The last few days were celebration time here at my home. It was Onam and it was a couple of days of tasty food. In fact many of them.
And after 2 days of enjoyment, Onam is over and everybody is back to their normal lives.
The entire last week I was extremely busy planning for the Onam Sadya. I was expecting about 20 people to be there for lunch and dinner. And the last seven days went in making the list of items we had to buy for the Onam Sadya.
Things have changed a lot in the recent years. Even traditions couldn’t keep themselves away from these changes. Banana leaves have given way to paper banana leaves and plastic banana leaves.
The number of dishes has dropped to 8-10 from a 26 that was a norm in the early days.
And entertainment is limited to the movies telecast on the Malayalam channels against going out and enjoying in the open with the entire family. Pulikali (the tiger dance) is no more to be seen except in the ads on television.
The huge swings and the gatherings around it, that was a feast to watch is not seen because those huge Mango trees have given way to concrete jungles. (By the way I have only had a chance to have a glimpse of these. Most of these are coming from the stories my Mother-in-Law told me).
And Sadyas have gone to the restaurants. People prefer eating in restaurants so that they can avoid all the hassles of cooking so many dishes at home.
My family too was planning to have the Onam Sadya outside at a restaurant since everybody wanted to take some rest and watch some of the latest movies on the TV.
But then I was totally against outside food at least on this day. The reason was simple. I wanted to feel that old tradition. At least on this day, I wanted to be old fashioned.
In today’s hustle and bustle of the city life, nobody has the time to spend a few minutes with each other, which I feel is the main reason for the poor relationships within a family. I felt that making the Sadya at home and serving it to everyone in the family will be a nice way to bring everybody together and spend a few hours together on the dining table. I felt I had to take the responsibility of doing this. And so I did!!
Everything went very well, our relatives and friends came and they really enjoyed the food.
There were no television or, movies. But a few hours of interesting stories from each other, jokes, songs and some nice feeling of togetherness.
There were a lot of people in the family who supported me and the credit has to go to each and every one of them.
One recipe out of the 20 items that I prepared was Beet Root pachadi. This was an experiment but everybody liked is so much that I felt I should share it with you all. So here it is, Beet Root Pachadi.. for you!
Beetroot Pachadi Recipe
- Beetroot - 2 medium size grated
- Thick Curd - 1/2 cup
- Turmeric powder - a pinch
- Salt - as needed
Ingredients to grind:
- Grated coconut - 1/3 cup
- Green chilli - 1 - 2
- Ginger - 1/2 inch piece
- Cumin seeds - 1/4 tsp
- Mustard seeds - 1/4 tsp
Ingredients for seasoning:
- Coconut oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - a sprig
- Red chilli - 2
Grind coconut, green chilli, ginger, cumin seeds and mustard seeds to a smooth paste.
Cook grated beetroot with less water adding salt and turmeric powder till soft.
Add the ground paste and cook for few more minutes on low flame till the raw taste of the coconut goes. Let it to cool down completely.
Once the mixture gets cold add the whisked curd to it.
Add salt if needed and mix well.
Now heat a tsp of oil, add mustard seeds and let it splutter.
Add red chillies, curry leaves and pour the seasoning over the pachadi.
And your healthy and delicious beetroot pachadi is ready to serve.
This can be served along with rice as a side dish for rice.
MY PICKS FOR THIS RECIPE
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