604 Fans
Like
60 Followers
Follow
10 Popular Onasadya Dishes – Taditional Onam Dishes
Onam is the harvest festival of Kerala and one of the most famous events celebrated by Malayalis all around the world. The ‘Onasadhya’ as it is rightly called, is a treat of flavour and sublime culture.
Onasadya is served on banana leaves and to be consumed with hands and avoid spoon and fork to enjoy the real taste of Kerala. Rice is the essential and major ingredient of Onam Sadya.
Check out this extensive and delectable array of Onam Dishes! The collection consists of traditional and extremely 10 popular Onam dishes
Avial – This is a semi-dry preparation which is a mixture of all sorts of vegetables. You can make it as a thick curry also. Curd is used as a sourness agent in the preparation of Avial. But raw mangoes or tamarind pulp can be substituted in place of the curd.
Koottu Curry: Koottu curry is a must in Onasadhya. This is prepared in different styles in different parts of kerala. Koottu curry is a combination of vegetables and chick peas, and is usually a semi-dry preparation. The vegetables commonly used for making koottu curry are raw banana, chena/ elephant yam and pumpkins. There are two versions of koottu curry – sweet and spicy.
Erissery : Erissery is a popular dish in Kerala,a variety of erisseris can be prepared by substituting different vegetables, pulses or a combination of vegetables and pulses. In some parts of Kerala,Erisseri is even served in traditional Sadyas.Of all the erisseris Vazhakka- Chena Erissery is famous. It can be made with pumpkin also. It is made using ground coconut paste and finally seasoning with roasted coconut.
Sambar : Sambar is a spicy and aromatic preparation . It is prepared with dal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. Sambar is generally served as the main accompaniment of steamed rice.
Lady’s Finger Kichadi : This dish is made of curd and some vegetables like Lady’s finger and cucumber in raw or cooked form , is a sour taste with good flavor. Lady’s Finger Kichadi is prepared by adding fried lady’s finger to the curd and coconut paste.
Parippu Curry: Red rice, ghee and this parippu curry is considered to be the first main course in a traditional Sadya. Moong dal or Tuvar dal is used for the dish. It demands a blend of coconut along with a touch of milder spices tempered all with that mystic flavour of ghee
Moru Curry : Moru curry is one such yogurt dish made traditionally in Kerala and many variations in preparation. Sometimes they had vegetables like Pumpkin, Cucumber, and Yam and fruits like ripe Bananas and Pineapple . in them, at times ground coconut, onions, ginger and garlic, sometimes all of these and most times, plain by itself just seasoned with mustard, fenugreek, curry leaves and chillies
Semiya Payasam : A preparation of milk and vermicelli sweetened with sugar. It is easy to cook with minimal ingredients.
Wheat Payasam : A mouth watering sweet dish prepared of coconut, jaggery and broken wheat. It is served at the end.
Parippu Payasam: The favourite desert of the keralites can be prepared with Cheruparippu, jiggery and coconut milk. Fried cashew nuts & coconut pieces in ghee pour on the payasam. It is served at the end.
Related posts:
