September brings on a wave of celebration, as homes across India prepare for two major festivals: Onam and Ganesh Chaturthi. Many look forward to these festivals, not just for the prayers and rituals but also for getting together with family and gorging on a spread of traditional mouth-watering delicacies. Whether it is the vibrant flavours of Kerala's Onam Sadhya or the comforting sweet and savouries made on Ganesh Chaturthi, food happens to be the showstopper. With festivals falling on almost the same time-Onam beginning from the 6th of September and Ganesh Chaturthi on the 7th september-it is the perfect time to explore and enjoy the delicacies that each has to its credit. Enjoy the flavour of tradition with this treasure trove of recipes shared by chefs, from Ada Pradhaman to Yogirathna, to make your festive feast truly memorable. 

Ada Pradhaman by Chef Nitish Chandra Phani, Executive Chef at The Tamara Kodai 

Ada Pradhaman is a cherished dessert from Kerala, often prepared during Onam. Its sweet, creamy texture made from rice ada (rice pasta or flakes), coconut milk, and jaggery makes it a must-have for festive feasts. 

Ingredients:

50 g Ready-made rice ada 

100 g Jaggery 

10 g Cashew nuts 

5 g Raisins 

2 g Green cardamom powder

50 ml Coconut milk 

15 g Ghee 

50 g Small cubes of fresh coconut 

550 ml Water 

Method:  

Soak the ada in 200 ml of water for 15 minutes, then strain and set aside. 

Boil 250 ml of water in a saucepan, add the strained ada, and cook for 2–3 minutes. Drain the water and set the ada aside. 

In a thick-bottomed pan, melt jaggery in 100 ml of water, then strain the mixture and set aside. 

Heat ghee in a heavy-bottomed pan and fry cashews and raisins until golden brown, then set aside. 

Fry coconut bits in the same ghee until crisp, then remove and set aside. 

Stir in the ada, followed by the jaggery syrup, and cook for 2 minutes. 

Add coconut milk, simmer for 3–4 minutes, and finish with cardamom, roasted cashews, raisins, and coconut bits. Serve warm. 

Yogirathna & Malabar Thenga Choru by Chef Anand G. L., Executive Chef of The Tamara Coorg 

Yogirathna Recipe

This traditional Konkani mixed vegetable curry, also known as valval, is a mild coconut milk-based dish typically served on festive days. 

Ingredients:

50 g String beans 

50 g Red pumpkin 

50 g Ash gourd 

1 small Potato 

50 g Colocasia 

2½ tbsp Split cashew nuts 

8 Green chillies, slit 

1 tsp Salt 

1 cup Thin coconut milk (2nd extract) 

½ cup Thick coconut milk (1st extract) 

1½ tbsp Coconut oil 

A pinch of asafoetida powder 

Method:  

Trim string beans and cut vegetables into 3-cm batons. 

Add vegetables, cashews, green chillies, salt, and thin coconut milk to a pan. Cook until vegetables are tender.Stir in the thick coconut milk, simmer for 2 minutes, and finish with coconut oil and asafoetida. Serve with rice. 

Malabar Thenga Choru Recipe (Coconut Rice) 

This simple yet flavourful dish is ideal for festive gatherings, with basmati rice cooked in coconut milk and aromatic spices. 

Ingredients:

2 cups Basmati rice 

2 tbsp Ghee 

1 Medium onion, sliced 

3 Cloves 

5-cm Cinnamon stick 

2 White cardamoms 

1 Fresh coconut, grated 

2½ cups Coconut milk (1st extract) 

1 tsp Salt 

Spice Paste: 

2 tsp Coriander powder 

1 tsp Turmeric powder 

2 tsp Fennel seeds 

4 tsp Water 

Method:

Wash and drain the rice. Heat ghee, fry onions until translucent, and add whole spices. 

Stir in grated coconut and spice paste, and fry for 5 minutes. 

Add coconut milk, water, salt, and bring to a boil. Stir in rice, cover, and cook until done. Serve with pickle and pappadum.