The Onam sadya (feast) is very indispensable part of Thiruvonam, and almost every Keralite attempts to either make or attend one.
Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE. Food is traditionally serving on a banana leaf and almost every dish has coconut and spices added for flavor, giving its cuisine a sharp pungency that is heightened with the use of tamarind. Seafood is the main diet in coastal Kerala, whereas vegetables are the main diet on the plains. Meat is served as the main course in tribal and northern Kerala. Dishes range from simple ‘kanji’ (rice gruel) to extravagant feasts or ‘sadyas’.
Onam sadya Items
Serving on plantain leaves and consists of about 26 dishes, including :
Chips (especially Banana chips) Sharkaraveratti (Fried pieces of banana coated with jaggery) Pappadam
Various vegetable curries such as: Thoran Mezhukkupuratti Kaalan Olan Avial Sambhar Dal served along with a small quantity of ghee Erisheri Rasam Puliseri Moru (Curd with water) Pickles, both sweet and sour Two different types of buttermilk A chutney powder prepared from grated coconut Series of a dessert called Payasam (a sweet dish made of milk, sugar, jaggery and other traditional Indian savories) eaten either straight or mixed with a ripe small plantain.
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