12 Must-Haves for Your Onam Sadya Menu

12. Pickle & Papadum (Achaar and Crispy Accent)

No sadya is complete without tangy pickle and crisp papadum to cut richness and add bright, concentrated flavor. Mango pickle is traditional, but other achaar varieties—lime or mixed vegetable—also work well. For papadum, you can fry, roast, or microwave thin lentil wafers until they puff and turn crisp. In North America, bottled Indian pickles from reputable brands give consistent, bold flavor; if you prefer homemade, quick lime pickles or a day-old mango pickle will do. For papadum, store-bought discs are widely available and are an easy last-minute addition. Difficulty: Easy. Time: 5–15 minutes for papadum; pickles are usually store-bought or prepped ahead. Serving tip: Place a small portion of pickle and a single papadum near the rice so guests can add crunch and tang as they go.