Relishing the Onasadhya: Recipes of Chef Rejimon


MasterChef Rejimon of Trilogi Kitchen at Crowne Plaza shares his Onam recipes !

Onam is one of those rare festivals that binds every Malayali to his roots. It’s a festival that celebrates history, tradition, culture, cuisine and the unity of Kerala. Although the arrival of King Mahabali, the exotic ‘Pookalams’, the vibrant Vallamkali (boat race), the magical Pulikali and the elegant thiruvathirakali (dances) are some of its enchanting traditions, the Onasadya is definitely an indispensable part of this gala festival. As Kerala prepares to celebrate yet another Thiruvonam, RITZ catches up with the top Chefs in Kochi who share some of the traditional Onam recipes!

 Inji puli


1. Ginger – 400gm
2. Tamarind pulp -100 ml-( soak 50 gm tamarind with 150ml hot
water mix it and strain well)
3. Jaggery syrup -50 ml
4. Red chilli powder -1tsp
5. Turmeric powder -1/4 tsp
6. salt to taste
7. finely chopped Ginger -100 gm
8. Finely Chopped Green chilly -25 gm
9. Red chilli-pieces -10 nos
10. Curry leaves -2 strips
11. Coconut oil -50 ml
12. Urd dal (uzhunnu parippu) -1tsp
13. Mustard seed -1tsp

Cut ginger into small pieces and blitz it in a blender and extract the juice. Items 1 to 3 mix together with one litre of water and strain 2 -3 times. Add items 4 to 6 and transfer to the Uruli or any cooking vessel and boil till it reduces to thick gravy.

Heat coconut oil and crackle mustard seed and urd dal, add red chilli pieces, when urd dal turns golden brown add chopped ginger and sauté until chopped ginger is fried. Add chopped green chilli and curry leaves. Mix this tempering with the gravy. Ideally the ginger flavour should be prominent, followed by mild taste of tamarind and a slight sweetness of jaggery .


Banana Kalan

Yoghurt – 250 ml
Raw banana or yam -100 gm
Chopped Ginger -25gm
Chopped Garlic -10 gm
Chopped Onion 50 gm
Green chilly – 5 no
Curry leaves – 1 sprig
Red chilly powder – ½ teaspoon
Turmeric powder – ½ teaspoon
Fenugreek – ½ tbs
For tempering
Mustard seed -1/2 tbs
Dry red chilly – 2 no
Coconut oil -2 teaspoon
Shallots slice -10 nos
To make paste
Grated coconut – 100 gm
Peppercorn – 10 no
Cumin seed – 1 pinch

 Heat coconut oil, crackle fenugreek seed, add chopped ginger and garlic and sauté well. Add, chopped onion slit green chilli andsauté till it becomes golden. Now add turmeric and red chilli powder and sauté again. Add raw banana or yam, add some water and boil till the pieces are cooked.
 Add the ground paste to the cooked vegetable; allow simmering for two minutes. Beat the yoghurt gradually add to the dish, stirring the
mixture continuously so that the curd does not curdle. When it reduces to a thick consistency, remove from fire.
 In a pan heat oil add mustard seed, jeera seed, when it starts to crackle add whole red chili, sliced shallot and curry leaves. Sauté
till the tempering becomes golden in colour then add 1 pinch of turmeric powder and red chilli powder and mix well. Pour the tempering over the Kalan.


Vazhapoo Ilaneer payasam


Banana flower choped 50 gm
Coconut milk 50 ml
Jaggery syrup 60 gm
Cardamom powder ½ tbsp.
Jeera powder ½ tbsp.
Dry ginger powder ½ tbsp.
Ghee 2 tbsp.
Banana 50 gm
Cashew nuts. As required

Puree the banana in a blender. Take a thick bottomed pan and pour the ghee, add the banana puree and sauté for 10 minutes. Then add banana flower sauté for a few minutes add jaggery syrup until it becomes a thick consistency. Add coconut milk and the cardamom, jeera and Dry Ginger powder. Garnish with chopped tender coconut and cashew nuts. Serve hot or chilled.



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