Sadya means a grand feast which is served on auspicious occasions across South India. A Sadya consists of rice as the main course, served with at least 3 types of curries (commonly named as ‘Ozhichu Koottan’) and a number of side dishes (aka. Thodu currykal). Freshly prepared pickles accompanied by fried items like Pappad and banana chips are another speciality of a sadya. In olden days, pappad was part of luxury and was only available at festival season to serve during Sadya. The real speciality of a sadya is the dessert that is served. Which is none other than Payasam/Prathaman.
A sadya is prepared for festivals like, Vishu (New Year day of the Sanskrit Calender Year), Thiruvonam day of Onam season in the month of ‘Chingam’ (the harvest festival season of Kerala) and for occasions like Marriage functions and so on….
As we are discussing about sadya in the season of Onam, let us elaborate about Onam and Onasadya. The Thiruvonam day of the month Chingam, is believed to be the day on which, the emperor Mahabali is granted a chance to visit his kingdom Kerala, once a year. The feast is actually prepared to welcome Mahabali and also toplease Vamana, the 5th avatar of lord Vishnu.
Onasadya is actually prepared as part of the festival, to celebrate the successful harvest in the season, after going through the hard time of floods in monsoon. Onasadya is rich with a number of traditional dishes and has a particular order while serving.
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Let us prepare the Onasadya platter!!!
Any sadya, especially the famous Onasadya , is a grant harvest feast of Kerala and a Pradhaman is the highlight of the feast.
Kichadi is an unavoidable dish and the first served dish in Kerala sadya.
Mampazha pachadi, is a sweet and sour delicacy, prepared using ripened mangoes with added sweetness and a dash of spicy chilli.
Erissery is an all-time favourite item in Kerala and several types of Erisseris are known. Of these, an easy-to-prepare erisseri is green gram-pumpkin erissery.
A traditional kerala dish, unavoidable serve in mid and north kerala feasts. It is a thick curry and can be stored without refrigeration for up to 3 days.
Aviyal is a traditional Kerala dish and has an unavoidable place in any feast normally known as Sadya. It is also a favourite dish among all South Indians.
Cabbage thoran is a Kerala style, regular home and feast dish. It is easy to cook, especially if you are expecting guests and have to cook a pretty good amount.
For Keralites, their favourite pickle is, cut mango pickle, where, you have chopped mangoes, pickled in beautiful red bran with its irresistible aroma.
Sambar a disch which is rich with vegetables, dal and spices and is best to go with rice and Tamil breakfast dishes like idli, dosa, pongal etc.
Wishing you all healthy and prosperous life….Yours Lakshmi