The Irresistible Crunch: Upperi and Sharkara Varatti
No Onam is complete without the constant crunch of banana chips. But not all chips are created equal. The classic Upperi, thin slices of unripe Nendran bananas fried to a crisp in coconut oil and lightly salted, is an essential part of the Sadhya. Its
sweeter, more indulgent cousin is Sharkara Varatti. For this, thick chunks of banana are fried and coated in a glistening layer of melted jaggery, spiced with ginger powder and cardamom. This sweet and sticky treat is both a snack and a side dish, offering a delightful contrast to the savoury elements of the main meal.
The Tangy Powerhouse: Puli Inji
Often mistaken for a pickle, Puli Inji is a complex, chutney-like condiment that is a non-negotiable part of the Onam spread. Its name translates to 'tamarind' (puli) and 'ginger' (inji), which form its flavour base. This sweet, sour, and spicy relish is made by cooking down ginger, green chillies, tamarind extract, and jaggery into a thick, dark paste. It acts as a digestive aid and a palate cleanser, its intense burst of flavour cutting through the richness of the other dishes and preparing your taste buds for the next course.
The Sweet Dumplings: Kozhukatta and Unniyappam
While payasam is the star dessert, smaller sweets are enjoyed throughout the festive period. Unniyappam are small, round fritters made from a batter of rice flour, ripe bananas, and jaggery, often studded with coconut pieces and fried in a special pan to achieve their signature shape. They are a beloved tea-time snack. Another favourite is Kozhukatta, a steamed rice dumpling with a sweet filling of grated coconut and jaggery. These soft, delicate parcels are often prepared as an offering and shared among family, embodying the spirit of togetherness.
The Heart of the Feast: Kaalan and Olan
Within the Sadhya itself, certain curries shine with seasonal simplicity. Kaalan is a thick, sour curry made with yogurt, raw banana or yam, and a generous amount of ground coconut. Its tangy profile is a hallmark of southern Kerala cuisine. In gentle contrast is Olan, a mild and subtle curry made from ash gourd and black-eyed peas, simmered in thin coconut milk. It’s a dish designed to soothe the palate, providing a cooling counterpoint to spicier items on the banana leaf. Together, they represent the perfect balance of flavours that the Sadhya strives for.
The King of Desserts: Ada Pradhaman
If there is one dessert that defines Onam, it is Ada Pradhaman. Considered the king of payasams, this rich pudding is made with 'ada' (steamed rice flakes), jaggery, and thick coconut milk. The combination is slowly cooked until it develops a deep, caramel-like flavour and colour. Garnished with cashew nuts, raisins, and pieces of coconut fried in ghee, every spoonful is a decadent celebration of the harvest's bounty. While Palada Payasam (made with milk and sugar) is also popular, the deep, earthy sweetness of Ada Pradhaman, derived from jaggery and coconut, makes it a truly traditional finale to the Onam feast.
