Onasadya – “Sadya the Festival of Food”

Onasadya – “Sadya the Festival of Food”

Onasadya the most elaborate and grand meal prepared by any known civilization on earth is prepared on the tenth day of Onam Festival called Thiruvonam. It is said that people of kerala want to show to their king that they are living in prosperity so on the Thiruvonam day they prepare Sadya to convey the message that they are enjoying the same age of prosperity as was witnessed during the reign of King Mahabali.

Irrespective of wealth or social position, everybody prepares Onasadya in a grand fashion as people of Kerala are extremely devotional and passionate when it comes to Onasadya. So much so that, it has lead to saying, 'Kaanam Vittum Onam Unnanam'. Meaning - men go to the extend of selling all their possessions for one Onam Sathya.

The Meals

Onasadya is a Strictly Vegetarian Nine Course Meals. Main ingredient is Rice and all put together there are more than 11 essential dishes which are sort of compulsory for the Sadya. The number of dishes may vary and the sadya is called meals ( plural ) rather than meal because although the meal is consumed in one sitting it consists of various dishes and a strict order in which one has to consume them, the instructions are so strict that each dish has a place to be served on the banana leaf. The meal is served in banana leaves instead of plates and people eat with their hands no fork or spoon is allowed. And people eat sitting on a mat laid on the floor.

Varieties of curries

• Upperies - thigs fried in oil,
• Pappadams which are round crisp flour paste cakes of peculiar make,
• Uppilittathu - pickles of various kinds,
• Chammanthi - the chutney,
• Payasams and prathamans or puddings of various descriptions.
• Fruits and digestives are also part of the meal.

Onasaya used to be even more elaborate with 64 mandatory dishes, 8 varities of each of the 8 dishes and three banana leaves were served one under the other to accommodate all the dishes.

How is it Served

In Sadya everything is served in a distinct order.

• Pappad or Pappadum is to be served on the extreme left.
• On top of the big pappadum banana is served.
• The banana can be of 'Rasakathali', 'Poovan', or 'Palayankodan' variety.
• From the right pappad - salt, banana wafers, sarkarapuratti fries are served.
• After this, ginger lime and mango pickles are served.
• Next comes 'vellarika', 'pavakka', beetroot and 'ullikitchadi'.
• 'Kitchadi' made of pineapple and banana splits or of grapes and apple is served along with this.
• On the right, 'cabbage thoran' is served.
• Then comes a thoran made of beans and avil followed by bread and green peas mix thoran'.
• The meal will be complete with the 'avial' and 'kootu curry'.

Rice is served when the guests seat themselves and just two big spoons is considered enough. After this 'parippu' and ghee is poured. Then comes Sambhar. Desserts are to begin with adaprathaman followed by 'Kadala Payasam'. This colourful arrangement on the lush green banana leaf makes the food look even more tempting and irresistible .

There are some rituals which need to be followed. First full course meal is served for Lord Ganapathi in front of a lighted oil lamp (Nila Vilakku). This is in accordance with the Malayalese trend of starting everything in the name and presence of God.

More About the Meal

Erissery

This is either prepared from pumpkins/red beans or from yam and raw bananas cubes. The spices used in this include split green chillies, ground coconut, cumin seeds, turmeric and red chillies. Erissery is seasoned with mustard seeds spluttered in oil.

Kalan or Pulisseri

This is prepared from buttermilk. Ingredients consist of sliced plantains called nenthra-kaya and yams or chena. These are boiled in water with salt and chillies. It is flavoured with ground coconut and mustard seeds spluttered in oil. Some even add cucumber cubes to Kalan.

Olan

Olan is prepared from sliced cucumber and brinjal. Sometimes pulse is also added. They are boiled in water with salt and no chillies. When properly boiled, some fresh coconut oil is poured. The dish is seasoned with flavour kariveppila (curry leaves).

Aviyal

This is kind of a mixed vegetable as all sorts of available vegetables are added to it. All vegetables are first boiled in water with salt and chillies. Tamarind and well ground pulp are added at proper time. Aviyal is flavoured with coconut oil and Kariveppila.

Thoran

Thoran is prepared by slicing beetroot and several other vegetables into very small pieces. These are then boiled in water with some salt and chillies till all the water dries up. Water can also be strained away. For seasoning, ground coconut pulp and mustard fried in coconut oil is used.

Mulakoshyam

This resembles olan. It is a special Onam delicacy from the state of Kerala and has been recently added to Onam Sadhya.

Koottukari

This is a curry consisting of a variety of vegetables and some Bengal gram. It differs from Aviyal as it does not contain tamarind.

Sambar

This is an extremely popular recipe from South India and relished by the whole of India. It consists of dal and a variety of vegetables like brinjal, drum-sticks, pavakkai (bitter gourd), etc. All vegetables are first boiled in water with salt and chilies. Tamarind is also added to enhance the taste. Other spices like coriander, cumin seed etc. are fried in oil and powdered. Sambhar is flavoured with mustard seeds and asafoetida.

Pachchati, Kichchati

These are types of curry consisting chiefly of cucumber, mustard and sour butter milk or curds. In Kichchatim, young and tender cucumber is added

Rasam

Rasam is prepared from tomatoes treated with tamarind juice. It is seasoned with bay leaves and mustard seeds spluttered in oil. Some people take rasam with rice. Rasam also helps in digestion.

Payasam

Payasam is an extremely delicious dish and is a sort of pudding. It is prepared from boiled potatoes mixed with molasses and coconut milk. The mixture is flavoured with spices. There is another type of payasam called 'Pal Payasam' in which rice is boiled with milk and sweetened with sugar.

Prathaman

There is a whole variety of Prathamans such as ata, pazham, parippu and palata prathamans.

Beverages

A special drink is prepared for Onam in which water is boiled with a combination of cumin and dried ginger (chukku). This is beneficial from health point of view.

Upperi or Chips

Upperi is prepared from various things like raw bananas (kaaya), yam (chena), jack fruit (chakka), bitter gourd (pavayka) and egg plant fruit (vazhuthanga). Slices of the ingredient are fried in coconut oil to a crisp condition.

Pickles (Achaar)

These are prepared well in advance of Onasadhya. Pickles are chiefly made from mango, lemon, ginger, chillies and curry naranga.

Pappads (Pappadam)

These are prepared from black grams and are fried in oil. Pappadams are usually served in three sizes - small, medium and large.

Fruits

Chiefly plantain fruits of various kinds are served along with other articles of food at meals.