This Is The Best And Authentic Onam Sadhya Recipe

Onam Sadya

Serving Order on the Banana Leaf

Traditionally, the leaf is placed with its narrow end pointing left. Items are served in a strict order, starting from top left and moving clockwise, with rice in the centre only at the end.

Top row (from left to right):

1. Banana chips (upperi)
2. Sarkkara varatti (jaggery-coated banana chips)
3. Pappadam
4. Pickles: Inji puli (ginger-tamarind curry), Manga achar (mango pickle), Naranga achar (lime pickle)
5. Thoran (stir-fried veg with coconut)
6. Avial (mixed vegetables in coconut-yoghurt)
7. Kootu curry (black chickpea and yam with jaggery & coconut)
8. Erissery (pumpkin with coconut)
9. Olan (ash gourd and cowpea in coconut milk)
10. Pachadi (pineapple, beetroot or cucumber in yoghurt-coconut sauce)
11. Kichadi (usually bitter gourd or okra in yoghurt-coconut sauce)
12. Kaalan (yam/plantain cooked in yoghurt, pepper & coconut)

Rice service:

• Kerala red rice (matta choru) in the centre.
• Parippu (moong dal with ghee) served first, eaten with rice.
• Then Sambar (lentil-tamarind curry with vegetables).
• Rasam (spicy tamarind-tomato broth) follows.
• Moru curry (spiced buttermilk with coconut) is usually last.

Desserts (Payasams):

• Ada pradhaman (rice ada cooked in jaggery & coconut milk).
• Palada payasam (rice ada in milk and sugar).
• Paal payasam (red rice kheer in milk).
• Semiya payasam (vermicelli with milk & ghee).
• Parippu pradhaman (cherupayar parippu with jaggery & coconut milk).

Final touch:

• Buttermilk (sambharam) with curry leaves, ginger, green chilli.

A Complete Guide to Onam Sadya Recipes

1. Snacks & Starters

Banana Chips (Upperi)

Ingredients

• Raw bananas – 6
• Coconut oil – for deep frying
• Turmeric – ½ tsp
• Salt – to taste

Method

1. Peel raw bananas, slice thinly in water mixed with turmeric.
2. Heat coconut oil, fry slices until crisp.
3. Sprinkle salt water while frying for even seasoning.

Sarkkara Varatti (Jaggery-coated Banana Chips)

Ingredients

• Thick banana chips – 2 cups
• Jaggery – 1 cup (melted syrup, strained)
• Dry ginger powder – ¼ tsp
• Cumin powder – ¼ tsp
• Cardamom powder – ¼ tsp

Method

1. Heat jaggery syrup until sticky (one-thread consistency).
2. Add fried banana chips, toss quickly.
3. Dust with spice powders and cool.

Pappadam

• Fry readymade Kerala pappadam in hot oil just before serving.

2. Pickles & Condiments

Inji Puli (Ginger-Tamarind Curry)

Ingredients

• Ginger – 1 cup, finely chopped
• Green chilli – 4, chopped
• Tamarind – lemon-sized ball, soaked
• Jaggery – 1 tbsp
• Red chilli powder – 1 tsp
• Curry leaves – 1 sprig
• Mustard seeds – ½ tsp
• Coconut oil – 2 tbsp

Method

1. Fry ginger and green chillies till golden.
2. Add tamarind pulp, chilli powder, salt, and jaggery. Simmer until thick.
3. Temper with mustard seeds and curry leaves.

Mango Pickle (Manga Achar) & Lime Pickle (Naranga Achar)

• Use readymade Kerala pickles or make quick versions with raw mango/lime, red chilli, salt, fenugreek, asafoetida, and gingelly oil.

3. Main Curries

Sambaar

Ingredients

• Toor dal – 1 cup
• Tamarind pulp – 1 lemon-sized ball
• Vegetables: drumstick, ash gourd, brinjal, okra, pumpkin, beans – 2 cups mixed
• Sambar powder – 2 tbsp
• Turmeric – ¼ tsp
• Mustard seeds – ½ tsp
• Curry leaves – 2 sprigs
• Dry red chillies – 2
• Coconut oil – 2 tbsp

Method

1. Cook toor dal with turmeric until soft.
2. Cook vegetables separately.
3. Combine dal, vegetables, tamarind pulp, and sambar powder. Boil well.
4. Temper with mustard, red chillies, and curry leaves in coconut oil.

Rasam

Ingredients

• Tamarind pulp – 1 lemon-sized ball
• Tomato – 1, chopped
• Rasam powder – 1½ tsp
• Crushed pepper & cumin – ½ tsp
• Curry leaves – 1 sprig
• Mustard seeds – ½ tsp
• Dry red chilli – 1
• Ghee – 1 tsp

Method

1. Boil tamarind pulp with tomato and rasam powder.
2. Add pepper-cumin, curry leaves.
3. Temper mustard, chilli in ghee, pour over.

Moru Curry (Pulissery)

Ingredients

• Yoghurt – 2 cups
• Coconut – ½ cup grated
• Green chilli – 2
• Cumin seeds – ½ tsp
• Turmeric – ¼ tsp
• Curry leaves – 1 sprig
• Mustard – ½ tsp
• Dry red chilli – 2

Method

1. Grind coconut, cumin, chilli to a paste. Mix with yoghurt and turmeric.
2. Heat gently (do not boil).
3. Temper mustard, curry leaves, red chillies in oil.

Parippu Curry (Dal with Ghee)

Ingredients

• Moong dal – 1 cup
• Coconut – ½ cup grated
• Green chilli – 2
• Cumin – ½ tsp
• Ghee – 2 tbsp

Method

1. Roast moong dal, cook until soft.
2. Grind coconut, chilli, cumin into paste, add to dal.
3. Serve with ghee on top.

4. Vegetable Side Dishes

Avial

(Mixed Vegetables in Coconut-Yoghurt)

Ingredients

• Raw banana, ash gourd, beans, carrot, yam, drumstick – 3 cups mixed (cut lengthwise)

• Green chilli – 4
• Coconut – 1 cup, grated
• Cumin seeds – ½ tsp
• Curd – 1½ cups
• Curry leaves – 2 sprigs
• Coconut oil – 2 tbsp
• Turmeric – ¼ tsp, Salt

Method

1. Cook vegetables with turmeric, salt, and green chillies until just soft.
2. Grind coconut with cumin and little water to a coarse paste.
3. Mix paste into cooked vegetables. Simmer briefly.
4. Stir in beaten curd and curry leaves.
5. Drizzle with coconut oil and serve.

Kootu Curry (Black Chickpea & Yam with Jaggery)

Ingredients

• Black chickpeas – 1 cup (soaked overnight)
• Yam – 1 cup, cubed
• Jaggery – 1 tbsp
• Coconut – 1 cup, roasted to brown with chilli
• Curry leaves – 1 sprig
• Mustard – ½ tsp
• Coconut oil – 2 tbsp
• Turmeric – ¼ tsp
• Red chilli – 3

Method

1. Pressure cook chickpeas and yam with turmeric and salt.
2. Add jaggery, simmer till slightly sweet.
3. Roast coconut with red chilli in oil until brown, grind coarsely.
4. Mix into curry, season with mustard and curry leaves.

Erissery

Ingredients

• Pumpkin or yam – 2 cups
• Black-eyed peas – ½ cup, cooked
• Coconut – 1 cup grated
• Cumin – ½ tsp
• Dry red chilli – 2
• Curry leaves – 1 sprig

Method

1. Cook pumpkin with peas, turmeric, salt.
2. Grind coconut and cumin paste, mix in.
3. Temper with mustard, chilli, curry leaves in oil.

Olan

(Ash Gourd with Cowpeas in Coconut Milk)

Ingredients

• Ash gourd – 2 cups, cubed
• Cowpeas (vanpayar) – ½ cup, cooked
• Coconut milk – 2 cups (thin) + 1 cup (thick)
• Green chillies – 2 slit
• Curry leaves – 1 sprig
• Coconut oil – 2 tsp
• Salt

Method

1. Cook ash gourd with green chillies and curry leaves.
2. Add cooked cowpeas, thin coconut milk, salt. Simmer.
3. Finish with thick coconut milk and coconut oil.

Kaalan

Ingredients

• Raw banana / yam – 2 cups
• Yoghurt – 2 cups
• Coconut – 1 cup grated
• Green chilli – 3
• Pepper – ½ tsp
• Curry leaves – 1 sprig

Method

1. Cook vegetables with turmeric and pepper.
2. Grind coconut, chilli into paste, add.
3. Mix in yoghurt, simmer gently.

Thoran (Cabbage/Beans Stir-fry)

Ingredients

• Cabbage or beans – 2 cups, chopped
• Coconut – ½ cup grated
• Green chilli – 2
• Curry leaves – 1 sprig
• Coconut oil – 1 tbsp

Method

1. Cook vegetable lightly.
2. Add coconut, chilli, curry leaves.
3. Stir-fry until dry.

Pachadi (Sweet Curry)

Options: Pineapple, beetroot, or cucumber

Ingredients (Pineapple version)

• Pineapple – 1 cup, diced
• Coconut – ½ cup grated
• Mustard – ½ tsp
• Green chilli – 2
• Yoghurt – 1 cup
• Curry leaves – 1 sprig

Method

1. Cook pineapple until soft.
2. Grind coconut, chilli, mustard, add in.
3. Stir in yoghurt, curry leaves.

Kichadi (Sour Curry)

Ingredients

• Bitter gourd / okra – 1 cup
• Yoghurt – 1 cup
• Coconut – ½ cup
• Mustard – ½ tsp
• Curry leaves – 1 sprig

Method

1. Fry bitter gourd/okra till crisp.
2. Mix with coconut-mustard paste.
3. Blend with yoghurt, season.

5. Payasams (Desserts)

Ada Pradhaman

Ingredients

• Rice ada – 1 cup (boiled)
• Jaggery – 2 cups (melted & strained)
• Thin coconut milk – 3 cups
• Thick coconut milk – 1½ cups
• Coconut bits fried in ghee – 2 tbsp
• Cashew & raisins – fried in ghee

Method

1. Cook ada until soft. Add jaggery syrup, simmer till thick.
2. Add thin coconut milk, cook until absorbed.
3. Finish with thick coconut milk.
4. Garnish with fried coconut bits, cashew, raisins.

Palada Payasam

Ingredients

• Rice ada – 1 cup
• Milk – 1 litre
• Sugar – 1 cup
• Ghee – 2 tbsp
• Cashews, raisins – for garnish

Method

1. Boil milk, add cooked ada.
2. Stir constantly until thick.
3. Add sugar, ghee, garnish.

Parippu Pradhaman

Ingredients

• Moong dal – ½ cup
• Jaggery syrup – 1 cup
• Thin coconut milk – 2 cups
• Thick coconut milk – 1 cup
• Ghee – 2 tbsp
• Cashew, raisins – garnish

Method

1. Roast dal, cook until soft.
2. Add jaggery syrup, thin coconut milk. Simmer.
3. Finish with thick coconut milk.
4. Garnish with fried nuts.

6. Final Drink

Sambharam (Spiced Buttermilk)

Ingredients

• Buttermilk – 3 cups
• Ginger – 1 tsp, crushed
• Green chilli – 2, slit
• Curry leaves – 2 sprigs
• Salt – to taste

Method

1. Mix everything well.
2. Serve chilled after Sadya.

Onam Sadya Festival Day Planner

(Assuming Sadya is served at lunchtime around 12:30–1:00 pm)

Previous Day (Prep Work)

• Soak black chickpeas (for Kootu curry) and cowpeas (for Olan).
• Make jaggery syrup (melt jaggery with water, strain, store).
• Prepare Ada (for Ada Pradhaman and Palada Payasam) by boiling and draining.
• Grind masalas: roast and grind coconut mixes for Theeyal, Avial, Erissery.
• Chop vegetables: cut in advance for Avial, Thoran, Olan, Pachadi, Kichadi, Kaalan, etc. Store each separately in airtight containers in the fridge.
• Roast coconut & spices for Kootu curry and Erissery.

Festival Morning (Start around 6:30 am)

6:30 – 7:30 am: Base Preparations

• Cook rice (Kerala red rice matta choru) in large vessels. Keep warm.
• Boil and cook black chickpeas (Kootu curry), cowpeas (Olan), and moong dal (Parippu).
• Fry banana chips (upperi) and jaggery-coated chips (sarkkara varatti).
• Fry pappadams. Store in airtight tins.

7:30 – 8:30 am: Curries That Keep Well

8:30 – 9:30 am: Side Dishes and Thoran

• Prepare Kootu curry (black chickpeas, yam, jaggery, roasted coconut).
• Prepare Erissery (pumpkin/elephant yam with roasted coconut).
• Cook Olan (ash gourd + cowpeas simmered in coconut milk).
• Prepare Kaalan (yam/plantain in yoghurt-coconut sauce, with pepper).
• Finish Parippu curry (moong dal with ghee).

• Prepare Avial (mixed vegetables in coconut-yoghurt).
• Cook Thoran (cabbage/beans with coconut).
• Prepare Pachadi (pineapple or beetroot in curd with coconut).
• Prepare Kichadi (bitter gourd or okra in curd with coconut).
• Cook Theeyal (optional in Tripunithura spreads, made with roasted coconut).

9:30 – 10:30 am: Main Curries

• Prepare Sambar (lentils, tamarind, assorted vegetables).
• Prepare Rasam (tamarind-tomato broth with pepper, cumin, curry leaves).
• Prepare Moru curry or Pulissery (buttermilk curry with coconut and turmeric).

• Make Ada Pradhaman (rice ada, jaggery, coconut milk).
• Make Palada Payasam (rice ada, sugar, milk).
• Make Parippu Pradhaman (moong dal, jaggery, coconut milk).
• Fry coconut bits, cashews, raisins in ghee and garnish.

10:30 – 11:30 am: Payasams

11:30 am – 12:00 pm: Final Touches

• Prepare inji puli (ginger-tamarind-jaggery curry) and other pickles.
• Prepare sambharam (spiced buttermilk with ginger, curry leaves, green chilli).
• Lay out banana leaves for Sadya service.
• Arrange all accompaniments in serving order.

12:30 – 1:00 pm: Serving the Sadya

• Top row of banana leaf: chips, pappadam, pickles, thoran, avial, kootu curry, erissery, olan, pachadi, kichadi, kaalan.
• Centre: rice.
• Serve parippu curry with ghee first, then sambar, rasam, and moru curry in sequence.
• End with Payasams (usually 2–3 types).

Tips for Smooth Execution

• Division of labour: Traditionally, extended families or community groups divide cooking tasks. Each person specialises in a dish.
• Early cooking: Items like Kootu curry, Erissery, Olan, chips, pappadam, jaggery prep can be made earlier in the morning as they keep well.
• Last-minute cooking: Sambar, Rasam, Moru curry, and Avial should be made closer to serving time for freshness.
• Payasams: Cooked mid-morning so they cool slightly before serving.
• Serving order: Very important. Each dish has a designated place on the banana leaf.