Onam Sadhya Lunch Menu Recipes – How To Make Kerala Onam Sadya At Home

• Rice – 1 cup ( I used red rice)
• Parippu curry
• Ulli Sambar/onion sambar
• Kerala rasam
• Moru curry

Side dishes

• Puli inji/Inji curry
• Carrot kichadi
• Cucumber pachadi/Velrikai pachadi
• Kalan
• Olan
• Mathanga Vanpayar Erissery
• Chena Mezhukkuppuratti
• Pulissery
• Avial
• Kootu curry

Pickles & Payasam

• Ginger pickle (Store bought)
• Upperi ( Store bought)
• Chakka Varuthathu/Jackfruit chips (-do-)
• Nendran chips/Banana chips (-do-)
• Banana
• Ada pradhaman 
• Palada pradhaman
• Vermicelli payasam/Semiya payasam
• Chana dal payasam
• Sambaram

Other recipes u may wish to try

• Unniappam
• Paal Payasam
• Chakka pradhaman
• Eggless Achappam/Rose cookies
• Varutharacha sambar

• Plan the menu and buy the vegetables accordingly. Soak the tamarind and pulses in over night or do it in the early morning.
• In the morning soak the vanpayar/Cowpeas & brown chana separately in hot water for making Erissery & Kootu curry. It will take around 4 hours to soak.
• I used 2 cookers of 3 liter capacity for making this menu.

• Grate 2 coconuts or slice the coconut with a help of ladle OR using a knife. Grind it in a big mixie jar without adding water and keep aside. Take the required amount of coconut for each dish. Most of the dishes call for grinding coconut +green chilli+ jeera to a smooth paste. So grind it by taking a portion of coconut. Keep it and use wherever needed. Use the remaining coconut for taking coconut milk. Add in payasam.
• Soak the Ada in water for 30 minutes if it is store bought. I bought ada from stores and soaked in hot water for 30 minutes before I pressure cook it.

• Dry roast the moong dal in a pressure cooker base for making parippu curry. In the same cooker, take toor dal in a closed box and keep it inside. Cook both the dals adding water, turmeric powder, a red chilli & hing. In the mean time, you can chop the vegetables for sambar, avial, olan, pulisssery, pachadi, kichadi & inji curry. By this time, steam would be released from the cooker. Remove the toor dal box and mash the dal well. Similarly mash the moong dal too. Add little ground coconut paste to moong dal and boil well.

• In another cooker base, add the soaked ada. Keep a bowl and put the cut chena/Yam pieces. Add little water, salt. Cover it with a plate and put some Pumpkin pieces/Mathanga along with chopped Ash gourd. Everything gets cooked well in one whistle under low flame. After removing this, cook the red rice adding 1:12 water and drain the excess water. Keep the rice aside.
• Make sambar, rasam and other dishes. Make the payasam at the end !