As Onam draws closer, we long for the Onasadhya, the typical feast that is one of the hallmarks of this festival. Each dish served on the plantain leaf is so varied. Here are few side dishes you can try this Onam.
Puli inji is an unusual combination of ginger and tamarind brings a tinge of sweet and sour to the sadhya. It is served as pickle.
A curd/yogurt-based preparation, pachadi is made with a variety of vegetables or fruits and is the 'sweet' addition of the Onasadhya. Here, pumpkin, pineapple and banana have been used.
The star dish of every Kerala sadya, the avial can be made with different vegetables. Now, whatever vegetables you choose, the ground coconut with spices and the final drizzling of the coconut oil over the avial makes it impossible for you to get this wonder dish out of your mind.
The light sweetness of the pumpkins merging with the heat of the chilli flakes-the easiest variant of the erissery- makes it absolutely delicious!
Kaalan is a slightly thick preparation with curd, coconut and tubers and vegetables like yam and raw banana.