Come tomorrow, restaurants across Bangalore are setting up special lunches for Thiruvonam and are all geared up to celebrate the occasion in a traditional way
Come tomorrow, restaurants across Bangalore are setting up special lunches for Thiruvonam and are all geared up to celebrate the occasion in a traditional way
Pookkalam...Vallamkali...Sadhya...Kummattikali these are some of the things you'd know instantly if you were a Malayali. With Thiruvonam, or the last day of the ten-day Onam affair around the corner, restaurants are gearing up to treat you with some traditional fare, which will be no less than a feast.u00a0 
The Onam Sadhya on the last day is probably one of the most awaited lunch feasts in Kerala with traditional vegetarian delights to satiate that Mallu palate in you. The festive lunch is served traditionally on a banana leaf. Treats like Avial, Thoran, Olan and Payasam make up the Sadhya, which always has more than atleast 25 preparations.
If you aren't a Malayali or don't really celebrate Onam or have not been invited for an Onam lunch yet and are missing one back home, many restaurants across town are all set to offer the Sadhya over the next two days at different budgets that suit your need.
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Little Home on 80ft Road, Koramangala too offers a traditional Onam lunch with a 24-item menu and is priced at Rs 175 per head where as Kairali on Hosur Road lets you sample 25 dishes for Rs 130 per head.
The Radha Regent Hotel in Electronic City offers 3 Onam dishes in their multi cuisine buffet that is priced at Rs 300 per head as part of their healthy Onam theme. All the dishes are prepared with olive oil rather than coconut oil that has a lot more fat content in them. Chef Tamilvannan of the hotel, says, "Each of my recipes is prepared keeping good health and no harm in mind." Instead of an all-vegetarian approach, the chef has decided to include one non-vegetarian item on the menu each day to meet the requirements of today's clientele, although traditionally it is always an all-vegetarian menu.u00a0u00a0
Naren Thimmaiah, chef at Karavalli at The Gateway says the specialty of the Sadhya is the sequence in which the items are served. "Right from the salt to the dessert, we have 26 items to offer. We're offering a pure vegetarian meal every year for the past 18 years here at Karavalli. The star dishes of the day would be the Kalan that is made of Kerala raw bananas, curd and coconut, the Olan, the Avial and the Ada Pradhaman."u00a0u00a0
We recommend you don't miss out on the many unique ways Chef Thimmaiah uses raw bananas in different dishes at Karavalli.
If you're one of those quiet people who like staying at home and having home made food instead of at restaurants, here is the recipe for Ada Pradhaman that could help you get into the spirit of Onam.
Ada Pradhaman
Ingredients:
Adau00a0- 200 Gms
Black Jaggery - 200 Gms
White Jaggery - 50 Gms
Ghee - 50 Ml
Cardamom Powder - 10 Gms
Coconut Milk - 1 Ltr.
Cashew - 20 Gms
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Procedure:
Boil the Ada, strain it and set aside.
Melt black and white jaggery and strain.
Now cook the Ada and jaggery solution till it become fairly thick.
Now add the thick coconut milk and reduce it on simmering temperature.
Add the cashew, cardamom powder and stir in ghee
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