Onam 2023: Know more about Sadhya, the festival’s traditional feast

Among other Onam traditions, one of the most popular is the grand feast, known as ‘Onam Sadhya‘, which is especially prepared on this occasion. A traditional vegetarian meal, this grand feast is a symbol of unity, cultural richness, and the spirit of togetherness.

Sadhya, which translates to “banquet” in Malayalam, is a lavish spread of nine courses (but may include over two dozen dishes) served on a banana leaf. It is a culinary spectacle that showcases the diversity of Kerala’s cuisine and the unique flavours of the region.

It includes chips (especially banana chips), Sharkaraveratti (fried pieces of banana coated with jaggery), pappadam, various vegetables and soups such as injipuli (also called puli inji), thoran, mezhukkupuratti, kaalan, olan, avial, sambhar, dal served along with a small quantity of ghee, erisheri, molosyam, rasam, puliseri (also referred to as velutha curry), kichadi (not to be confused with khichdi) and pachadi (its sweet variant), moru (buttermilk or curd mixed with water), pickles both sweet and sour, and coconut chutney.

But, wait! No meal is completed without dessert and so does Sadhya. The feast ends with a dessert called Payasam (a sweet dish made of milk, sugar, jaggery, and other traditional Indian savouries) eaten either straight or mixed with ripe small plantain. The curries are served with rice, usually, the ‘Kerala Matta’ parboiled rice preferred in the state.

In an old post, Chef Ranveer Brar shared some interesting facts about Onam Sadhya. “The banana leaf is placed so that its narrow part always points to the left side. Sadya is served from the top left corner of the leaf, on which is placed, in order, a small yellow banana, sarkara upperi (shakkar paras) and papad,” he shared.

“Then the mango pickle, injipuli (a thick ginger tamarind curry), lime pickle, thoran, olan, avial, pachadi, kichadi, Erissery (a pumpkin chori bean combination like no other) and salt are placed in order.”

Brar added that he was intrigued by the combination of payasam and crushed papad. “An amazing combination because it gives you the sweet and salty balance. And it soaks up the milk so that you can eat payasam with your fingers just like the pros,” the chef wrote.

📣 For more lifestyle news, follow us on Instagram | Twitter | Facebook and don’t miss out on the latest updates!

From the homepage

‘No idea what awaits us’: Amid Nepal crisis, hundreds of Kailash Mansarovar pilgrims stuck in Tibet seek MEA help to return

Cracks in BJP-AIADMK alliance again as Delhi ‘hand’ seen in bids to rock EPS

2 decades after Hizbul commander escaped to Pakistan, J&K probe agency tries to bring investigation back to life