From Thorans To Pachadis: Decoding Onam’s Most-Loved Dishes

Onam, though widely popular among Hindus, is a state festival of Kerala in which communities, irrespective of their beliefs, participate. The shining star is the Sadhya, comprising more than 15 dishes laid on a banana leaf. Check out some of the lesser-known dishes that elevate the spread and make the meal wholesome.

Onam is a harvest festival celebrated across Kerala by the Hindu community with great pomp and show. Its ancient mentions are found in the Sangam Literature texts around the 3rd century CE, but its mythological origins are even older. It is believed to be the day of homecoming of Daitya King Mahabali, who once defeated Lord Indra, the king of the devas. Indra went to seek refuge from Lord Vishnu, who descended among humans as a dwarf priest, called Vamana, to help restore the power of the king of the devas. 

In an interesting turn of events, Mahabali organised a veneration in which Vamana also participated. After all, the daitya king was a devotee of Lord Vishnu. Despite warnings by sage Shukra regarding the powers of Vamana, he agreed to give him a piece of land measuring three feet by three feet to build a fire altar. Lord Vishnu, being him, grew in size and encompassed three lokas – swarg (heaven), dharti (Earth), and narak (hell). 

When the three worlds were restored to Lord Indra, Mahabali and the asuras were banished to the netherworld. But Lord Vishnu saw Mahabali’s devotion for his praja (subjects) and granted him a boon to visit his kingdom once a year, and the auspicious time of this event often collides with Lord Ganesha’s birthday, which is celebrated as Ganesh Chaturthi in Maharashtra, Gujarat, and other parts of India. In fact, Kerala’s Christian and Muslim communities have also been a part of Onam celebrations for decades. 

The 10-day festival includes several festivities, including cultural programs, sports competitions, martial arts, shopping, dance events, boat races, and whatnot. It is essential that a person visit God’s Own Country around this time of the year to witness the rituals and celebrations in all their glory. Among everything, Onam Sadhya takes the centre stage. When several delicacies, flatbread, curd-based delicacies, rice-based delights, and condiments adorn a banana plate, it is irresistible for everyone not to dig in. Some of the most-loved dishes from Sadhya are listed below. Take a look!

Beetroot Pachadi

With beetroot and curd as the star ingredients, this side dish screams flavours and nutrition. Its pink hue makes you want to dip your finger and taste it the moment it is served on the banana leaf. While yoghurt adds tanginess, tempering of mustard seeds, curry leaves, and red chillies adds oomph. It offers a balance of flavours and helps you overcome spiciness. It also symbolises the vibrancy of Onam without being too difficult to prepare.

Avial

The traditional version of avial is the one prepared on Onam. It is a medley of seasonal produce that many of you haven’t even tasted before. From elephant yams to raw bananas, everything goes into the curry that has a creamy base made with curd and coconut milk. It is believed that Bhima in the Mahabharata prepared this dish for the first time as an experiment. He chopped and cooked all the vegetables he could find, and this dish remains a symbol of unity in diversity even today, not to mention its finger-licking good flavour and creamy texture.

Inji Puli

Acting is a palate cleanser, inji puli is a condiment that will leave you in splits. Its sweet-sour taste makes it a must-addition on the banana leaf. Ginger in it offers a kick to the taste buds and warmth to the body, while jaggery and tamarind complement each other without overpowering. What sets it apart is the balanced layering, which leaves foodies asking for its second serving. Since Sadhya is a wholesome meal, it aids in digestion, making it a functional addition to the spread.

Kalan

Kalan is a yam and raw banana-based gravy with a base of yoghurt, making it easy on the digestive system. It is finished with grated coconut, green chillies, pepper, and a few other spices. It is warming and comforting and has a longer shelf life, so people enjoy it even after the Onam celebrations culminate. Store in the refrigerator; it also serves nostalgia when you consume it the next day. It is tangy, earthy, and rich; therefore, it is a nutritionally balanced addition to the festive spread.

Mathanga Erissery

Made with yams or pumpkin, erissery is a delightful curry boasting nuttiness from cumin seeds, crumbly texture from cowpeas or red beans, and a slight crunch from dried coconut. This mildly sweet addition to the banana leaf is among the most distinct elements of a sadhya. In many households, it symbolises prosperity; hence, it is also prepared beyond Onam. It is a hearty dish that will have you digging in it again and again until it is all gone.

Kootukari

To prepare this dish, yams or pumpkin are cooked with a gravy of lentils and coconut. It is a thick gravy with black chana shining as the main hero of this script. The tempering of mustard seeds, chana dal, curry leaves, and red chillies adds familiar notes and a bit of crunch. With an orange hue, its sight makes you hungry. A teaspoon of jaggery is added to the gravy to make it playful and complement steamed rice. Don’t forget to mix your favourite pickle and papadam with rice and gravy to create an appetising combination.

Vegetable Thoran

The most popular variant of thoran is made with cabbage, but during the 10-day Onam celebrations, home chefs experiment with other vegetables. They prepare this stir-fry vegetable using beetroot, spinach, ash gourd, or even banana flowers. Each one has a distinct note that stands out and makes you want to go for one bite after another. Thoran is especially enjoyed with rice and gravy to complete the combo and make every bite a flavour bomb.

Sakkara Varatti

Sakkara varatti is a sweet variant of banana chips. It is slightly harder than the salty version, but it does not miss the crunch. To prepare these, slices of bananas are deep-fried in coconut oil and coated with jaggery later. Unlike any other sweet dish on the spread, it can be gobbled in between bites to balance the flavours.