Ulli Theeyal: A Malabar Marvel
While sambar often takes centre stage, its northern cousin, Ulli Theeyal, offers a completely different experience. Hailing from the Malabar region, this dark, rich curry is built on a base of meticulously roasted coconut, which is ground into a fragrant
paste with spices. The star of the dish is ulli, or small pearl onions (shallots), which are simmered in this complex, gravy until tender. The final flavour is a mesmerising blend of smoky, sweet, and tangy notes that pairs beautifully with steamed rice. Unlike the vegetable-heavy sambar, Theeyal's focused intensity provides a robust and earthy counterpoint on the sadhya leaf.
Mambazha Pulissery: A Sweet and Tangy Delight
Pulissery, a tangy yoghurt-based curry, is a sadhya staple, often made with pineapple or cucumber. But the Mambazha (ripe mango) version is a seasonal showstopper that deserves more recognition. This variant transforms the dish from a simple sour curry into a sophisticated sweet and tangy delight. Small, flavourful local mangoes are gently cooked in a yoghurt and coconut gravy, delicately spiced with turmeric and green chillies. The natural sweetness of the mangoes balances the sourness of the yoghurt, creating a luscious curry that acts as both a side dish and a palate cleanser. It’s a perfect example of how a single ingredient change can elevate a familiar dish.
Chakka Kuru Thoran: The Zero-Waste Wonder
In Kerala's traditional kitchens, nothing goes to waste, and Chakka Kuru Thoran is the delicious proof. This dish features the seeds of the jackfruit, which are often discarded. After boiling and peeling, the seeds are roughly crushed and stir-fried with grated coconut, mustard seeds, curry leaves, and chillies, in the style of a classic 'thoran' or vegetable stir-fry. The resulting dish has a unique, nutty flavour and a satisfyingly starchy texture, somewhat similar to potatoes but with more bite. It's a rustic, protein-rich side dish that tells a story of sustainable, resourceful cooking, adding a hearty and unfamiliar texture to the modern sadhya.
Kootu Curry: The Hearty Hybrid
Though more common in certain regions like Travancore and Palakkad, Kootu Curry is not universally present on every Onam leaf, making it a wonderful discovery for many. This thick, stew-like preparation is a unique hybrid of a curry and a dry side dish. It’s typically made with a combination of black chickpeas (kadala), yam, and raw banana, all cooked in a toasted coconut and black pepper gravy. The flavour profile is distinctly savoury and peppery, with a hint of sweetness from the yam and banana. It stands out from other dishes due to its hearty texture and the robust flavour of roasted spices, offering a more substantial bite amidst the lighter curries.
Idichakka Thoran: The Tender Jackfruit Stir-Fry
Long before jackfruit became a global vegan sensation, it was a humble staple in Kerala homes. Idichakka Thoran uses tender, young jackfruit, which is steamed and then shredded or pounded ('idichakka' means 'pounded jackfruit'). This shredded fruit is then prepared like a classic thoran, stir-fried with coconut, green chillies, and fragrant curry leaves. The texture is surprisingly meaty and fibrous, absorbing the flavours of the tempering beautifully. It provides a dry, textured counterpoint to the many wet curries of the sadhya and is a fantastic way to experience jackfruit in one of its most traditional forms.
