Another Onam is a memory...

Yes, Onam is over... Leaving some wonderful memories..

To tell the truth, nothing was perfect. We were stuck in Bangalore owing to a mid week Onam.. Our parents couldn't come here. We had my sis and hubby over. And some friends dropped in. I was working from home. Ya, off course there is no respite from work.

Though I got up as usual listening my cook's bell. As the plan was to go out for dinner, I asked her to make breakfast and some malloo snacks - My Favourite Parippu vada & Sukhiyan.

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Parippu Vada - Recipe

Ingredients

• Toor dal ( Thuvara parippu )  3/4 cup
• Chana dal ( Kadala parippu )  1/4 cup
• Dry red chillies  5 nos
• Green chillies   4-5 nos ( Finely chopped )
• Curry leaves  a few ( Finely chopped )
• Shallots ( Cheriya ulli ) ~ 4-5 nos
• Ginger   1 medium sized piece
• Red chilly powder   1/2 tsp (Optional)
• Asafoetida powder (Kayam podi)  2 pinch
• Coriander Leaves – a few ( Finely chopped )
• Oil as needed
• Salt to taste

Method

• Wash both the dals nicely by changing the water 2-3 times and then soak in enough water overnight. Drain water and remove excess warer using a paper towel. Soak dry red chillies in water
• Coarsely grind soaked dal and dry red chillies in a mixer grinder for just 3-5 pulses without adding any water. Do not make it to a fine paste
• Crush or coarsely grind shallots and ginger. Add crushed shallots and ginger, green chillies, curry leaves, coriander leaves, red chilly powder, asafoetida powder and enough salt to the ground dal mixture and mix well. Keep aside for about 5-10 minutes.
• Make around 15 small balls of dal mixture and keep in a plate. Heat oil in a deep bottom pan in a medium-low flame. Take each ball and carefully flatten it using your palm and add to hot oil and deep fry. Turn vada till both sides becomes golden brown in color. It might take about 3-4 minutes. Transfer the fried parippu vada to a paper towel. 

Tips

• You may just one type of dal
• Ensure that there is no much water left in the dal before grinding else the  vada may break while frying

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Sukhiyan - Recipe

Ingredients

• Green gram (Moong bean/ Cherrupayar)  1 cup
• Grated coconut  3/4 cup
• Jaggery   1/4 - 1/2 cup or to taste
• Cardamom powder  1 tsp
• Turmeric powder  1 - 2 pinches
• All purpose flour / Maida  1/2 - 1 cup
• Water  As required for making the batter
• Rice flour  1 - 2 tbsp (helps to make it more crispy)
• Salt  to taste
• Oil to Fry

Method

• Soak green gram over night and cook the gram in a pressure cooker with enough water, until done. Drain the excess water and keep aside
• Grate/ Powder jaggery.  Add the grated coconut and mix well
• Add the cooked green gram.  Keep it on the stove and stir until it becomes little dry ( for around 15 - 20 mts)
• Add cardamom powder and mix well. Switch off
• Mix maida, turmeric powder, rice flour and a pinch of salt in water to make a medium thick batter. When the green gram-jaggery- coconut mixture is cold enough to touch, make small balls out of it. Dip them in the maida batter and deep fry

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After breakfast, I started working. My husband and sister started strategizing on how to design a pookalam. After a lot of deliberation, they started on it and I took breaks to help and down some parippu vada and sukhiyan.By the time, the pookalam was done, we got ready for the Onam Sadya outside. We went to a place called Backwaters. Sadya was decent:-)

After a full stomach, we reached back and I started on my work again. Friends dropped in, conversation, beer, wine and what not flowed... It was an Onam to remember...

Let me stop here looking forward to another Onam...