Is Kerala Ready for a 26-Dish Onam Sadhya?

Thiruvananthapuram, Aug 30 (NationPress) As Onam approaches, Kerala bursts into vibrant colors and joyous celebrations, bringing with it the enchanting aroma of the Onam Sadhya — a magnificent vegetarian feast served on a lustrous green plantain leaf.

This occasion is more than just a meal; it is a multisensory journey that weaves together culture, taste, and camaraderie into a remarkable festivity.

Rooted in lore, Onam pays homage to the noble King Mahabali, whose reign was a beacon of prosperity and equality.

As the myth goes, the gods, wary of his immense power, sought assistance from Lord Vishnu. Assuming the form of Vamana, Vishnu banished Mahabali to the underworld but granted him the privilege to return annually to see his subjects. Thus, Onam celebrates this yearly reunion.

Among the various rituals, nothing captures the essence of the festival quite like the Sadhya.

Traditionally hosted on Uthradam, Thiruvonam, and Avittam, this opulent feast comprises around 26 dishes, which can vary between 24 and 28 based on local customs. Except for a few northern areas, the Sadhya is exclusively vegetarian.

The meal unfolds in a rhythm perfected over generations. It begins with the arrival of the leaf, its glossy surface enhancing the subsequent offerings. The initial array includes crispy banana chips, sweet jaggery-coated sharkkara varatti, tangy inji curry, assorted pickles, and golden pappadams.

Next comes the centerpiece: steaming heaps of Kerala’s par-boiled rice, poised to embrace a variety of curries.

Each dish narrates its unique tale: creamy avial filled with colorful vegetables, spicy sambar, tangy mango pullissery enriched with yogurt, and olan, a delicate blend of ash gourd and black-eyed beans simmered in coconut milk.

A crunchy thoran adds texture, while a smooth pachadi, often made with beetroot or pineapple, provides a refreshing contrast.

These dishes create a balanced medley of sweet, sour, salty, bitter, and spicy flavors.

As the meal draws to a close, the grand finale arrives: payasam, Kerala’s beloved dessert.

Whether it’s the rich jaggery-based ada pradhaman or the creamy palada payasam, this sweet treat wraps up the dining experience with indulgence, usually presented in several varieties.

Today, the Sadhya's reputation has spread well beyond Kerala, even as many non-Keralites find it challenging to eat payasam by hand.

Over time, the way it is prepared has evolved; fewer families now undertake the entire cooking process, as restaurants and caterers offer ready-made Sadhyas, priced between Rs 250 and Rs 2,500.

Yet, whether enjoyed at home or ordered from a caterer, the Onam Sadhya remains Kerala’s most treasured tradition, a feast for not just the palate but also for the mind, culture, and the enduring spirit of King Mahabali’s golden era.