Onam Sadhya Recipes Onam Sadya Recipes

Onam Sadhya Recipes Lunch Menu full preparation with complete guide to buy, plan to cook and serve the sadya lunch with step by step pictures and video. Do check out the recipes and enjoy cooking.

Onam Sadhya Recipes

‘Sadya’ means banquet in Malayalam. Sadya is a popular and traditional Kerala meal which consists of vegetarian dishes served for Onam, Vishu. Sadya is traditionally served as a traditional feast for Onam, Vishu. However Sadya is made for special occasions too. Making Onam Sadhya Recipes was my long time dream and I am happy that I could make it this year. Each year I would stare at all the Onam Sadhya pictures posted in facebook, blogs. new paper but each year I could post only individual sadya recipes. But this year made up my mind and made the Onam Sadya spread and we all enjoyed it too. I never ever thought I could manage to cook such a wide spread of Kerala Cuisine all alone.Thanks to blogging which gives me confidence and shows the better side of me in cooking. Now guess who enjoyed this?! Its hubby who enjoyed each and every dish and said make it often. I am not a meals person so just had rice with my most favorites alone and gulped all the payasam. I have shared my experience to prepare Onam Sadya here, hope you find it useful.

Onam Sadya Menu 1 Onam Sadya Menu 2

Onam Sadya Video

First make a choice of dishes you are planning for Kerala Onam Sadhya, then make a to buy list don’t forget to include everything including cashews, raisins and banana leaf.

Onam Sadya Recipes

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I didn’t want to take any shortcuts so made everything from scratch, only the ada I got ready made. It took me 3 days in total including planning for the menu, buying groceries,vegetables and cooking the sadya. Though this is not the authentic way , I am giving tips which made my job easier.If you have some help and experience then you can cook the sadya on that day itself

Expert Tips

Day 1 – Planning the menu, Shopping for groceries and vegetables required. Day 2 – I made upperi, nendran banana chips, pickle and inji puli in the morning.Soaked the pulses early morning.Later evening grated coconut, boiled and kept the vegetables ready.As you can see I boiled the vegetables, cooled it completely then stored in container and named them so that I don’t forget the combinations.Except for ash gourd and pumpkin, I cooked all the vegetables including pulses. Day 3 – Cooked the sadya menu and clicked.

Day 1 – If you can you can go in person to get the ingredients else send someone with a proper detailed list as I did.Day 2 –

Early morning I soaked the pulses then finished the chips and pickles. Took a quick nap then started around 7 PM in the evening with the preparations which included grating coconut,cutting and boiling vegetables(you can club vegetables which take same time to cook),extract coconut milk,cook the pulses etc. Use pressure cooker compartments if you have it. Set aside to cool them completely then store in clean containers, label them and refrigerate it.

Day 3 –

First take bath, chose to have a simple but filling breakfast which will keep you energized till you finish cooking the sadhya. The first thing I did was to grind coconut green chilies and cumin together in bulk as most dishes had the same base. I started with Parippu curry, sambar, rasam and moru curry.Then came to the veggie side dishes, as most of my veggies were cooked my work got easier. While the veggies were cooking, I kept the rice as my friend warned me as matta rice takes longer to cook.By now you would have got an hold and everything will fall in place.Initially it will look like its picking up slow but when you come to the veggies part, it will get over soon. Finally came to the payasam part. At the time of serving fried the papadams.

And it took me around 30 minutes to serve the sadya in the banana leaf, cross check whether I have missed out anything then start with the photo shoot. I just cooked for 2 which was sufficient for 4 of us to have a complete lunch and also had little leftover which I kept for the next day too. Remember the spread is wide, so plan for a smaller quantity while cooking.

Serving & Storage

Onam Sadya Lunch Meal is traditionally served in fresh banana leaf. However if you cannot source it then you can serve in big plates. Most of the dishes keeps well in fridge for 2 days.

1.What is the meaning of Sadya?

Sadya is a popular and traditional Kerala meal usually vegetarian dishes served in a banana leaf. The count of the dishes can range from 12 to 64 yes it is a huge spread. It is traditionally served for Onam, Vishu.

2.What are the rules in Sadya?

Sadya is traditionally served in banana leaf. There are certain rules in serving sadya dishes like on the left banana, papadam in the center it is rice likewise. You can check out my picture for it. Also after eating if the banana leaf is closed towards you it means that the meal is complete and good, if it is folded away from you then it means the meal can be improved.

3.What are the important dishes in Onam Sadya?

The important dishes include Matta Rice, Parippu Curry, Sambar, Moru, Rasam, Nendran Chips, Inji Puli, Mango Pickle, Thoran, Kalan, Olan, Kootu Curry, Mezhukupuratti, Pulissery, Aviyal, Pachadi, Kicahdi, Payasam, Papadam etc. If you have any more questions about this Onam Sadya Recipes do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Onam Sadhya Recipes? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.