An Authentic Onam Food Festival at Ente keralam

Ente Keralam Hotel, which located in Race course, today (1.9.17) started its onam celebrations in the name of authentic ONAM FOOD FESTIVAL.

The celebration started today and it will end by September 10, The art of the specialized is Onam Sadhya.

 For the last five years, they have spent every Onam with Ente Keralam, preparing the Ela Sadhva for those gourmets of Onam’s special feast who could not spend the festival in God’s Own Country.
The Sadhya is an elaborate spread that serves up the richness and range of Kerala’s culture, on a simple plantain leaf.
No less than 25 dishes served today as part of the Onam Sadhya. Four pickles, tout different varieties of chips and four Payasams and Pradhamans form the sweet and savoury elements of the feast. But Sadhya is not just about the number of dishes. It is a tradition, to be experienced in a certain manner. Tradition dictates that the food is eaten by hand without the use of cutlery.


They commence with chips and then move on to the Ingipuli (tangy sweet and spicy chutney) that will open up the taste buds. Steamed ricer cooked in the perfect consistency, must be first had with Neiparippu (yellow lentils). Pappadam adds a mild crunch to each mouthful This is followed by rice with Sambar and then the thick, astringent Kaalan. To neutralize the taste of Kaalan, the mild and comforting Olan is served. By this stage, a range of accompaniments are available – Pachadi, Kichadi, Avial, Kootu curry, Thoranr and more – creating a symphony of flavours.
Once the main course is navigated with eagerness, an array of Payasams and Pradhamans follow. Traditional sweets made from different tropical fruits like banana and jackfruit are called Pradhaman and arc dark in colour, while the Payasams are mainly made from milk and are thus lighter both in colour and consistency.
One must begin dessert with the lighter Payasams and then move on to the richer, darker Pradhamans. No matter how heavy you might feel, our palate will make way for Pradhaman, considered the King of Kerala Desserts. In case the sweetness proves overwhelming, a nibble at a ripe banana will help balance the taste. Finally, to encourage digestion and to settle the stomach, a quaff of Rasam and gulp of buttermilk are advised.

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