CHENA THORAN/UPPERI - STIR-FRIED ELEPHANT YAM

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi

HOW TO MAKE CHENA THORAN/UPPERI

KERALA STYLE ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

For Tempering :

METHOD :

• Clean, Peel & wash the Elephant Yam.
• Chop the Elephant Yam into small cubes and soak it in salted water for few minutes.
• Add chopped Elephant Yam/Chena along with Turmeric Powder, a dash of Salt & a pinch of Sugar.
• Pour in 1/2 Cup of Water and cook until the vegetable turns soft.
• Do not overcook, it shouldn't turn mushy.
• Meanwhile, finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add the cooked Elephant Yam/Chena and give a quick stir.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Switch off the flame and serve Elephant Yam/Chena Thoran/Upperi hot with steamed White Rice or Kerala Rose Matta Rice.
• Can be served along with any Curry fo your choice and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery, Rasam etc.,
• Can serve this Chena Thoran/Upperi as one side dish in the long list of Sadhya Items.

NOTES :

• I have pre-cooked the Elephant Yams in a Sauce Pan before adding it along with the seasonings.
• Alternatively can pre-cook the vegetable in a Pressure Cooker for a whistle.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.

MATHANGA THORAN/UPPERI - PUMPKIN STIR FRY

• Cabbage Thoran
• Carrot Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran

HOW TO COOK MATHANGA THORAN/UPPERI - PUMPKIN STIR FRY

INGREDIENTS :

For Tempering :

METHOD :

• Cut through the Wedges, Clean & Peel the Yellow Pumpkin.
• Remove & discard the centre portion with the seeds.
• Chop the Yellow Pumpkin into small Cubes.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add Turmeric Powder & give a quick stir on a low flame.
• Add chopped Yellow Pumpkin along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.

NOTES :

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 

Kerala Pothi Choru - A Classic Banana Leaf Takeaway Lunch

Customizing Your Pothi Choru: The Versatility of a Kerala Packed Lunch

A Flexible Feast - Tailoring Your Pothi Choru: The beauty of Pothi Choru lies in its versatility. The number and type of dishes included can vary each time you prepare it. Whether you prefer a simple or elaborate meal, you can easily customize the variety and quantity of dishes to suit your taste and convenience. The essence of Pothi Choru is in choosing what you love to eat, making it a personalized and satisfying experience.

Authentic Kerala Flavours in Every Bite: I’ve taken care to include the most traditional and authentic Kerala dishes in this Pothi Choru, prepared in the best way possible to capture the essence of this beloved meal.

Key Elements of an Authentic Pothi Choru The speciality of this Kerala-style packed lunch lies in its essential components:

• Kerala Matta Rice: The heart of Pothi Choru is the Kerala Matta Rice, a rose-coloured, fibre-rich rice grown in Kerala. Known for its mild nutty flavour, this rice is a staple in traditional Kerala cuisine.
• Coconut Oil: All the dishes in this Pothi Choru are cooked in pure coconut oil, enhancing the authenticity and delivering the true taste of Kerala.
• Banana Leaf Aroma: The unique flavour and aroma of the burnt banana leaves infuse the meal, providing not only a distinctive taste but also offering hidden medicinal benefits.

The True Essence of Kerala Cuisine Every aspect of this preparation delivers a genuine experience of ‘Nadan Bakshanam’ (traditional food) from God’s Own Country, Kerala, served in the most authentic way.

Explore More traditonal Recipes from God’s Own Country – Kerala here...

Cuisine: Kerala

    This Pothi Choru menu features Kerala Rose Matta Rice, an indigenous rice variety native to Kerala, South India. Known for its high fibre content and low Glycaemic Index, Kerala Matta Rice stands out with its distinct nutty aroma, imparting a unique flavour to every dish. This rice is a staple in Kerala households and an essential component of a traditional Kerala Sadhya (banquet), making it a must-have in any authentic Pothi Choru.

Rice Options for Pothi Choru

While Kerala Matta Rice is the traditional choice, you can also use Parboiled Rice, Raw Rice, or Basmati Rice based on availability and preference. Flexibility is key when preparing Pothi Choru, so feel free to select the rice variety that best suits your needs.

Learn How to Cook Different Varieties of Rice.  For detailed instructions on How to cook various Types of Rice, click here...

 

Kerala Kadu Manga Achar - The Essential Pickle for Pothi Choru

      A traditional Kerala meal is incomplete without a tangy and spicy pickle, and Kadu Manga Achar is the perfect choice. This authentic Kerala-style raw mango pickle, known as Kadu Manga Achar, is made using fresh raw mangoes, garlic, chillies, ginger, and fragrant curry leaves. The bold flavours of this pickle add a delightful punch to the Pothi Choru, making each bite more enjoyable.

Pickle Variety for Pothi Choru:

     While Kadu Manga Achar is a traditional favourite, feel free to choose your preferred pickle to complement your Pothi Choru. Whether it’s Lemon Pickle, Lime Pickle, or another variety, the choice is yours.

      For more Delicious and Authentic Pickle Recipes, click here...

Condiment/Chutney: Chuttaracha Thenga Chammanthi

    

Chuttaracha Thenga Chammanthi is a rich and flavourful chutney, also known as Chammanthi, that’s a must-have in traditional Kerala meals. Made with roasted coconuts, shallots, dry red chillies, and curry leaves, this thick chutney is seasoned perfectly with tamarind and salt. The unique smoky flavour from the roasted coconut and the blend of spices make this Chammanthi an irresistible accompaniment to your Pothi Choru.

Choosing Your Condiment for Pothi Choru

        While Chuttaracha Thenga Chammanthi is a traditional favourite, you can also opt for other authentic Kerala condiments such as Pacha Manga Chammanthi (raw mango chutney), Chemmeen Podi (dried prawn powder), Inji Curry (ginger curry), or Mulagu Chalichathu (spicy chilli chutney). Each adds a unique flavour to your meal.

Explore More Condiment & Chutney Recipes, Discover more Traditional Condiment and Chutney recipes to enhance your Pothi Choru experience, Click here...

 

Cabbage Thoran– A Classic Kerala Stir-Fry

    Cabbage Thoran is a quintessential Kerala dish, a simple yet flavourful stir-fry that perfectly complements the Pothi Choru menu. Made with finely chopped cabbage, this dish is lightly seasoned with mustard seeds, curry leaves, and grated coconut, creating a harmonious blend of taste and texture. The mild seasoning allows the freshness of the cabbage to shine, making it a delightful side dish.

Customizing Your Thoran
    While Cabbage Thoran is a popular choice, you can personalize your Pothi Choru by choosing other traditional Kerala stir-fries like Thoran, Poriyal or Mezhukkupuratti. These variations offer a range of flavours, from the crunchiness of stir-fried beans to the richness of sautéed root vegetables, each adding its unique touch to your meal.

    Explore a variety of traditonal Kerala style Stir-fries - Thoran, Poriyal & Mezhukkupuratti Recipes to enrich your Pothi Choru, here...

Authentic Kerala Prawn Roast – Kallu Shappu Style

Experience the fiery flavours of Kerala's local toddy shops with this Prawn Roast recipe, prepared in the iconic Kallu Shappu style. This dish is a perfect blend of succulent prawns cooked in a rich mixture of caramelized onions, a medley of spices, and aromatic coconut oil. The slow roasting process enhances the deep, robust flavours, making it an irresistible addition to your Pothi Choru.

Customizing Your Prawn Dish
While this spicy prawn roast is a classic, you can explore other delicious variations such as Chemmeen Ularthiyathu or Chemmeen Varattiyathu or Nadan Chemmeen Roast to suit your taste. Each dish offers a unique blend of flavours that beautifully complements the traditional Kerala meal.

Discover More Prawn Recipes, Explore a wide range of Prawn and Shrimp Recipes to find the perfect match for your meal. Click here...

 

Authentic Kerala Fish Curry with Raw Mangoes

Discover the vibrant flavours of Kerala Fish Curry with this traditional recipe featuring fresh raw mangoes and creamy coconut milk. This dish combines tender fish pieces with a tangy mango kick, creating a rich and satisfying curry that perfectly complements the Pothi Choru menu.

Customizing Your Fish Curry

    While this recipe highlights fish curry with raw mangoes, you can also enjoy other Kerala-style fish curries such as Meen Thilappichathu, Meen Vattichathu, Meen Mulakittathu, Alleppey Meen Curry, Palakkadan Meen Puli or Chemmeen Manga Curry. Each variant offers unique flavours and textures, allowing you to tailor your meal to your preferences.

      For more delightful  collection of Fish and Prawn Curry Recipes from Kerala to find the perfect addition to your Pothi Choru, Click here...

     Enjoy a classic Kerala Style Fish Fry with this simple yet flavourful recipe. Marinated fish fillets are shallow-fried in aromatic coconut oil, resulting in a crispy exterior and tender, juicy interior. This dish is a perfect accompaniment to your Pothi Choru menu, adding a delightful crunch and rich taste. 

Customizing Your Fish Fry

    This traditional fish fry recipe can be tailored to suit your taste. Experiment with different marinades and spices to create variations that match your preferences. Whether you like it spicy or mild, this recipe is versatile and always delicious.

      Explore a wide collection of Fish Fry Recipes to find additional delicious options and cooking tips, here...

 

Simple & Delicious Kerala Style Omelette

    

       Enjoy a classic Kerala Style Omelette with this easy recipe featuring whisked eggs combined with onions, green chillies, and seasoned with salt and pepper. The omelette is shallow-fried in aromatic coconut oil, enhancing its flavour and giving it a crispy texture that's perfect for your Pothi Choru menu.

Customizing Your Omelette

       Feel free to add your favourite ingredients to this basic omelette recipe. Whether you prefer extra vegetables, or spices, this versatile dish can be adjusted to suit your taste preferences.

      Looking for more delicious egg recipes? Discover a wide collection of Egg Recipes to find additional ideas and cooking tips, here...

 

Step-by-Step Guide to Packing Authentic Kerala Pothi Choru

Pothi Choru - Kerala's Traditional Banana Leaf Lunch Pack

Preparing the Banana Leaves

• Begin by thoroughly washing the banana leaves to remove any dirt.
• Carefully slice off the centre rib from the underside of the leaf to make it more flexible.
• Gently burn the banana leaves over direct flame, ensuring they wilt slightly without burning. This makes the leaves easier to handle and prevents them from breaking during packaging.

Setting Up the Packaging Base

• Spread a newspaper or packing paper on a flat surface.
• Place the wilted banana leaf on top of the paper.

Assembling the Pothi Choru

• Serve a scoop of Kerala Matta Rice at the centre of the leaf.
• Pour a portion of Fish Curry, including a piece of fish and mango, over the rice—just enough to mix with the rice.
• Place a piece of Fish Fry at one corner of the rice.
• Add a few spoonfuls of Prawn Roast next to the fish fry.
• Follow with a spoonful of Chuttaracha Thenga Chammanthi, a smidgen of Kadu Manga Achar, and a few tablespoons of Cabbage Thoran.
• Place the Omelette alongside the other dishes.

Wrapping the Pothi Choru

• Carefully fold the banana leaf around the rice and dishes from all four sides, tucking it in tightly to create a neat packet.
• Wrap the newspaper or packing paper around the folded banana leaf.
• Secure the package tightly with kitchen twine or Vazha Naaru (thread from a banana tree).

The Pothi Choru Experience

    Once all the dishes are packed, allow the Pothi Choru to rest for a few hours. When you finally unwrap it, the combined aroma of the dishes and the burnt banana leaf will be a sensory delight. The rich flavours of the traditional 'Nadan Bakshanam' cooked in coconut oil infuse into the rice, creating a taste experience that’s truly unique. Whether you're packing this for travel, work, or just enjoying it at home, Pothi Choru is a culinary tradition worth savouring.

Indulge in Nostalgia

    Enjoy the Pothi Choru, and let the nostalgic aromas transport you to sweet food memories. Whether it's for a special occasion or just a simple meal at home, Pothi Choru offers a taste of Kerala's rich culinary heritage. Make this eco-friendly packaged lunch a part of your culinary repertoire and experience the flavours of God's Own Country in every bite!

Try This Nostalgic Pothi Choru Recipe Today!

     If this Pothi Choru recipe has taken you on a trip down memory lane, I’d love to hear all about it! Whether it's the joy of unwrapping the banana leaf or the burst of flavours that brought back childhood memories, your experience is precious. Share your thoughts and any personal twists you’ve added in the comments below—your stories make this journey worthwhile!

    Want to keep the tradition alive in your kitchen? Subscribe to ‘Essence of Life – Food’ and get a regular dose of nostalgic recipes delivered straight to your inbox. Let’s keep these flavours alive together!

    Lastly, don’t forget to rate this recipe and leave a review. Your feedback not only helps others but also inspires me to bring you more of these treasured recipes. Happy cooking!

SM

KERALA SADHYA VIBHAVANGAL

"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"

Experience the Essence of Kerala with a Complete Sadhya

    Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.

The Art of Sadhya: A Culinary Tradition Rooted in Kerala's Culture

    Sadhya isn’t just a meal; it’s an experience. Every dish in this elaborate spread reflects the heart of Kerala's culinary heritage. From the meticulous preparation to the traditional serving on a banana leaf, Sadhya embodies the art and science of cooking, serving, and enjoying food with precision and care.

Serving Sadhya on a Banana Leaf: A Tradition with a Twist

    One of the most iconic aspects of a Sadhya is its presentation on a banana leaf. This isn’t just for show; it’s a tradition steeped in history and health benefits. The tapering end of the banana leaf is placed to the left of the diner, and every dish has its designated spot on the leaf—a practice that every Malayalee takes pride in mastering.

The Ultimate Sadhya Vibhavangal: Your Guide to a Perfect Onam Sadhya

    Planning a Sadhya can be overwhelming with the sheer number of dishes involved. Here’s a breakdown of the essential Sadhya Vibhavangal (dishes) that make up a complete and authentic Onam feast:

• Snacks & Starters: Start with a Banana and Pappadam, placed at the top left of the banana leaf. Add crispy Banana Chips (Upperi) and sweet Sarkkara Varatti (jaggery-coated banana chips) to kick off the feast.
• Pickles & Condiments: A Sadhya is incomplete without a variety of pickles. From spicy Inji Curry (ginger pickle) to tangy Naranga Achar (lemon pickle), these small portions pack a punch of flavour.
• Pachadi, Kichadi & Thayir: These yoghurt-based side dishes, including Vellarikka Kichadi (cucumber in spiced yoghurt) and Beetroot Pachadi, are a refreshing contrast to the rich curries and fried items.
• Vegetable Delights: Sadhya’s heart lies in its vegetable dishes. Serve Thoran (a dry vegetable dish with coconut), Avial (mixed vegetables in a coconut-cumin sauce), and Olan (pumpkin and beans in coconut milk). Don’t forget Kalan (yoghurt-based curry with yam) and Erissery (pumpkin and lentils with coconut) for a well-rounded feast.
• Rice & Ozhichu Curries: The main event! Start with a generous serving of steamed rice, accompanied by Parippu (lentil curry) drizzled with ghee. Follow it up with Sambar, Pulissery (yoghurt curry), and Rasam. Conclude the rice courses with a soothing serving of Pacha Moru (buttermilk).
• The Sweet Finale: Payasam & Pradhaman: No Sadhya is complete without a dessert! Choose from the classic Ada Pradhaman, Parippu Payasam, or Palada Pradhaman. Serve it on the banana leaf or in a bowl, paired with Pappadam and a sweet banana for the perfect finish.

Making Your Sadhya Experience Memorable

    Sadhya is more than just food; it’s about bringing people together to share in the joy of a traditional meal. Whether you’re a seasoned cook or a beginner, this guide to Sadhya Vibhavangal will help you create an unforgettable Onam feast.

Sadhya: A Feast for All Seasons

    While Sadhya shines during Onam, it’s a feast that can be enjoyed year-round. The intricate flavours, the cultural significance, and the communal joy of sharing a Sadhya make it a timeless tradition worth celebrating any day.

"Exquisite Kerala Sadhya Vibhavangal: A Palate-Pleasing Feast with Authentic Flavours"

Pappadam & Snacks - The Crunchy Start to Your Onam Sadhya

Begin Your Feast with Kerala's Crispy Pappadam

        Start your Onam Sadhya with the quintessential Kerala Pappadam, a crispy delight fried in aromatic Coconut Oil. Place it at the top left of your Banana Leaf, setting the tone for the meal. This simple yet essential snack pairs perfectly with Rice and adds an extra layer of indulgence when combined with Payasam and Pazham (Banana) at the end of the feast.

Banana Chips

    Indulge in the crispy and savoury Traditional Kerala Banana Chips, also known as Nalu Muri or Nurungu. These thicker, bite-sized chips add a delightful crunch to your Sadhya spread, bringing an authentic Kerala flavour to your feast.

Click the link, for a detailed recipe on How to make Traditional Kerala Banana Chips...

Sarkkara Upperi

    Experience the sweet and spicy Sarkkara Upperi, made from fried Nendhra Bananas coated in Jaggery and seasoned with Dry Ginger Powder. This symphony of flavours is a must-try in the Sadhya feast, adding a perfect blend of sweetness to your festive meal.

Immerse yourself in Kerala's rich culinary tradition by enjoying these delightful snacks as part of your Sadhya feast.

Embrace Nature's Gift: Banana Served in a Banana Leaf

Ripe Banana Served in a Banana Leaf

     As a symbolic gesture of honouring nature's bounty, serve a ripe and luscious Banana directly in the embrace of a fresh Banana Leaf. Placing this humble fruit at the beginning of your Sadhya on the Banana Leaf represents gratitude for the earth's generosity and sets the tone for a harmonious dining experience. The simplicity and natural elegance of this presentation add an authentic touch to your Sadhya feast, connecting you to the rich cultural traditions of Kerala.

Savour the Essence of Tradition: Nendhra Pazha Nurungu in Sadhya

     Discover the rich tradition of Sadhya with a unique treat – Nendhra Pazha Nurungu, also known as Nendhra Pazham Puzhungiyathu. This dish features ripe Nendhra Bananas, which are steamed or simmered in a syrup made from Sugar or Jaggery, infused with aromatic Cardamom, Clove, or Dry Ginger Powder. The result is a tender, sweet delicacy perfect as a standalone dessert or paired with the indulgent Payasam/Pradhaman.                                                                  This traditional twist enhances your Sadhya feast, adding a delightful variety that highlights Kerala’s diverse culinary heritage. Enjoy the delicious Nendhra Pazha Nurungu and let its flavors bridge the gap between tradition and dessert in one unforgettable dish.

Main Course : Rice

Kerala Rose Matta Rice – A Key Component of Onam Sadhya

Kerala Rose Matta Rice

     No Onam Sadhya is complete without the iconic Kerala Rose Matta Rice, also known as Rose Chembavu Ari or Palakkadan Matta Rice. This distinct variety of rice, celebrated for its reddish hue and earthy flavour, is central to the traditional Sadhya feast. The rich, nutty taste of Rose Matta Rice complements the diverse range of dishes, creating a harmonious and authentic dining experience.

Click the link, for Quick & Easy Fool Proof Methods of Cooking Kerala Matta Rice.

Alternative Options: Raw Rice and Par-boiled Rice

    While Kerala Rose Matta Rice is the traditional choice, you may also opt for Raw Rice or Par-boiled Rice based on availability and regional preferences. Each type of rice brings its own unique flavour and texture, contributing to the overall enjoyment of the Sadhya meal.

A Wholesome Base for a Memorable Feast

     Whether you stick with the classic Kerala Rose Matta Rice or choose a local variety, let the rice serve as the foundation of your Sadhya. Its subtle aroma and satisfying taste set the stage for a feast that celebrates Kerala's rich culinary heritage. Allow the fragrance of the cooked rice to signal the beginning of a memorable Sadhya, filled with a delightful array of traditional dishes.

Ozhichu Curries - Curries

Delight in Ozhichu Curries: Perfect Pairings for Rice

    The Ozhichu Curries, or curries to be mixed and savoured with Rice, form the heart of a traditional Kerala Sadhya. These flavourful curries elevate your culinary experience, making each bite a celebration of taste and tradition.

Begin Your Onam Sadhya with the Soul-Warming Parippu Curry

      No Sadhya feast is complete without the humble yet deeply satisfying Parippu Curry. This traditional Kerala lentil curry is a delightful way to start your Onam feast, offering a comforting blend of yellow moong dal cooked to perfection, infused with aromatic spices, and enriched with a generous drizzle of melted Ghee, making each bite rich and satisfying.  As the first course in your Onam Sadhya, Parippu Curry sets the stage for the elaborate meal that follows, embodying the spirit of Kerala cuisine in every spoonful.   It’s a dish that may be humble in appearance but rich in tradition and taste—truly a cornerstone of any Sadhya menu.    

Pulissery/Moru Curry/Moru Kachiyathu: A Tangy Delight in Sadhya

     Pulissery, Moru Curry, or Moru Kachiyathu are yogurt-based curries that bring a tangy, refreshing note to your Sadhya. Made with curd/yogurt and often paired with local vegetables or fruits, these curries provide a delightful contrast to the other dishes in your feast.

Yogurt-Based Curries with a Twist

    In a typical Sadhya, following the rich Sambar, these yogurt-based curries offer a light and creamy relief. Pulissery or Moru Curry, often made with Ash Gourd, Taro, Yam, Cucumber, Raw Banana, or ripe Mango and Pineapple, adds a unique flavour to the meal. Moru Kachiyathu is a simpler variant, with just curd and seasonings or sometimes enhanced with a coconut paste.

Must-Try Variants

     Among Pulissery options, Mambazha Pulissery (Mango), Pineapple Pulissery, and Nendhra Pazha Pulissery stand out for their sweet and sour balance. Whether you opt for Pulissery or the simpler Moru Kachiyathu, these dishes add a tangy, creamy layer to your Sadhya, celebrating Kerala's culinary heritage.

Rasam: The Tangy Elixir for Digestive Bliss

A Zesty Addition to Your Onam Sadhya

    Following the creamy Pulissery, Rasam brings a refreshing, tangy kick to your Sadhya.  This traditional South India Soup, made with tamarind, spices and herbs, is not only delicious but also aids digestion.  The balance of tanginess and mild spice makes it a perfect palate cleanser.

Explore Varieties for a Festive Feast

    Experiment with different Rasam recipes throughout the Onam festival. From classic Tomato Rasam to aromatic Pepper Rasam and soothing Lemon Rasam, exotic Pineapple Rasam or Orange Rasam, each variant offers a unique taste experience. These diverse Rasam recipes will add excitement and variety to your Sadhya spread.

    Enjoy Rasam as a rejuvenating end to your meal, enhancing the traditional flavours and aiding in digestion. Each spoonful of this tangy elixir reflects the rich culinary heritage of Kerala and adds a delightful touch to your Onam celebrations.

The Cooling Finale: Curd/Yogurt & Naadan Pacha Moru

     End your Sadhya with the cooling touch of Curd/Yogurt or Naadan Pacha Moru. These refreshing options not only soothe your palate but also offer a probiotic boost, ensuring a satisfying and calming finish to your meal.

    These quintessential Kerala delicacies are a must-have to complete the rice course, leaving you feeling refreshed and ready to tackle the dessert spread. Don't miss out on these simple yet essential dishes that elevate your Onam Sadhya experience.

For a detailed Step-by-step guide on How to Make Curd/Yogurt, click here...

    Curd/Yogurt is known for its probiotic properties, providing a cooling effect after a heavy meal. Meanwhile, Sambharam/ Naadan Pacha Moru, a traditional buttermilk, is an essential part of Kerala’s culinary tradition, offering a refreshing end to your Sadhya.

    Whether you choose the creamy richness of Curd/Yogurt or the zesty tang of Naadan Pacha Moru, these options are perfect for completing your Onam Sadhya with a touch of authenticity and comfort.

    For a detailed recipe on How to make Sambharam/ Naadan Pacha Moru, Click here...

     Allow the combination of these Ozhichu Curries with the Kerala Matta Rice to create a symphony of flavours, showcasing the depth and diversity of Kerala's culinary tradition.

Side Dishes: Pickles & Condiments 

Thodu Curry - A Vibrant Accents for Your Sadhya

Pachadi/Kichadi - Creamy Delights of Yogurt and Coconut

     Pachadi/Kichadi is a must-have dish in any Onam Sadhya, offering a creamy and refreshing taste that perfectly balances the richness of the other dishes. Made with yogurt (curd) and coconut, these dishes are a testament to the simple yet profound flavours of Kerala cuisine.

     Each Pachadi/Kichadi variation features a unique vegetable or fruit, adding its distinct taste and texture. Whether it's the tangy Raw Mango, cool Cucumber, Spicy Ginger, vibrant Carrot or Beetroot, the bitter Bitter Gourd, slimy Okra or the Sweet Pineapple or Pear each version brings something special to the table.

     In traditional recipes, the vegetable or fruit is often used in its freshest form, preserving its natural flavours. However, some variations may involve light cooking to enhance the taste or texture. The final touch comes with a spluttering of mustard seeds, curry leaves, and red chillies in fragrant coconut oil, giving the dish a rich aroma and flavour.

     Experience the creamy delight of Pachadi/Kichadi, where the blend of yogurt, coconut, and seasonings creates a harmonious balance of flavours, making it a perfect accompaniment to your Sadhya.

 

 

     Indulge in the rich and creamy world of Pachadi/Kichadi, where each bite is a celebration of Kerala's culinary heritage. Whether you prefer the tanginess of Raw Mango or the sweetness of Pineapple, there's a Pachadi/Kichadi recipe to suit every palate.

 

 

     Embrace these simple yet flavorful dishes, and let them bring a refreshing twist to your Onam Sadhya. The combination of textures and flavours in Pachadi/Kichadi creates a harmonious balance, making it an essential part of the Sadhya feast.

     Let the creamy delights of Pachadi/Kichadi elevate your Onam Sadhya, adding layers of taste, texture, and tradition to your festive meal.

For an exquisite variety of authentic Kerala Style Pachadi/Kichadi Recipes, here...

Side Dishes: Thorans & Mezhukkupuratti

Flavourful Stir-Fried Vegetable Delights

     In the grand Sadhya feast, the Banana Leaf unfolds a captivating array of side dishes, including the exquisite flavours of Thoran, Upperi, Mezhukkupuratti, and Poriyal. These Kerala-style stir-fried vegetables add a burst of flavour and texture to your culinary journey.

     Thoran showcases the art of blending vegetables with a harmonious mix of grated coconut, spices, and aromatic seasonings sauteed in coconut oil. This stir-fried delicacy exudes a tantalizing aroma and offers a delightful crunch, making it a favourite among Sadhya enthusiasts.

  

     Upperi tantalizes your taste buds with its caramelized sweetness. Sliced vegetables like plantains, yam, or raw bananas are sautéed to perfection, creating a delightful balance between softness and crispiness.

     Mezhukkupuratti brings a unique twist to the Sadhya with its slow-cooked, dry stir-fry technique cooked in coconut oil, which gives a unique flavour and texture. Vegetables like beans, carrots, or cabbage are gently cooked in a medley of aromatic spices, allowing their natural flavours to shine through.

     Indulge in these flavourful stir-fried vegetable delights, each offering a distinct taste profile and culinary experience. These side dishes beautifully complement the main courses, adding depth, colour, and variety to your Sadhya feast.

       Savour the expertly prepared Thoran, Upperi, Poriyal, and Mezhukkupuratti, celebrating the richness of Kerala's traditional cuisine with every delightful bite.

 

 

Side Dishes

Avial/Koottukari/Erissery/Kalan/Olan/Theeyal/Madhura Curry - Harmonious Melange of Local Flavours

 

 

Avial - A Symphony of Vegetables and Coconut

     Avial is a quintessential Kerala dish that harmoniously blends a variety of vegetables in a coconut-based gravy. The medley of vegetables, cooked to perfection, absorbs the richness of coconut, creating a symphony of flavours that is both comforting and delicious.

 

 

Koottukari - A Delicious Blend of Lentils and Spices

     Koottukari tantalizes your taste buds with its delectable combination of lentils, vegetables, and aromatic spices. The rich coconut sauce adds depth to the dish, making it a must-have in the Onam Sadhya.

 

Erissery - A Delightful Marriage of Lentils and Vegetables

     Erissery showcases a delightful marriage of lentils and vegetables, such as pumpkins, simmered in a coconut-rich base. The aromatic seasonings enhance the dish, making it a fragrant and flavourful addition to the feast.

 

 

 

Kalan - A Velvety Yogurt and Coconut Delicacy

      Kalan is a delicacy that entices with its unique blend of yogurt, raw bananas, and ground coconut. The result is a velvety texture with a delightful tang, adding a refreshing contrast to the Sadhya spread.

 

 

 

Olan - Subtle and Creamy Coconut Milk Side Dish

     Olan offers a subtle balance of ash gourd, red beans, and coconut milk. This creamy and mildly spiced dish provides a gentle and soothing flavour profile, making it a soothing addition to the feast.

 

 

Theeyal - Rich and Aromatic Coconut Roasted Gravy

     Theeyal stands out with its rich and complex flavours, achieved through the slow roasting of coconut, spices, and vegetables. The deeply aromatic and luscious gravy adds a layer of indulgence to the Sadhya.

 

 

Madhura Curry - Medley of Sweet and Aromatic Fruit based Coconut Roasted Curry

     Madhura Curry is a delightful medley of sweet and spicy flavours, typically made with pineapple, grapes, and sometimes nendhra bananas. This slightly dry side dish is rich in taste, combining the sweetness of fruits with the depth of roasted coconut and aromatic spices. The curry is further enhanced with a tempering of coconut oil, making it a unique and flavourful addition to the Sadhya spread.

     Every side dish served in the Sadhya carries its own special significance, contributing to the overall balance and harmony of the meal. These dishes pay homage to the local flavours and culinary traditions, showcasing the diversity and richness of Kerala's gastronomic heritage. Immerse yourself in the symphony of tastes and textures offered by Avial, Koottukari, Erissery, Kalan, Olan, Theeyal, and Madhura Curry, and let each bite transport you to a world of culinary bliss.

Payasam & Pradhaman - A Divine Finale to Your Sadhya Feast

The Sweet Symphony of Sadhya Desserts

     As the grand finale of your Sadhya feast approaches, the stage is set for a delightful showcase of traditional desserts—Payasam and Pradhaman. These sweet delicacies, presented on the Banana Leaf, offer a perfect ending to a sumptuous meal, leaving a lasting impression on your taste buds.

The Essence of Payasam

     Payasam, prepared with creamy cow milk and sweetened with sugar, embodies the essence of traditional sweetness. This classic dessert is a testament to the simple yet profound flavours that define our culinary heritage.

Indulgence in Pradhaman

      Pradhaman, with its base of rich coconut milk and jaggery, offers a more indulgent experience. Its deep, caramelised sweetness adds a layer of sophistication to the traditional Sadhya feast, making it a beloved choice for many.

Kadum Payasams

    Kadumpayasam, a divine offering often prepared in Kerala temples, is an integral part of naivedhyam—the sacred food presented to the gods. Known for its rich, deep caramelized sweetness, this dessert is made with jaggery, thick coconut milk, and rice. Unlike other payasams, Kadumpayasam is celebrated for its intense flavour and indulgent texture.

    Though primarily served as prasadham in temples, Kadumpayasam occasionally graces the Sadhya feast, especially during special celebrations like birthdays. When a nercha (votive offering) is made at the temple for a birthday, a portion of this holy prasadham is often included on the banana leaf in the Sadhya meal, marking the special occasion.

A Traditional Touch

Savouring Payasam or Pradhaman from the Banana Leaf adds a unique charm to the experience. Combine it with crispy Pappadam, a ripe banana, and enjoy the dessert straight from the leaf, immersing yourself in the wholesome essence of the Sadhya feast.

Sambharam/Pacha Moru - A Refreshing Farewell to Your Sadhya

      As your elaborate Sadhya feast comes to a close, there's one final treat awaiting you—a glass of Sambharam or Pacha Moru. This traditional spiced buttermilk drink not only complements the flavours of the feast but also provides a refreshing conclusion to your culinary journey. Its cool, light, and tangy nature makes it the perfect way to end the meal.                               Sambharam, also known as Pacha Moru or Nadan Moru, is a tangy and spiced beverage made by blending yogurt with water and a mix of aromatic spices like ginger, green chili, and curry leaves. It's a common accompaniment in Kerala's traditional meals, offering a soothing respite from the richness of the feast.

Refreshing and Healthy

     This delightful buttermilk drink not only tastes amazing but also aids in digestion. The combination of yogurt and spices helps cleanse the palate and cool the body, especially after a large meal. It's often served cold, making it the ideal refresher after a heavy Onam Sadhya.

Why Include Sambharam in Your Sadhya?

     Sambharam is more than just a beverage—it’s a vital part of Kerala’s Sadhya tradition. By including this in your meal, you can enjoy a perfect balance between the rich dishes and the refreshing drink, ensuring a complete and satisfying dining experience.

Don't forget to raise a glass of Sambharam/Pacha Moru as you bid farewell to your Sadhya. It's a delightful and refreshing way to end your meal on a light and pleasant note!

    Embark on a Culinary Journey: Explore the Delights of Sadhya Vibhavangal!    

     Immerse yourself in the rich tapestry of Kerala's culinary heritage with the sumptuous feast of Sadhya Vibhavangal. This elaborate meal, steeped in tradition and folklore, is a testament to the legendary visit of Mahabali, the mythical king, to his people in Kerala. Join in the celebration and savour the exquisite flavours of each dish.

Maveli naadu vaanidam kaalam

Manushyarellarum onnu pole...

"Ellavarkkum Ente Hridhayam Niranja Onasamsagal."

SM