Kickstart Your Day with Puttu and Kadala Curry
One of the most iconic Kerala breakfasts is the humble yet hearty combination of Puttu and Kadala Curry. If you have leftover rice flour and grated coconut from your Sadhya preparations, you're already halfway there. Puttu is a steamed cylinder of rice flour layered
with coconut, and it pairs perfectly with the spicy and aromatic black chickpea curry known as Kadala Curry. This dish uses pantry staples like onions, tomatoes, and a blend of spices to create a rich gravy that beautifully complements the subtle flavour of the puttu. It’s a wholesome and flavourful way to start your day, bringing back the festive cheer with every bite.
An Evening Snack: Crispy Parippu Vada
As evening approaches and you crave a little something with your tea, look no further than Parippu Vada. These crispy lentil fritters are a beloved tea-time snack across Kerala. They are primarily made from chana dal (split chickpeas) and toor dal (split pigeon peas), which are often stocked up during festival time. The dals are soaked, coarsely ground, and then mixed with finely chopped onions, green chillies, ginger, and curry leaves before being deep-fried to golden perfection. The result is a snack that is crunchy on the outside, soft on the inside, and bursting with savoury, spicy flavour.
The Versatile Thoran for a Quick Side
A Thoran is a simple, dry vegetable stir-fry that is a staple in Kerala homes and a key component of the Onam Sadhya. The beauty of this dish lies in its versatility; you can make it with almost any leftover vegetable you have on hand, from cabbage and beans to carrots and beetroot. The preparation is quick: vegetables are finely chopped and sautéed with mustard seeds, curry leaves, turmeric, and a generous amount of grated coconut. This quick and healthy side dish not only uses up leftover vegetables but also encapsulates the essential coconut-rich flavours of Kerala cuisine.
A Sweet Treat: Aval Vilayichathu
For those with a sweet tooth, Aval Vilayichathu is the perfect post-Onam treat. This traditional snack is made with aval (beaten rice flakes), jaggery, and grated coconut. The process involves creating a syrup from melted jaggery, adding fresh coconut, and then mixing in the rice flakes along with ingredients like crushed cardamom, coconut bits, and roasted nuts for added texture and flavour. It’s a no-fuss sweet that requires minimal cooking and transforms simple pantry ingredients into a delightful and comforting snack that stores well for days.
Reimagining Payasam as a Creamy Pudding
It feels almost criminal to let even a drop of delicious payasam go to waste. If you find yourself with leftover palada payasam or any other milk-based kheer, you can give it a new life by turning it into a creamy pudding. Simply add a little milk to loosen the payasam if it has thickened, and gently heat it. A slurry of cornflour and milk can be stirred in to help it thicken into a pudding-like consistency. Once thickened, pour it into bowls, let it cool, and then refrigerate. Served chilled, this repurposed dessert feels both familiar and refreshingly new.
