Onam Sadya

*For Rice : In 5 L Pressure cooker,add the washed rice and water ,cook at high flame for 3 whistle.Once the pressure goes away,open fluffy the rice.Keep it aside

* For Thoran,Aviyal & Mezhukupuratti : In a 5 L Pressure cooker add 1/4 cup water+2 tsp oil.Side by Side place the thoran veggies,Aviyal veggies and Mezhukupuratti veggies.Add salt on top of the veggies.

*Top of the aviyal add 1/4 cup coconut paste .Now add the red chilli powder on top Mezhukupuratti veggies.Cook at high flame for 3 whistle,release the pressure.Remove the veggies carefully individually.

*Add the grated coconut,Common tadka 1 tsp on thoran,Mix and kept it aside.For aviyal mix the curd ,curry leaves and coconut oil.Kept aside.For Mezhukupuratti mix and kept aside.

For Erissery,Olan,Kalan : In 5L Pressure cooker add 1/4 cup water+2 tsp oil,place the erissery,olan,kalan veggies side by side.Add salt on the top of the each curry.On top of the erissery,Kalan veggies

On top of the erissery,Kalan veggies add the 1/4 cup coconut paste .Cook at high flame for 2 whistle.Release pressure.Remove carefully each item seperately.For erissery mix 1 tsp common tadka and roasted coconut,kept aside

For Olan mix 1 tsp coconut oil &1/4 cup coconut milk,keep it aside.For kalan mix with common tadka and curd 1/2 cup.kept aside.

For Sambaram : Mix 1/2 cup curd&1/2 water,salt.add chopped curry leaves&coriander leaves. For Mango Pickle :Mic cut mangoes,red chilli powder,salt &common tadka.

Fry the papadam in hot oil,kept aside.For Inji Kichadi : Mix the roasted ginger with 12 cup curd &common tadka.kept aside

For Kootu curry &Pachadi :In 5L Pressure cooker add 1/4 cup water & 2 tsp oil,Add the kootu curry veggies and tomato on side by side.add salt on top.On top of the kootu curry add 1/3 cup coconut paste.

Cook at high flame for 2 whistle.release pressure.remove the each veggies carefully.

For Tomato pachadi ,mix the cooked tomato with 1/2 cup curd and common tadka,kept aside.For Kootu curry mix with common tadka and 1 tbsp roasted coconut.

For Inji Puli :in a vessel boil the tamarind water with roasted ginger,salt,turmeric powder,red chilli powder.once the raw smell goes away add the jaggery and common tadka.keep it aside.

For Sambar & Rasam : In a 5L Pressure cooker add the sambar &Rasam ingredients side by side .Add salt on the top .Cook at high flame for 3 whistle.Release pressure.

*Remove the sambar ingredients,add common tadka,Required hot water and Tempering ingredients.Remove the rasam ingredients,mix with required hot water,curry leaves& coriander leaves.Keep it aside.

For Paruppu Pradhaman :Mix the cooked moongdal,jaggery syrup,roasted cashew,raisins,roasted coconut bit,cardamom powder ,1/2 cup coconut milk,mix it well.

For Palada Payasam : Roast the ada in little ghee and cook it in milk.Once it cooked well,add the sugar.Once it dissolves and switch off the flame.add the roasted cashew&raisin

For Moru Kachiyathu : Mix the 1/2 curd ,salt,turmeric powderwith 1/2 water without any lumps,.Boil it,once starts to boil switch off the flame and add the common tadka.

How To Serve : Place the Banana Leaf ,On the top of the left side place the banana,salt,Instant mango pickle,Lemon pickle (store bought),Nendran Chips(storebought)

Followed by Puli inji,Inji Kichadi,Mezhukupuratti ,Thoran,Olan,Aviyal,Kootu Curry,Erisserry.On the bottom of the leaf,

Papadam,Rice with Paruppu curry &ghee.On the right side place the sambar,rasam & Moru kachiyathu in a bowl.

On the top of the leaf place Tomato pachadi,Kalan,Paruppu pradhaman,Palada payasam,Sambaram in a bowl .