Is the 26-course 'Sadhya' on plantain leaf the highlight of Thiru Onam?

Thiruvananthapuram, Sep 5 (NationPress) As Kerala commemorates the cherished festival of Onam, all attention is drawn to the grand ‘Onam Sadhya’, a remarkable 26-course vegetarian feast served not on fine china, but on a vibrant green plantain leaf.

Rich in tradition, this feast is the highlight of the day in every household across Kerala, transcending caste, creed, and religion. On Thiru Onam, the spirit of Kerala resonates in harmony through flowers, rituals, games, and, most notably, the exquisite ‘Onam Sadhya’. This meal is far from ordinary.

It is a symphony of flavors, colors, and textures, a culinary showcase that reveals itself in an ordered sequence, with each dish asserting its rightful place.

The serving itself is a ceremonial act, with salt at the edge of the leaf, crispy banana chips, and sweet sharkara upperi to entice the taste buds, followed by pickles that balance heat and relief.

Next, the dishes arrive in a rhythmic display: avial featuring a blend of vegetables enveloped in coconut, olan with its tender ash gourd and cowpeas, thoran brimming with spices and crunch, pachadi swirling with sweet and tangy flavors, and erissery, comforting and grounded.

Each dish stands alone, yet they come together like instruments in an orchestra, achieving the harmony that defines Kerala’s culinary ethos.

Rice serves as the foundation of this magnificent creation.

The first serving pairs rice with parippu and a drizzle of fragrant ghee. The second round features robust sambar, followed by the light yet fiery rasam, concluding with cooling curd.

Finally, the grand finale arrives with payasam, or rather, an array of payasams.

From the rich depths of ada pradhaman to the gentle sweetness of palada, these desserts bring liquid delight, often served in generous portions.

What makes the Sadhya extraordinary is not just its flavors but its essence. It is enjoyed side by side, erasing distinctions of status or wealth, reflecting the Onam legend when King Mahabali’s reign was characterized by equality and abundance.

The preparation itself is a community endeavor.

Families bustle in their kitchens for days, chopping, grinding, and stirring, with laughter and stories merging with the scents of roasting coconut and bubbling jaggery.

On Thiru Onam, as families gather around this spread, the plantain leaf transforms from a mere plate into a canvas of culture, memory, and unity.

Within each spoonful lies the spirit of Kerala’s most significant festival, a feast as enduring as the essence of Onam itself.

However, as times change, the tradition of families working together to create the grand Sadhya is fading.

Nowadays, caterers and restaurants often take on this responsibility, delivering the complete spread, including the plantain leaf, right to your door with just a tap on your mobile device.

While this convenience comes at a cost, what was once a lovingly prepared home feast can now range from ₹250 to as high as ₹1,000 for a single serving. In contrast, a plantain leaf on Thiru Onam day costs a record ₹100.