With Onam just around the corner, 2021 is a year where we look at celebrations in a new light – having an occasion to celebrate with loved ones, coming together over delicious food and invigorating conversations.

No matter where you are in India, these three dishes are perfect to make your day memorable.

Easy Pradhaman recipe

Pradhaman is a type of Payasam or Kheer which is specially made during Onam celebrations. While the traditional version needs quite a bit of effort, we are sharing an easy recipe that does not compromise on the taste but is easier to make

Ingredients

• 1/2 cup rice 
• 1 cups jaggery
• 1 tablespoon ghee
• 1/2 cup thick coconut milk
• 3/4 cup thin coconut milk
• 1 tablespoon Cashew nuts
• 1 tablespoon raisins
• 1 tablespoon coconut chips
• 1/2 tablespoon sugar
• 4-5 cardamom

Wash and soak the rice for half an hour. Add double quantity water, i.e. 1 cup water and pressure cook the rice. You can add a bit more water to ensure the rice is slightly overcooked.

Melt the jaggery in a saucepan on a low flame. Once it boils, you can switch off the flame and strain it to remove any impurities.

Add the cooked rice to the jaggery along with the ghee. Keep the flame on medium-high as you reduce this mix. Cook until the water content in the mix reduces and gets sticky.

At this point, add the thin coconut milk and again start reducing the mixture. Once this is reduced to a think consistence, add the thick coconut milk.

Garnish with dry fruits and coconut chips roasted in ghee and finish with a dusting of cardamom and sugar powder.

Olan Recipe

Olan is a coconut-milk-based curry/stew that you can have with rice. It makes a great traditional addition to your recipes on this special day. Note that you’ll have to start your preparation a day in advance if you want to make this.

Ingredients

• ½ cup red cowpeas / lobia
• 250-300 grams of ash gourd (remove the seeds and chop them into medium-sized cubes)
• 1 cup thick coconut milk
• 1/3 cup thin coconut milk
• Curry leaves 8-10, 3 green chilies, salt to taste
• 3 tsp coconut oil

Soak the cowpeas overnight. Rinse them well the next day. Add a little salt and pressure cook for about 10 mins. Set aside

In a pan, add the ash gourd cubes, salt and chilies and a little water. Cover and cook it until the pumpkin is soft. You can also cook this in thin coconut milk.

Add the cooked cow peas to it (without any water) along with 1 cup thick coconut milk and curry leaves. Lower the flame and do not bring to boil. Add the coconut oil and give a mix to allow the flavours to blend. Serve with rice

Thoran

Thoran is a stir fry side dish made with cabbage. The freshly grated coconut makes it a flavourful addition to your plate. It’s also super easy to make! You can use just cabbage or use a combination of cabbage and beans, cabbage and carrots, carrots and beans or even beetroot.

Ingredients

• 2 cups cabbage
• 2 green chilies, 8-10 curry leaves, 2 tsp refined / coconut oil, 1 tsp mustard seeds
• ¼ cup grated coconut

Rinse the cabbage and crate or chop it into thin shreds

Heat oil in a pan and add once hot, add mustard seeds and allow to splutter. As soon as the spluttering stops, add the curry leaves, followed by the cabbage. Add salt and turmeric powder and give a good mix and then cover and cook for 10 mins. Keep checking in between to ensure the mix is getting cooked well in its own steam.  If the cabbage sticks to the pan then sprinkle some water.

Add a couple of green chilis to freshly grated coconut. Mash the chilies well so that the flavour mixes with the coconut.

Add this mix to the cabbage and cook on low flame for 2-3 mins.

Your Thoran is ready!