If you have ever visited a Kerala cuisine restaurant in the city of Onam, you would know the importance of Onam within the community from the hustle and bustle at the restaurants. A major part is the traditional meal Sadhya prepared specially for the day.
The Keralite rice harvest festival of Onam, also known as Thiru-Onam or Thiruvonam, is celebrated with food, colour, dance, and fun. It is distinguished by a large feast called Onam Sadhya or Onasadhya. The preparations for the festival begin ten days in advance. Atham, Chithira, Chodi, Vishakam, Anizham, Thriketta, Moolam, Pooradam, Uthradom, and Thiruvonam are all significant days in this festival for different reasons.
If you want to try some of the recipes at home or need some details while enjoying the dishes, read this story-
This lovely and moderately spiced dish combines pumpkin, garlic, and green chillies with grated coconut. A sweet concoction of mustard seeds, chillies, and fresh curry leaves is used to season it—an authentically traditional Onam dish to cook throughout the celebrations.
A tasty dish made with potatoes, carrots, drumsticks, raw bananas, beans, and a tiny bit of raw mango. You'll want to start eating the classic Keralan cuisine called avial right away, served atop a bed of Kerala rice.
Onam Sadhya isn't complete without a delicious dessert, and payasam provides just that. There are four various types of payasam in an average Onam Sadhya, so why don't we start with just one excellent one?
Rasam contains lots of pepper and tomatoes, and the thin consistency of rasam enhances any South Indian meal. Rasam can be consumed as a soup or with steaming rice and contains toor dal, plenty of pepper, and tomatoes. You can find out why it is enticing by giving it a try.
An exquisite dish from Kerala prepared with shallots or tiny onions fried in roasted coconut sauce. Onam Sandhya is a fantastic time to cook ulli Theeyal, which is tangy, spicy, and bursting with flavour.
Make some delicious coconut rice to add a coconut twist to your everyday rice. Thenga choru contains the beneficial ingredients urad dal, cashews, spices, and chillies, as well as the tang of lemon.
In Sadhya, tamarind, ginger, and jaggery are combined to make Puli Inji, a sweet and sour ginger pickle. The state of Kerala, best known for its tranquil backwaters and tropical beaches, is a delightful sight during Onam. One of Kerala's main draws is its residents' vibrant, diverse culture and enormous enthusiasm. Onam is the ideal time to visit God's own country.