Onam, the vibrant harvest festival of Kerala, is synonymous with joy, colours, and of course, a delectable feast! At the heart of this celebration is the grand Onam Sadya, a traditional vegetarian spread that’s a hallmark of the festival. The Onam festival will be celebrated on September 15, 2024.
Creating an authentic Sadya is a labour of love. Each dish is prepared with fresh, local ingredients to ensure the rich, authentic flavours of Kerala are maintained. From the fragrant sambar to the creamy avial, each recipe reflects the deep culinary heritage of the region.
A traditional Onam Sadya consists of around 26 to 28 dishes served on a banana leaf, making it a celebration in itself. While preparing such an elaborate feast may seem daunting, with the right approach, many dishes can be cooked simultaneously and in a time-efficient manner. You can even prepare ahead by chopping vegetables, grating coconuts, and preparing coconut milk in advance.
Here are some simple yet traditional recipes for an Onam Sadya:
- Avial
A delightful mixed vegetable stew cooked with coconut and tempered with curry leaves. Avial features vegetables like carrots, beans, drumsticks, and raw bananas simmered in a yoghurt-coconut base, adding a burst of flavour to your Sadya. - Sambar
A tangy, spicy lentil-based stew made with vegetables, tamarind, and a blend of spices. The aroma of sambar is irresistible and pairs perfectly with hot steamed rice. - Parippu Curry
A comforting dish made with cooked moong dal (split green gram), seasoned with spices, and garnished with ghee-fried mustard seeds and curry leaves. Parippu Curry adds a balance of flavours to the feast. - Thoran
This dry vegetable dish is sautéed with grated coconut and green chillies, usually made with cabbage, beans, or carrots. Tempered with mustard seeds and curry leaves, thoran adds a crunchy texture and subtle spiciness to the Sadya. - Olan
A creamy dish made with ash gourd (white pumpkin) and red cowpeas cooked in coconut milk. Olan is delicate and mildly flavoured, providing a gentle contrast to the other dishes. - Kalan
A rich, tangy curry made with yoghurt, raw bananas, and yam, seasoned with a blend of spices. Kalan’s sourness beautifully complements the sweeter and milder dishes in the Sadya. - Pachadi
A sweet-and-sour dish made with yoghurt and vegetables like cucumber, pumpkin, or pineapple, and tempered with mustard seeds and red chillies. Pachadi brings a refreshing note to the feast. - Rasam
A tangy tamarind-based soup with tomatoes and spices, Rasam is often served as a palate cleanser, aiding digestion after the rich spread of the Sadya. - Payasam
The sweet finale! Payasam, a rice pudding, is the perfect way to end your meal. Popular varieties include Ada Pradhaman (made with rice flakes), Parippu Pradhaman (made with moong dal), and Palada Payasam (made with rice ada).
Whether you’re new to making an Onam Sadya or looking to simplify your preparations, these traditional dishes will help you create a wholesome and memorable feast.
