Kerala, often dubbed as ‘God’s own country’ celebrates Onam in a benevolent way, which represents the return of king Mahabali and is also a harvest festival where people gather a bountiful harvest. Pomp, glamour and enthusiasm resonates through the region during the 10 day long festival.
Along with a plethora of rituals that take place like Pookkalam (flower rangolli), Vallamkali (boat race), one cannot stress enough on the harmony and beauty that is displayed on the day of the Onam Sadya. People invite their friends and relatives over to gather and celebrate the occasion and an array of dishes are prepared.
Let’s take a look at a typical Onam Sadya banana leaf and find out what exactly are some key components which make it so soulful and satiating!
Sarkara Varatti
Another name for the dish would be ‘Sarkara Upperi’.Thick plantain chips made with green raw banana (pachakaya) and coated with a thin layer of melted jaggery. This common tea time snack is deep fried until brown and is utterly scrumptious. Coconut oil is often used to enhance the taste.
Mango and lime pickles
Lime and mango pickles are a traditional addition to Onam Sadya. As Onam approaches, people make a batch of pickles and let them soften in the pickling juices just in time because how can pickles be excluded from an Onam spread? These are normally found on the bottom or top corners of the banana leaf and compliment all dishes served due to their varied tastes.
Inji thayir
Inji Thayir is a simple and important dish served during Onam Sadya. Yogurt with grated ginger, chopped green chilli, and curry leaves is what this is all about. It complements the curd rice well. Ginger is essential in bringing balance to the food. With a massive Sadya menu, this aids digestion after a heavy meal.
Inji curry
An unavoidable Sadya side dish and a tantalising delicacy, Inji Curry is a popular Keralite recipe. It’s a wonderful combination of flavours: spicy but also salty, with the fragrance of ginger and warm spices. The majestic taste is a bonus as this curry is also considered beneficial for health. In Kerala, it is said that one inji curry is equal to 101 curries!
Parippu and ghee
It is the main course served at Kerala Onam Sadya. It’s an extremely simple dish which can be made in a pressure cooker with easily accessible ingredients. The authentic Onam sadya menu would start with this parippu curry offered with rice. It’s heaven in a bite when served with a lavish smear of ghee. The Onam parippu is special in that it is prepared with coconut, which makes it creamier and more subtle than regular parippu.
Pachadi
Pachadi is a Kerala-style chutney made with cucumber, a coconut spice mixture, and a basic tadka. This popular Onam sadya recipe is simple to prepare and goes well with any rice dish. Although it is often much, much more than that, it is the South Indian answer to the North Indian raita. It can be made with a wide variety of vegetables and is an important part of a meal because it provides a cool, healthy salad-like break from spice. There are pineapple Pachadis, apple pachadis, beetroot pachadis, cucumber pachadis, and so on.
Sambar
Kerala Sambar is distinct from the Sambars made in other South Indian states. Kerala Sambar is made from a variety of vegetables, whereas the other sambar is made from a single vegetable. Drumstick, okra, potatoes, shallots, and even pumpkin are used in the preparation of various blends. It has mustard seeds, dried red chilies, and curry leaves in it. An Onam sadya is incomplete without the piping hot, freshly made Varutharacha Sambar. It should be served with steamed matta rice, neyi (ghee), thoran, and banana chips.
Avial
The dish is spiced with freshly ground coconut, cumin, and green chilies and is made by boiling vegetables such as yam, moringa, eggplant, tomato, beans, potatoes, and carrots. While there are many variations of avial, it is the basic creamy texture that gives it its distinct flavour.
Thoran
This South Indian delicacy combines aromatic curry leaves and crunchy coconut with grated carrots. The use of coconut oil in the preparation of this delicacy adds to its deliciousness. This dish is typically served with steamed rice and dosa. It’s also called as “cabbage upperi” in the central part of Kerala.
Paaysam
This sweet dish comes in multiple equally lucious variations like Semiya Payasam, Gothambu Payasam, Sooji Gothambu Payasam, Palada Pradhaman, Parippu Pradhaman and the list goes on. It is considered to be Kerala’s very own dessert and is served in the middle of the meal for a sudden, much needed dash of sweetness. With the delicious coconut milk and jaggery to add to that yummy taste, this payasam is a must have during Onam.
