Onam Sadya Recipes 2025 I Enjoy This Awesome Vegetarian Festival Special Lunch

coconut

🥗Healthier: coconut milk

💰Cheaper: almond milk

Coconut milk offers a lighter option while maintaining creaminess.

dal

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa is protein-rich and gluten-free.

sambar

🥗Healthier: vegetable stew

💰Cheaper: mixed vegetables

A vegetable stew can be lighter and more accessible.

payasam

🥗Healthier: fruit salad

💰Cheaper: pudding

Fruit salad provides a fresh and lighter dessert alternative.

Wash 1/2 cup yellow moon dal.

In a pressure cooker, add 1 1/2 cups of water and bring it to a boil.

Add the washed moon dal to the boiling water and pressure cook for two whistles.

Mash the cooked dal slightly and set aside.

In a pan, heat some ghee and fry bits of fresh coconut until browned.

Add cashew nuts and raisins to the pan and fry until golden, then drain them out.

In the same pan, add 1 cup of jaggery and 1 cup of water, dissolving the jaggery.

Add the cooked moon dal to the jaggery mixture and let it cook together for 2 minutes.

Dilute coconut milk by mixing half a cup of thick coconut milk with half to one cup of water.

Add the diluted coconut milk to the dal and jaggery mixture, cooking on low heat until it thickens.

Reduce the flame and gently add the thick coconut milk, cooking for an additional half to 1 minute without boiling.

Add 1/4 teaspoon cardamom powder and 1/4 teaspoon dry ginger powder, mixing well.

Fry more chopped fresh coconut in ghee until browned for the second payasam.

Add cashew nuts and raisins to the pan and fry until golden, then drain them out.

In the same pan, add 1 teaspoon more ghee and 1/2 cup of red poha, frying it well.

Add 1 cup of previously boiled and cooled cow's milk to the poha and let it cook until soft, about 4-5 minutes.

Add 1/4 cup sugar to the cooked poha and mix well, allowing it to dissolve.

Add more cow's milk to reach the desired consistency, stirring occasionally.

Add cardamom powder for flavor and mix in the fried coconut, cashews, and raisins.

For tomato rasam, add 1 teaspoon of tamarind paste to chopped tomatoes, turmeric, salt, and sambar powder in a pan with water.

Cook the mixture over low to medium heat until the tomatoes are soft and mushy, about 5 minutes.

Add fresh curry leaves, coriander leaves, and coarsely crushed black pepper, adjusting water as needed.

Cook until it froths and comes to a boil, then switch off the heat.

For sambar, cook 1/3 cup tuar dal and 1/3 cup yellow moon dal with water and a pinch of turmeric in a pressure cooker for three whistles.

Sauté shallots in oil until translucent, then add chopped tomatoes and salt, cooking until soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens