Sadhya is steamed rice served on a plantain leaf, bordered with a row of accompaniments that ranges from pickles, chips to pachadi, aviyal, erissery and thoran. The sadya changes its character from one region to another. Though the Travancore sadya is most popular, Malabar has a host of interesting delicacies including a non-vegetarian spread to spice up the otherwise subtle feast. Pazham nurukku and Pulunkari Kanji are two of the rarest sadya preparations. Raw bananas are chopped and steamed to prepare a humble pazham nurukku. Pulunkari Kanji is nothing but leftovers delicacies of the Onam Sadya which is poured together into one large barrel and kept tight shut for four days and savoured with pickle on the fifth day. It is believed that this leftover recipe is the miraculous solution to all the ailments caused during Onam vacation days loaded with gluttony food habits. And if you want to witness a unique Sadhya, make your way to Sasthamkotta Sree Dharmasastha Temple in Kollam district of Kerala during Onam, where monkeys are given the traditional sadya on a plantain leaf!
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