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Home / Recipes / SADYA...Traditional meal on banana leaf......5 RECIPES

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SADYA...Traditional meal on banana leaf......5 RECIPES

May-17-2016
Shreela Sasidharan
60 minutes
Prep Time
120 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT SADYA...Traditional meal on banana leaf......5 RECIPES RECIPE

Here I present one such sadya at my home with the RECIPES OF THE 5 Main components...sweet dish - CARROT PAYASAM , Mix veg SAMBAR, AVIAL, BEANS THORAN ,ALOO /BHINDI FRY....served along with Rice & other accompaniments ..banana chips , Kerala papad,elchi banana,pickles ..All these store bought & spiced buttermilk homemade easy preparation made with crushed green chillies, ginger,curry leaves, lime leaves , salt & roasted jeera powder

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Kerala
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. A. carrot PAYASAM / KHEER
  2. Ingred: Full cream Milk ...1&1/4 litres
  3. carrots ...3 medium
  4. Condensed Milk...1 big can.
  5. badam. ..1/2 cup
  6. Cardamon powder...1tsp
  7. ghee...2tsp
  8. B. INGRED: FOR SAMBAR
  9. Arhar / Tur dal...1small katori
  10. Mix veg...1cup...white pumpkin , elephant yam..cut roughly into 1inch pieces , bhindi...cut into halves, Drumstick..1no.cut into 3 inch pieces
  11. green chillies...2
  12. curry leaves. .few
  13. tomato ...1
  14. tamarind ...1 lemon sized ( washed , soaked in warm water & pulp removed )
  15. salt ....to taste
  16. coriander leaves...chopped as garnish
  17. Ingredients for GROUND SAMBAR PASTE
  18. oil ...1/4 tsp
  19. Sambar powder..3 heaped tbsp
  20. Grated coconut ..4tbsp
  21. curry leaves ..few
  22. haldi powder...1/2 tsp
  23. asafoetida. ..1/4tsp
  24. Ingredients for TADKA of SAMBAR
  25. oil...2tsp
  26. Rye...1/2 tsp
  27. jeera . .1/2 tsp
  28. methi seeds..1/4 tsp
  29. asafoetida. ..A pinch
  30. Dry red chilly ..1
  31. curry leaves ..1 sprig
  32. C : INGRED : FOR AVIAL
  33. 3 cups mix at least 5 to 6 vegetables from the below as per your choice
  34. Elephant yam / Suran
  35. String beans
  36. Long padval
  37. White pumpkin & Yellow pumpkin
  38. carrots
  39. Gavar fali
  40. Raw banana
  41. Drumstick
  42. curry leaves
  43. Sour thick curds...1cup
  44. Coconut oil....few tbsps
  45. salt to taste
  46. Ingredients for GROUND PASTE for AVIAL
  47. green chillies...5 to 6 no.
  48. Whole jeera...1tsp
  49. coconut ...3/ 4th grated ..fresh & only white part
  50. D : INGREDIENTS FOR BEANS THORAN
  51. French beans ...300 gm
  52. turmeric powder ...1/2 tsp
  53. salt to taste
  54. Ingredients for coconut MASALA PASTE for BEANS THORAN
  55. coconut...1/2 grated
  56. jeera ...1tsp
  57. green chillies ...1
  58. Dry red chilly...1
  59. garlic...4 pods
  60. Ingredients for TADKA for BEANS THORAN
  61. oil ..1 tsp
  62. Rye ..1/2 tsp
  63. jeera..1/4 tsp
  64. Dry red chilly ...1
  65. curry leaves...1 sprig
  66. E : INGREDIENTS FOR aloo- BHINDI FRY
  67. bhindi/Ladys fingers.. ..300 g
  68. Aloo/ potatoes...300 gm
  69. green chillies..2nos.
  70. haldi powder..1/2tsp
  71. red chilli powder...1tsp
  72. Dhaniya/ coriander powder..2tsp
  73. Amchur / Dry mango powder...1/2 tsp
  74. oil ...4 tbsps
  75. salt to taste

Instructions

  1. A : FIRST PREPARATION : DESSERT CARROT PAYASAM ..
  2. Let's begin with the Sweet Dish
  3. Peel , wash & grate carrots using fine grater .Keep aside
  4. Almonds...Soak in hot water , deskin, wash again & grind with little milk to a fine paste.Keep aside
  5. Now to begin the cooking process
  6. Heat ghee in a small kadai , add the finely grated carrots & sauté for few minutes till carrots are half cooked..Keep aside
  7. Transfer the milk into a thick bottomed non stick deep dish .Heat the dish with the milk & bring it to a boil...stirring in between.
  8. Once milk comes to a boil , lower the flame ,keep stirring so that the cream in the milk does not stick to the sides & continue cooking process until the milk is reduced to 1/3rd of its original quantity
  9. Next add the sautéd carrots & cook for a further 5 minutes until the carrots are cooked
  10. Mix in the ground almond paste & cook for a couple of minutes more
  11. Next mix in the condensed milk & stir well in order to blend it within the milk mixture
  12. Bring to a boil
  13. Remove from fire & mix in the cardamon powder.
  14. YUMMY CARROT PAYASAM ...With Brilliant peach color & great texture ready
  15. B : NOW FOR 2nd PREPARATION : SAMBAR
  16. Method for preparing Sambar as below
  17. Let's begin the cooking process for Sambar
  18. Wash , soak & cook.dal in cooker with little water. Remove & smash the dal well. Keep aside
  19. Soak tamarind in hot water & extract pulp Keep aside
  20. Heat about 1cup.water in deep vessel Add vegetables pieces one by one based on their individual cooking time...For example...add the elephant yam/ suran first..as it takes longer to cook followed by other veg..bhindi of course at the end
  21. Add haldi powder , 2 slit green chillies & curry leaves & quartered to the above vegetables & cook till almost 3/4th cooked
  22. While the vegetables are getting cooked ..prepare the ground Sambar paste ..Please see ingredients above.. Heat oil in small kauai. Add Sambar powder , grated coconut & few curry l.Sauté on low flame for a minute
  23. Transfer above mixture to a mixer jar . Add haldi powder & asafoetida as mentioned under Sambar ground paste & grind with sufficient water to a fine paste consistency.
  24. Coming back to the vegetables that are cooking. Once they are 3/4th cooked , Add the tamarind extract, Sambar masala paste & the smashed dal.Add little water & mix well .Water should be sufficient to get normal Sambar consustency
  25. Add salt to taste . Boil well for about 5 to 7 minutes. Check seasoning & adjust if necessary
  26. Now ..TADKA for SAMBAR. Note all ingredients mentioned under Sambar Tadka
  27. Heat oil , add Rye. .Once it splutters add the rest of the ingredients for tadka.Stir & quickly transfer to the prepared Sambar.
  28. Close with lid immediately so that tadka flavours get infused within the Sambar
  29. Garnish with coriander leaves
  30. SAMBAR READY....tasty , fiery, tangy flavoured
  31. C: NOW FOR THIRD PREPARATION : AVIAL
  32. Method of preparation of Avial as below
  33. Preparation / Cutting of vegetables ..All uniform sized..about 1& 1/2 to 2 inches.This cutting part is very important to this preparation . Further it's important to cook these just right .Over cooking will give a final lumpy product .
  34. Whip the sour curds & Keep aside.
  35. Now let's begin the cooking process
  36. Take a deep vessel , add little water & bring to a boil.Now start adding vegetables one by one depending on their cooking time taking care to add the veg which takes max.time first..& so on.Add in few curry leaves along with the vegetable
  37. Cook until the vegetables are just done ...not over cooked
  38. While the vegetables are getting cooked let's prepare the ground coconut paste..as below
  39. Add all ingredients mentioned under Ingredients for AVIAL GROUND PASTE & grind to a rough consistency using some amount of the sour curds .
  40. Remove this rough paste & mix it with the remaining sour curds
  41. Once the vegetables are just cooked , mix in the ground coconut paste & sour curd mixture . Add salt & stir gently to blend all well .
  42. Cook for a few minutes Check for seasoning & adjust if necessary Remove from fire
  43. Add coconut oil on the surface of Avial & close with lid
  44. YUMMY AVIAL READY. Here I have on purpose not added haldi as I prefer a creamish preparation. You can add haldi if you prefer.
  45. Similarly South Indians prefer Coconut oil for its unique flavour..However this oil is not preferred by many , in which case they may simply use any vegetable oil
  46. D : NOW 4th PREPARATION: BEANS THORAN
  47. Method of preparation of Beans Thoran as below
  48. String beans , wash & dice into small pieces as in picture.
  49. Grind all ingredients as mentioned under INGREDIENTS FOR GROUND MASALA PASTE ..With minimum water to a rough paste.Keep aside
  50. Now let's begin cooking
  51. Heat 1tsp oil in kadai .When hot add the Rye .When Rye splutters add in all the ingredients mentioned above in ingredients for TADKA FOR BEANS THOMAS.
  52. Now add the beans, haldi powder , salt to taste & the rough ground coconut paste. Sprinkle just enough water necessary for just about cooking the beans. Cover with lid & cook on medium flame .
  53. Stir a couple of times at intervals & cook until the beans are just done
  54. Remove the lid.. Check for seasoning , adjust if necessary & cook till almost dry .yet moist.
  55. BEANS THORAN READY
  56. E : THE LAST & 5TH PREPARATION : ALOO- BHINDI
  57. ALOO. .Peel , wash & pat dry. BHINDI : Wash well & pat dry Slit the 2 green chillies lengthwise
  58. Cut both the vegetables into 2inch uniform pieces. .This is important
  59. Now for the actual cooking process
  60. Heat oil in a large kadai . Once oil is real hot , add the potatoes & Stir fry without lid until the sides are slightly browned
  61. Next add the bhindi pieces .Stir fry..again without lid ( to prevent ant sweating )again until sides are a little browned
  62. Add all the spice powders mentioned under Ingredients. Add salt to taste. Mix well
  63. Cover with lid & cook until both vegetables are cooked.In between open the lid & stir a couple of times
  64. Remove the lid & fry for a further 5 minutes more.At this stage can add a little oil so as to get that lovely fried effect,with each piece of bhindi & Aloo separate
  65. Check for seasoning & adjust if necessary
  66. Remove from fire . Do not close with lid. Keep it open only until it cools down completely, so that it does not loose it's texture.
  67. YUMMY ALOO- BHINDI READY

Reviews (4)  

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Ayesha Sayyed
Oct-25-2017
Ayesha Sayyed   Oct-25-2017

Ritu Sharma
May-18-2016
Ritu Sharma   May-18-2016

This is amazing!

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