We take a look at the make-up of the Sadhya here, from the first crispy bite to the sweet payasam, and put forward some air fryer methods for an efficient but no less enjoyable time in the kitchen.
What defines an Onam Sadhya
Served on a fresh banana leaf, a Sadhya is a vegetarian affair where every ladleful has to earn its keep by way of contrast. It is not built around a hero dish or a solitary curry; rather, it is a sequence of textures and flavours designed to build, soothe and occasionally surprise.
Rice is the centrepiece, coming back for more as the meal progresses. One will find vegetables, lentils, pickles and the like arranged around it, each one measured to put the palate right for the next course.
From first crunch to gentle finish
The meal is generally welcomed with something bright and crisp. Upperi does the job well: thin raw-banana chips fried to a golden hue. Then there is sharkara varatti for a sweet-and-spiced change of pace, with jaggery, cumin and dry ginger holding to the fried banana. A spoon of mango or lemon pickle puts some sharp acidity on the leaf.
Dairy serves to steady the tempo. Pachadi is creamy and can be mildly sweet or tangy; kichadi is a bit sharper. Both are made with yoghurt and often put cucumber, beetroot or pineapple to use for colour and freshness.
At the heart of the spread you have your vegetable medleys. Avial is a mellow, coconut-heavy tangle of mixed vegetables and yoghurt. Thoran is the opposite, dry and crunchy with cabbage or beans and grated coconut. Olan is more subdued, allowing ash gourd and cowpeas to simmer in coconut milk.
The rice course and its companions
One’s first encounter with the rice is meant to be soothing. Mix in some ghee with the parippu, a straightforward lentil curry, for a soft, nutty beginning. Sambar then makes itself known with a robust tamarind edge.
As things get rich, rasam will put in its appearance. It is thin, peppery and tangy, a welcome refreshment. To round off the stronger notes, moru curry offers a cooling, sour touch from its yoghurt base.
For the finale, there is Kerala’s own brand of comfort in the form of payasam. Be it palada, parippu or ada pradhaman, it is prepared with milk or coconut and sweetened to seal the Sadhya.
Air fryer shortcuts for 6 favourites
Let tradition have the stove if it must, but the air fryer is happy to handle the roasting and frying. It will not supplant the big pots and should not, but it does free up a burner and put out the food with its crunch intact.
Pappadams are easy enough: put them in and let them puff without the hot oil. Murukku works well too. Make a firm dough of urad-dal and rice flour, form the spirals and give them a light brushing of oil before cooking in batches.
Banana chips are an obvious choice. Slice the raw banana thin and cook to a crisp, being careful not to go overboard on the browning. A spiced lentil patty will come out soft inside and crisp outside, a relief when the stovetop is otherwise occupied.
Even the purists may be taken with an air-fried ripe banana fritter for its pleasing exterior. With sharkara varatti, get the banana pieces lightly crisp in the machine and then toss with the jaggery mix to let the glaze set as they cool.
To make things smooth and without stress:
– These are quick to cook so give them your attention
– Do not be heavy with the oil, a spray or brush is enough
– Even slicing and shaping will ensure uniform results
– Put them in by the batch
– Allow any jaggery coating to cool properly
*How the 14 essentials fit together***
Consider the Sadhya a conversation in courses. The upperi, pickles and sharkara varatti are the opening statement. Pachadi and kichadi bring the heat down. Avial, thoran and olan occupy the middle ground while the parippu, sambar, rasam and moru curry see the rice through. Payasam brings it to a close with a remembered sweetness.
For those unaccustomed to the spread, it is better to follow the flow than to tally the dishes. The enjoyment is in the contrasts, from the light to the rich and back. With the air fryer seeing to six quick ones, one can concentrate on putting out a hot meal with good cheer.
