29 AUG, 2023
Sushim Mukul
The heart of Onam Sadya is the steamed short-grained rice which forms the base as the staple for all dishes. The rice which goes well with other dishes captures true essence of the harvest festival.
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A comforting and soulful moong curry tempered with aromatic mustard and ghee, parippu provides a hearty, protein-rich element to the meal with a tinge of coconut.
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A creamy and mildly spiced, avial combines vegetables, curd and freshly ground coconut, offering a contrast to the Sadya's bold flavors. The dish is said be to invented by Bhim from the epic Mahabharat.
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Delicately flavoured with coconut milk and ash gourd, olan carries an earthy sweetness of gourd, with a bit of texture of the black-eyed beans.
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Thin, crispy black gram and rice crackers, pappadam is another quintessential that offers a satisfying crunch with every bite.
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A whole range of pickles of mango, lime, and other veggies, gives a spicy and tangy dimension, which is a must in the Sadya spread.
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Deep-fried thin raw banana slices in coconut oil, often synonymous with southern India, contribute a delightful snack element with their crispy texture and mild banana flavour.
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A sweet and tangy ginger-tamarind chutney, injipuli adds a flavorful punch to the feast, balancing other dishes with its unique taste.
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Sweet and indulgent, payasam comes in multiple forms, from vermicelli to rice-based variations. The one with jaggery, rice, coconut milk and a tinge of ghee is a perfect way to end the meal.
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A glass of cool spiced buttermilk is also served in the sadya which aids digestion and provides a refreshing beverage to cleanse the palate between the Sadya's rich courses.