Onam is a time of joy, togetherness and delicious feasts. As we celebrate the return of King Mahabali, the festival of Onam Sadya holds a special place in our homes.
To make this year’s festivities even more special, Chef Ranjith Elavoor has prepared three delicious Onam Sadya recipes using Quaker Oats. These classic recipes are now enhanced with oat fibre and retain their rich, authentic flavours.
Matanga Erissery
Mathanga Erissery is a traditional South Indian dish that has been given a nutritious twist with the addition of oats. This version combines tender pumpkin and lobia (vanpayar) with a rich oat-infused coconut paste.
Ingredients:
• Water
• Lobia (vanpayar): 50 gr.
• Coconut oil: ½ tablespoon (optional)
• Salt (optional)
• Turmeric powder: ½ teaspoon
(Pressure cooking for 2 whistles)
• Coconut: ½ cup
• Green chili: 1 no.
• Shallots: 3 no.
• Cumin (jeerakam): 2 teaspoons
(Grind until you get a fine paste)
• Quaker Oats: 3 tablespoons / 40 g
• Water: 1 cup
• Pumpkin (Mathanga): 200 grams
• Green chili: 1 no.
• Curry leaves: 1 stem
(Let it boil until the pumpkin is cooked)
• Boiled Vanpayar (lobia)
• Coconut paste
(In a small pan)
• Coconut oil: 1 tablespoon (optional)
• Mustard seeds: 1 teaspoon
• Red chili: 2 no.
• Curry leaves: 4 no.
• Shredded coconut: ¼ cup
• Kashmiri Chilli: 2 tsp
Method:
• In a pressure cooker, add the lobia, water, coconut oil, salt and turmeric powder. Cook for 2 whistles until the lobia is soft and cooked through.
• In a blender, add the coconut, green chili, shallots and cumin seeds. Blend until it forms a fine paste.
• Mix the Quaker Oats with the ground coconut paste and set aside.
• In a pot, add water, pumpkin, green chili and curry leaves. Boil until the pumpkin is tender and cooked through.
• Add the boiled vanpayar to the cooked pumpkin.
• Stir in the coconut paste mixture and cook for a few minutes until everything is well combined and heated through.
• In a small skillet, heat the coconut oil and add the mustard seeds.
• Once the seeds start spluttering, add red chillies, curry leaves, grated coconut and Kashmiri chilli powder. Fry till the grated coconut turns golden brown.
• Pour the prepared seasoning over the cooked pumpkin and Vanpayar mixture.
• Serve your Mathanga Erissery hot with rice or as a side dish and enjoy the rich and comforting flavours of this traditional Sadya dish.
Peace and love
Pazam Nurukku is a traditional South Indian sweet made from bananas and given a nutritious twist with oats. This dish combines caramelized bananas, enhanced with a hint of cardamom and the nutrition of oats.
Ingredients:
• Jaggery: 100 g (optional)
• Bananas: 2 no.
• Water: 2 tablespoons
• Coconut: 2 tablespoons
• Ghee: ½ tablespoon (optional)
• Quaker Oats: 3 tablespoons / 40 g
• Cardamom: 3 no.
Method:
1. Melt the brown sugar in a pan until it becomes a syrup. (optional according to taste)
2. In another pan, cook the sliced bananas with the melted brown sugar and water until the bananas turn golden and caramelized.
3. Add the grated coconut and ghee. Mix well.
4. Add the Quaker Oats to the pan and mix until well combined.
5. Finish by adding the cardamom pods and stirring gently.
6. Serve your Pazam Nurukku hot as a delicious sweet.
Toran
Thoran is a classic South Indian stir-fry dish, now with an oatmeal twist. This version combines finely chopped cabbage, carrot and beans with a simple coconut cumin paste enriched with oats.
Ingredients:
• Coconut oil: 2 tablespoons (optional)
• Mustard seeds: 1 teaspoon
• Red chili (whole): 2 no.
• Curry leaves: 1 stem
• Green chili: 1 no.
• Cabbage: 150 grs.
• Carrot: 100 grs.
• Beans: 100 gr.
• Shredded coconut: ½ cup
• Cumin seeds: 2 teaspoons
• Quaker Oats: 3 tablespoons / 40 g
Method:
• Heat the coconut oil in a pan and add the mustard seeds. When they start to splutter, add the whole red chillies, curry leaves and green chilli.
• Add the chopped cabbage, carrot and beans to the pan. Sauté until the vegetables are tender.
• Grind the grated coconut and cumin seeds into a coarse paste. Mix the Quaker Oats into this paste.
• Add the pasta to the pan with the cooked vegetables. Stir well and cook for a few more minutes until everything is well mixed and hot.
• Garnish with fresh curry leaves and a drizzle of coconut oil.
• Serve Thoran hot, as a side dish with rice or as part of a traditional meal. Enjoy the delicious flavours of this much-loved South Indian dish!
