Happy Onam – A few Onam recipes from me and my friends


 Hello Hello Everyone 

Happy Onam 

It’s that time of the year where every malayalees around the world celebrate together this auspicious harvest festival without any boundaries . This festival brings all of us together no matter which part of the world you are in . Its my immense pleasure to bring you all few sadya dishes from my archive as well as few contributions from my dear friends. 

Before we start with the dishes an introduction to this festival those who are not aware of it . 
“Onam is an ancient festival which still survives in modern times. It is one of the rarest festivals which is celebrated by a complete State, irrespective of religion, caste and creed. Kerala’s rice harvest festival and the Festival of Rain Flowers, which fall on the month of Chingam, celebrates the Asura King Mahabali’s annual visit from Patala (the underworld). Onam is unique since Mahabali (locally known as Maveli) has been revered by the people of Kerala. The King is so much attached to his kingdom that it is believed that he comes annually from the nether world to see his people living happily. It is in honour of King Mahabali that Onam is celebrated. ” 
Source- Wikipedia 

This festival brings out a lot of memories for me the morning hunt for flowers to make the pookalam , the faint smell of thumbapoo & shankhu pushpin , the aroma of coconut oil in the air , the excitement to wear new dress and meeting all cousins at grand ma’s house .I clearly remember the hustle and the exciting prep done by all my aunts, mom & grated ma just a day before onam, how I miss those days . 

To reminisce those days I have made a collective sadya post from my archives and from my lovely friends Sonal, Swati, Suchi and Sarika . 

Check out all the recipes and have a happy & prosperous Onam 



Nellikka Achar 
Udupi Style Sambar By Sonal 

Tomato Dal Rasam by Sarika 


Okra/Vendakka Thoran by Swati 

Avial/ Mixed vegetable curry in ground coconut 

Pumpkin Erissery
Kurukku Kalan / A yoghurt based raw plantain and yam curry 

Cheru Parippu Payasam/ Split yellow moong dal kheer 

Boli/ Kerala style sweet lentil flat bread

Quinoa payasam by Suchi



Nellikka achar/ Amla pickle/ Indian Gooseberry pickle


Indian Gooseberry which is also known as Amla (hindi ) or nellikai (Tamil/malayalam) is a very healthy fruit rich in vitamin C and antioxidants. It is a very popular fruit in India due to it’s medicinal values and health benefits . It is also consumed in various ways suck as pickles , curries , rice varieties or as sweets .

Achar in malayalam literally means pickle. Indian pickles are always very very flavourful whether they are sweet or spicy . The pickle recipe which I am presenting to you all is a spicy one and it is served as a side dish with rice and other curries . It can be made one week ahead of vishu/onam and it will be a very flavourful addition to the vishu repertoire. The pickle is generally made in gingelly oil , but I used dark sesame oil because I like the flavour of it . As usual for all the pickles the more oil the merrier the pickle would be to enjoy . Since I used frozen amla ,I thawed it well and boiled it in 2 tablespoons of water till the water was evaporated . If you are using fresh gooseberry then you need to steam it like normal vegetables for atleast 10 to 12 minutes

Nellikka achar/ Amla pickle/ Indian Gooseberry pickle
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
25 calories
3 g
0 g
1 g
0 g
1 g
7 g
51 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 25
Calories from Fat 11
% Daily Value *
Total Fat 1g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 51mg
Total Carbohydrates 3g
Dietary Fiber 1g
Sugars 2g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Indian Gooseberry- 1 cup
  2. Mustard Seeds- 1/2 tsp
  3. Fenugreek seeds- 1/4 tsp
  4. Ginger - 1 tbsp
  5. Turmeric powder- 1/4 tsp
  6. Red Chilly Powder- 1 tsp
  7. Asafoetida- a pinch
  8. Coconut oil- 3 tbsp
  9. Curry leaves- 1 sprig
  10. Salt - as needed
  1. 1. Slightly boil thawed gooseberry with 2 tablespoon of water if you are using frozen . If you are using fresh use vegetable steamer and steam it for minimum 10 to 12 minutes . I have used frozen amla in my recipe
  2. 2. Heat a pan add 3 tablespoons of oil and mustard seeds to crackle . To this add fenugreek seeds too
  3. 3. To this add chopped ginger and garlic . Saute till it is slightly brown
  4. 4. Add all the masala powders including asafoetida also .
  5. 5. Add cooked gooseberry to it with 2 tablespoons of water, salt and curry leaves .
  6. 6. Let the gooseberries cook till the water evaporates and turns like this .
  7. 7. Finish with more sesame oil and vinegar. I used rice vinegar here . This pickle can be stored upto a week in the fridge and 2 to 3 weeks in freezer.
Crackleandtemper http://crackleandtemper.ca/
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