Erissery
A light spiced curry consisting of pumpkin, grated coconut, and cowpeas, Erissery is flavored with mustard seeds, garlic, green chilies, and curry leaves. The earthy taste of the dish goes well with steamed rice and ranks among the most authentic dishes of Onam.
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Rice Puttu
Regarded as a traditional dish of Kerala breakfasts, Puttu is prepared with steamed rice flour interlayered with shredded coconut. It is usually served with kadala curry in Onam, or with plain sides such as ripe banana (pazham) and sugar.
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Kadala Curry
One of the star attractions of the feast, Kadala Curry is a flavorful and dense food made with black chana (chickpeas) and Malabari spices. Its thick spicy gravy makes it an ideal accompaniment to puttu or rice.
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Rasam
This sour and fragrant side dish is a staple of any South Indian meal. Rasam is made with lentils, tamarind, tomatoes, black pepper, and spices, tempered with curry leaves and mustard seeds. Served with rice or had as a soup, it brings zing to the Sadhya.
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Pachadi
A light side dish, Pachadi mixes pineapple, coconut, and curd with a tempering of green chilies and spices. Its sweet-and-tangy taste provides balance to the richness of the Sadhya platter.
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Thenga Choru
A celebratory take on coconut rice, Thenga Choru mixes coconut, chilies, lemon, lentils, and cashews with mild spices. This aromatic dish contributes texture and flavor, and is thus a warm addition to the meal.
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Paal Payasam
Any Onam feast is incomplete without Paal Payasam, the Kerala royal dessert. Made with rice, full-cream milk, sugar, cardamom, and saffron, this sweet, creamy, and fragrant dish is served towards the end of the Sadhya, impressing everyone.
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