Onam Sadya : Avial, Tomato Rasam & Moong Dal Payasam

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it's quick, it tastes yummy. They're nice and they look fantastic. ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam is something that I've loved my whole life.

Many things affect the quality of taste from ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam is 4 to 5 person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam estimated approx 2 hours.

To begin with this recipe, we have to first prepare a few ingredients. You can have ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam using 46 ingredients and 18 steps. Here is how you cook that.

#OSR
I have tried to include all the 3 dishes in each recipe as I have tried to make "Sadya". Sadya Meal is from Kerala origin and it is served in banana leaf. It consists of various traditional vegetarian dishes which is especially cooked or prepared during the festival of Onam.

Ingredients and spices that need to be Prepare to make ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam:

1. Avial Recipe
2. 100 grams carrot (long pieces)
3. 100 grams drumsticks (chopped)
4. 100 grams cluster beans (chopped)
5. 100 grams french beans (chopped)
6. 100 grams flat beans
7. 100 grams raw banana cut into pieces
8. 100 grams cauliflower
9. 100 grams potato pieces
10. 100 grams yam (long pieces cut)
11. 1/4 cup green peas (optional)
12. Half cup whisked curd
13. 1 cup grated coconut
14. 1 tsp jeera
15. 2 dried red chillies
16. as required Coconut oil
17. Half tsp tsp mustard seeds
18. few Few curry leaves
19. 2-3 chopped green chillies
20. some chopped ginger
21. 1/4 tsp turmeric powder
22. 1 tsp jaggery (optional)
23. as required Salt
24. as required Water
25. Tomato Rasam
26. 1 chopped tomato
27. as per taste Tamarind pulp
28. as required Water as required
29. as per taste Salt
30. 1/2 tsp Turmeric powder
31. 1 tsp Red chilli powder
32. few Curry leaves
33. as required Chopped coriander
34. 1 tsp Grated garlic
35. 1/4 tsp mustard seeds
36. 1 tsp coriander powder
37. Half tsp black pepper powder
38. 2 dried red chillies
39. Moong Dal Payasam
40. 3/4 cup moong dal
41. 1 + 1/2 cup coconut milk
42. 1 cup grated jaggery
43. Half tsp elaichi powder
44. some Chopped nuts (cashew & raisins)
45. some Coconut pieces, chopped
46. as required Ghee

Instructions to make to make ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam

1. First we prepare avial. For that we will blanch all the chopped veggies in water by adding some salt, mentioned above in the avial section like chopped raw banana, chopped carrots, chopped yam, chopped potato, cauliflower pieces, green peas, chopped french beans, chopped cluster beans, chopped flat beans & chopped drumsticks. Donot over steam it & donot let the veggies change its colour.
2. Now heat a pan; add some coconut oil in it. Once the oil gets hot, add some mustard seeds, some curry leaves & some dried red chillies. Let them splutter a while then add the blanched veggies to it & mix everything well together. Cover the pan & cook for about 5 minutes by adding some salt.
3. Then add nearly 1 and half cups of water and let it cook for 2 to 3 mins more on a low flame. Till the time it gets cooked we will prepare coconut mixture. For that take a grinding jar add a cup of grated coconut, chopped green chillies, chopped ginger, a tsp of jeera and 1/4th cup water and grind it into a coarse paste.
4. Now add this mixture into the veggies and mix everything well. Add some salt if required. Add 1/4th tsp turmeric powder too and mix it well; now cover the pan and cook for 5 more minutes on a low flame.
5. Then add the whisked curd to it and mix it. Now add a tsp of jaggery; check the salt consistency now cook for 5 more minutes. Finally drizzle some coconut oil and mix.
6. Your avial is now ready to serve. Serve it with some steamed rice.
7. Now we will move towards "Tomato Rasam". For that heat a pan. Add 2 tsp of oil in it. When the oil gets hot, add some mustard seeds, some dried red chillies & some curry leaves. Now add grated garlic and some chopped tomatoes. Now fry them for about a minute.
8. Then add all the dry spices like turmeric powder, coriander powder, black pepper powder, red chilli powder & some salt. Keeping the flame low, mix everything well for 2 to 3 minutes.
9. Now add the required tamarind pulp in it and mix it. Now add the required quantity of water as per the taste of your sourness. Then add some more salt to adjust the final taste. Let it come to boil then cook it for 2 more minutes.
10. Finally add some chopped coriander and serve it hot with some steamed rice.
11. Now we will move towards "Moong Dal Payasam". For that take a bowl and add a cup of grated coconut, in it add a cup of hot water, cover it and leave it aside for 10 minutes. After 10 minutes, grind it into a smooth paste. Then pour the coconut mixture over a strainer and extract the coconut milk from it. This is the milk from the first extract. Now repeat the same process and keep the second extract milk separately into an another bowl. Now keep the 2 bowls aside.
12. Now take a tadka pan add some ghee in it. Then fry the nuts and raisins in it. Keep it aside. Now fry the chopped coconut pieces in the same ghee. Keep this aside too.
13. Now heat a pan and add the moong dal in it; now dry-roast it for 3 to 5 minutes. Now remove it from the pan & keep this aside.
14. Now we will boil the dal first. For that, in a pressure cooker add the roasted dal first then add 2 cups of water in it and wait for 4 to 5 whistles until the dal is cooked.
15. Now in a pan melt the jaggery first and then add the dal mixture in it & mix it. Now cook until the dal comes to a boil.
16. Then add the second extract of coconut milk & mix it. Now cook until the dal and the milk mixture once again comes to a boil. Then add the fried nuts, raisins and coconut pieces in it. Mix them well with the dal.
17. Then add the first extract of coconut milk and mix it again. Finally add some elaichi powder in it and give it a good stir. Now after adding the milk cook for 2 more minutes. Then switch off the flame. Add 2 tsp of ghee in it and combine everything well once again. Your Moong Dal Payasam is now ready.
18. Let it come to the room temperature first and then refrigerate it for about an hour and then serve it. I have further garnished it with some more fried nuts, raisins & some chopped coconut pieces.

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So that is going to wrap it up for this exceptional food Recipe of Any-night-of-the-week ONAM SADYA : Avial, Tomato Rasam & Moong Dal Payasam. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page