Here are a few interesting protocols that I found. The banana leaf is placed so that its narrow part always points to the left side. Sadya is served from the top left corner of the leaf, on which is placed, in order, a small yellow banana, sarkara upperi (shakkar paras) and papad.
Then the mango pickle, injipuli (a thick ginger tamarind curry), lime pickle, thoran, olan, avial, pachadi, kichadi, Erissery (a pumpkin chori bean combination like no other) & salt are placed in order.
This Onasadya was special for two things that I learnt.
One — payasam and crushed papad (Apallam) is an amazing combination because it gives you the sweet and salty balance that is so “in” (and it soaks up the milk so that you can eat payasam with your fingers just like the pros) and two Palada is the best dessert ever, hence I am sharing a must-try recipe with you.
Well now that I am done expressing my immense new love for Sadya, allow me a few gyaan lines on eating in the festive times. Almost all our festivals accompany change of seasons & hence a change of produce.
All our traditional festive fare is based food being essential to how we feel & having a certain effect on our mind and body, whether it’s the gajak and til laddu for Lohri, to warm our body or the Thandai in Holi to cool it down, food is meant to sync the change outside with what’s happening inside us.
2 tsp coconut oil
4 litres milk
50 gms sugar
800 gms sugar
2. Tear the banana leaves into five portions and remove the fibers. Spread the batter on each leaf, flatten and smoothen it out, steam it.
3. Gently separate each ada from the leaf when it cools. Cut each of the adas into very small pieces.
4. Into an urli pour some milk and when it boils add the sugar and continue boiling until it thickens.
5. Add the ada pieces into it when the solution is well reduced / thickened. Serve warm.