Onam is round the corner, and the time’s ripe for a traditional sadya. Here are a few recipes of must-have delicacies that you can make at home

Injipuli

(serves five)

Ingredients

Tamarind: 250 gm

Green chillies: 50 gm

Red chillies: 6

Ginger: 75 gm

Salt: 1 tsp

Turmeric powder: half tsp

Chilli powder: 2 tsp

Jaggery (achuvellam): 6 pieces

For seasoning

Oil: 3 tbs

Mustard: 1 tsp

Fenugreek seeds: half tsp

Curry leaves: 5 stems

Method

Soak the tamarind in half a cup of warm water and extract the juice. Add salt, turmeric powder and chilli powder and cook the juice till it becomes thick. Add jaggery, chopped ginger and green chillies. Stir till it thickens. Cool. Splutter mustard in oil and add fenugreek seeds, red chillies and curry leaves. Stir this into the injipuli.

Aviyal

Ingredients

Yam:100 gm

Raw banana (Vazhakkai): 100 gm

Carrot: 1

Thattai payir, snake gourd and beans : 50 gm each

Ash Gourd: 200 gm

Cluster beans: 10

Broad beans: 10

Drumstick: 1

Salt and chilli powder: 1 tsp each

Turmeric: half tsp

Green chillies: 5

Coconut: Half, grated

Cumin powder: quarter tsp

Curd: 100 gm

Coconut oil: 1tbs

Method

Chop vegetables into pieces that are three to four inches long. Cook in warm water, adding salt, turmeric powder and chilli powder. Separately, grind coconut and green chillies, add a pinch of cumin powder and beaten curd to make a paste. Add the paste to the vegetables and stir. Add curry leaves and coconut oil.

Olan

Ingredients

Pumpkin: 200 gm

Ash gourd: 200 gm

Green chillies: 7

Onion: 1

Salt: half tsp

Coconut milk: half cup

Coconut oil: 2 tsp

Curry leaves: a handful

Method

Chop the vegetables into thin slices of two to three inches length. Cook pumpkin and ash gourd. When they are half-done, add ginger, green chillies, onion and salt. After the vegetables are cooked, add a cup of coconut milk. Add the oil and curry leaves.

Pazha kalan

Ingredients

Nendran banana: 2

Coconut: half, grated

Green chillies: 8

Curd: 200 gm

Cumin powder: half tsp

Mustard: half tsp

Fenugreek seeds: quarter tsp

Red chillies: 6

Jaggery/sugar: a tsp

Curry leaves: a handful

Turmeric powder: half tsp

Pepper powder: quarter tsp

Method

Slice the banana into small pieces and cook in warm water, adding salt, turmeric and pepper powder. Separately, grind coconut, green chillies and cumin, and add beaten curd to make a paste. Add this to the banana and cook till the curry thickens. In a frying pan, add oil and splutter mustard. Add fenugreek seeds, red chillies, curry leaves and the jaggery/sugar and stir into the curry.