The Dishes of Onam Sathya Pt. 2

The Onam Sadhya covers all the flavour profiles – sweet, salty, sour and spicy, and uses a lot of regional ingredients like coconut, jaggery, yams and a wide variety of lentils.


Ellisheri is made with pumpkin, red beans, and a generous amount of grated coconut.


Avial is a mixed vegetable dish made by mixing 13 vegetables commonly found in the Western Ghats and grated coconut. It is seasoned with coconut oil and curry leaves.


Thoran can be made from any vegetable and is a staple dish in every Malayali household. Usually, it is made with cabbage and carrots or just beans with grated coconut.


Rice or Chor is an essential part of Onam Sadhya but on this occasion, most Malayalis serve red rice. If you haven't tried it yet, you definitely should.

Parripu Curry

Parripu Curry is a preparation of plain moong dal topped with ghee, red chillies, and black sesame seeds.

Chenna Mezhkkupuratti

Chenna Mezhkkupuratti is prepared by cutting yams into thin slices. Then, it is boiled with spices and fried in coconut oil.


Sambhar is an essential dish for the grand feast, and each family has their own traditional recipes. It is a lentil-based vegetable stew cooked in a tamarind broth


Pulissery is made with curd and a vegetable of your choice, from pumpkin to cucumber. In the end, it is topped with a gracious amount of grated coconut.

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