**Onam Sadya** Is A Traditional Feast Served During The Festival Of Onam In Kerala. The Meal Consists Of A Variety Of Vegetarian Dishes Served On A Banana Leaf. Here’s A Breakdown Of Some Of The Key Dishes In An **Onam Sadya** And How To Make Them

 **Onam Sadya** Is A Traditional Feast Served During The Festival Of Onam In Kerala. The Meal Consists Of A Variety Of Vegetarian Dishes Served On A Banana Leaf. Here’s A Breakdown Of Some Of The Key Dishes In An **Onam Sadya** And How To Make Them

### 1. **Sambar**

**Ingredients**

- 1 cup toor dal

- 1 tomato, chopped

- 1 drumstick, chopped

- 1 carrot, chopped

- 1 onion, chopped

- 2 tbsp sambar powder

- Tamarind, lemon-sized

- Salt to taste

- Curry leaves, mustard seeds, and dried red chili for tempering

**Instructions**

1. Cook toor dal until soft. Mash and set aside.

2. Absorb tamarind warm water and concentrate the juice.

3. In a pot, cook vegetables with water until tender. Add tamarind juice and simmer.

4. Add the cooked dal, sambar powder, and salt. Simmer for 10 minutes.

5. Temper with mustard seeds, curry leaves, and red chili.

### 2. **Avial**

**Ingredients**

- Mixed vegetables (carrot, beans, potato, raw banana, etc.)

- 1 cup grated coconut

- 2 green chilies

- 1 tsp cumin seeds

- 1 cup yogurt

- Curry leaves, coconut oil, and salt

**Instructions**

1. Cook the vegetables with salt and a little water until tender.

2. Grind coconut, cumin seeds, and green chilies into a paste.

3. Add the coconut mixture to the vegetables and cook for a few minutes.

4. Stir in the yogurt and drizzle with coconut oil. Garnish with curry leaves.

### 3. **Thoran (Cabbage Stir-Fry)**

**Ingredients**

- 1 small cabbage, finely chopped

- ½ cup grated coconut

- 2 green chilies, chopped

- 1 tsp mustard seeds

- 1 tsp turmeric powder

- Curry leaves, coconut oil, and salt

**Instructions**

1. Heat oil in a container and add mustard seeds.

2. Add curry leaves and green chilies, followed by cabbage.

3. Sprinkle turmeric and salt. Cook until the cabbage softens.

4. Add grated coconut and stir-fry for a few more minutes.

### 4. **Olan**

**Ingredients**

- 1 cup ash gourd, chopped

- ½ cup black-eyed peas, cooked

- 1 cup coconut milk

- 2 green chilies

- Coconut oil, curry leaves, and salt

**Instructions**

1. Cook ash gourd with green chilies and salt until tender.

2. Add the cooked black-eyed peas and coconut milk. Simmer for a few minutes.

3. Drizzle with coconut oil and garnish with curry leaves.

### 5. **Pachadi (Pineapple Raita)**

**Ingredients**

- 1 cup pineapple, finely chopped

- ½ cup yogurt

- 2 tbsp grated coconut

- 1 tsp mustard seeds

- 1 green chili

- Coconut oil and curry leaves

**Instructions**

1. Grind coconut and green chili into a paste.

2. Mix the paste with pineapple and yogurt.

3. Temper with mustard seeds and curry leaves in coconut oil.

### 6. **Kootu Curry**

**Ingredients**

- 1 cup black chana (soaked and cooked)

- 1 cup raw banana, chopped

- 1 cup yam, chopped

- ½ cup grated coconut

- 1 tsp cumin seeds

- Mustard seeds, curry leaves, and red chilies for treating

**Instructions**

1. Cook the black chana, raw banana, and yam until tender.

2. Grind coconut and cumin seeds into a paste.

3. Add the paste to the vegetables and simmer.

4. Temper with mustard seeds, curry leaves, and red chilies.

### 7. **Erissery (Pumpkin and Coconut Curry)**

**Ingredients**

- 1 cup pumpkin, chopped

- ½ cup grated coconut

- 1 tsp cumin seeds

- 2 green chilies

- ¼ tsp turmeric powder

- Curry leaves, mustard seeds, and red chilies for tempering

**Instructions**

1. Cook pumpkin with turmeric and salt until tender.

2. Grind coconut, cumin, and green chilies into a paste.

3. Add the paste to the cooked pumpkin and simmer.

4. Temper with mustard seeds, curry leaves, and red chilies.

### 8. **Puli Inji (Tamarind Ginger Chutney)**

**Ingredients**

- 1 cup ginger, finely chopped

- 1 cup tamarind juice

- 1 tbsp jaggery

- 1 tsp mustard seeds

- Dried red chilies, curry leaves, and salt

**Instructions**

1. Sauté chopped ginger until golden.

2. Add tamarind juice and jaggery. Simmer until thick.

3. Temper with mustard seeds, curry leaves, and dried red chilies.

### 9. **Payasam (Dessert)**

**Ingredients**

- 1 cup moong dal

- 1 cup jaggery

- 1 cup coconut milk

- 1 tsp cardamom powder

- Cashews and raisins for garnishing

**Instructions**

1. Roast moong dal and cook until soft.

2. Add jaggery and coconut milk, and simmer until thick.

3. Garnish with cardamom powder, cashews, and raisins fried in ghee.

### 10. **Banana Chips**

**Ingredients**

- 2 raw bananas

- Coconut oil for frying

- Salt and turmeric powder

**Instructions**

1. Slice the bananas thinly.

2. Fry the banana slices in hot coconut oil until crisp.

3. Sprinkle with salt and turmeric.

These dishes are staples of a traditional Onam Sadya and offer a rich taste of Kerala’s vibrant flavors. Enjoy your feast!