Enjoying Onasadya: Proper Order and Method for a Delicious Experience

Onasadya holds immense significance in Kerala culture. The display of 26 dishes on a banana leaf is a visual delight. Each of these dishes has a designated spot and a specific sequence for serving and consuming.

Beginning with the banana leaf itself, there’s a correct technique for laying it out. The shorter side, representing the head, should be on the left side of the diner. Every dish has its assigned place in the meal. The meal initiation involves serving salt, followed by Papadam, Pazam, Sarkara Varatti, Kayavaruttha, Puli Inji, Achar, Olan, Kalan, Erisheri, Pulisheri, Avial, Koothukari, Thoran, Mezhukupuratti, Pachadi, Kichdi, and rice placed at the center of the leaf. Then, nuts and ghee follow. The sequence continues with sambar, buttermilk, onion batter, rasam, and sambharam, eventually leading to stew.

Proper Consumption Technique

Onasadya constitutes a well-balanced meal incorporating various vegetables, carbs, vitamins, proteins, and minerals. To enjoy both flavor and health, consuming it correctly is essential.

The six rasas (tastes) are sweet, sour, salty, pungent, bitter, and astringent. They should be consumed in that order. It’s advisable to wait until all dishes are served. Start by savoring the feast visually and through its aroma before beginning to eat.

Commence with sharkaravaratti and kayavaroo. Jaggery’s sweetness awakens the taste buds, while the blend of Chukkupodi and salt aids digestion. Proceed to the rice, best enjoyed with ghee and nuts that stimulate digestion. Following this, incorporate tamarind, sweets, and ginger to promote digestion. Sweet curries should be consumed after tamarind. Pineapple leaves, if available, can also be savored before moving on. Mathan Erisseri, Kalan, Avial, Pachadi, and Erisseri can be alternated.

Before switching to another curry, consume a bit of olan to cleanse the palate and fully appreciate each dish’s flavor. Sweet and sour curries are followed by salty and spicy ones, including Achar, Pachadi, and Thoran. Bitter and spicy curries are less common.

After rice and sambar, enjoy rice and rasam. Following this, savor stew. Consume curd with rice afterward. Buttermilk aids digestion. Lastly, consuming milk helps maintain digestion and counteracts the heaviness of sweets. Pickle and toran leaves can be paired with curd. Conclude the meal with a fruit, and then fold the leaf. Drinking warm water between courses is recommended for proper digestion.