This Onam, we’re thrilled to present two exquisite recipes crafted by our talented home chefs. Their creations capture the essence of Onam with authentic flavours and heartfelt touches. Discover these special recipes that bring the spirit of the festival to your table, each dish a testament to the rich culinary heritage of Onam. Enjoy a taste of tradition with every bite.
Apple Pachadi (Apple Pulisserry)
by Shahna Dev
This Apple Pachadi (Apple Pulisserry), a twist on the traditional Pulissery, skips the coconut but keeps all the creaminess and flavour. It’s an easy, delicious dish that you’ll absolutely fall in love with. Perfect for when you’re short on time, it delivers a magical taste that will leave everyone guessing its secret ingredient!
Prep time: 10 minutes
Cook time: 20 minutes
Serving: 4 people
Ingredients:
- Apples – 2 medium
- Green chillies – 4 to 5 (adjust accordingly)
- Ginger – a small piece
- Turmeric powder – 1/2 teaspoon
- Salt
- Water – 3/4 cup
- Curd (thick) – 2 cups
To temper:
- Oil – 1 tablespoon
- Mustard seeds – 1/2 teaspoon
- Dry chillies – few
- Curry leaves – 2 sprigs
- Chilli powder – 1/4 teaspoon
Method:
- Peel and deseed the apples. Cut into small pieces.
- Slit the green chillies.
- Grate or crush ginger.
- Add 3/4 cup water.
- Put turmeric powder and salt.
- Cook this till the apples are tender.
- It takes only about 10 – 12 minutes.
- Bring it out from the fire.
- Whisk the curd well. Pour this into the cooked apple mixture when it cools down (otherwise the curd might split).
- Give a good mix. Adjust the salt.
- To temper, heat the oil in the pan.
- Splutter mustard seeds. Add curry leaves and dry red chillies. Turn off the fire and then add the Chilli powder. (So that the Chilli powder doesn’t get burnt).
- Pour this over the gravy and mix well.
Check out the recipe video below:
Ananas Menaskai (Roasted Pineapple in Coconut Curry Sauce)
by Supriya Bajaj
Ananas Menaskai is a traditional Prasad offered during South India’s harvest festivals, a dish that blends sweet, tangy roasted pineapple with a rich coconut curry sauce. This version brings a subtle twist to the classic recipe, adding a touch of flair while staying true to its sacred roots. This vibrant dish is perfect for festive feasts, offering a delightful balance of tradition and presentation.
Prep time: 15 minutes
Cook time: 30 minutes
Serving: 4 people
Ingredients:
To boil pineapple:
- 1 small pineapple (cut into roundels)
- 1 cup sugar
- 1 tsp salt
- 3 slit green chillies
Pineapple marination:
- Salt as needed
- 1/2 tsp red chilli powder
- 1/2tsp turmeric powder
Masala for curry:
- 2 tbsp coconut oil
- 1 tbsp urad dal
- 1/2 tbsp sesame seeds
- 1 tsp fennel seeds
- 1 tsp methi seeds
- 1 cup peeled fresh coconut
For curry:
- Salt
- 1 tsp turmeric
- 1 L water
- 1/2 cup jaggery powder
- 1 tbsp lemon juice
For tempering:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 15-20 curry leaves
- 2 dried red chilli
To roast pineapple:
- Ghee
Method:
- Boil pineapple roundels with salt, sugar and chillies for 15 minutes.
- Take them out and marinate them. Keep aside.
- Roast all masala ingredients (except coconut). Make a fine paste of all the masala ingredients, along with coconut.
- Take a pan, and add the paste, water, salt, and turmeric. Let it cook for 5 minutes and add jaggery powder. Cook till it’s thick. Take it off the flame and add lemon juice. Keep aside.
- Prepare tempering with coconut oil, mustard seeds, curry leaves and dry red chillies.
- Temper the curry and then mix it.
- Sieve the curry for a smooth sauce. Roast the marinated pineapple on both sides till brown.
- Plate the dish as in the picture.
Check out the recipe video below:
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