Mathanga Erissery (Pumpkin and Bean Curry)
While Erissery is a staple in many Sadya meals, regional variations offer unique twists. In some parts of Kerala, particularly Malabar, this dish takes on a distinct character. It's a comforting, mildly spiced curry made from pumpkin (mathanga) and black-eyed
peas or red beans, simmered in a coconut paste. What makes it truly special is the final tempering of roasted coconut, which adds a nutty, aromatic crunch that elevates the entire dish. It's less of a fiery curry and more of a mellow, hearty accompaniment that beautifully balances the spicier elements on the banana leaf. It represents the essence of Keralan cooking: simple, seasonal ingredients cooked to perfection in coconut.
Pineapple Pachadi (Sweet and Sour Pineapple Raita)
Pachadi is a raita-like dish found in every Sadya, but the hero ingredient changes everything. While the cucumber version is common, Pineapple Pachadi is a festive delight, especially popular in central and southern Kerala. It masterfully balances sweet, sour, and spicy notes. Cubes of ripe pineapple are cooked with a hint of chilli and turmeric before being folded into a creamy yogurt and ground coconut base. The sweetness of the fruit is offset by the tang of the yogurt and the gentle heat from green chillies and mustard seeds. It acts as a palate cleanser, a burst of tropical flavour amidst the complex gravies, and a testament to the Sadya's celebration of all six tastes.
Kaalan (Raw Banana and Yam in Yogurt)
Kaalan is a thick, sour curry that holds a special place in the Travancore region's Sadya but is less known elsewhere. It is a prime example of how simple ingredients can create profound flavours. The dish primarily features raw banana and elephant foot yam cooked with turmeric and a generous amount of black pepper. The cooked vegetables are then enveloped in a thick, sour yogurt and coconut gravy. Unlike other yogurt-based dishes like pachadi, Kaalan is richer and has a much longer shelf life, with its flavour deepening over time. Its distinctive sourness, punctuated by the sharp heat of black pepper, makes it a truly unique and memorable part of the Onam feast.
Inji Thayir (Ginger and Yogurt)
More of a digestive aid than a main curry, Inji Thayir is a brilliant, simple, and often overlooked component of the feast. It is essentially fresh yogurt mixed with finely chopped ginger, green chillies, and curry leaves. This dish is a perfect example of food as medicine in Ayurvedic principles, often included in the Sadya to help digest the grand meal. While dishes like Inji Puli (a sweet and sour ginger relish) are famous, the uncooked, fresh simplicity of Inji Thayir offers a cooling and sharp contrast. It is not meant to be eaten in large quantities but as a small, flavourful accompaniment that refreshes the palate between bites of other rich dishes.
Kootu Curry (Mixed Vegetable and Chickpea Curry)
Although a staple in parts of north and central Kerala, Kootu Curry is often overshadowed by Avial on the national stage. This thick, nutty, and spicy curry is a fantastic combination of textures and flavours. It's typically made with a mix of vegetables like raw banana and yam, combined with black chickpeas (kadala). The ingredients are cooked in a fragrant paste of roasted coconut and spices. The final tempering of fried coconut flakes adds another layer of crunch and flavour. Unlike the tangy, yogurt-based Avial, Kootu Curry is earthy and robust, offering a different kind of vegetable-centric satisfaction that makes it an essential, though sometimes less heralded, part of the Onam spread.
