Onmanorama Lite App
Discover the traditional way to enjoy an Onasadya, from the precise placement of dishes on a banana leaf to the order of consumption. Learn the etiquette of this vibrant Kerala feast, ensuring a delightful culinary experience.
Pacha theeyal, a simple coconut-based curry with shallots and ladies' finger, offers a less common Onam sadya alternative to typical sides and koottucurry.
Pineapple thoran, a sweet and mildly spicy Kerala side dish, complements an Onam sadya with its blend of pineapple, coconut, cumin, turmeric, and chilli.
Pappadam thoran offers a crunchy, spiced coconut and shallot mix, a delightful addition to an Onam sadya, enhancing rice and other dishes with a flavourful twist.
Egg avial offers a protein twist to Kerala's classic dish, incorporating boiled eggs into a vegetable and coconut-based preparation, suitable for Onam sadya or with chapathi.
For packed Onasadya, consume within two hours of packing; buy only from registered establishments, check packaging, and avoid unnaturally bright food.
Kerala's Food Safety Department warns of unauthorised colouring agents in banana chips and sharkara varatti, advising consumers to avoid excessively yellow products and inquire about artificial colours.
These dishes not only help in resetting after the Onam feast but also make great use of leftovers, minimizing food waste while boosting your health.
Made from tender coconut water and flesh, this payasam is unlike the jaggery-heavy classics.
Adding moringa leaves not only deepens the taste but also brings a unique earthy aroma and a powerhouse of nutrition.
Results 1-10 of 107
