Seasonal Eating During Onam: Sadhya Ingredients You Cannot Miss

Once a year, King Mahabali visits his subjects in Kerala, marking the celebration of Onam and the preparation of the Sadhya feast. He might be a demon king, but he was generous towards the people of his Kingdom. But beyond mythological legends, this festival is also about celebrating the harvest. Hence, Onasadhya comprises traditional delicacies prepared using seasonal ingredients. It symbolises the abundance and prosperity of the land. Whether you are flying to Kerala for Onam or booking a table at a restaurant nearby to relish Sadhya, here is a list of seasonal ingredients you should not miss.

Pumpkin

This is the season of pumpkins, and they grace several delicacies served on banana leaves. It primarily features in erissery, a mild curry that boasts a hint of sweetness from the vegetables and nuttiness from coconut. It also acts like a palate cleanser, especially if the festive banquet comprises 12 or more dishes. The Kerala-style recipe also has brown cowpeas and a few local spices that make it an excellent companion to pair with steamed rice.

Green Gram and Cowpeas

If you have ever indulged in a Sadhya, you know the role that green gram and cowpeas play in elevating the entire spread on a health bar. Both are rich sources of protein and help to strike a balance in the meal. They are used in the preparation of mezhukkupuratti (stir-fried vegetables) and thoran. The dishes are hearty and sustaining, which is why they are a part of this festive offering.

Yam

Yam is another seasonal ingredient that are a vital component of Onam Sadhya. It is starchy and known for its earthy and pungent notes. It is added to the dishes to add velvety texture and subtle sweet notes. Rich in fibre and minerals, it is crucial to establish a balance in the meal, make it nutritious and wholesome, which is the core philosophy of Sadhya. It is used to make kootu curry and other gravies. This ingredient also symbolises the agrarian roots of Kerala.

Raw Banana

In a year, raw bananas are harvested twice - between April-May and August-September. Hence, it is added to the Sadhya spread in various ways. From curries to fries, this one ingredient makes a guest appearance in many traditional delicacies or shines out as the lead. It is one of the most versatile items in South Indian kitchens and is used to prepare kurukku kalan (raw banana curry), pazham pulissery (cooked bananas in a spicy curd gravy), etc.

Ash Gourd

Ash gourd is added to kootu curry and olan, making it a must-have in your pantry if you are hosting Sadhya. It is known to possess cooling properties that help it balance the heaviness that lingers if you have to finish 12 (or even 64) dishes on your plate. Often called white pumpkin, it is a hydrating ingredient with a mildly sweet taste. It consists of calcium, zinc, iron, magnesium, vitamin B-complex, dietary fibre and vitamin C.