Onam is more than just a harvest festival of Kerala; rather, it is about that one single point in time when families get together, traditions are kept alive, and naturally the most colorful and delectable feast of Onam Sadhya graces the event. This long, lavish vegetarian repast, eaten off a banana leaf, is really something that epitomizes the best of Kerala cuisine.
Cold-pressed coconut oil forms an integral part of Kerala's gastronomical heritage and finds prominent usage in the preparation of several dishes.
Cold-pressed coconut oil is not only rich in health benefits but also gives a rich flavor to the recipes and brings out their original taste. We'll be covering cold-pressed coconut oil and its importance in Onam food preparation, among many other natural ingredients that go into making this banquet of food items, including palm sugar, cane sugar, ghee, honey, and turmeric.
Veyr’s oil is made from fresh copras, and processed without the use of sulfur or chemical methods, ensuring that the natural nutrients and flavors are completely preserved.
Unlike many other players in the market who claim authenticity but regularly use sulfur and do not strictly adhere to the cold-press method, Veyr’s Oil is produced in a hygienic facility with strict quality parameters at every level—this dedication to purity and excellent guarantees that you receive an excellent product.
The best cold-pressed coconut oil remains the prime staple in its kitchens. Unlike refined oils, this cold-pressed coconut oil is separated without the use of heat, which means it retains nutrients and the natural flavor of coconut. It is one of the best cold-pressed oils for preparing authentic dishes on Onam, especially because it is a festival related to traditional flavors.
Key Onam Dishes Featuring Cold-Pressed Coconut Oil:
Most items on the Onam Sadhya have taken up their special flavors from cold-pressed coconut oil. A look at some favorites:
Avial: The seasonal vegetables boiled in a mixture of coconut and yogurt with spices are finished with cold-pressed coconut oil to increase the earthy flavor of the vegetable and coconut, hence giving it a dish standing in this feast.
Thoran: A dry preparation with grated coconut and a variety of vegetables in spiced form, Thoran uses cold-pressed coconut oil to temper mustard seeds and curry leaves. This gives it an aroma and nutty flavor.
Theeyal: A rich, tamarind-based curry made from roasted coconut and spices, wherein cold-pressed coconut oil enriches its deep, smoky flavor.
Pachadi & Kichadi: These are yogurt preparations seasoned in cold-pressed coconut oil to give it an added layer of flavor on a tangy base.
Payasam: No feast of Onam is complete without the dessert Payasam. It is made with jaggery and coconut milk and flavored with cardamom. Finally, a touch of cold-pressed coconut oil adds richness in texture and a subtle coconut flavor.
The Role of Other Natural Ingredients in Onam Cooking
Other natural and traditional ingredients put to use, besides cold-pressed coconut oil, help bring in the authentic taste of the Onam Sadhya. These ingredients help in enhancing the flavor of these dishes and also add to the health benefits of the meal.
1.Palm Sugar
Palm sugar is a sweetener extracted from palm sap and is commonly known as Panakarkandu. Palm sugar features in a lot of sweet desserts during Onam, such as Payasam. Palm sugar tastes rich and caramel-like, with the added advantage of being better for consumption compared to refined sugars. Being of a low glycemic index, it is very good for those who seek natural sweeteners devoid of any processing. This would make sure that the customary Onam sweets one is preparing maintain the standard taste and keep desserts healthy.
2.Cane Sugar
Cane sugar is the other conventional sweetener used in the cooking of Onam, and it is mainly favored when preparing sweets and beverages. Cane sugar retains certain amounts of molasses found in sugarcane juice and hence gives a depth to the flavors of dishes. Be it in making Payasam to sweet Pachadi, cane sugar thus acts as a natural sweetener that will never overpower the delicate flavor of the dish.
3.Ghee
Ghee is basically clarified butter and forms part of the typical cuisine in every Indian meal, especially during the festival Onam. Flavorful ghee allures spices and fries ingredients and is even used to enrich the flavors of desserts such as payasam. Desi Cow Ghee is known for its purity and health benefits; hence, it is the one most sought after while preparing most of the food traditionally. In most of the Onam Sadhya recipes, ghee is sprinkled on rice along with dal to give it a comforting taste and aroma.
4.Turmeric
Turmeric is a staple spice in Kerala's cuisine, and it is famous for its anti-inflammatory character. During Onam, turmeric is also used to flavor curries, vegetable items, pickles, and other dishes. Turmeric also has other medicinal qualities, and it is used in many traditional skincare routines. Adding fresh organic turmeric to your cookery may enhance the nutritional value of your colored dishes.
You can also order your cold-processed oil online to be part of the best choice for your Onam feast. You will see cold-pressed coconut oil, palm sugar, cane sugar, ghee, honey, and turmeric listed on many online websites with value additions of natural and organic products. It is essential to select a product that is not only pure but sourced ethically, too, so that the authenticity and nutritious value of the Onam dishes are maintained.
This Onam, feast on the ultimate of traditional Kerala ingredients for a genuinely wholesome and deliciously natural celebration of the festive meal.
