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The process of making payasam involves a few delicate steps, and even the smallest oversight can affect the final result.
Local Malayali hotels and restaurants are also joining in the festivities, offering a range of traditional sadya options.
Chef Rinu of Marriott's Port Muziris Hotel shares a recipe for a special dates payasam that adds a unique touch to this Onam.
With a few thoughtful changes to your cooking and eating schedule, you can still savour a delicious Onam Sadya while staying healthy.
As it is loaded with veggies, many often complain that avial cannot be cooked in small portions. Here is how to prepare avial in small amount in a pressure cooker without overcooking it.
Check out the pretty simple recipe of broken wheat payasam for the Onam season.
Fresh coconut oil is best to fry sarkkaravaratty as it adds oodles of flavour.
The most popular pickles for Onam are those made with lemon, mango, amla, bitter gourd, and beetroot.
A raw Onasadya comprises dishes like uncooked payasam, raw veggie salad, sprout salad, rice flakes and corn flakes instead of the regular items.
Carrot semiya Payasam is a delicious fusion of traditional payasam and the unique flavour of carrot-infused vermicelli.
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