Uthradam-Day Nine
On the day of Uthradam, the tenants and dependents of large traditional joint families bring the produce of their farms or the product of their toil to the Karanavar (eldest member of the Tarawad). These gifts from the tenants to the Karanvar are called Onakazhcha. Karanvar greets these people warmly and treats them with a sumptuous meal on Thiru Onam.
Special Onam Recipe Pineapple Pachhady
Ingredients :
* Ripe pineapple cut into 1/2" square pieces - 2cups
* Turmeric powder - 1/2tsp
* Salt - to taste
* Grated coconut - 1cup
* Dried red chilli - 1
* Coconut oil - 2dsp
* Mustard seeds - 1/2tsp
* Dried red chillies - 3 (cut into 6 pieces)
* Curry leaves - 1sprig
* Crushed mustard - 1tsp
Method of Preparation :
Boil pineapple, with turmeric and salt in 1/2cup water.
Grind coconut with dried chilli to a fine paste.
Heat the oil and season with mustard seeds.
Saute the coconut paste and add the curry leaves and dried red chillies.
When it is done, add the boiled pineapple pieces.
The gravy should be thick and the cover the pineapple pieces.
Add the crushed mustard just before removing the pachhady from fire.
On the day of Uthradam, the tenants and dependents of large traditional joint families bring the produce of their farms or the product of their toil to the Karanavar (eldest member of the Tarawad). These gifts from the tenants to the Karanvar are called Onakazhcha. Karanvar greets these people warmly and treats them with a sumptuous meal on Thiru Onam.
Special Onam Recipe Pineapple Pachhady
Ingredients :
* Ripe pineapple cut into 1/2" square pieces - 2cups
* Turmeric powder - 1/2tsp
* Salt - to taste
* Grated coconut - 1cup
* Dried red chilli - 1
* Coconut oil - 2dsp
* Mustard seeds - 1/2tsp
* Dried red chillies - 3 (cut into 6 pieces)
* Curry leaves - 1sprig
* Crushed mustard - 1tsp
Method of Preparation :
Boil pineapple, with turmeric and salt in 1/2cup water.
Grind coconut with dried chilli to a fine paste.
Heat the oil and season with mustard seeds.
Saute the coconut paste and add the curry leaves and dried red chillies.
When it is done, add the boiled pineapple pieces.
The gravy should be thick and the cover the pineapple pieces.
Add the crushed mustard just before removing the pachhady from fire.
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