Without the help of warm, obliging folk back in Kerala, my sadya would have been a little less. I had chips and sharkara varatti sent in from Kerala, especially for the sadya.

#Onam2020

The coconut oil I use is coconuts from our trees back home in Kerala. Some of it hot pressed, some of it cold pressed.

Olan, especially, is taken to the next level of taste with the last drizzle of coconut oil. More so, if you're assured of the oil's quality. #Onam2020

The curry leaves I use are all grown in my garden here in Bangalore. As are the green chillies.
(In picture: The brilliant colour from mixing yoghurt, coconut and beetroot really make the pachadi stand out in a sadya. The kichadi (white) can be made from bitter gourd or okra.)