Onam Sadya Thali – A rich and royal feast, an insanely delicious thali, nobody can say no to. With a wide variety of dishes loaded with veggies and coconut, it is a must to try Thali. The Onam sadya dishes varies region-wise within Kerala. I did not follow any specific region instead prepared the ones that my family loves. Here comes my Onam Sadya Thali. Check out the post for the individual recipes and how I prepared.
I always wanted to prepare an elaborate Onam sadya. I know it is doable but not quite easy though. When Valli announced the March themes and when I saw “Thali” in that, I made up my mind to prepare sadya feast. My in-laws are here and MIL was excited too. So last week, MIL and I decided to cook the feast. She helped me with chopping all the veggies and made her signature Avial and took care of Rhino. I made the rest and clicked all the pictures without hurry. That’s a big thing these days. :-)
We all know that Onam is the annual Hindu festival celebrated in Kerala. The festival commemorates the Vamana avatar of Lord Vishnu and the homecoming of the emperor Mahabali. Mahabali is the grandson of Kind Prahalada. King Mahabali, who is also a devotee of Lord Vishnu comes to powder by defeating the Devas. When they approached Lord Vishnu for help, Vishnu decides to test Mahabali devotion instead of raising the weapon against him to get the lands back for Devas.
Vishnu takes the avatar of a dwarf boy, Vamana and comes to King Bali. When the King does yajna (homa), Vamana approaches him and asks for property right over a piece of land that measures “three paces”. Mahabali agrees. Vamana grew big and covers the entire land ruled by King Bali in just two paces leaving him with nothing. Finally, the king offers himself for the third pace. Lord Vishnu reveals himself and grants him a boon that he can visit the land he ruled every year. This revisit of King Mahabali marks the festival of Onam and the last day of his stay is celebrated with this delicious vegetarian feast called onasadya.
Ona Sadya is traditionally prepared with seasonal veggies and it mainly includes Yam, Raw Plantain, Ash gourd, Pumpkin, Cucumbers, Nendram banana variety etc. I prepared everything except one item – upperi. Upperi is chips which can either sweet or salty. The popular one is Sarkara Upperi which is nendram chips with jaggery. I got the nendram only at the last moment so I skipped making upperi with that. Instead, served as is in the thali. :-)
I have to post quite a few from this list which I will be posting soon. So stay tuned for the updates. And today as part of the thali, I posted the beetroot kichadi recipe. :-) The other recipes that are on my blog are linked below.
- Ada Pradhaman – A delicious coconut milk kheer prepared with jaggery and rice noodles called Ada.
- Matta Rice with Ghee – An earthy red parboiled rice native to Kerala.
- Kerala Style Tomato Rasam – A bit spicy but a comforting rasam with garlic, pepper and tomato flavor.
- Cabbage Thoran – Kerala style cabbage stir fry with coconut. I prepared it like my Jackfruit seed thoran but without shallots.
- Olan – Kerala Sadya special recipe Olan – the rich, mild and creamy coconut milk stew with the goodness of black-eyed peas/cowpeas, red and white pumpkin.
- Eriserry – A medley of yam and plantain in coconut and pepper gravy. There are different eriserry varieties. The red pumpkin one is quite popular. But this yam and plantain version is equally popular as well which is more like Kalan but not Kalan. :-)
- Avial – Yet another medley of vegetables in a simple coconut yogurt gravy.
- Beetroot Kichadi – A vibrant, healthy and easy to make Kerala style Kichadi / Mildly sweet yogurt relish with beets.
- Cucumber Pachadi – A cool cucumber relish with mustard seed flavor.
- Theeyal – Usually, Sambar is prepared during the feast. But theeyal is also prepared in some part of Kerala. So I went with this delicious shallots theeyal.
- Kalan – Kalan is prepared with yam or plantain or with both. Delicious gravy simmered in the coconut-yogurt sauce.
- Puli Milagai – This version of puli milagai might not be authentic one that they prepare in Kerala. But it is adapted from the puli inji recipe. I learned this from my mom and ours usually has more chilies than ginger.
- Parippu Curry – Kerala style moong dal tadka with coconut and shallots.
- Pacha Manga Oorugai / Instant Mango Pickle – Instant cut mango pickle
- Sambharam / Spiced Buttermilk – Seasoned buttermilk with the ginger and curry leaves
- Nendram banana
One more thali to come. Keep guessing until tomorrow. :-)
Sending this to Blogging Marathon #86. Check out the recipes shared by the other bloggers here.