Onam Sadhya: 10 delicious dishes to enjoy during the feast

Pappadam Onam Sadhya is incomplete without these thin, crispy, and round flatbreads. These are made out of lentil, chickpea, rice, or black gram (urad dal) flour, along with a combination of spices like black pepper, cumin, or chilli. 

Kaalan Made from yam or sweet potatoes, this is cooked in a thick yoghurt and spices like fenugreek, turmeric powder, red chilli powder, black pepper and curry leaves. You need to keep stirring it to make a thick consistency. 

Paal Payasam This is a dessert liked by many people. Also known as Unakkalari in Malayalam, it has a mild pink colour that comes from slow-cooking red rice. Adding a minimal garnish keeps its flavour simple.

Upperi When you add a bit of sugar to the banana chips you have upperi. These are dipped in jaggery syrup and coated with powdered sugar. It is also prepared on other occasions.

Avial This is a mixture of different vegetables cooked in curd and ground coconut. It is seasoned with curry leaves and coconut oil. 

Inji curry This traditional dish from Kerala is mostly served as a part of the Sadhya feast. It’s a tangy, spicy, and slightly sweet curry made from ginger, tamarind, jaggery and spices. 

Mango curry This is a curry made out of ripe, sweet mangoes cooked in a tangy and spicy yoghurt or coconut-based gravy. It is a unique combination of sweet, tangy and spicy making it a flavourful and aromatic curry. 

Olan This is a dish that uses winter melon, red beans, and coconut milk. Unlike other dishes, Olan is very lightly spiced, with its flavour primarily coming from fresh coconut milk, making it creamy and soothing.

Sambar Sambar is a popular lentil-based stew made with toor dal, vegetables, tamarind, and a special blend of spices. It has a tangy, spicy, and slightly sweet flavour.

Pulissery This is a dish made with curd and any vegetable you like and is often topped with a gracious amount of grated coconut. The most common version is made with ripe mangoes, but other vegetables like ash gourd and cucumber are also used.

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