The harvest festival of Onam is celebrated with grandeur across Kerala and is synonymous with warmth, togetherness, and delicious vegetarian food. At the heart of the festivities lies the iconic Onam Sadya, a lavish home-cooked feast that can feature up to 26–28 dishes beautifully served on a banana leaf.
The traditional spread includes favourites like Avial, Kalan, Pachadi, Sambar, Rasam, banana chips, Inji Puli, pickles, and decadent Payasams. While the full Sadya is a sight to behold, preparing the entire line-up at home can feel overwhelming—especially if you’re hosting last-minute and don’t have kitchen help.
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For presentation, authenticity lies in the details. Serve the meal on fresh banana leaves, arranging chips, pickles, and side dishes along the edges, with rice and curries at the centre. Add marigold flowers on the table and brass serve ware, if available, to recreate festive charm right at home. And remember, you don’t need a battalion of dishes to capture the spirit of Onam—a thoughtfully curated mini Sadya can bring just as much joy, without the stress.
First Things First
Start with the simplest yet most essential: banana chips and Sarkara Upperi (jaggery-coated banana chips). These crunchy bites instantly set the festive tone and are easy to source from local stores. Pair them with Inji Puli, the tangy-sweet ginger-tamarind chutney that cuts through the richness of the feast and can be made in advance.
To add more variety, include a ripe banana, spicy buttermilk (Sambaram), and a refreshing Sarbath for a hearty start.
Moving to the Mains
Prepare a comforting Erissery made of pumpkin and coconut, tempered with curry leaves for flavour and colour. Alongside, cook Avial, the much-loved medley of vegetables in a coconut-yoghurt base that comes together quickly once the chopping is done. Add Pachadi, a curd-based dish that balances sweet, spicy, and tangy notes beautifully.
Main Course Essentials
No Sadya is complete without rice. For a traditional touch, go with Kuthari Choru (Kerala red rice), known for its nutty flavour and wholesome texture. It pairs perfectly with a steaming pot of Sambar loaded with seasonal vegetables and finished with ghee.
If time is short, swap it with a simple Rasam—lighter but equally comforting when poured over rice with a drizzle of ghee.
Add Cabbage Thoran, a quick stir-fry of shredded cabbage with coconut, green chillies, and curry leaves. Humble yet fragrant, it ties the platter together effortlessly.
Sweet Endings
The most awaited part of the Sadya is the dessert. End on a festive note with Pal Payasam, a creamy rice pudding simmered in milk and sugar. For a twist, you can swap it with Ada Pradhaman, a jaggery-based payasam made with rice flakes that adds richness and depth to the feast.
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