Onam is a time of joy, togetherness, and delicious feasts. As we celebrate the return of King Mahabali, the Onam Sadya feast holds a special place in our homes.
To make this year’s festivities even more special, Chef Ranjith Elavoor has whipped up three oat-a-licious Onam Sadya recipes using Quaker Oats. These classic recipes are now elevated with fibre from oats while preserving their rich, authentic flavours.
Mathanga Erissery
Mathanga Erissery is a traditional South Indian dish that’s been given a nutritious twist with the addition of oats. This version combines tender pumpkin and lobia (vanpayar) with a rich coconut paste infused with oats .
Ingredients:
• Water
• Lobia (vanpayar): 50 gms
• Coconut oil: ½ tbsp (optional)
• Salt (optional)
• Turmeric powder: ½ tsp
(Pressure cook for 2 whistles)
• Coconut: ½ cup
• Green chili: 1 no.
• Shallots: 3 no.
• Cumin (jeerakam): 2 tsp
(Grind into a fine paste)
• Quaker Oats: 3 tbsp / 40 gms
• Water: 1 cup
• Pumpkin (Mathanga): 200 gms
• Green chili: 1 no.
• Curry leaves: 1 stem
(Boil until the pumpkin is cooked)
• Boiled vanpayar (lobia)
• Coconut paste
(In a small pan)
• Coconut oil: 1 tbsp (optional)
• Mustard seeds: 1 tsp
• Red chili: 2 no.
• Curry leaves: 4 no.
• Grated coconut: ¼ cup
• Kashmiri chili: 2 tsp
Method:
• In a pressure cooker, add lobia, water, coconut oil, salt, and turmeric powder. Cook for 2 whistles until the lobia is soft and well-cooked.
• In a blender, add coconut, green chili, shallots, and cumin seeds. Grind into a fine paste.
• Mix Quaker Oats with the ground coconut paste and keep it aside.
• In a pot, add water, pumpkin, green chili, and curry leaves. Boil until the pumpkin is soft 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 pan, heat coconut oil and add mustard seeds.
• Once the seeds start to splutter, add red chilies, curry leaves, grated coconut, and Kashmiri chili powder. Fry until the grated coconut turns golden brown.
• Pour the prepared tempering over the cooked pumpkin and Vanpayar mixture.
• Serve your Mathanga Erissery hot with rice or as a side dish and enjoy the rich, comforting flavors of this traditional Sadya dish!
Pazam Nurukku
Pazam Nurukku is a traditional South Indian sweet treat made with bananas given a nutritious twist with the addition of oats. This dish combines caramelized bananas, enhanced by a hint of cardamom and the nutrition of oats.
Ingredients:
• Jaggery: 100 gm (optional)
• Bananas: 2 no.
• Water: 2 tbsp
• Coconut: 2 tbsp
• Ghee: ½ tbsp (optional)
• Quaker Oats: 3 tbsp / 40 gms
• Cardamom: 3 no.
Method:
1. Melt jaggery in a pan until it becomes a syrup. (optional as per liking)
2. In another pan, cook sliced bananas with melted jaggery and water until the bananas turn brown and caramelized.
3. Stir in grated coconut and ghee. Mix well.
4. Add Quaker Oats to the pan and mix until well combined.
5. Finish by adding cardamom pods and stirring gently.
6. Serve your Pazam Nurukku warm as a delightful sweet treat.
Thoran
Thoran is a classic South Indian stir-fry dish, now with a twist of oats. This version blends finely chopped cabbage, carrot, and beans with a simple coconut and cumin paste enriched with oats.
Ingredients:
• Coconut oil: 2 tbsp (optional)
• Mustard seeds: 1 tsp
• Red chili (whole): 2 no.
• Curry leaves: 1 stem
• Green chili: 1 no.
• Cabbage: 150 gms
• Carrot: 100 gms
• Beans: 100 gm
• Grated coconut: ½ cup
• Cumin seeds: 2 tsp
• Quaker Oats: 3 tbsp / 40 gms
Method:
• Heat coconut oil in a pan and add mustard seeds. When they start to splutter, add whole red chilies, curry leaves, and green chili.
• Add chopped cabbage, carrot, and beans to the pan. Stir-fry until the vegetables are tender.
• Grind grated coconut and cumin seeds into a coarse paste. Mix the Quaker Oats with this paste.
• Add the paste to the pan with the cooked vegetables. Stir well and cook for a few more minutes until everything is well combined and heated through.
• Garnish with fresh curry leaves and a drizzle of coconut oil.
• Serve the Thoran hot, as a side dish with rice, or as part of a traditional meal. Enjoy the delicious flavors of as beloved South Indian dish!