The most famous festival in the state of Kerala, Onam is considered to be the harvest festival. It is celebrated by Keralites to welcome and honour the beloved demon King Mahabali. This year Onam is on Monday, 4th September 2017. This is the day when Mahabali is believed to visit the homes and all the houses are beautifully decorated with flowers and a grand feast is prepared by his devotees.
One of the main attractions of the festival is the grand feast known as Onasadya, which is a nine-course meal consisting of 10-25 dishes, including rice, papadam, sambar, avial, rasam, pickle , payasam (sweet dish) etc. Best things about these dishes are that they are healthy, tasty and work as perfect dishes to introduce to your kids. Dishes are non-spicy and highly nutritious as they include seasonal vegetables and it tastes yummy because of the coconut flavor.
Here are some of the best kid-friendly, tasty and easy recipes to include in their diet for Onam.
Avial Recipe– This dish can be made either with curd or tamarind water to sour the curry.
- 1 Cup grated Coconut
- 1 Tsp Cumin ( jeera)
- 2 to 4 Green chillis
- 5 Green Beans chopped
- 1 Raw Banana chopped
- 1 Carrot chopped
- ½ Cup Elephant Foot Yam (Suran/ Jimikand)
- 1 Drumstick chopped
- Handful of Curry Leaves (Kadhi Patta)
- Salt to taste
- ½ Tsp Turmeric powder (Haldi)
- 1 Tsp Coconut Oil
- ½ Cup Sour Curd (Dahi)
- 1 Tsp Mustard Seeds (Kali Rai)
- ½ Tsp White Urad Dal
- 2 Dried Red Chillies
- Few Curry leaves
- 2 shallots
- Pinch of Asafoetida (Hing)
- For preparing avial, first cut the veggies into long pieces.
- Take a vessel and put the sliced vegetables, turmeric powder, salt and required water.
- Cook the vegetables in medium heat.
- Meanwhile, grind coarsely the grated coconut with green chillies, shallots and cumin seeds. Do not grind to a smooth paste.
- Add the coconut mixture to the vegetables. Simmer in low heat and when steam comes, add thick sour curd.
- Mix together with a ladle without crushing the vegetables.
- After adding curd, do not boil the avial. Remove from fire.
- For tempering, heat oil in a pan and add mustard seeds, urad dal, shallots, dried red chilies, curry leaves and Asafoetida
- Pour the tempering into the avial and mix gently.
- Avial is ready, you can serve with rice.
Beans Thoran Recipe– This is a simple and easy dish that tastes absolutely delicious. Thoran can also made with other vegetables like pumpkin, carrot, cabbage etc.
- 250 gm Green Beans chopped
- 1 Cup Grated Coconut
- 2 Green Chillies
- Few Curry Leaves
- 1 Tsp Mustard Seeds
- 2 Tsp Coconut Oil
- Salt to taste
- 1 Tsp Cumin seeds
- 1/2 Tsp Turmeric Powder
- Wash the beans and chop it into small pieces.
- Grind coconut, green chilli, pearl onions, garlic, turmeric powder and cumin seeds just for a second.
- Heat oil in a pan and add curry leaves, mustard seeds and allow them to splutter.
- Add beans along with salt and turmeric powder. Sprinkle a few drops of water (if needed) and cook them covered for a few minutes.
- Uncover and add coconut paste with the beans. Combine it well until all the water is evaporated.
- Thoran is ready
Semiya Payasam Recipe– Vermicelli kheer is a very common sweet dish and kids love it.
- ¼ cup Semiya / Vermicelli
- Sugar or Jaggery
- ½ ltr Milk
- ½ cup Water
- ¼ tsp Cardamom powder (optional)
- 1tbsp Ghee
- Dry fruits like cashew/ raisins
- In a Kadai, add half tbsp of ghee and roast the vermicelli till it turns golden brown with a nice aroma.
- In a pressure cooker, boil the milk and water.
- Then add the roasted vermicelli and close the cooker. Leave it for a whistle and the semiya gets cooked well.
- Open the lid and add the sugar or jaggery. Mix well.
- Finally add the cardamom powder. Boil for sometime.
- In a small kadai, take the remaining ghee and roast the cashews and raisins.
- Add on top of the payasam and its ready to eat
Sharkara Payasam Recipe- This is another type of kheer prepared with rice and jaggery
- 1 cup Raw rice
- 1/3 cup Ghee
- 1/4 cup Coconut pieces, thinly sliced and ghee roasted
- 2 cups Jaggery
- 2 tablespoons Cashews, raisins.
- 1/2 teaspoon Cardamom powder
- Powder cardamom seeds.
- Keep the rice soaked for 20-30 minutes.
- Cook jaggery in 1 cup of water and make it into a syrup, strain and set it aside.
- Cook the rice in 2½ cups of water in a pressure cooker
- Add the jaggery syrup to the rice, followed by the ghee and the powdered cardamom with constant stirring in low flame.
- When the volume is reduce to half, add milk and mix well. Do not allow it to boil.
- In a pan / Kadai / heat the ghee, fry raisins and fry cashew nuts till it become golden colour.
- Add it along with the coconut pieces.
- Sharkara Payasam is ready to serve
Hope this post was helpful to you all. Wishing you all a very happy Onam!