Avittam & Moonam Onam Sadya

The festive cheer doesn’t end with Thiruvonam. The days that follow – Avittam and Moonam Onam – continue the beautiful tradition of Onam Sadyas, keeping families and friends bound by flavors and togetherness.

Though simpler than the grand Thiruvonam feast, these Sadyas still feature many favorites. Golden and crispy banana chips, crunchy sarkara varatti, tangy pulissery, mild and creamy olan, flavorful kaalan, spicy theeyal, and comforting sambar remain on the banana leaf. To complete the meal, varieties of payasam like palada pradhaman, parippu payasam, or the classic paal payasam sweeten the end of the feast.

Sarkara Varatti

Sarkara Varatti – the traditional Kerala sweet made with crispy banana pieces coated in jaggery, cardamom, and ghee. A must-have in every Onam Sadya, this crunchy and sweet treat adds a festive charm to the banana leaf feast.

Sharkkara Varatti

Sharkara varatti is an unique preparation from the State of Kerala. It is a sweet nendran chips. Sharkara varatti is a must for any wedding or festival occasions like Vishu, Sadhyas etc.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine Kerala

Servings 4 people

Ingredients

  

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• 3 nos Plantains
• 1 tsp Turmeric Powder
• 1 cup Jaggery approximately 200 gm
• 2 tsp Dried Ginger Powder
• 1 tsp Cardamom Powder
• 1 tsp Cumin Powder
• 1.5 cup Cooking oil
• 1/4 tsp Salt Saline Solution
• 3 tsp Sugar powdered

Instructions

 

• In a large pan, add water and turmeric powder and keep aside.
• Peel the bananas and put them in the turmeric water for 20 minutes.
• Remove the bananas from the turmeric water, slit the bananas vertically into two half`s and cut it into 1/2 inch slices and dry.
• Heat the oil in a deep frying pan on medium heat.
• When the oil is really hot, add the sliced banana and stir occasionally.
• When it is half done, sprinkle the saline solution.
• When the chips are golden and is crisp, take it out from oil and let them cool.
• In a thick bottomed pan heat jaggery and water till jaggery melts. Strain this to removes any impurities.
• Now reheat the strained syrup on a low to medium heat, stirring frequently till it reaches a thick consistency(nool paruvam).
• Reduce the heat to low, add the fried banana pieces and mix well and stir continuously.
• Now add the ginger powder, cardamom powder and cumin powder to this and stir constantly, so that all the slices are coated well with the jaggery.
• Remove from fire and then add powdered sugar and mix well.
• Wait for the pieces to be crisp. Use only unripe plantains. Enjoy.

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Visit the Link: Sharkara Varatti | Sarkara Varatti | Sweet Banana With Jaggery – Video Recipe – pachakam.com

Kerala Mampazha Pulissery

Kerala Mampazha Pulissery is a tangy-sweet curry made with ripe mangoes, yogurt, and coconut. Its rich golden color, creamy texture, and unique balance of flavors make it a true star of the Sadya. A dish that perfectly blends tradition with taste!

Kerala Mambazha Pulissery

Kerala Mambazha Pulissery is a delicious curd based mango curry prepared using ripe mangoes, curd, basic cooking spices and fresh coconut and has a mild tangy, sweet and spicy taste. This authentic Keralian side dish is best enjoyed with plain steamed rice. The best part about this Kerala Mambazha Pulissery is that it does not take a whole lot of time to make it as mangoes cook pretty quickly, so you can have it ready on the side while your rice or any other side is cooking. Pulissery, in general, from Kerala cuisine is a spiced buttermilk/yoghurt based curry cooked with spices and coconut. The main ingredient that goes into this curry varies with seasons. In those days mangoes very easily available in the backyard of every houses in Kerala. The dish is very sweet one. Its better if you can use nadan mangoes for this preparation as they are more sweet and fluffy. Its an easy to prepare side dish with minimum requirements This is also a common dish in Kerala sadhya / grand feast. Do try this simple recipe in your kitchen and enjoy with your family. Here you go with the detailed recipe of Kerala Mambazha Pulissey.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine Kerala

Servings 7 people

Ingredients

  

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• 2 nos Ripe mango with thick flesh cut into big pieces, not juicy
• 5 nos Green chillies slit
• 1 big Ginger chopped
• 1 tsp Turmeric powder
• Salt As reqd
• 1 cup Yoghurt
• ½ cup Coconut powder Maggi
• 1 tbsp Veg oil
• 1 tsp Mustard seeds
• 1 tsp Fenugreek Uluva
• 5 nos Small onions finely chopped, Kunjulli
• 5 nos Garlic pods finely chopped
• 3 – Dry red chillies Kollamulaku
• Curry leaves A few

Instructions

 

• Cook mango with green chilly, ginger, salt and turmeric powder.
• :- Do not overcook.
• Mix coconut powder and yoghurt in a bowl.
• Pour it into the cooked mango, stirr under low flame for 2 mins. Switch off the flame.
• Heat the oil in a tawa.
• Splutter mustard seeds and add fenugreek and saute until brown.
• Add chopped small onion, garlic, broken red chillies and curry leaves.
• Saute until the onion gets its well-known colour and aroma.
• Pour this over the mango.
• :- You may need to adjust salt according to the sourness of mango and yoghurt.

Notes

You can explore this dish Mampazha Pulissery
You can also visit Kumbalanga Moru Curry

Tried this recipe?Let us know how it was!

Visit the Link: Kerala Mambazha Pulissery Recipe | Pachakam.com

Kerala Sambar | Kerala Sambar Easy

Kerala Sambar is one of the most loved dishes in Kerala cuisine. It’s an integral part of everyday meals as well as the grand Onam Sadya. Moreover, this comforting lentil-based curry is cooked with a medley of fresh vegetables, tamarind, and a flavorful sambar masala that brings out its signature taste. Furthermore, served alongside steamed rice, it offers the perfect balance of tang, spice, and nutrition.

Kerala Sambar Easy

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine Kerala

Servings 7 people

Ingredients

  

1x2x3x

• Red gram As reqd, Thuvaraparippu
• 150 gm Pearl/Red onions Kunjulli

Vegetables:

• 2 nos Drumstick Muringakkai
• 2 nos Carrots
• 2 nos Potatoes medium
• 1 no Raw Plantains Paccha Kkai
• 2 nos Tomatoes
• 5 nos Lady’s finger – 4 Vendakkai
• Fenugreek seeds A pinch, Uluva
• Black gram A pinch, Uzhunnuparippu
• 1 tsp Mustard seeds
• Cumin seeds A pinch, Jeerakam
• 1 tsp Chilly powder
• Sambhar powder(optional)
• 1/2 tsp Turmeric powder
• 2 tsp Coriander powder
• Salt As reqd
• 1 tsp Ghee
• 1/4 cup Tamarind water
• Coriander leaves A bunch

Instructions

 

• Cook the red gram in a pressure cooker along with 1/4 tsp turmeric powder, a pinch of salt, ghee and the reqd qty of water.
• Heat a pan and splutter mustard seeds, fenugreek, black gram and jeera.
• Add onions and sautT for a while till they become very light golden in colour.
• Add coriander powder, chilly powder and turmeric powder along with a tsp of sambhar powder which is optional.
• Saute till the raw smell goes.
• Add the vegetables along with some water. Stir well.
• Add the tamarind water which is again optional.
• Close the pan and cook the vegetables.
• Add salt as required.
• Once the vegetables are cooked, add the cooked red gram or dal and mix well.
• Add little water and bring to a boil or till the required consistency is reached.
• Finally, add corriander leaves and close the vessel so as not to lose the flavour of Sambar.
• :- Serve Easy Kerala Sambar hot with dosa or rice or vada.
• :- Enjoy the yummy kerala sambar recipe.

Notes

You can visit this link for an easy to prepare Sambar. You can also explore this link Palakkadan Sambar.

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Visit the Link: Kerala Sambar | Kerala Sambar Easy

Kadala Parippu Payasam

Kadala Parippu Payasam is a traditional Kerala dessert made with split Bengal gram, jaggery, and coconut milk. Rich, creamy, and infused with the aroma of ghee and cardamom, this payasam is an Onam and Vishu Sadya favorite. Its golden color and luscious taste make it a celebratory treat, enjoyed at festivals, weddings, and special occasions across Kerala.

Kadala Parippu Payasam | Channa Dal Payasam

Delicious payasam with Channa Dal

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Cuisine Kerala

Servings 4 people

Ingredients

  

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• 1 cup Bengal gram Channa dal/Kadalaparippu
• 1 big Jaggery Sharkkara
• 2 cups Coconut milk
• 2 pieces Cardamom Elakka
• Raisins
• Cashews
• Ghee

Instructions

 

• Cook Channa Dal for around 10 – 20 mins and keep it aside.
• Into boiling water, add jaggery and cook until jaggery completely melts.
• To this, add cooked channa dal and stir for around 10 mins.
• Once this is cooked well, add coconut milk.
• To heated ghee, add cashews and raisins.
• Garnish the payasam with cashews/raisins and cardamom powder.

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Visit the Link: Kadala Parippu Payasam Recipe – pachakam.com

These dishes delight the taste buds. It also reminds us that Onam is more than a day – “it’s a season of joy, abundance, and unity“. The Avittam and Moonam Onam Sadyas carry forward the festive warmth, ensuring the celebrations linger till the very last day.