Onam Sadya 2024: 7 Delicious Dishes You Can’t Miss On Sadya

The hype around the Onam sadya or onsadaya increases every year when Onam is around the corner. What was once essentially a restaurant phenomenon in South Indian cities like Chennai and Bengaluru, is now gradually becoming a pan-Indian phenomenon. The harvest festival of Kerala celebrates the homecoming of the mythical King Mahabali of Kerala. A day when people from all communities dine together in a true celebration of togetherness and prosperity. One of the reasons why the Onam Sadya has gained popularity is its photogenic appeal. A riot of colours is presented on a traditional banana leaf. A Sadya is only served on banana leaves which are a natural source of antioxidants called polyphenols. These antioxidants are released and absorbed into the food when a hot meal is served on the leaf. A banana leaf is also rich in vitamin A, calcium and carotene. The tip of the leaf is always placed towards the left side.
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The Kerala Sadya (literally meaning feast) is an elaborate meal with at least 20 different dishes and is almost always a vegetarian affair served for lunch. There are some parts of Kerala like Kannur where sadyas also include meat and seafood. It is not just Onam, sadyas are an integral part of most Hindu weddings and also celebrations and festivals like Vishu (the New Year). The serving sequence varies from region to region and also between communities. The serving sequence begins with ‘uppu’ (salt) which can be used to alter the dishes to suit individual palates and a banana. The serving sequence is usually from left to right of its leaf. The top half of the leaf is reserved for accompaniments and the bottom half for the staple and main items, as is the case with most South Indian banana leaf meals. It is not easy to navigate a massive Onasadya.

Here are 7 unique Onam Sadya dishes that you must try:

1. Upper Chakra:

Almost every sadya includes at least two varieties of traditional Kerala-style chips. One of my earliest childhood memories of a sadya is the Chakkara Upperi. These unique banana chips are usually served only on festive occasions. Nethran bananas are cut into cubes or coarse chunks and then coated in a mixture of subtle spices and jaggery. They are then deep fried.

2. Avial:

This is a dish you will probably recognise instantly. It is also a popular dish in Tamil Nadu where various communities, especially in regions closer to Kerala like Tirunelveli, make their own versions of Avial. This vegetable mix is ​​cooked in curd and ground coconut seasoned with curry leaves and coconut oil. You will find subtle variations of this dish in Kerala.

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3. Kaalan:

Kaalan is one of the simplest dishes in a sadya that is often confused with an avial. A key difference is that kaalan has a root vegetable (mostly yam) or sometimes raw banana in it. It is cooked with thick yogurt and spices like fenugreek, turmeric powder, red chilli powder, black pepper, curry leaves and a few drops of ghee on low flame. It is this stirring process that gives the dish its thick consistency.

4. Toran:

This is a common accompaniment to typical home-cooked meals in Kerala. Finely chopped vegetables, such as cabbage or beans, are sautéed at a 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 grinding the mustard to sprinkling the coconut, needs precision and practice.

5. Which:

I have always believed that if you can appreciate the subtle flavours of this dish, then you have mastered the art of enjoying a sadya. Olan is probably for an evolved palate; traditional olan combines kumbalanga (ash gourd) with coconut milk. It is also common to include cowpeas or black-eyed beans which lend an interesting texture to this dish. The mild flavour of milky white olan simmered in thick coconut milk (it combines the first and second extracts of coconut milk) with a hint of green chilli and curry leaves may remind you of Kerala’s most popular stew.

6. Pachadi:

If you are lucky, you might be served a pineapple pachadi. It is an explosion of multiple flavours. It is similar to raita from other parts of India, except that the mixture is tempered with spices in coconut oil. Fried okra is also commonly used as the base of pachadi.

7. Paal has a premise:

This is one of the most delicious payasams (or kheers) you can try in South India. Most onasadyas include at least two types of payasam – the milk-based payasam and the brown payasam, usually a paruppu (lentil) payasam or wheat payasam. What stands out the most is their delicate milk kheer cooked with rice flakes (ada). The key is the slow cooking process – caterers for large-scale weddings usually prepare it in large cooking vessels over wood-burning stoves that give this dish a beautiful pink hue and the perfect finish.

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