Onam 2023: Chef Saarthak Sharma's Festive Sadhya Recipes
Image Credit: Parippu Pradhaman is a traditional Payasam

Onam is a festival that brings families, friends and acquaintances together. It celebrates the joy, love and togetherness of people and what better than eating together to forge that solid bond? So, Onasadhya is nit just a meal, it is a tradition that binds families together. And to make the occasion even more special for you and your loved ones, we have two delicious recipes by Saarthak Sharma, Chef De Cuisine at Radisson Blu MBD Hotel. If you want to stick to authentic recipes and make Sadhya at home, here are two super easy and delicious recipes by the Chef himself!

Parippu Pradhaman

It is a creamy and delicious Kerala dessert made by simmering dal with milk & jaggery syrup and garnished with nuts. Parippu Pradhaman is a traditional payasam made at homes during special occasions like Onam, Vishu and other festivals.


  • 1/2 cup split yellow moong dal
  • 2 cups water
  • 1 cup jaggery
  • 1/3 cup thin coconut milk
  • 1/2 cup thick coconut milk
  • 1/8 teaspoon dry ginger powder
  • 1/8 teaspoon jeera powder
  • a pinch cardamom powder
  • 5 nos cashews broken
  • 1.5 tablespoon coconut pieces
  • 1 tablespoon melted ghee


  • In a pressure cooker heat a tablespoon of ghee - first add cashews fry till golden brown, set aside.
  • Then add coconut pieces and fry till golden brown, set aside.
  • Now add moong dal and roast for few mins until fragrant, do not let it brown.
  • Add water and pressure cook for 2 whistles in low medium flame. Switch off.
  • Let the pressure release by itself, now open and mash it up well with a ladle. Now place it in flame and add jaggery syrup, mix well.
  • Extract coconut milk. First add thin coconut milk and let it boil and cook for 5mins in low flame.
  • Cook until the payasam is slightly thick. Now add thick coconut milk. Mix well.
  • Add jeera powder, dry ginger powder and cardamom powder, roasted cashews and coconut pieces, mix it and switch off. Enjoy Parippu Pradhaman

Kootu curry

Also known as koottukari or kootu kari, it is a thick curry based dish made with a few veggies and legumes. The veggies that are added are yam, ash gourd, carrots, snake gourd, pumpkin or plantains. It is a popular Kerala Delicacy! Its a thick stew made with black chickpeas, raw banana, yam and coconut paste enriched with pepper, jaggery and a flavorful tempering. This kootu kari is an integral part of Onam Sadya! It is usually served with hot rice along with Parippu Curry.


  • 1 cup kadala / black chickpeas
  • 1½ cup water + more
  • 1 medium sized raw plantain (cut into cubes)
  • 1 cup yam (cubed)
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • ½ cup + ½ cup grated coconut
  • ½ tsp cumin seeds
  • 1 tbsp pepper powder
  • 1 tbsp jaggery
  • 2 sprigs of curry leaves
  • 2 dry red chilies
  • 1 tsp mustard seeds
  • Coconut oil (as required)
  • Salt (as required)


  • Soak black chickpeas overnight. Pressure cook it with water and a pinch of salt for 3 whistles. Once cooled, drain the water and keep aside. Also set aside the cooked black chickpeas separately.
  • Grind ½ cup grated coconut with cumin seeds to a coarse paste, keep aside.
  • In a separate pan, add the above drained water, vegetables, turmeric powder, chili powder, & salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, until the water dries out. Add more water if necessary.
  • Lightly mash the cooked vegetables with the back of a wooden spoon. Add the cooked black chickpeas and the grinded coconut paste, mix well and continue cooking till the raw coconut smell subsides.