The buzz around Onam Saadya or Onasadaya grows every year as Onam draws closer. What was once essentially a restaurant event in South Indian cities like Chennai and Bengaluru is now slowly becoming a pan-Indian phenomenon. The harvest festival of Kerala celebrates the homecoming of the mythical king of Kerala, Mahabali. A day when people from different communities dine together in a true celebration of togetherness and prosperity. One of the reasons why Onam Saadya has gained popularity is its photogenic appeal. A riot of colours is presented on the traditional banana leaf. Saadya is served only on banana leaves which are a natural source of antioxidants called polyphenols. When hot food is served on the leaf these antioxidants are released and absorbed into the food. Banana leaf is also rich in vitamin A, calcium and carotene
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Kerala Sadya (literally means feast) is an elaborate meal with at least 20 different dishes and it is almost always vegetarian at lunch. There are parts of Kerala like Kannur, where the Sadya also includes meat and seafood. It is not just Onam, Sadya is an integral part of most Hindu weddings and also celebrations and festivals like Vishu (New Year). The serving order varies from region to region and across communities as well. The serving order starts with ‘Uppu’ (salt) which can be used to alter the dishes to suit individual palates and bananas. The serving order is usually from left to right on your leaf. The top half of the leaf is reserved for accompaniments and the bottom half for staples and main dishes.
Here Are 7 Unique Onam Sadya Recipes You Must Try:
1. Dizziness Upperi:
Almost every sadya includes at least two varieties of Kerala-style traditional chips. One of my earliest memories of sadya as a child is chakkara upperi. These unique banana chips are usually served only on festive occasions. Nethran bananas are cut into cubes or thick slices and then coated with a mixture of subtle spices and jaggery. They are then deep-fried.
2. Avial:
This is a dish you can instantly recognise. It is also a popular dish in Tamil Nadu, where many communities, especially in areas close to Kerala like Tirunelveli, make their own versions of avial. This mixture of vegetables is cooked in yogurt and grated coconut and seasoned with curry leaves and coconut oil. You will find subtle variations of this dish in Kerala.
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3. Kalan:
Kalan is one of the less important dishes made in Sadiya and is often mistaken for Aviyal. One main difference is that Kalan contains tubers (mostly yam) or sometimes raw banana. It is cooked on low flame with thick curd and spices like fenugreek, turmeric powder, red chilli powder, black pepper, curry leaves and a few drops of ghee. It is the stirring process that gives this dish its thick consistency.
4. Thoran:
It is commonly used in home cooking in Kerala. Finely chopped vegetables like cabbage or beans are fried at high temperature in coconut oil with grated coconut, mustard seeds, curry leaves and turmeric. Sometimes the simplest dishes are the most complex, Thoran may seem like a simple dish but expert cooks will tell you that every step from crackling the mustard seeds to sprinkling the coconut requires precision and practice.
5. Olan:
I always believe that if you can appreciate the subtle flavours of this dish then you have mastered the art of enjoying sadya. Olan is perhaps for the advanced taste; traditional olan has kumbalanga (ash gourd) mixed with coconut milk. It is also common to add black eyed peas or black eyed peas to this recipe which give an interesting texture to this dish. The mild flavour of the milky white olan simmered in thick coconut milk (coconut milk extract is mixed with the first and second infusion) with green chillies and curry leaves might remind you of the more popular Kerala stews.
6. Pachadi:
If you are lucky, you might be served pineapple pachadi. It is a fusion of many flavors. It is similar to the raita you get in other parts of India, except that the spices are added to coconut oil. It is also common to use deep-fried okra as the main part of the pachadi.
7. Pal Ad Pradhan:
This is one of the most delicious payasam (or kheer) you will find in South India. Most onasadyas will include at least two types of payasam – milk-based payasam and a brown payasam – usually paruppu payasam (lentil) or wheat payasam. Their delicate milk kheer cooked with rice flakes (ada) stands out. The key is the slow cooking process; large-scale wedding caterers usually make it in large cooking vessels with wood-burning stoves which give this dish a beautiful pink colour and a perfect finish!
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