Beetroot Pachadi (Vibrant Pink)
This striking pink dish is a feast for the eyes and the palate. A type of raita, Beetroot Pachadi gets its brilliant colour from cooked beetroot blended into a yogurt base. The preparation is simple: cooked and grated beetroot is mixed with a ground paste
of coconut, green chillies, and mustard seeds. This paste gives it a gentle spice and a hint of pungency. Whisked curd is then folded in, creating a creamy, cool, and earthy dish with a beautiful sweet undertone from the beetroot. It’s a refreshing counterpoint to the spicier dishes on the Sadya leaf.
Pineapple Pachadi (Bright Yellow)
For a burst of sunshine and a delightful mix of sweet, sour, and spicy notes, Pineapple Pachadi is an excellent choice. Small pieces of pineapple are cooked with turmeric powder, salt, and a touch of jaggery or sugar until soft. A smooth paste made from coconut, cumin seeds, and green chillies is then added. The final touch is whisked yogurt, which balances the sweetness of the pineapple and the heat from the chillies. A tempering of mustard seeds and curry leaves in coconut oil provides a fragrant finish. Its complex flavour profile makes it a standout dish.
Mathanga Erissery (Warm Orange)
A quintessential Sadya dish, Mathanga Erissery offers a comforting, mildly sweet flavour and a lovely orange hue. It is made with pumpkin (mathanga) and cowpeas (vanpayar), cooked until tender. A paste of coconut and cumin lends a creamy texture and aroma to the curry. What makes Erissery special is its final tempering, where roasted coconut is fried in coconut oil until golden brown and added to the dish. This provides a delightful crunch and a nutty flavour that perfectly complements the soft pumpkin.
Carrot Thoran (Bright Orange)
Thoran is a versatile stir-fry style dish, and making it with carrots adds both sweetness and a pop of bright orange. Carrots are typically grated or very finely chopped and then quickly stir-fried with a classic South Indian tempering of mustard seeds and curry leaves. A coarse mixture of grated coconut, shallots, cumin, and green chillies is added towards the end, infusing the carrots with flavour without overpowering their natural sweetness. The key is to cook the carrots until they are tender but still have a slight bite, ensuring a pleasant texture.
Beans Thoran (Fresh Green)
Adding a touch of fresh green to the Sadya spread, Beans Thoran is a simple and healthy side dish. Finely chopped green beans are cooked until just tender, retaining their vibrant colour and snap. The process is similar to other thorans, involving a coconut-based masala. A coarsely ground mix of coconut, cumin seeds, turmeric, and chillies is folded into the cooked beans. It’s a dry preparation that offers a wonderful texture and a fresh, savoury flavour, making it a perfect accompaniment to rice and other curries.
Vellarikka Kichadi (Cool White)
Vellarikka Kichadi is a cooling, yogurt-based side dish that provides a refreshing contrast to the richer components of the Sadya. It features cucumber (vellarikka), which is either cooked lightly or used raw and finely chopped. A paste of coconut, mustard seeds, and green chillies is blended into thick, whisked yogurt. The cucumber is then mixed in, creating a dish that is light, crunchy, and subtly pungent from the mustard seeds. Its clean, white appearance and cool taste make it a palate cleanser.
Olan (Subtle White & Green)
Olan is prized for its simplicity and delicate flavours, presenting a clean white and pale green on the banana leaf. It is primarily made with ash gourd and sometimes cowpeas, simmered gently in thin coconut milk until tender. The dish is seasoned with slit green chillies and fresh curry leaves. The final touch is a generous drizzle of thick coconut milk and a splash of fresh coconut oil, which gives it a rich aroma and creamy finish without any heavy spices. Olan is a testament to how a few simple ingredients can create a truly elegant dish.
Inji Puli (Rich Brown)
No Onam Sadya is complete without the dark, glossy, and intensely flavoured Inji Puli, also known as Puli Inji. While it’s more of a pickle or chutney, its rich brown colour and powerful taste are essential. Finely chopped ginger and green chillies are sautéed until fragrant and then simmered in a thick tamarind extract sweetened with jaggery. The result is a perfect balance of spicy, sour, sweet, and savoury notes. Inji Puli is said to aid digestion and a small serving is all you need to elevate the entire meal.
