Ada Pradhaman
Ingredients:
- Ada (Dry Boiled Rice Flakes): 1 cup
- Water: 1 cup
- Palm Jaggery: 1 cup
- Fresh Coconut Milk: 1.5 cups
- Ghee: 2 tbsp
- Cashew Nuts: 10-12
- Chopped Coconut: 2 tbsp
- Saffron: 1/6 tsp
- Dry Ginger Cardamom Powder: 1/8 tsp
Instructions:
- Preparation: Wash the Ada thoroughly and transfer it to a strainer. Set aside until dry.
- Frying: In a wok or saucepan, heat 1 tablespoon of ghee on low heat. Shallow fry the cashew nuts and chopped coconut until golden brown. Remove and set aside.
- Cooking Ada: In the same wok, add the remaining ghee and fry the dry Ada until golden brown. Add 1 cup of water and cook until the Ada is half cooked.
- Sweetening: Add the palm jaggery and stir until it dissolves completely.
- Finishing Touches: Pour in the fresh coconut milk and cook for 10-12 minutes. Add saffron and dry ginger cardamom powder, and cook for an additional minute.
- Garnishing: Garnish with the fried coconut and cashew nuts. Serve hot.
2. Aviyal Curry
Ingredients:
● Mixed Vegetables (Potato, Yam, Carrot, Beans, Ash Gourd, Cucumber, Raw Mango, Drumstick, Raw Banana): 500 gm
● Turmeric Powder: 1/2 tsp
● Thick Curd: 1/2 cup
● Salt: To taste
● Fresh Coconut: 1/2 cup
● Cumin Seeds: 1/2 tbsp
● Green Chilli: 2
● Coconut Oil: 3 tbsp
● Curry Leaves: 8-10
● Hing (Asafoetida): 1/4 tsp
● Mustard Seeds: 1/2 tsp
Instructions:
1. Preparing Vegetables: Cut all vegetables into small, finger-sized pieces and set aside.
2. Boiling Vegetables: In a vessel, bring water to a boil. Add the vegetables along with salt and turmeric powder. Cook until the vegetables are tender but still crunchy. Drain and set aside.
3. Making Coconut Paste: In a blender, combine the fresh coconut and green chillies. Grind to a coarse paste.
4. Tempering: Heat coconut oil in a kadai (wok). Add mustard seeds, cumin seeds, hing, and curry leaves. Sauté for a minute.
5. Combining Ingredients: Add the coarse coconut paste to the wok and cook for a few minutes. Add the boiled vegetables and sprinkle a little water if needed. Cook until the raw smell of coconut fades, about 3-5 minutes.
6. Final Touches: Adjust salt to taste. Turn off the heat and allow the mixture to cool slightly. Stir in the curd and mix well.
7. Serving: Serve with brown boiled rice.
Chef’s Quote:
“Onam is a time of celebration and togetherness, and what better way to honor this festive season than with a feast that brings families closer. Our special Onam recipes, like Ada Pradhaman and Aviyal Curry, are crafted with love and tradition to capture the essence of this vibrant festival. May these dishes add joy and flavor to your celebrations, and may the spirit of Onam fill your hearts with happiness and harmony.”
— Chef Sanjiv Kumar, Executive Chef, The Fern Goregaon
For inquiries, please contact: +91 8291101177
