As Kerala gears up for the vibrant festival of Onam, the anticipation for the grand feast that accompanies it grows. Onam, primarily a harvest festival, is one of the most significant cultural celebrations in the region. The festival is observed during the Malayalam month of Chingam (August-September) and spans ten days, with Thiruvonam being the most important day. This year, Onam will be celebrated from September 6th to September 15th.
Rooted in Hindu mythology, Onam commemorates the annual homecoming of the legendary King Mahabali. Mahabali was a just and beloved ruler, whose popularity and power alarmed the gods. To curb his influence, Lord Vishnu incarnated as Vamana, a dwarf Brahmin, and tricked Mahabali into relinquishing his kingdom. Consequently, Mahabali was sent to the netherworld but was granted permission to visit his subjects once a year. Onam marks the occasion of this visit, and the festival is celebrated to demonstrate that his people remain happy and prosperous. Central to Onam celebrations is the grand sadya feast, which honors King Mahabali and showcases Kerala’s rich culinary traditions.
Onam Sadya, or Onasadya, is a traditional vegetarian feast served during the Onam festival. Presented on a banana leaf, this multi-course meal features over 25 distinct dishes. The preparation of this elaborate meal begins well in advance, fostering a sense of community and creating unforgettable memories. The feast includes a variety of dishes such as Kaaya Varuthatha (banana chips), Chenna Varuthathu (spiced fried yam slices), Choru (boiled rice), Sarkara Upperi (jaggery-coated banana chips), Pulinji (tamarind chutney), Ada Pradhaman, Paal Payasam, Kichadi (gourd in yogurt curry), Pachadi (a yogurt-based dish with pineapple or bitter gourd), Olan (ash gourd and beans in coconut milk), Theeyal (mixed vegetable curry), Avial (vegetables with coconut and yogurt), Kalan, Sambar, Rasam, Thoran, Mor Curry, buttermilk, and papad.
The essence of Onam Sadya lies in the use of fresh ingredients, aromatic spices, and meticulous cooking techniques. A typical Sadya includes an assortment of dishes such as papad, banana chips, various pickles, avial, olan, kaalan, thoran, mezhukkupuratti, and dal topped with ghee, accompanied by rasam, kichadi, coconut chutney, and buttermilk. The meal culminates with Kerala’s quintessential dessert, Payasam. Beyond the impressive presentation on green banana leaves, the significance of this meal lies in the careful placement of each of the 25 dishes, each with its unique spot, reflecting the deep cultural heritage of Kerala.
