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This spike in searches was most likely driven by Malayalis living outside Kerala, particularly in metropolitan hubs like Bangalore, Chennai, Mumbai, and Delhi.
After enjoying a grand Onam sadya, one of the most cherished Kerala traditions, folding the banana leaf is more than just a way to clear the table – it’s a gesture rich with meaning. The direction in which you fold your banana leaf can symbolize satisfaction, appreciation, or even solemnity,
These dishes not only help in resetting after the Onam feast but also make great use of leftovers, minimizing food waste while boosting your health.
Food safety quads will inspect the quality of oils, payasam mixes, ghee, veggies, pulses, fruits, and more at catering units, hotels, and other locations.
Thinly sliced yam fried to perfection in coconut oil and tossed with curry leaves, dried red chillies and a dash of chilli powder, these spicy chena chips are a must-try.
The process of making payasam involves a few delicate steps, and even the smallest oversight can affect the final result.
Local Malayali hotels and restaurants are also joining in the festivities, offering a range of traditional sadya options.
Chef Rinu of Marriott's Port Muziris Hotel shares a recipe for a special dates payasam that adds a unique touch to this Onam.
With a few thoughtful changes to your cooking and eating schedule, you can still savour a delicious Onam Sadya while staying healthy.
As it is loaded with veggies, many often complain that avial cannot be cooked in small portions. Here is how to prepare avial in small amount in a pressure cooker without overcooking it.
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