Kerala’s Onam Sadhya: its Traditional Dishes and Significance

September 12, 2024

Onam Sadhya

Sadhya is a traditional meal served as a feast during festivals such as Onam and Vishu – albeit being more strongly associated with the former. A quintessential Sadhya can have up to 30 dishes; while it is mostly composed of vegetarian dishes native to Kerala and Southern Parts of India, it can also contain non-vegetarian dishes featuring eggs, chicken, and fish depending on the family unit in question.

The Sadhya is usually served as lunch – mainly during Thiruvonam (the Tenth Day of Onam) but also on days following and after Thiruvonam during family gatherings and company functions. People are sat cross legged on the floor in front of the banana leaves and they use their right hand, scooped to form a ladle, to eat the food. After they are done with their meal, people are expected to fold the banana leaves once, to both express their satisfaction and also to make disposal easier. The Sadhya is a major highlight of Onam celebrations, and is a meal partaken by all. There is even a saying that says “കാണാം വിറ്റും ഓണം ഉണ്ണണം” which translates to “The Onam Sadhya must be attended, even if it means selling one’s possessions.”

The preparation of Sadhya happens in myriad ways: all the dishes might be made in one house where everyone gets together; different dishes could be cooked by different families and then brought together; or they could be availed from the many catering spots scattered across Kerala! Every single dish in a Sadhya is crucial and is meant to balance out the flavors or complement from another dish, thereby giving the meal a well-balanced flavor profile.

The Traditional Dishes of Onam Sadhya

The dishes are served in a specific order and they also have their designated place on the banana leaf - for example, bananas are placed on the bottom-left corner of the leaf while pickles are on the top-left. Rice is the main staple, accompanied by dishes collectively known as Kootan. Key dishes include Parippu, Sambar, Kaalan, and Avial. Other notable dishes are Rasam, Olan, and various curries like Koottukari, Erissery, and Pachadi. The meal culminates with payasam (rice pudding) for dessert, along with sides like banana, papadam, banana chips, and sharkara varatti. The meal and every dish in it is representative of Kerala’s rich cultural heritage and the strong fraternal bonds of the State’s population.

The meal culminates with payasam (rice pudding) for dessert, along with sides like banana, papadam, banana chips, and sharkara varatti. The meal and every dish in it is representative of Kerala’s rich cultural heritage and the strong fraternal bonds of the State’s population. If the dishes and their names sound alien to you, fret not! Here is a list explaining what exactly each of them are!

• Upperi

  A handful of fried banana chips are served before the rest of the dishes where it is eaten as an appetizer. It, alongside the Sharkara Varatti, might be two of the most beloved components of Onam.

• Sharkara Varatti

  These deep-fried bananas coated in jaggery syrup are a sweet delicacy that is also crunchy. The handful given to you at the start might leave you wanting more!

• Pappadam

  These snacks, made from deep-fried rice flour, are an essential component of the Sadhya meal. It is eaten with both the main course and the payasam where it provides a crunch factor while soaking in the flavor and sweetness (in the case of the payasam).

• Chor

  The matta rice that is ubiquitous with Kerala and Malayali cuisine.

• Inji Char

  This thick gravy made from ginger, tamarind, and jaggery accentuates the flavor of the various curries.

• Mango Pickle

  Mangoes pickled with spices provide a sweet, sour, and spicy kick to your taste buds.

• Naranga Pickle

  The second type of pickle made using lemons – to add some zest to your Sadhya.

• Thoran

  A Malayali household staple that is usually made with beans, carrots, or pumpkins, along with grated coconut.

• Pachadi

  A yogurt-based curry made with grated coconut and okra, cucumber, pineapple, or even bitter gourd.

• Olan

  A curry made with ash gourd, red beans, and hand-pressed, authentic coconut milk.

• Ellisheri

  A thick paste curry made using grated coconut, pumpkin, and red beans.

• Avial

  Avial is a mixed vegetable dish comprising unripe plantains, unripe green mangoes, carrots, green beans, cucumbers, pumpkins, and more – all cooked in coconut oil and with grated coconut, of course!

• Parripu Curry

  Moong dal is topped with black sesame seeds, red chillies, and ghee.

• Chenna Mezhkkupuratti

  Thinly sliced yam that is boiled with spices and fried using coconut oil.

• Sambhar

  A lentil-based stew cooked with every vegetable in the book! The Sambhar is one of the more iconic dishes of Southern India.

• Pulissery

  Made with curd and a vegetable of your choice ranging from pumpkin to cucumber and topped with a gracious amount of grated coconut.

• Kaalan or Morru

  This signature Onam Sadhya dish, known for its comforting flavor, is made with yogurt, yam or raw banana, and grated coconut. The yogurt is boiled to perfection with black sesame seeds, shallots, ginger, and garlic.

• Rasam

  This is a tamarind, mustard, and tomato soup that can be either eaten with rice or drunk using a cup.

• Kootu Curry

  A dry curry made with coconut, black chana, and raw banana.

• Neyy

  Clarified butter is poured over rice or parippu curry to make them richer.

• Inji Thayir

  A refreshing dish made with thinly sliced ginger, spices, yogurt, and black sesame seeds.

• Poovan Pazham

  Smaller bananas that go exceptionally well when mashed together with Payasam and Pappadam.

• Palada Payasam

  A sweet pudding dish made with milk, dry fruits, and rice ada. It is warm, comforting, and is incredible when mixed with Pazham and Pappadam.

• Parippu Payasam

  The second most popular payasam variety made with fried and boiled pulses (parippu), mixed with ghee and coconut milk into a thick porridge. It is topped with fried cashews and coconuts.

The Significance of Onam Sadhya in Kerala

Onam Sadhya does not just bring together families and friends; it even tightens the social fabric between coworkers, gym-goers, and other communities as companies and other institutions also host the sadhya. The shared meal serves as a reminder of the unity and harmony that Onam symbolizes, even outside the family setting.

Onam has a significant impact on the economy of Kerala as well. The demand for traditional ingredients, catering services, and festive delicacies, especially payasam, sees a sharp increase during this season. Restaurants and catering businesses thrive, offering specialized Onam Sadhya menus, and some spots become famous for their signature payasam varieties. These well-known payasam spots often experience a surge in customers, contributing to the local economy and creating a temporary boost in sales.

The preparation and consumption of Onam Sadhya also support various sectors, from agriculture to retail. Farmers benefit from the increased demand for vegetables, spices, and other ingredients, while retailers and wholesalers see heightened activity. In essence, the widespread celebration of Onam Sadhya, both in homes and workplaces, drives economic activity, supports small businesses, and reinforces Kerala's rich culinary traditions.

Conclusion

The Onam Sadhya feast is most certainly something you have to experience for yourself; from the crunchy appetizers to the rich curries, and finally, the payasam mixed with crushed bananas and papadam! You will find a slew of hosts happy to have you over as guests. You will find several luxurious accommodations around Kerala with comfy amenities that you can come back to doze off to after enjoying the delicious meal!