Sadya Masala Curry | Masala Curry for Onam Sadya

Sadya is a traditional grand feast of Kerala and is commonly served for Hindu marriages, Onam, Vishu or any other important occasions like vallamkali, choroonu. Sadya may vary from district to districts in taste and style.

Sadya style masala curry is served in the central & northern parts of Kerala and not very common in the southern sadya. This is made like making non veg curry in the traditional style but using vegetables. Either roasted coconut or coconut milk can be used for making this dish. This dish is simple to prepare and takes hardly any time to prepare. Check it out !!

For all Kerala sadya recipes, check this link here.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

Potato 2 big, cut in big cubes 

Green peas 1/2 cup

Onion 1 big, half moon sliced

Ginger-garlic paste 2 tsp

Green chillies 2-3, vertical cut

Tomato (sambar/nadan) 1, cut

Curry leaves 2 sprigs

Turmeric powder 1/2 tsp

Hot chilli powder 1/2 tsp

Kashmiri chilli powder 3/4 tsp

Garam masala 1/4 tsp

Coriander powder 2 tsp

Sugar 1/2 tsp

Salt 1/2 tsp

Coconut Oil 2 tbsp + 1 tbsp

to roast & grind 

Coconut grated 1/2 cup

Fennel seeds 1/2 tsp

Pepper corns 1/2 tsp

Cinnamon, 1 small piece

Cloves 2-3

To temper

Shallots 3-4

Curry leaves 1 sprig

Garam masala 1/4 tsp

Coconut oil 1 tbsp

Watch on YouTube -

Method

• Heat a pan and add the grated coconut. Dry roast until golden brown. Add the whole spices under 'roast & grind'. Switch off the flame, cool lightly. Transfer the contents to a blender jar, add little water. Grind to a smooth paste, keep aside.
• Heat oil in a pan and fry the potatoes until lightly browned. Add the green peas halfway, and fry for another 3–4 minutes. Keep aside.
• In the same oil, add the ginger-garlic paste. Add the onion, and sauté until translucent. Add the green chillies, curry leaves, and add spice powders, then add tomato. Cook till the tomatoes are mashed. 
• Then add the fried potato & green peas. Add a cup of boiling water. Add salt as needed.
• Cook covered until the potatoes and green peas are cooked half way. Add the ground paste. Adjust salt if needed and add sugar.
• Simmer covered for another few minutes till the potatoes are cooked nicely.
• Dry up all the moisture and switch off the flame.
• Heat a pan, add oil. Add shallots and curry leaves, fry until golden brown.Add the 1/4 tsp garam masala and pour over the curry.
• Give a quick mix and enjoy as a side dish with sadya.

NOTES

* You can add carrots or cauliflower to in this recipe.

* This is a semi gravy like side dish like kootu curry.

Shallots Chutney for Idlis/ Dosas | No Coconut Chutney

Looking for a simple, no coconut chutney ? Then here is a quick one with minimal ingredients. This chutney has no pottukadala and is really thick. Add boiled water to adjust consistency.  This works perfect with idlis and dosas or even uthappam. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

urad dal  1.5 tbsp

dry red chillies, 3 broken 

shallots 1/2 cup

garlic cloves 2-3 

curry leaves 1 sprig

salt to taste

tamarind 1 small amla size

coconut oil 2 tbsps

to temper

coconut oil 2 tsp

dry red chillies 1 broken

curry leaves, a sprig 

mustard seeds 1/2 tsp

Watch on YouTube -

Method

• Heat a pan and add oil. Add the urad dal and sauté until lightly browned. Add the red dry chillies and sauté. 
• Add the shallots, curry leaves and garlic cloves. Sauté until shallots turn translucent.
• Add salt and tamarind. Mix well and switch off the flame. Leave to cool slightly.
• Transfer to a blender jar and add 1/4 cup water. Grind to a smooth paste. 
• Pour this in a bowl and add 1/4 cup water. Mix until there are no lumps.
• Finally, pour oil in a pan to temper. Splutter mustard seeds, dry red chillies and curry leaves. Switch off the flame and pour over the chutney.
• Serve warm with idlis/ dosas. 

NOTES

* I have used Beydegi chillies, so used only 3. Depeneding on the type of chillies, alter the number. 

* The colour of the chutney comes from the chillies used.

Condensed milk buns

Bakes have taken a side seat since long, as I don't get enough time these days. But I love baking and so whenever there is something new to try, I would definitely make a point to try. This is one such bake recipe that I loved for the soft, fluffy nature. They are so soft, pillowy that you just totally enjoy the bite. The ingredients are easy to combine, and they are ready very soon. Check it out !!

Preparation time ~ 10 minutes

Baking time ~ 20–25 minutes

Serves ~ 8 buns

Author ~ Julie

Ingredients

All-purpose flour (maida) 2 cups 

Instant dry yeast 2 tsp

Unsalted Butter, softened 1/3 cup

Condensed milk 1/4 cup

Granulated Sugar 1.5 tbsp

Egg 1

Salt 1/2 tsp

Milk 1/2 cup

for brushing

Condensed milk 1/4 cup

Unsalted Butter, softened 3 tbsps

 

Watch on YouTube -

Method

• In a bowl, add the milk, condensed milk, egg and granulated sugar, yeast and mix. To this add the all-purpose flour(maida) and salt. Give a mix.
• The dough may be sticky, transfer to a baking mat or clean counter top and knead. Add the softened butter and knead for 8–10 minutes until the gluten sets. Check using the windowpane test. Pinch out a small portion and stretch the dough until thin. The light must pass through this layer but shouldn't tear is an indication that gluten has set in. At this point, transfer the dough to an oiled bowl.Cover and leave to rise for 1–2 hours.
• Once the dough is risen, punch out the air from the dough and make 8 equal sized balls. Shape and place on an oiled tray. Cover and leave for 45 minutes for the second rise.
• In the meantime, mash the butter for brushing Add condensed milk and mix without lumps. Keep aside.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. 
• Brush the prepared buns liberally with the condensed milk mix and reserve the rest for final brush after bake. 
• Place and bake in the oven for 20–25 minutes. Mine was done at 20 minutes. Finally, brush the condensed milk mix. Cool on a wire rack in the tray for 10 minutes and then remove the buns out of the tray.
• Enjoy just like that or drizzle an extra dash of condensed milk and give a try.

NOTES

* You can make a single loaf of bread too in the bread tray if you don't want to shape it like buns.

* This is a mildly sweet soft fluffy buns, you can drizzle extra condensed  milk if you like it sweet.