Onasadya

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No Onam celebration is complete without having savored a delicious Onasadya lunch.

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Erissery

It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below.

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Erissery
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Kalan

A preparation of buttermilk with thick gravy and the must on the menu for Onam.

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Kalan
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Olan

Any sadya is incomplete without Olan,so they say.I read somewhere that Olan is the 'soothradharan'* in a sadya,since there are so many dishes served in your plate/banana leaf it becomes impossible to taste each one individually without another taste masking the original.So before you taste any curry,have some Olan,which would clear the taste buds and you can taste the curry to its fullest,without any over powering taste of other dishes,isn't that cool?

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Olan
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Avial

It is a dish with a mixture of various veggies in a curd/yoghurt gravy with ground coconut and green chillies. The list of veggies that can be used is quite long â€" white pumpkin, yellow pumpkin, potatoes, French beans, long beans (payaru), elephant foot yam (chenai/suran), raw bananas, peas, carrot, and drumstick. You can make it with any of these veggies available and make it as spicy or mild as you want.

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Avial
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Thoran

This popular and common dish is usually prepared to be eaten along with steamed rice. It is usually served as part of the Sadhya along with other dishes.

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Thoran
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Parippu

Parippu (dal) is the first thing you would mix with rice and ghee and feel the first flavour of what is essentially the essence of Kerala food.

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Parippu
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Sambhar

The preferred dish in South India cuisine consisting of dal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc.

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Sambhar
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Rasam

Rasam is traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings.It is eaten with rice or separately as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.

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Rasam
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Mulakushyam

Mulakushyam is a simple curry made with parippu and winter melon or pumpkin. A time saver recepie with a distinct taste.

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Mulakushyam
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Pachady

Thinly sliced cooked ginger pieces mixed in curd and ground coconut.

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Pachady
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Kichadi

Kichadi is made of curd and cucumber in raw or cooked form.

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Kichadi
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Pappadam

Pappadams are nothing but pappads that give a crispy touch to the sadya.

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Pappadam
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Pradhaman

Pradhaman is a sweet dish in the form of a thick liquid. It is made with white sugar or jaggery to which milk or coconut milk is added and cooked for a long time.

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Pradhaman
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Sharkara Upperi/ Sweet banana chips

The sweetness mixed with pungency of spices gives it its unique flavour.

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Sharkara Upperi/ Sweet banana chips
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Acharu

Acharu is the pickle that is served.

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Acharu
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Moru

Moru is a spicy yogurt curry.

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Moru
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