The Sumptuous Sadhya

The Onasadhya or the sadhya conducted on Thiruvonam Day in Kerala is well known for its incredible methods of preparation and the way it’s served. The sadhya consists of various dishes of different tastes and nutritional value. All in all, sadhya is a wholesome, whole-round meal. Sadhya is also the main course for lunch during most Malayali and Tamil weddings and festivals.

The main dishes usually prepared are

Pachadi, Kichadi, Kootukari, Aviyal, Kalan, Olan, Thoran, Sambar, Puliyinchi, pickles, Payasam, Pappadam, and chips.

Onasadhya

Pachadi

Pumpkin, mango or pineapple is boiled in tamarind water with turmeric powder, and salt. Then, coconut, green chilli, and mustard are grounded to form a paste and the paste is added to the above vegetables. Jaggery is added for extra taste. Later it is tempered (porichukottal) with coconut oil and mustard seeds.

Kichadi

It is white in colour. Usually, cucumbers are used. Instead of tamarind, liquid curd is used as the base. The remaining process is the same as above.

Kootukari

Banana, yam, and Channa dal are boiled with turmeric, pepper powder, and salt. A coconut paste flavoured with cumin seed is added to the above. It is tempered with coconut oil and then garnished with grated fried coconut.

Aviyal

Bananas, yams, drumsticks, carrots, cucumbers, and peas are boiled with turmeric, a bit of chilli powder, and salt. The souring agent can be curd, raw mango, or tamarind. After cooking the vegetables, add a rough paste of coconut, green chilli, and cumin seed. Curry leaves and fresh coconut oil can be added as the flavouring agents.

Kalan

Raw banana and yam are boiled with turmeric powder and pepper powder soaked in sour buttermilk. By heating it, it is shortened till it turns pasty. Add grated coconut and green chilli. Then it is tempered with coconut oil, mustard seeds, fenugreek and red chilli.

Olan

The simplest curry in the Sadhya . Either pumpkin or ash gourd is boiled and cooked with green chilli and salt. Add some freshly prepared coconut milk and curry leaves. A small quantity of coconut oil can be added and stirred.

Thoran

Vegetables like cabbage, pear, beans, and cluster beans are boiled and cooked with salt and turmeric powder. Then temper it with coconut oil, mustard seeds, oor dal, and red chillies. Finally, add some grated coconut.

Sambar

Ladies' finger, drumstick, brinjal, Potato and rarely bitter gourd are used to prepare Sambar. It is a well-balanced, nutritious food. Vegetables are boiled and cooked with turmeric powder and tamarind. Then salt is added. Asafoetida, chana dal, coriander seeds, red chillies, and curry leaves are roasted well, and grated coconut is mixed and converted into a paste. Throor dal is cooked separately and everything is mixed together and boiled for a while. Garnish it with coriander leaves.

Puliyinchi

Tamarind juice is shortened and added along with small ginger pieces and green chillies. A bit of jaggery is added. Then asafoetida is added to the frying paste. Temper it with mustard seeds and curry leaves.

Rasam

Toor dal is cooked with tomatoes and the content is liquidised with water and boiled. Then asafoetida is added. It is served in the second part of the service with rice.

Payasam (hot kheer)

Typically, three types of payasam are served for the feast: Palada Prathaman, Parippu Prathaman, and Pazha Prathaman.Palada is the most well-known.Rice flakes are made from rice powder and are cooked in milk and sugar. Condensed milk is added for better quality and taste.

Parippu Prathaman: Moong dal is cooked in a thick liquid of jaggery and well boiled. Then coconut milk is added and boiled for a short while. Roasted cashew nuts in ghee and cardamom powder are added for taste.

For pazha prathaman, bananas are boiled and mixed with jaggery, then further boiled in coconut milk. Add cashew nuts.

A fairly large plantain leaf is placed in front of the diner with the tapering end of the leaf to the left side of the diner and the broad side to the left. On the top part of the leaf are served chips, pickles, puliyinchi, thoran, koottukari, aviyal, olan, kalan, kichadi, and pachadi. The lower part of the leaf will have rice, payasam, sambhar, rasam, curd, pappad, banana chips, and sharkara upperi.

Thus, is prepared and served the most wholesome, tasty meal on earth.

So, if you’re ever in Thrissur, definitely check out "Pisharody’s Restaurant" that serves a good sadhya. Then again, the best sadhya is always prepared by caterers like Ambiswami and Mohanswami who provide sadhya kits for an affordable price.