OT Staff
Sadhya is a grand vegetarian feast that forms an integral part of the Onam festival, celebrated primarily in Kerala, India. Traditionally served on a banana leaf, this elaborate meal consists of a variety of dishes.
A thick, flavourful stew made from lentils, vegetables, and tamarind, sambar is seasoned with a mix of spices and curry leaves. It pairs beautifully with rice and is a staple in the Sadhya.
A colourful, mildly spiced dish made with mixed vegetables, coconut, and yoghurt, Avial is a signature part of the Sadhya. It is seasoned with curry leaves and coconut oil, providing a creamy and rich texture.
Olan is a mild and light dish made with ash gourd (white pumpkin), coconut milk, and black-eyed peas. It’s subtle and creamy, balancing the spicier dishes of the Sadhya.
Thoran is a dry stir-fry made with finely chopped vegetables like cabbage, carrots, or beans, mixed with grated coconut and tempered with mustard seeds and curry leaves.
Kootu curry is a semi-dry dish made with a combination of black chickpeas and vegetables like yam or raw banana, cooked with coconut and spices. It is one of the richer and more robust dishes of the meal.
This is a traditional curry made with pumpkin or raw banana, cooked with ground coconut and seasoned with mustard seeds and curry leaves. The toasted coconut topping adds a nice crunch and depth of flavour.
Pachadi is a sweet and tangy yoghurt-based dish made with vegetables like cucumber or pineapple, often seasoned with mustard seeds and coconut.
A spicy, tangy chutney made with ginger, tamarind, and jaggery, Inji Puli is a must-have condiment. Its sharp flavours act as a palate cleanser during the feast.
This is a thick, yoghurt-based curry with raw bananas and yam, flavoured with black pepper and coconut. Kaalan has a rich and tangy flavour that complements the other dishes.
The feast ends with Payasam, a traditional dessert made from milk, jaggery, and either vermicelli, rice, or lentils. Different types of payasams, such as Ada Pradhaman and Palada Payasam, are often served.
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