ONAM SADHYA

     Onam, the harvest festival celebrated in Southern Part of India, Kerala, is the homecoming of legendary King Mahabali.  The 10-day lasting harvest festival starts on Atham, and Thiruvonam is the next big day of the celebration.  Rich Culture and tradition of the state has made Onam, a commemorative celebration.
    Flower Decorations - Athapookalam, Snake Boat Races - Vallam Kali, Onakalikal - Traditional games and cultural activities, Elegant dances by women folks - Kaikotti Kali and Thumbi Thullal, Folk performances - Kummatti Kali and Puli Kali and least to mention the elaborate Feast - Onasadhya, are all a dynamic part of Onam.
     Indian festivals are all about food, new clothes and cultural activities. But always the highlight being the food and the delicacies attached to the traditions play a big role in all festivals. Onam is
no exception to the fact. The grand feast served on a Banana Leaf is appealing not only to our eyes but also delectable to our taste buds.  Sadhya is a grand affair with a huge number of vegetarian delicacies ranging from 5 to 12 items or sometimes 16 to 24 preparations on the menu. Traditionally the number of items served ranges in multiples of 8, utmost up to 64 items on the whole.  The dishes are prepared with a perfect balance to appeal all six tastes - Sweet, Salty, Spicy, Sourness, Bitterness and Pungency.
    Onasadhya is usually served along with Kerala Rose Matta Rice, the delicious combination of Starters, Pickles, Curries and Accompaniments, to finish with delectable Desserts are served - Pradhaman and Payasam.  Finally, wash off the Sadhya into your system with a glass of Sambharam (Spiced Buttermilk). Preparation of Sadhya itself is an art while eating it is a bigger art, as the traditional style of eating this grand meal in its own style truly helps in digesting the food too.
    Almost all the dishes are prepared with local produce and most of the dishes use Coconut, Coconut Oil & Coconut Milk extravagantly, which is the secret behind the taste of  'GODS OWN COUNTRY' - KERALA

For more recipes from GODS OWN COUNTRY - KERALA click here...


     Sadhya is served uniquely in a fresh Banana Leaf.  The leaf is spread in front of the person with the narrow part towards the left side.  The items are served from left to right starting with Salt, then followed by Sharkkara Upperi, Nendrakaya Varuthathu (Banana Chips), Nendra Pazha Nurungu or Pazham Puzhungiyathu/fresh Banana and Pappadam, Kadumanga Achar (Cut Mango Pickle), Injipuli (Sour Ginger Curry), Vadukapuli Naranga Achar(Wild Lemon Pickle), Thoran, Olan, Kalan, Avial, Pachadi,  Kichadi, Erissery, Koottukari.  All these side dishes are placed from left to right in order on the upper half of the banana leaf.
     The lower part of the Leaf is served with rice at the bottom centre of the leaf.  Parippu Curry is served first with a hearty drizzle of Ghee, followed by Varutharacha Sambar and then Pulissery, Moru Curry. Rasam is served after this. Then Curd or Buttermilk is served to complete the meal. Curd or Buttermilk helps in digestion. To finish with, a variety of Pradhamans/ Payasams are served.  Some serve Sambharam-Nadan Moru (Spiced Buttermilk) finally as a drink.  At some Sadhyas, the Water served would be the medicated ones like Karinjali Vellam, Pathimuga Vellam or Jeeraga Vellam.

     The serving method varies with areas and cadre of people in and around Kerala.

     Dishes like Nurungu and Pickles are placed on the left-hand side with the idea that they are taken only in fewer quantities and from there the side dishes which follows, compliments the main course.

So let's begin with a look into the items served in order:

     Hot steamed rice, White Rice/Kerala Rose Matta Rice is served for the Sadhya. Kerala Rose Matta Rice/Nadan Matta Ari Choru goes hand in hand with Kerala Sadhya.

NURUNGU / SNACKS :

• Sharkkara Upperi
• Nendrakaya Varuthathu(Banana Chips)
• Nendhra Pazham Puzhungiyathu

PICKLES :

• Kadumanga (Cut Mango Pickle)
• Vadukapuli Naranga Achar (Wild Lemon Pickle)
• Inji Puli / Inji Curry

For more variety of PICKLES, Click here...

SIDE DISHES :

• Pachadi
• Kichadi
• Thoran
• Upperi/Mezhukkupuratti
• Olan
• Kalan
• Avial
• Koottukari
• Erissery

OZHICHU CURRIES :

• Parippu Curry
• Varutharacha Sambar
• Pulissery
• Moru Curry/Moru Kootan
• Rasam
• Curd or Buttermilk

PAYASAM / PRADHAMAN :

PAYASAM AND PRADHAMAN

 

For more PAYASAM/PRADHAMANS/KHEERS, Click here...

• Paalada Pradhaman
• Ada Pradhaman
• Neypayasam
• Gothambu Payasam
• Parippu Pradhaman
• Chakka Pradhaman
• Nendhra Pazha Pradhaman 
• Mambazha Pradhaman
• Ambalapuzha Paal Payasam
• Semiya Payasam
• Aval/Beaten Rice Flakes Payasam
• Javvari Payasam
• Elaneer/Karikku Payasam
• Mathanga Pidi 
• Jackfruit & Rice Payasam/Ponsa Gharai
• Carrot Payasam
• Thenga Paal Payasam
• Firni 
• Almond Payasam/Badam Kheer
  
• Apple Sago Payasam 
• Rice Kheer/Chawal ki Kheer
  
• Rose Firni/Gulab Firni
  
• Manipuri Black Rice Kheer/Chak Hao Amubi
• Ari Payasam 

And to finish with -

Sambharam/Nadan Moru (Spiced Buttermilk)

 

SAMBHARAM - NADAN MORU

HAPPY ONAM!!!


For individual recipes on SADHYA, Click here...