Ada Pradhaman, rich and delicious dessert prepared using rice pasta flakes, coconut milk and jaggery. This traditional dessert is quintessential part of traditional Onam Sadya. Ada Pradhaman Recipe, this most popular dessert of Kerala, has a silky texture and is mild in flavor.
Kerala Sadya or Onam Sadya or Sadhya (thali feast) is the traditional vegetarian feast served on banana leaf. The sight of the veggie delights lavishly spread on sparkling banana leaves and the tempting aroma garners an appetite for everyone. Onam Sadya Recipes. Happy Onam!
Koottu Curry, mixed vegetables with roasted coconut. Traditional Koottu Curry is a combination (koottu) of peas and vegetables. Onam, Vishu Sadya special Kootyu Curry is flavourful, aromatic and delicious. This nutritious semidry side dish is served as an accompaniment to rice.
Kerala Sambar (Vegetable Toor Dal Curry) is aromatic, semi spicy, nutritious and delicious. Sambar or Sambhar is a mildly tangy lentil based soup made with vegetables, shallots and tamarind. This simple, thick and creamy toor dal curry is served as side dish with dosa, idli, vada, rice etc.
Kerala Lemon Pickle (Naranga Achar) is a spicy tangy pickle made using lemon (yellow lime) and spices. Yellow Lime Pickle is usually made during Onam or Vishu Sadya. This is very easy and quick lemon pickle that is ready to use within three days.
Kerala Mango Pickle is a tangy recipe made using raw mangoes and spices. Kadumanga Achar is usually made while on Onam Sadya spree. Mango Pickle is made using sesame oil, mustard seeds, fenugreek seeds, asafoetida, garlic and curry leaves.
Vadukapuli Naranga Achar or Wild Lemon Pickle is very easy to make. Vadukapuli Naranga Achar is simple, spicy and tangy one. Pickle is made using Curry Naranga or Vadukapuli Naranga or Wild Lemon which is bigger in size and is more juicy and sour compared to small yellow limes.
Olan Recipe – mildly spiced dish cooked in coconut milk. Olan is a traditional and authentic Kerala recipe and is very easy to prepare. Olan is made with coconut milk and ash gourd as the main ingredients. Ash gourd stew is one of the important dishes in Kerala Sadya (feast).
Erissery – Pumpkin Red Beans Curry – is aromatic, mildly spiced, wholesome and delicious with the natural sweetness of the pumpkin. It is made with a combination of pumpkin and red olan beans using ground coconut paste and with roasted coconut tempering.
Inji Puli or Ginger Tamarind Pickle is a sweet, sour and hot pickle prepared by simmering fried ginger in tangy tamarind sauce. Puli Inji or Inji Puli is an inevitable part of traditional feast, as ginger aids digestion of the heavy feast. Inji Curry or Ginger Curry is equivalent to having a 101 curries.