsp cold-pressed virgin coconut oil
3 tbsp jaggery
2 tbsp finely chopped ginger
2 tbsp green chillies, finely chopped
¼ tsp red chilli powder
¼ tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp turmeric powder
2-3 sprigs curry leaves, finely chopped
Salt to taste

Image: 123RF

Method
1. Heat the cold-pressed virgin coconut oil in a pan and add the mustard seeds and fenugreek seeds. Once they begin to splutter, add the curry leaves, ginger and chopped green chillies and saute for a few seconds.
2. Then add the tamarind extract, turmeric powder, red chilli powder and jaggery along with some salt (as per taste)
3. Stir the mixture well on a medium flame and wait for the Inji Puli mixture to come to a boil. After it comes to a boil, lower the flame and let it simmer for about 15-20 mins till the mixture is of thick consistency.
4. At this point, turn off the heat and taste the Inji Puli and check for salt and other deficient flavours, add ingredients accordingly and stir.
5. Transfer the pickle into a serving bowl and serve hot with any meal. It can also be stored for future use in any airtight container. Keep refrigerated.

Also Read: Celebrate Onam With These Last-Minute Dessert Recipes

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