Team News Riveting
If one thinks Onam feast is just a variety of dishes put together to suit the palate, they are mistaken!
Kerala’s Onam Sadhya and its recipes besides preparation have scientific taste. But why Kerala’s festival cuisine is in discussion and not other feasts in the country? It is because not many have so many dishes on the plate.
Even the most basic of Sadhya would have 11 items to begin with and could go up to 64, and even beyond. The famous Aranmula Vallasadhya features more than a 100 items in one sitting.
And that makes the point of discussion; the stomach requires scientific and medical support to taste huge variety of dishes. The balance of acid, proteins, carbohydrates and fat is essential for every Sadhya and that makes it unique.
It all begins with the banana leaf that is rich in antioxidants, and allows food served on it to absorb polyphenols that help with its antibacterial properties to aid with the ingestion of germ-free food
The science behind equilibrium that only an Onam Sadhya can achieve is far from what is visible to the human eye. The festival signifies the dawn of the new harvest from nature’s bountiful treasures.
The usage of leaves stops with the banana leaf — there is no other leafy vegetable used in any of the dishes. The seasonal availability and the fact that the monsoon showers in the month of Karkidagam (preceding Chingam) make leafy vegetables unsafe to be consumed. Cabbage is however exceptional which is used for thoran.
Puliinji is a mix of jaggery and ginger. The jaggery is rich in iron and boosts immunity. The ginger counters food poisoning. Sambhaaram or Moru (buttermilk) is served at the end of the meal to regulate body temperature.
The Sadhya starts with the Sharkara Upperi (jaggery coated chips) and end the meal with a pickle (usually the sour lemon pickle) after a Payasam to prevent sluggishness.
Regardless of religion, Malayalees take pride in preparing Sadhya. And an adage speaks volume of the honour.
“Kaanam Vittu Onam Unnanam” which means one must have the Onam Sadhya even if they have to sell everything.
