Sadya Masala Curry | Masala Curry for Onam Sadya

Sadya is a traditional grand feast of Kerala and is commonly served for Hindu marriages, Onam, Vishu or any other important occasions like vallamkali, choroonu. Sadya may vary from district to districts in taste and style.

Sadya style masala curry is served in the central & northern parts of Kerala and not very common in the southern sadya. This is made like making non veg curry in the traditional style but using vegetables. Either roasted coconut or coconut milk can be used for making this dish. This dish is simple to prepare and takes hardly any time to prepare. Check it out !!

For all Kerala sadya recipes, check this link here.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

Potato 2 big, cut in big cubes 

Green peas 1/2 cup

Onion 1 big, half moon sliced

Ginger-garlic paste 2 tsp

Green chillies 2-3, vertical cut

Tomato (sambar/nadan) 1, cut

Curry leaves 2 sprigs

Turmeric powder 1/2 tsp

Hot chilli powder 1/2 tsp

Kashmiri chilli powder 3/4 tsp

Garam masala 1/4 tsp

Coriander powder 2 tsp

Sugar 1/2 tsp

Salt 1/2 tsp

Coconut Oil 2 tbsp + 1 tbsp

to roast & grind 

Coconut grated 1/2 cup

Fennel seeds 1/2 tsp

Pepper corns 1/2 tsp

Cinnamon, 1 small piece

Cloves 2-3

To temper

Shallots 3-4

Curry leaves 1 sprig

Garam masala 1/4 tsp

Coconut oil 1 tbsp

Watch on YouTube -

Method

• Heat a pan and add the grated coconut. Dry roast until golden brown. Add the whole spices under 'roast & grind'. Switch off the flame, cool lightly. Transfer the contents to a blender jar, add little water. Grind to a smooth paste, keep aside.
• Heat oil in a pan and fry the potatoes until lightly browned. Add the green peas halfway, and fry for another 3–4 minutes. Keep aside.
• In the same oil, add the ginger-garlic paste. Add the onion, and sauté until translucent. Add the green chillies, curry leaves, and add spice powders, then add tomato. Cook till the tomatoes are mashed. 
• Then add the fried potato & green peas. Add a cup of boiling water. Add salt as needed.
• Cook covered until the potatoes and green peas are cooked half way. Add the ground paste. Adjust salt if needed and add sugar.
• Simmer covered for another few minutes till the potatoes are cooked nicely.
• Dry up all the moisture and switch off the flame.
• Heat a pan, add oil. Add shallots and curry leaves, fry until golden brown.Add the 1/4 tsp garam masala and pour over the curry.
• Give a quick mix and enjoy as a side dish with sadya.

NOTES

* You can add carrots or cauliflower to in this recipe.

* This is a semi gravy like side dish like kootu curry.