Welcome, Lykkers! Let's celebrate Onam, Kerala's grand festival! This 10-day celebration marks the end of the monsoon season and the start of the harvest!

Celebrated with unparalleled enthusiasm and vibrant traditions, Onam falls during the Malayalam month of Chingam, typically in August or September.

Significance of Onam

The festival is rich in mythology and centers around King Mahabali. His reign was so prosperous and fair that the gods became worried. To teach him humility, Vishnu took on the form of Vamana, a dwarf Brahmin, and asked Mahabali for as much land as he could cover in three steps. Using his divine power, Vamana covered the earth and sky in just two steps, and for the third, Mahabali offered his own head. Moved by Mahabali's devotion, Vishnu granted him the wish to visit his kingdom once a year, a day celebrated by his loyal subjects as Onam.

The 10 Days of Festivities

Each of the 10 days of Onam has unique significance, and people across Kerala celebrate with a mix of rituals, dances, and games. The celebrations are characterized by intricate floral arrangements called Pookalam, elaborate processions, boat races, traditional dances, and music.The final day 10 (Thiruvonam) is the culmination of the festival, marked by Onam Sadhya, the grand feast.

The Essence of Sadhya

A quintessential part of Kerala's culinary heritage, Sadhya is a traditional vegetarian feast that holds a special place in Malayali culture. Derived from the Sanskrit word meaning "banquet," Sadhya is a grand meal typically served during celebrations, festivals, and auspicious occasions.

Sadhya is more than just a meal; it's a cultural experience steeped in tradition. It usually consists of 24–28 different dishes (though the number can vary, sometimes reaching up to 50), carefully curated to balance all tastes and flavors—sweet, sour, salty, bitter, and pungent. This meal, entirely vegetarian, is a tribute to Kerala's agricultural heritage and the art of Ayurveda, which emphasizes balanced eating.

Each dish is cooked with precision, using local ingredients and traditional spices, giving Sadhya a unique flavor profile distinct to Kerala. The use of coconut, coconut oil, mustard seeds, curry leaves, and other aromatic spices adds depth to the meal. Prepared with great attention to detail, Sadhya reflects Kerala's hospitality, often made with the intention of serving friends, family, and the community.

Serving Style and Etiquette

Traditionally, Sadhya is served on a freshly cut banana leaf, with each dish placed in a specific order and spot on the leaf. The leaf is oriented with the narrow side to the left and the broader side to the right. The meal is typically enjoyed sitting cross-legged on the floor, as per tradition. Eating with hands is encouraged to fully appreciate the flavors and textures, and every bite connects the eater to the tradition and culture of Kerala.

Key Dishes in a Sadhya

Here are some of the essential components of a classic Sadhya:

1. Rice: The main base of the meal, usually served in generous portions.

2. Parippu (Lentil Curry): This is the first course, made with moong dal (split green gram) and served with a spoonful of ghee, which enhances its flavor and richness.

3. Sambar: A thick, hearty stew made from lentils and mixed vegetables, flavored with tamarind and spices. Sambar is a crucial part of Sadhya, lending a tangy depth to the meal.

4. Avial: A mix of vegetables cooked with grated coconut, curry leaves, and yogurt, Avial is mildly spiced and considered a staple dish in any Sadhya.

5. Kalan: Made with raw banana or yam, yogurt, and coconut, Kalan is a thick, creamy curry, slightly sour in flavor.

6. Olan: A simple yet delicious curry made with pumpkin, cowpeas, and coconut milk, Olan has a delicate, sweet flavor.

7. Thoran: A dry vegetable dish, often made with grated coconut and spices, it adds a crunchy texture to the meal.

8. Pachadi and Kichadi: These are yogurt-based side dishes, with Pachadi typically made from pineapple or other fruits and Kichadi made from vegetables like cucumber.

9. Pulissery: A yogurt and coconut-based curry with a distinct sour taste, often made with vegetables like ash gourd.

10. Inji Curry (Ginger Curry): A tangy and spicy ginger-based pickle that adds a burst of flavor.

11. Pickles: These can be of various types, with mango, lemon, or mixed vegetable pickles adding a sharp tang.

12. Papadam: A crispy wafer that adds texture to the meal.

13. Banana Chips and Sharkara Varatti: Banana chips are a salty snack, while Sharkara Varatti is sweet, coated with jaggery.

14. Payasam: A sweet, dessert-like porridge, with popular varieties including Palada Pradhaman (made with rice flakes) and Parippu Payasam (made with lentils and jaggery). Payasam is a symbol of celebration and a sweet ending to the feast.

Modern Takes on Sadhya

Today, Sadhya is served not only in Kerala but also by Malayali communities worldwide. Though the traditional Sadhya remains vegetarian, modern variations have emerged with non-vegetarian sides and creative additions to the traditional lineup.

Modern Celebrations and Global Appeal

Onam has become a symbol of Kerala's cultural pride, celebrated by Malayalis worldwide. Although rooted in Hindu mythology, the festival transcends all boundaries, bringing together people of all backgrounds in a spirit of unity and joy. Malayali communities worldwide also celebrate Onam, keeping the essence of tradition alive far from home.

Sadhya is more than a meal—it's an expression of Kerala's culinary identity, history, and hospitality. In essence, Onam reflects Kerala's rich cultural heritage and agricultural roots, as well as the warmth, generosity, and communal spirit that define the people of Kerala. Through its elaborate customs, food, and celebrations, Onam continues to unite families and communities in joyous remembrance of a golden era under the benevolent King Mahabali.