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Onam is the harvest festival celebrated across Kerala with grandiose every year. A crucial part of the celebration is the Sadhya - a traditional vegetarian feast comprising around 24 or more dishes arranged on a banana leaf. It’s the most fulfilling meal of the year that people celebrating the festival look forward to cooking and relishing.
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A Sadhya is divided into a few parts like rice, curries, desserts, starters, etc. Among these, variants of pachadi are served to pair with different delicacies. They are the best accompaniments with starters and even main dishes. Here are a few kinds that you must try once.
Vellarikka Pachadi
Vellarikka or cucumber pachadi is a unique spread recipe which has a cooling effect on the body. Since cucumber is the base of it, the dish has a refreshing taste. It is prepared by mixing cucumber with coconut and yoghurt. To enhance its flavours, the chutney is seasoned with mustard seeds.
Vendakka Pachadi
Vendakka or okra is relished as a vegetable and used to create a variety of recipes like kurkuri bhindi, dahi bhandi, etc. However, in Kerala, the ladyfinger is used to prepare a delightful spread. Cooked okra is combined with yoghurt and coconut. It is later tempered with spices. The slightly bitter spread can neutralise the sweetness of the dessert.
Pineapple Pachadi
Pineapple is a tropical fruit used in the kitchens during Onam celebrations. Its tangy and sweet notes make it the best pick to make a batch of lip-smacking chutney. The pachadi prepared with the fruit is seasoned with curry leaves and mustard seeds that add earthy notes. In some households, the list of ingredients also includes green chillies to impart heat to the pachadi.
Pavakka Pachadi
Bitter gourd is referred to as pavakka in Malayali. The bitter vegetable is used to prepare pachadi that accompanies several other dishes on the beautifully adorned green banana leaf. First, the bitter gourd is sliced and kept soaked in salted water so that its bitterness can be toned down. It is deep-fried and added to the creamy mixture of yoghurt, spices, and coconut. It can also help to neutralise your palate after eating something sweet.
Inji Pachadi
Inji pachadi is a robust ginger chutney that is prepared in Kerala. Its USP lies in the earthy notes from ginger, tanginess from tamarind, and sweetness from jaggery. This unique recipe from Kerala is a must-have for Onam. However, if you miss out on the chance to relish Sadhya this year, you can always prepare this delight at home.
Mango Pachadi
Mango pachadi is a huge part of Vishu Sadhya but many Keralites also prepare it during Onam. Raw mangoes are combined with jaggery to ensure the flavours of the recipe are well-balanced. It is tempered with mustard seeds and red chillies which make this the star of the festive spread. Its vibrant hue will make it irresistible for you not to dip your finger in the chutney and lick it.
Tomato Pachadi
Tomato pachadi is also a part of Onam Sadhya. It is among common South Indian chutney recipes that are prepared during festivals to accompany snacks and main dishes. Its tanginess is elevated by grinding tomatoes with tamarind pulp. It is seasoned with a blend of local spices and tempered with mustard seeds and curry leaves.
While the aforementioned recipes are not the only ones featured on the banana leaf for Onam Sadhya, others are also added to make the meal more enriching. The list includes coconut pachadi, beetroot pachadi, carrot pachadi, green-mint chutney, and more.
