Onam recipes to cook in your kitchen

Preparation45 minutes

Kitchen45 minutes

Category Major


The Onam festival is fast approaching and this week people across the country were to have their share of Kerala cuisine. What could be better than cooking it in your own kitchen? Chef Uddipan Chakravarthy, Director of Culinary Operations, Food Production, The Konkan Café shares two special recipes to try.

Kadala (Chana) Curry (main image)
Preparation time: 45 minutes + 8 hours of soaking
Cooking time: 45 minutes
Serves: 4

2 cups black chana

For the dough (for roasting and grinding)
¾ cup shredded coconut, fresh or frozen
2 small red onions or pearl onions, sliced
2 cloves garlic
1 tablespoon coriander seeds or substitute with 1 teaspoon coriander powder
Whole garam masala (see below)

For all the Garam Masala
1 teaspoon fennel seeds (saunf)
1 green cardamom pod
½ inch cinnamon stick
1 star anise
10 whole black peppercorns
A few curry leaves
1 tablespoon coconut oil

For the sauce
1 cup sliced ​​onion
3-4 small sliced ​​red onions/pearl onions
3 green chillies, split lengthwise
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
2 whole dried red peppers
150 g sliced ​​coconut pieces
1 sprig of curry leaves
½ teaspoon coconut oil
Salt, to taste
½ teaspoon mustard seeds


1. Soak black chana overnight and cook it by adding enough water and a pinch of turmeric powder. You can pressure cook for 4-5 whistles. Set aside. Reserve the water in which you cook the chana.
2. For the batter, heat the coconut oil in a skillet and roast the whole garam masala spices until fragrant. Add the sliced ​​pearl onions, minced garlic and curry leaves. Brown for a minute then add the grated coconut. Sauté and roast over low heat until the coconut turns medium brown. Remove from heat and let cool. Transfer the roasted coconut masala to a blender and grind the ingredients into a smooth paste, adding very little water.
3. To make the sauce, heat the coconut oil in a large, deep saucepan and spit the mustard seeds into it. Add the dried red peppers and sauté them for a few seconds.
4. Next add the sliced ​​coconut pieces and sauté until browned, then add the sliced ​​onions, sliced ​​baby red onions, green chillies, salt and curry leaves. Sauté until they turn light brown.
5. Add the turmeric and red chilli powders, sauté for a few seconds and add the reserved broth from the cooked chana. Finally, bring everything to a boil.
6. Now add the ground coconut paste and the cooked chana. Mix well and add and adjust the salt. Cook until you get a semi-thick sauce.
7. Serve hot with puttu, appam or steamed rice.



Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4

1 cup butternut squash/white pumpkin, cut lengthwise
2 drumsticks, cut lengthwise
2 carrots, cut lengthwise
10 green beans, cut lengthwise
1 raw banana, peeled and cut lengthwise
2 potatoes, peeled and cut lengthwise
1 cup elephant yam (suran), peeled and cut lengthwise
½ teaspoon turmeric powder
Salt, to taste

Ingredients for the coconut sauce
1½ cup freshly grated coconut
3 green peppers
1 sprig of curry leaves
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon coconut oil
Salt, to taste

1. Steam all the vegetables with salt for about six to seven minutes.
2. To make the sauce, grind the coconut with the green chillies and cumin seeds. Add a little warm water and mix to obtain an almost smooth paste.
3. Add the coconut mixture to the steamed vegetables.
4. In another saucepan, heat the coconut oil and spit the mustard seeds and curry leaves into it. Once they spit, add the vegetables with the curry and stir well over medium heat.
5. Add salt and adjust consistency as desired.
6. Serve hot with steamed rice.

Read also : Try These Healthier Versions of Onam Sadhya Recipes