The sadya, Onam special recipes of Kerala,
are prepared to celebrate the harvest festival, Onam, in Kerala.. It is
celebrated generally in the Malayalam month of Chingam, that falls in
August or September. It is a main regional festival of Kerala.
is celebrated to commemorate the return of King Mahabali, who was a
beloved ruler of his people. This festival is a ten days celebration and
many tourists, Indians from other states and foreigners visit Kerala
during the festival.
This festival is celebrated for ten days and the tenth day, the Thiru Onam is the most important.
Kerala People, living in other places visit their homes to celebrate with their families. A onam feast is prepared to celebrate the family reunion with King Mahabali.
A special meal is prepared in his honor and served to the family and friends. The meal is served on a long banana leaf. It consistes of rice, curries, pickles, chutney, payasam, puddings.
Every Indian festival has it own special menu. Onam is no exception. Onam festival food is always vegetarian. It is served on a banana leaf and is eaten with fingers. No fork or spoon is used. There is also a particular order in which the dishes are served.
Onam vegetarian food plater is called Sadya / sadhya or onasadya and it is made on the most important day of the festival 'thiruonam'.
Onasadya or the onam feast includes the traditional kerala dishes that have been prepared for many years in Malayalee homes on onam festival day. It consists of rich flavored vegetable curries, sweets and other special dishes such as paalpayasam, white khichdi, puliinchi(ginger curry), chutneys etc.
Onasadhya or onam feast consists of eleven to 28 dishes. That is celebration, isn't it?
Coconut is a must in Kerala cuisine. And the onam festival food has
grated coconut or coconut milk in all the dishes and is seasoned with
Erissery - Prepared with pumpkin / redbeans / raw bananas / yam.
Kalan or Pulisseri - This is a buttermilk curry with sliced plantains and yams, ash gourd, cucumber etc.
Aviyal - This is kind of a mixed vegetable curry with tamarind or yogurt as a souring agent and flavered with coconut oil and curry leaves.
Thoran - Stir fried vegetables such as beetroot, greens, cheera (amaranth) etc.
Sambar - is a must in any celebration of south India. made with toovar dal and a variety of vegetables like brinjal, drum-sticks, etc.
Rasam - This is another favorite inSouth India, served with plain rice.
Payasam - sweets and desserts variety. semiya payasam, 'Pal Payasam' made with rice, milk and sugar, parappu payasam etc.
Prathaman There is a whole variety of Prathamans such as ata, pazham, parippu(lentils such as moong dal) and palata prathamans.
Pachadi - curd / yogurt and pineapple dish.
Beverages - cumin and ginger boiled in water is very good for digestion after the delicious onasadya.
Upperi or Chips - loved by everyone, made with various things like raw bananas (kaaya), yam (chena), jack fruit (chakka), bitter gourd (pavayka) and egg plant fruit (vazhuthanga), thin slices fried in coconut oil.
Pickles / Achaar - Pickles made from mango, lemon, ginger, chillies etc.
Pappads - Pappadam - crispy lentil rounds. These are prepared from black grams and are fried in oil.
Fruits - mainly plantains / banana varieties.
May 21, 18 02:23 AM
Make fenugreek leaves poori methi puri for breakfast, snack, lunch, dinner or for picnic. Easy to make and dough keeps well in fridge for 3-4 days.
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Beetroot akki rotti rice flour bread. Make this rice flour flat bread with beet from Karnataka for breakfast or lunch or dinner. Serve with chutney or curry.
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