Daijiworld Media Network - Thiruvananthapuram

Thiruvananthapuram, Aug 30: As the vibrant festival of Onam returns to Kerala, the state comes alive not only with floral carpets and cultural revelry, but with the unmistakable aroma of the Onam Sadhya — a grand vegetarian feast that is as much about nostalgia as it is about nourishment.

Served on a gleaming banana leaf, the Sadhya is far more than just a festive meal. It is a sensory symphony of flavours, colours, and customs — a living legacy that has been passed down through generations.

Rooted in Myth and Memory

Onam commemorates the return of the mythical King Mahabali, whose reign is remembered as an era of peace, prosperity, and equality. According to legend, Lord Vishnu, in his Vamana avatar, sent Mahabali to the netherworld but granted him the boon of visiting his people once a year — a homecoming that the people of Kerala honour with devotion, dance, and most deliciously, with the Sadhya.

A Ritual on a Leaf

The Onam Sadhya, traditionally served during Uthradam, Thiruvonam, and Avittam, is a meticulously crafted spread of 24 to 28 items — all vegetarian, except in a few northern pockets of the state. It begins with the laying of the banana leaf, its fresh green surface setting the stage for an elaborate culinary performance.

Crispy banana chips, sweet sharkkara varatti, spicy inji curry, and tangy pickles mark the beginning. Pappadams crackle beside them, offering crunch and contrast.

Then comes the heart of the meal — steaming Kerala red rice, flanked by a parade of iconic dishes:

• Avial, a colourful medley of vegetables in a coconut base
• Sambar, rich with lentils and spices
• Pulissery, a yogurt-based curry often paired with ripe mango
• Olan, a subtle stew of ash gourd and beans in coconut milk
• Thoran, a dry stir-fry with coconut
• Pachadi, creamy and sweet, with ingredients like beetroot or pineapple

Each dish strikes a distinct note on the flavour scale — sweet, sour, spicy, salty, bitter — creating a harmony that reflects the balance of life itself.

The Sweet Farewell

The meal ends on a celebratory note with payasam, Kerala’s beloved dessert. From the rich, dark ada pradhaman to the creamy palada, it’s not unusual to find two or three varieties served back-to-back, rounding off the Sadhya with indulgent satisfaction.

Tradition, Transformed

In today’s fast-paced world, few households prepare the entire Sadhya from scratch. Restaurants and caterers have stepped in, offering curated feasts ranging from budget-friendly options at ?250 to deluxe versions costing up to Rs 2,500. Despite modern conveniences, the essence of the Sadhya remains intact.

For Malayalis everywhere — and for many others who’ve come to embrace the tradition — the Onam Sadhya is not just a festive meal. It is a moment of cultural communion, a tribute to Kerala’s culinary artistry, and a heartfelt welcome to the spirit of King Mahabali.

Because in every leaf laid, every dish served, and every payasam-laden hand, there lies a story — of home, of heritage, and of Onam.