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Onam, the most auspicious festival of Kerala, will be celebrated today Onam Sadhya, the traditional .vegetarian lunch served on a green banana leaf on this day , is not just a mouth-watering experience but looks like a piece of art in itself. The precision that goes behind churning out the varied dishes and technicality of serving them is equally significant so that every dish gets equal importance. It ensures health, wealth and happiness. all in one massive feast, soaked in fun, flavour and festivity .
SERVING SADHYA THE RIGHT WAY
The specific order of serving actually starts from the way the leaf is placed with the tapering end to the left of the guest. Salt, with a variety of pickles and chutneys is served on the left, with savouries like Upperi (chips), papads, Kichadi (cucumber or ladies fingers in curd), Puli Inji (hot and sweet tamarind chutney) coming next to it. Rice topped with sambhar occupies maximum space on the lower portion of the leaf.Thoran and Olan are side-dishes, Olan being a bland dish of pumpkin and red grams cooked in a thin white gravy of coconut milk. Gorge on Thoran, a vegetable dish made of cabbage, radish, string beans, mixed with grated coconut and sautéed with a dash of red chillies and turmeric powder. Another must-have dish on the leaf is the coconut-based Avial, which has a mix of vegetables seasoned with curry leaves and green chillies in fresh coconut oil. Desserts comprise Payasam, a thick, sweet kheer made with either sugar or jaggery and coconut milk, garnished with cashew nuts and raisins. Pulisseri (seasoned buttermilk with curry leaves and green chillies) is served along with the spicy Rasam.
A BALANCED MEAL
The whole feast of Onam is said to be designed in such a way that it is a complete, balanced and nutritious meal which ensures proper digestion and optimum absorption of nutrients by the body. The use of jeera (cumin) ensures that there is no acidity after a hearty meal, while yam used in the Kalan is effective in cleansing the stomach.
Says Chef Bala who has been serving the Onam Sadhya for years now, “Kalan can be preserved for 2-3 months and whenever needed, it can be warmed up. The Sadhya has medicinal value too. It is never heavy on the system. The special red rice from Kerala is full of edible fibre and there is no unnecessary use of ghee or butter while preparing the food. In fact, almost all the vegetables come in boiled form with everything being cooked in its own juices.“
At the end of the meal, the right corner of the leaf is folded upward to indicate that the meal is over and the diner is utterly satisfied. If there is room for improvement, you have to fold the upper side of the leaf towards you.
The meal also takes care of oral hygiene since the food is cooked in pure coconut oil, which is said to be a cleanser for teeth and gums. The paan, with a combination of betel leaves and areca nut, is perfect for cleansing the palate and also serves as a mouth freshener.Head to your neighbourhood authentic Kerala food joint for a delicious dose of Onam Sadhya.
SADHYA IN TODAY'S TIME
Given the busy times, Onam Sadhya today has fewer food items when it comes to families preparing the meal at home. Says Uma Nair, a work-from-home professional, “I remember my grandma's tales about the Onam feast with 60-plus homemade dishes, the preparation for which would start one day in advance. But now, it is difficult to make an elaborate meal at home. I manage to make only around 15 dishes and make sure that there are one or two items each from the pachadis, savouries, gravy dishes and desserts so that nothing is missed out.And sometimes, we just go out for a Sadhya meal, which is easy to get around in the city.“
However, what has not changed is the serving of the meal on a banana leaf. It is said that serving food on banana leaves enhances the taste and flavour of the food.
AVIAL
Ingredients Carrots: 100 gm, beans: 100 gm, yam: 100 gm, drumstick: 100 gm, white pumpkin: 100 gm, snake gourd: 2, raw banana: 8, coconut: 10 (grated), green chillies: 1 cup (chopped), jeera: 2 tbsp, curd: 2 tbsp, coconut oil: 100 gm, curry leaves: 3 sprigs, salt to taste
Method Cut the vegetables like carrots, beans, yam, drumstick, white pumpkin, snake gourd in thick, long strips and boil them.
Make a coarse paste of coconut, green chilli and jeera.
Add curd and this paste to the vegetables.
Cook well and for seasoning temper it with whole jeera in coconut oil.
SERVING SADHYA THE RIGHT WAY
The specific order of serving actually starts from the way the leaf is placed with the tapering end to the left of the guest. Salt, with a variety of pickles and chutneys is served on the left, with savouries like Upperi (chips), papads, Kichadi (cucumber or ladies fingers in curd), Puli Inji (hot and sweet tamarind chutney) coming next to it. Rice topped with sambhar occupies maximum space on the lower portion of the leaf.Thoran and Olan are side-dishes, Olan being a bland dish of pumpkin and red grams cooked in a thin white gravy of coconut milk. Gorge on Thoran, a vegetable dish made of cabbage, radish, string beans, mixed with grated coconut and sautéed with a dash of red chillies and turmeric powder. Another must-have dish on the leaf is the coconut-based Avial, which has a mix of vegetables seasoned with curry leaves and green chillies in fresh coconut oil. Desserts comprise Payasam, a thick, sweet kheer made with either sugar or jaggery and coconut milk, garnished with cashew nuts and raisins. Pulisseri (seasoned buttermilk with curry leaves and green chillies) is served along with the spicy Rasam.
A BALANCED MEAL
The whole feast of Onam is said to be designed in such a way that it is a complete, balanced and nutritious meal which ensures proper digestion and optimum absorption of nutrients by the body. The use of jeera (cumin) ensures that there is no acidity after a hearty meal, while yam used in the Kalan is effective in cleansing the stomach.
Says Chef Bala who has been serving the Onam Sadhya for years now, “Kalan can be preserved for 2-3 months and whenever needed, it can be warmed up. The Sadhya has medicinal value too. It is never heavy on the system. The special red rice from Kerala is full of edible fibre and there is no unnecessary use of ghee or butter while preparing the food. In fact, almost all the vegetables come in boiled form with everything being cooked in its own juices.“
At the end of the meal, the right corner of the leaf is folded upward to indicate that the meal is over and the diner is utterly satisfied. If there is room for improvement, you have to fold the upper side of the leaf towards you.
The meal also takes care of oral hygiene since the food is cooked in pure coconut oil, which is said to be a cleanser for teeth and gums. The paan, with a combination of betel leaves and areca nut, is perfect for cleansing the palate and also serves as a mouth freshener.Head to your neighbourhood authentic Kerala food joint for a delicious dose of Onam Sadhya.
SADHYA IN TODAY'S TIME
Given the busy times, Onam Sadhya today has fewer food items when it comes to families preparing the meal at home. Says Uma Nair, a work-from-home professional, “I remember my grandma's tales about the Onam feast with 60-plus homemade dishes, the preparation for which would start one day in advance. But now, it is difficult to make an elaborate meal at home. I manage to make only around 15 dishes and make sure that there are one or two items each from the pachadis, savouries, gravy dishes and desserts so that nothing is missed out.And sometimes, we just go out for a Sadhya meal, which is easy to get around in the city.“
However, what has not changed is the serving of the meal on a banana leaf. It is said that serving food on banana leaves enhances the taste and flavour of the food.
AVIAL
Ingredients Carrots: 100 gm, beans: 100 gm, yam: 100 gm, drumstick: 100 gm, white pumpkin: 100 gm, snake gourd: 2, raw banana: 8, coconut: 10 (grated), green chillies: 1 cup (chopped), jeera: 2 tbsp, curd: 2 tbsp, coconut oil: 100 gm, curry leaves: 3 sprigs, salt to taste
Method Cut the vegetables like carrots, beans, yam, drumstick, white pumpkin, snake gourd in thick, long strips and boil them.
Make a coarse paste of coconut, green chilli and jeera.
Add curd and this paste to the vegetables.
Cook well and for seasoning temper it with whole jeera in coconut oil.
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