Onasadya consists of upperi, olan, pappadam, pazam payasam and many other dishes. In the houses outside the country, it is customary for mothers to prepare the food in the kitchen. But now with the change of time, ready-made dinners are more and more seen arriving at home. No matter how the meal comes, it is very important to know the dishes of the meal. Sadya should be served on an uncut banana leaf. In the past there were more than 26 dishes in Sadya. But today 12 types of dishes are seen in sadya. Let’s see what are some of the important dishes when serving Sadya.
Rice – Kuthari rice is generally served for Onam Sadhya. It is also called rice on red rice. Malayalis are generally interested in this rice. It is impossible to express the happiness of Malayalees when they get kuthari rice in any country.
Papadam – There is no celebration for Malayalis without pappadam. Papadam is the staple of the meal.
Upperi and sharkaravaratti – Everyone likes eating upperi and sharkaravaratti before starting the meal.
Pachadi – Pachadi is the staple of the meal as well as the first dish. Various types of pachadi are prepared in Sadya. Many greens like beetroot, cucumber, pumpkin, pineapple are prepared in sadya.
Ginger – Also known as ginger or tamarind. Tamarind is the main dish in Onasadya. Ginger is its main ingredient. It is also important in flavor as well as health benefits.
Olan – Olan is prepared using pumpkin. Olan is placed in different ways in different places. Olan is prepared with or without roasting coconut.
Kautukkari – Kautukkari is prepared by adding lentils or peas along with pumpkin and fruit.
Thoran- Cabbage is a commonly seen Thoran dish in Sadya
Avial – Avial is the centerpiece of the feast and everyone’s favourite. Everyone prepares Avial by adding whatever vegetables they like.
Parip Curry – Parip curry is the main among the pakcha curries. Sadya starts with adding dal and ghee to the rice.
Sambar – After parip, sambar comes second. Sambar is also prepared with different types of vegetables.
Stews – Various types of Stews are served. Ata Payasam, Semiya, Parip, Kada, Aripayasam and many others are staples of Sadaya.
Buttermilk – Buttermilk is served after all the dishes to ease the digestion. The feast ends with a serving of curdled curd or green curd.
Rasam – Rasam is a must for the feast to be complete.
