'Onam Sadhya': unforgettable delicacy from the legacy
We were on a family vacation in Kerala.
After some mesmerizing moments in this beautiful state, we
reached Trivandrum.
Munnar, Thekkadi, Alleppy, Cochin… One after the other,
these Keralian places were bringing us the surprising, refreshing and a new
found vibe of ‘indianness’.
Though very crowded, the city of Trivandrum has its own
unforgettable charm.
The museums, Shree Padmanabhaswamy temple, the city zoo,
backwaters and the beach of Poovar... almost every place has its own intriguing
opulence.
After a long day full of curious wandering, and a starving
stomach, we found this place called the ‘Mother’s veg Plaza’ in the center of
Trivandrum on Google.
This humble, down to earth place became my instant
heartthrob and I had been planning to write this blog ever since I visited
here.
We came to know the concept of ‘Sadhya’ food here.
It was indeed a feast of food that not only satisfied the
appetite, but the aromas and tastes and ‘Sattvik’ subtleness just remained
lingering on the taste buds till today.
I am not a great fan of Restaurant food and neither a food
blogger.
Yet, I decided to write this.
This is probably the first and the only restaurant that
serves ‘Onam Sadhya’ the year round. The owner has received many prestigious
awards and was a pleasure to eat here in his humble company. He guided us for
the sequence of the meal and spoke about the Healing effects of the ingredients
and spices used.
Prepared on special occasions like the most important
festival of ‘Onam’ or marriage ceremonies; ‘Sadhya’ food is in practice since
centuries.
Eating this soulful food with hands, served step by step on
a clean fresh banana leaf is not just a collection of various recipes; it’s a methodic
sequence of scientifically cooked food using best local ingredients. It is
considered auspicious and enriching.
To me, it is also something that connected me with myself
and my roots!
When I see picture about Kerala, it instantly reminds me of
Sadhya. It reminds me of the legacy of Indian ness that flows in me and my
blood.
And I am sure, I will again travel to Trivandrum, just to
eat here, if nothing else!
Here is a list of Sadhya recipes on a plate from the net :
1. Upperi
The one thing everyone loves the most - banana chips. A good
handful is served at the very beginning followed by the other 25 dishes.
Obviously by the time everything else arrives, you'll need another handful.
2. Sharkara Varatti
The sweeter version of banana chips. Made of jaggery, this
hard to eat sweet will leave you wanting more.
3. Manga Curry
Plain old mango pickle to give your tongue a tangy taste of
some amazing spices.
4. Naranga Curry
There will be two types of pickle in any onam sadhya for sure
and this is the sour lemon pickle to add some zest to your taste buds.
5. Ellisheri
A yummy dish made with pumpkin, red beans and a generous
amount of grated coconut.
6. Pulissery
Made with curd and your choice of vegetable ranging from
pumpkin to cucumber and topped with a gracious amount of grated coconut.
7. Kaalan
A signature dish made with yogurt, yam or raw banana or of
course our favourite, grated coconut.
8. Olan
Ash gourd and red beans splashed with a generous amount of
hand-pressed, authentic coconut milk.
9. Pachadi
A delicious yogurt-based curry made with either pineapple or
bitter gourd and, of course, grated coconut.
10. Chenna Mezhkkupuratti
This is my personal favourite! Yam cut into thin slices,
boiled with spices and fried in coconut oil. You can't resist another helping
of this.
11. Inji Curry
A must have for Onam, Inji curry is ginger, tamarind and
jaggery. In most malayali households, this is the first thing that is prepared
in the days leading to the 10th day of Onam.
12. Parripu Curry
Plain old moong dal topped with red chillies, black sesame
seeds. Top it with ghee and you'll be having a gastronomical heaven in your
mouth.
13. Chor
Well, this is just rice. But on Onam, most Malayalis serve
red rice. If you haven't tasted this version of rice, well, you're missing out
in life.
14. Sambhar
An essential dish of the Onam Sadhya, Sambhar is cooked with
every vegetable there is from beans to potatoes to yam. Everything goes in to
making this wonderful dish!
15. Morru Kachiyatha
Yogurt boiled to perfection with black sesame seeds,
shallots, ginger and garlic. If you're a Malayali, then you know it's one of
those healthy, comfort food you so love.
16. Pappadam
Good old pappads made with rice flour. You'll need many of
these to wholly enjoy your meal.
17. Avial
Mixed vegetables with grated coconut and made in coconut oil
and milk. With so many dishes, this dish usually gets overlooked. But man, this
is one tasty mixed vegetable dish you'll ever have.
18. Kichadi
Spicy yogurt with your choice of vegetable. It can be okra,
cucumber or even bitter gourd. Add it to your rice and parippu, and see how you
lick your fingers in the end.
19. Rasam
Spicy tamarind soup, sprinkled with a generous amount of
curry leaves, mustard and tomatoes. Drink it up in the end for digestion or
just add it with your sambhar and rice.
20. Kootu Curry
Raw bananas and black chana with grated coconut made into a
dry curry. You'll never even know it's raw banana, that's how well it is
cooked.
21. Neyy
Popularly known as ghee in hindi, it serves a very important
purpose. A spoonful of it on top of the rice and parippu, and you'll be licking
your fingers.
22. Inji Thayir
Loads of thinly-sliced ginger, mixed with yogurt, black
sesame seeds and spices. This one is absolutely lip-smacking!
23. Thoran
A staple in every malayali household, thoran can be made
from any vegetable. Usually, it's cabbage and carrots or just beans with grated
coconut. Minimal cooking time and the perfect healthy dish to go with your
Morru Kachiyatha.
24. Poovan Pazham
The smaller version of a banana, it adds taste to your
payasam when mashed with hands and mixed well together. Don't forget to add a
pappadam or two for that extra crunch.
25. Palada Pradhaman
The last dish that is served- a sweet dish made with milk,
dry fruits and rice ada. The sweetness is just perfect to balance all the
spices.
26. Pazham Pradhaman
Rice ada, cashew nuts, thinly sliced coconut pieces and
jaggery. If you want to eat it the right way, refer to Poovan Pazham. You'll
enjoy this delicacy much better.
