From top left :Puli inji, kalan, thair pachadi, vendakka mezhukkupuratti (Okra stir-fry), aviyal, sarkkara upperi, chips, papadam, rice, muringakka sambar, chakka pradhaman
My Ona sadya this year was spread over two days to accomodate the schedules of different family members. This spread is from the second day. The first day had olan, rasam and moru kari instead of sambar.
Am sending this to Festive Foods - Onam which is being hosted at Asankhana.
For more info on the cuisine of the four states of South India, check out Karuna's post.