Job oriented Digital Marketing Courses in Kerala.
Call +91 8138875600 for details

Onam Sadya Items and Onam Sadya Recipes


Read this article to know the items of a typical Onam sadya and also get the onam recipes of all the items. Onam is a very important festival for Keralites. It is a time for families and friends to meet each other. A very important factor of Onam is the grand feast that is kept in almost every Kerala home.

OnasadyaOnam is an important festival for the people of the state of Kerala. All people, irrespective of their religion and community come together to celebrate this festival with great enthusiasm. The festival goes on for ten days. On the tenth day (Thiruvonam), a grand banquet is kept at almost every house in Kerala and nowadays even in restaurants. The feast that is served on Onam is called Onasadya. Only vegetarians dish items are prepared on this day. The items of the feast are served on a banana leaf which has to be kept in a particular way. There are specific places on the banana leaf where the items have to be served. Of all the recipes of Onam, people especially love the variety of payasams (a type of dessert) that are made on this day. Some of the other items of the feast includes upperi (deep fried vegetables), curries such as sambar, avial, kaalan etc, pappadam, pickles, puli inji, parippu, rasam, rice and fruits.

Onam recipes


1. Sambar - SambarSambar is a thick curry made of coconut, lentils, tamarind, asafoetida and vegetables. A special powder is made to add masala to the curry.
Ingredients
1 cups Toor dal
1 onion (chopped into big pieces)
1 tomato (chopped into big pieces)
1 potato (chopped into big pieces)
1 vellerikka (a type of cucumber) (chopped into big pieces)
Few pieces of lady's finger (chopped into big pieces)
1 drumstick (chopped)
(you can put any other vegetables also such as brinjal, chena etc)
1 tbsp tamarind (imli) pulp
1 tsp urad dal
½ cup fresh coconut (grated)
A pinch of turmeric powder
A pinch of asafoetida
Oil
Salt to taste
For tempering
Few sprigs of curry leaves
1 tsp mustard seeds
1 dry red chilli
4 tsps coriander powder
For sambar masala powder
6 to 8 whole dry red chillies
1 tbsp coriander seeds
1 tsp tuvar dal
1 tbsp channa dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder
½ tsp asafoetida
1 tsp oil

Method
For making the sambar masala powder - Heat oil and roast all the ingredients for sambar masala in the oil. After roasting, remove it from fire and let it cool. Grind it in a blender using very little water. Keep aside.
For sambar - Wash the tuvar dal and cook it in the pressure cooker for two whistles. In a kadai, heat oil and put little urad dal and the grated fresh coconut. Add few curry leaves also to it and stir it till it becomes little brown in colour. Now, put coriander powder and 4 tsps sambar masala powder in it and stir till it becomes very hot and golden brown in colour. Keep it aside to cool. After it is cooled, grind it in the mixie with enough water to make a fine paste. Keep this paste aside.
Put all the chopped vegetables in a kadai and cover it with water. Add turmeric powder, salt and a pinch of asafoetida to it. Put it on flame and let it boil. When it is boiled, add the cooked tuvar dal to it and tamarind pulp. Again let the curry boil till the vegetables are well cooked. After the pieces are cooked, add the coconut paste to it and let it boil a little. For the tempering, heat oil in a pan and add mustard seeds. When the seeds crackle, add dry red chilli and curry leaves to it. Pour this tempering on the curry. Serve hot.

2. Avial - AvialAvial is also a thick coconut made of many vegetables cut in thin, long shapes. This dish is usually made with the leftover vegetables.
Ingredients
1 tomato (not ripe) (cut into long pieces)
4 to 5 small onions (chopped)
2 drumsticks (chopped)
Few pieces of French beans
1 potato (cut into thin, long pieces)
Small piece of plantain (cut into thin, long pieces)
1 piece vellerika (a type of cucumber) (cut into thin, long pieces)
(you can put other vegetables also like carrots, yam, bitter gourd etc)
A few sprigs of curry leaves
4-5 pieces of green chillies
A pinch of turmeric powder
Salt to taste
2 tsps cumin seeds (jeeragam)
Coconut oil
1 cup fresh coconut (grated)
1 cup curd
1 tsp ghee
Method
Put all the chopped vegetables in a bowl and pour little water in it to cover the vegetables. Add turmeric powder and salt and keep the bowl on flame for cooking. Meanwhile, in a mixie, grind the grated coconut, cumin seeds, green chillies and small onions with water to make a fine paste. When the water in the vegetable bowl evaporates, pour curd into it. Pour some ghee also. Add the coconut mix after some time. Sprinkle some curry leaves on top of the curry, pour little coconut oil and close it immediately without stirring. Switch off the gas flame. Serve hot.

3. Olan - OlanOlan is a curry mainly made of coconut milk and cannot be eaten as a stand-alone curry. It makes a good accompaniment with other main curries.
Ingredients
1 red pumpkin (cut into thin pieces)
½ cup red chouri (van payar) - soaked overnight
Salt to taste
Coconut oil as required
1½ cups fresh coconut (grated)
Few green chillies
Few sprigs of curry leaves
Method
Cook the red chouri in pressure cooker for one pressure. Put the chopped pumpkin in a bowl, pour little water, salt and green chillies in it and keep it on the flame for cooking. Meanwhile, in a mixie, mix grated coconut with water and squeeze out coconut milk from it using a sieve. You will get thick coconut milk. Again, mix the squeezed coconut with water and squeeze out more milk from it. This is called thin coconut milk. Pour the thin coconut milk in the bowl of pumpkin and keep it for cooking. When it evaporates, add the thick coconut milk and let it evaporate a little. Sprinkle curry leaves on top of the curry and pour little coconut oil. Close the bowl immediately without stirring and switch off the gas.

4. Kaalan - KalanKaalan is an extremely thick curry made with plantain or yam.
Ingredients
1 vellerikka (a type of cucumber)
A pinch of turmeric powder
Salt to taste
Coconut oil as required
½ cup fresh coconut (grated)
1 tsp cumin seeds
3-4 green chillies
Few spoons of curd
For tempering
1 tsp mustard seeds
Few sprigs of curry leaves
1 dry red chilli

Peel and cut the vellerikka into medium size pieces. Put it in a bowl and cover it with water. Add turmeric powder and salt to it and keep it on flame for cooking. Meanwhile, in a mixie, mix grated coconut, cumin seeds and green chillies very well with water to make a paste. After sometime, add curd to the curry - If you wish, you can mix the curd in the mixie itself with the coconut mix. After the curry boils, add the coconut mix. Let it boil just a little and switch off the gas. For the tempering, heat oil and add mustard seeds. When it crackles, add dry red chilli and curry leaves. Pour this on top of the curry.

5. Koottukari - Koottukari This is a 'khatta-meeta' curry meaning that it has a little sweet taste also along with the spice.
Ingredients
1 cup kadala parippu (chena dal) or white channa (you can put any of these as you wish)
1 chena (chopped into small pieces)
A small piece of pumpkin (chopped into small pieces)
1 kaaya (raw plantain) (cut into small pieces)
1 carrot (cut into small pieces)
A pinch of turmeric powder
Salt to taste
1 onion
½ cup Fresh coconut (grated)
1 tsp red chilli powder
1 tsp cumin seeds
Coconut oil as required
For tempering
1 tsp mustard seeds
Few sprigs of curry leaves
1 dry red chilli
Method
If you are using white channa, soak it overnight and then pressure cook it for 2 whistles. Put the chopped vegetables in a bowl and add turmeric powder and salt to it. Pour little water in it and keep it on flame for cooking. When the vegetables are 3/4th cooked, add the white channa or chena dal. Meanwhile, in a mixie, mix grated coconut, red chilli powder, cumin seeds and onion very well with water. When the curry is cooked, add the coconut mix and let it boil for a minute and then switch off the gas flame. For the tempering, heat oil and add mustard seeds. When it crackles, add dry red chilli and curry leaves. Pour this tempering over the curry. Serve hot.

6. Thoran - ThoranThoran is a deep-fried dish of vegetables. Usually people prefer to make this with cabbage, beans and carrot.
Ingredients
1 cabbage (cut into small pieces)
1 carrot (cut into small pieces)
Few pieces of French beans (cut into small pieces)
1 tsp mustard seeds
Few pieces of dry red chilli
Coconut oil as required
Salt to taste
A pinch of turmeric powder
Few small onions
¼ cup fresh coconut (grated)
1 piece green chilli
Few sprigs of curry leaves
Method
Heat oil in a kadai and add mustard seeds. When it crackles, put dry red chilli. Then add chopped cabbage, carrot and beans to it. Add turmeric powder and salt in it, pour little water and keep it closed tightly for cooking. Meanwhile, in a mixie, mix coconut, green chilli and small onions. Pour very little water and mix it. Just mix it a little or else it wont taste very good. Add this coconut mix to the vegetables when the water has evaporated. Break curry leaves into small pieces and put it in the dish. Add little coconut oil and stir.

7. Kichadi - KichadiIt is a side dish made of yogurt and cucumber in its raw or cooked form.
Ingredients
1 vellerika (a type of cucumber) - cut into small pieces
½ cup curd
1cup fresh coconut (grated)
1 tsp cumin powder
6 green chillies
Coconut oil as required
Salt to taste
For tempering
1 tsp mustard seeds
2 dry red chilli
Few sprigs of curry leaves
Method
Cook the cucumber in water with salt added to it. Meanwhile, in a mixie, mix coconut, cumin powder and green chilli to a fine paste. Add this coconut mix to the curry and let it boil. Add curd and stir it for few minutes. For the tempering, heat oil and add mustard seeds. When it crackles, add dry red chilli and curry leaves. Pour this tempering over the curry.

8. Pachadi - Pachadiit is a sweet form of the kichadi curry.
Ingredients
1 ripe pineapple (cut into square pieces)
A pinch of turmeric powder
Salt to taste
1 cup fresh coconut (grated)
1 dry red chilli
Coconut oil as required
1 tsp mustard seeds
Few dry red chilli
Few sprigs of curry leaves
1 tsp crushed mustard
Method
Put the pineapple in a bowl, pour ½ cup water in it and add turmeric powder and salt to it. Keep it on flame for cooking. Meanwhile, in a mixie, grind grated coconut with dried chilli to a fine paste. Heat oil and add mustard seeds. When it crackles, add dry red chilli and curry leaves and the coconut paste. Add the boiled pineapple pieces to this. Make the gravy very thick and cover the pineapple pieces with the gravy. Add crushed mustard just before removing the curry from the flame.

9. Rasam - RasamRasam is a watery curry made of tomatoes, tamarind and spices. It is supposed to be very spicy and is quite healthy as it helps in digestion.
Ingredients
3-4 tbsps red gram dal (washed and cooked in pressure cooker)
4 tomatoes (finely chopped)
½ tsp garlic paste
1 piece ginger (finely chopped)
3 cups water
1 tsp garlic (grated)
2 green chillies (finely chopped)
1 tsp chilli powder
A pinch of turmeric powder
Salt to taste
Oil as required
A pinch of asafoetida
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chilli
Few sprigs of curry leaves
Few sprigs of coriander leaves (finely chopped)
Method
Heat oil in a pan and add mustard seeds and cumin seeds. When they crackle, add curry leaves, dry red chilli and asafoetida. Add garlic, ginger, tomatoes and green chillies. Add salt, turmeric powder and chilli powder and 1 cup of water. Lower the flame and let it cook for 5 minutes. Then add the cooked dal to it and 2 cups of water. Let it boil. Garnish with coriander leaves.

10. Palada pradhaman - Palada pradhamanPalada pradhaman is a sweet dish which is a speciality of Onam festival
Ingredients
2 cups milk
1 cup water
½ cup condensed milk
1 tbsp butter
¼ cup ada
¼ cup sugar
Method
Put the ada in boiling water and let it boil. Keep it covered for half an hour. Drain the water from the ada completely. Heat butter in a pan and fry the ada till it becomes golden brown in colour. Keep it aside. Boil milk and water in a pan. Add the boiled ada and stir continuously, keeping the flame very low. Keep stirring till the milk has reduced to half its quantity. This dish takes almost one and a half hours to make. By the end of this time, it should be golden brown in colour. Add condensed milk to it and cook for 10 minutes. Add sugar and stir well. Switch off the gas and serve it warm.


Job oriented Digital Marketing Courses in Kerala.
Call +91 8138875600 for details

Related Articles

History of the Onam Festival

Read about the history of Onam festival. Onam is the most favorite festival of Kerala. Onam is a festival of flowers. The festival Onam is celebrated on Malayalam month ‘chingam’, which is the first month in Malayalam calendar. All Keralitis are celebrating this festival with out any separation of cast and religion. The day, in which the ancient Kerala king, Mahabali, visit Kerala to see his people.

Onam Celebration 2011 in Kerala

Read about Onam celebration 2011 in Kerala. Onam is the harvest festival of Kerala. All Keralitis celebrates this Onam as their biggest festival. As part of this festival the peoples organized lot of celebrations and programs along this state. Details about Onam celebrations are given here.

Traditional Dances of Onam festival

Read this article to know all the details of the Onam dances.Onam is a very important festival of the state of Kerala in India. There are many traditional dances that are performed specially during this festival. The dances are Kummattikali, Kaikottikali, Puli Kali, Kathakali and Thumbi Thullal.

Tripunithura Athachamayam 2011 Festival

Read this article to know more about Tripunithura Athachamayam 2011 Festival which is held at Tripunithura at Ernakulam district of Kerala state, India. The beginning of Onam festivals in Kerala are marked by these Athachamayam Festivals. In 2011, the famous Athachamayam festival is celebrated on 31 August. Here you will also get an idea regarding legends associated with Athachamayam festival of Kerala & the different art forms of it.

More articles: Onam Recipes Onam 2012 Kerala

Comments

Author: T.M.Sankaran22 Jul 2011 Member Level: Gold   Points : 1

Thanks for giving a detailed 'Onasadya'. Those who are not familiar with these food items can try these for the coming Onam.
You have missed to mention on item which is very important for Onam. It is nothing but 'Pazha nurukku' (cooked pieces of ripe banana).
Another item is 'Sarkara upperi'(fried banana chips with jaggery added). The picture shown as Palada Pradhaman does not look like it. It must be white in colour, here some what a brown item is shown. any way thanks for the resource.

Author: k k manoj kumar02 Sep 2012 Member Level: Silver   Points : 1

I was trying to uploaded the onasadya. But was not able to as this is already updated L Ramdas. This is always usefull even after the Onam is over. As on daily basis we can try and prepare & be expert by next onam.



  • Do not include your name, "with regards" etc in the comment. Write detailed comment, relevant to the topic.
  • No HTML formatting and links to other web sites are allowed.
  • This is a strictly moderated site. Absolutely no spam allowed.
  • Name:
    Email: