Keralites across the globe are surely very excited as their annual harvest festival and Malayali New Year, Onam, is right around the corner. This festival holds a lot of importance for them as it is believed that King Mahabali returns to earth to visit his kingdom. Many traditions and celebrations take place during this 10-day festival, but Onam Sadhya is central to this grand celebration, and we are sure you too must have heard about it. But what exactly is Onam Sadhya? What is the meaning of every dish that is served? Let’s find out!
What Is Onam Sadhya?
Onam Sadhya is an elaborate multi-course vegetarian feast in Kerala that is served traditionally on a fresh banana leaf. It comprises 24 to 28 unique dishes, and the number sometimes goes up to 64 in grand royal celebrations. Every single dish or element served on the leaf has a specific flavor profile, intentional digestive purpose, and a designated spot as well. It is a carefully orchestrated sequence which is designed to engage all your six Ayurvedic tastes.
What Dishes Are Served In Onam Sadhya?
Before moving on to understand the dishes served in Onam Sadhya, let’s know a little about the Banana leaf. The banana leaf is always placed horizontally in front of the diner with its tapering narrow tip pointing towards the left of the diner.
The top half is reserved for side dishes, condiments, dry preparations, and pickles. While the bottom half is reserved for rice, gravies, liquid courses, and central accompaniments. The dishes are served from left to right in the increasing order of their consistency and volume. You will always find the sharp and concentrated flavors like chutneys and pickles on the left, while the right side has rice and curries.
Sharkara Upperi
Sharkara Upperi are basically jaggery-coated (infused with ground cardamom and dry ginger) banana chips that are deep-fried in coconut oil. It provides a sweet warmth, preparing the stomach for the feasts ahead.
Upperi
These are wafer-thin slices of raw Nendran bananas fried in coconut oil and slightly salted. It adds a crunchy texture to the meal.
Injipuli
Injiouli is basically Ginger and Tamarind chutney. It is known as the hero of the Sadhya feast, as without it the Sadhya feast is considered to be incomplete. This chutney fuses four distinct tastes: spicy, sour, sweet, and bitter, and prevents bloating.
Achar
This is a pickle that generally features raw mango or wild lemon. It is sharp, pungent, and salty. This pickle ensures effective breakdown of complex carbohydrates by stimulating saliva secretion.
Avial
Avial is a colorful and thick stew made out of a dozen local vegetables. It is believed that Avial is attributed to the Pandava Prince Bheema. He had created this by tossing all the available vegetables into a pot. This dish symbolizes unity in diversity as all the distinct tastes come together.
Thoran
Thoran is made out of finely chopped seasonal vegetables like yardlong beans, cabbage, or red amaranth leaves. It is high in dietary fiber; hence, it balances the rich, gravy-dense dishes in the feast.
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Olan
Olan is a dish made in coconut milk and features ash gourd and red cowpeas. It acts as a palate cleanser between fiery and bold curries.
Pachadi
Pachadi is either made using fruits or vegetables in a coconut, yoghurt, and mustard seeds paste. The yoghurt in this dish introduces natural probiotics and balances the heat of spicy dishes.
Khichadi
Kerala khichdi is a savory yoghurt dish made with cucumber or okra. It counteracts internal heat and acid buildup.
Errisery
This dish is made in ghee with sweet yellow pumpkin or yam simmered with chillies, coconut, and turmeric. The roasted coconut offers nutty flavors, deep aroma, and healthy flavors.
Kootu Curry
This is a thick, semi-dry dish made out of plantain, black chickpeas, and spices, and dark roasted coconut. It is rich in protein and offers long-lasting energy.
Matta Rice
Matta Rice is a parboiled or unpolished pinkish red rice which is known to be rich in fiber and minerals.
Parippu Curry
It is made out of coconut, ghee, and moong dal or yellow lentils. It is a comforting savory dish that coats the stomach lining, offering easy protein digestion.
Sambar
Sambar is made using mixed vegetables, tamarind, lentils, and roasted spices. It is tangy, robust, and rich in vegetables and fibre.
Pulissery
Pulissery is made using seasoned buttermilk or curd with ground coconut. It is creamy, mild, neutralizes spices, and has a probiotic cooling effect.
Rasam
Rasam is made using tamarind juice, black pepper, cumin, and tomatoes. It offers a warm, pungent, and sour taste. Rasam is known as a digestive tonic.
Pappadam
Pappadam are crispy, airy wafers which are made out of urad dal. Diners must crush the pappadam on rice and curry and mix them together.
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Payasam
No Sadhya feast is ever complete without Payasam, which is made out of jaggery, coconut milk, and sugar. It is a sweet pudding that is served directly on the banana leaf.
Palada Pradhaman
Palada Pradhaman is a slow-cooked milk dish that includes sugar and steamed rice flour flakes. It represents pure indulgence and luxury.
Parrippu Payasam
Yellow lentils are slow-cooked in a thick jaggery syrup and diluted with fresh coconut milk. This dish is rooted in native agrarian roots with Kerala’s two important ingredients, coconut and jaggery.
Sambharam
The meal is ended with spiced buttermilk or Sambharam. It is basically curd churned with crushed ginger, chillies, salt, and curry leaves. It soothes the stomach and aids digestion.
What Is The Most Important Dish In Sadhya?
Though Onam Sadhya has many dishes in it, there are some dishes that act as the key pillars. They are Mattu Rice, Parippu Curry, Sambar, Rasam, Avial, Inji Puli and Payasam.
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Summing Up
The Onam Sadhya is not merely a holiday meal; it is a cultural ritual that honors the seasonal harvest, soil, and the ancient nutritional wisdom. This feast is best relished with hands off a banana leaf by sitting on the ground with everyone. The Sadhya is known to embody the spirit of Kerala’s golden era.
And if you want to know more about experiencing the Onam festival in Kerala or experiencing Kerala food, do visit our website.
