In Malayalam, "sadhya" means an elaborate meal or feast celebrating auspicious occasions like Onam, weddings, birthdays, and other religious banquets.

Typically, Sadhya is served and eaten following rituals. Traditional boat race songs are performed before and after the feast, remembering the roots of Kerala’s rich cultural heritage. Sadhya advocates the true spirit of festivities through community eating and promotes happiness, brotherhood, and prosperity among the people participating in the community feasts.

But what’s Onam all about?

The festival of Onam and the legend behind it:

 Onam is the most significant cultural festival of Kerala, celebrated during the annual harvest season, i.e., between August and September. Though Onam is a primarily Hindu festival, people from all religious backgrounds celebrate this festival with equal vigor. Throughout the ten days of Onam festivities, different cultural programs are organized to observe Onam along with the grand feast ‘Onam Sadhya or Onasadhya’ on the day of Thiru Onam. 

The most popular legend about the Onam:

Once, Lord Vishnu wanted to test the devotion of King Mahabali and attended the Yajna at his home, where Mahabali declared that he would grant all the wishes of anyone. Lord Vishnu came in the incarnation of a "Vaman", or a dwarf man, and asked the King to give him 3 paces of land. Mahabali agreed. As he offered a part of the land, he ruled. The Vamana grew to a huge size and covered the entire land on which Mahabali ruled with two paces. King Mahabali offered his head where the Vamana could keep his third pace. He passed the test. Lord Vishnu, in his Vaman incarnation, granted him the boon that Mahabali could return to the land he ruled every year. People believe that King Mahabali returned to his land on Onam and celebrated his return with different rituals.

Onam Sadhya (the elaborate spread)

In a traditional Onam Sadhya, around 24 to 28 food items are prepared for serving. The food is eaten with the right hand cupped as a ladle while sitting cross-legged on the ground. 

A traditional Onam Sadhya consists of the following food items:

 1. Banana Chips/Upperi
Golden slices of banana fried to crispy perfection, these chips are a quintessential Kerala snack. Enjoy their crunchy texture and subtle sweetness with every bite.

2. Sharkara Varatti
These sweet banana chips are coated in jaggery and flavored with a hint of spice. Sharkara Varatti offers a delightful blend of sweetness and crunch that’s irresistible.

3. Poovan Pazham
A popular variety of banana in Kerala, Poovan Pazham is known for its small size and sweet flavor. Perfect for a quick snack or as an accompaniment to meals.

4. Pappadam
These thin, crispy wafers made from black gram flour are a staple in Kerala meals. Pappadams add a delightful crunch and complement a variety of dishes.

5. Salt
Salt is an essential seasoning in Kerala cuisine, enhancing the flavors of every dish. It’s used in moderation to bring out the natural taste of ingredients.

6. Inji Curry
Inji Curry, or ginger curry, is a tangy and spicy condiment made with ginger, tamarind, and spices. It’s a traditional accompaniment that adds a burst of flavor to meals.

7. Naranga/Lemon Pickle
This tangy and spicy lemon pickle is a favorite in Kerala cuisine. Made with sun-dried lemons and a blend of spices, it pairs perfectly with rice and curry.

8. Mango Pickle
Kerala’s mango pickle is a spicy and tangy delight, made with raw mangoes and an aromatic mix of spices. It adds a zesty kick to any meal.

9. Thairu Pachadi
Thairu Pachadi is a refreshing yogurt-based side dish mixed with vegetables like cucumber or beetroot. It’s seasoned with mustard seeds and curry leaves, providing a cooling contrast to spicy curries.

10. Olan
A mild and aromatic curry made with white pumpkin and cowpeas, cooked in coconut milk. Olan is a subtle yet flavorful dish that’s a staple in Kerala feasts.

11. Beetroot Kichadi
This vibrant dish combines grated beetroot with yogurt, creating a tangy and colorful side. Beetroot Kichadi is a visual and culinary delight in Kerala cuisine.

12. Pineapple/Grape Madurakkari
A sweet and tangy relish made with pineapple or grapes, enhanced with spices and jaggery. This dish adds a fruity zest to the traditional Kerala meal.

13. Ulli Theeyal
Ulli Theeyal features shallots cooked in a rich, roasted coconut and tamarind gravy. This dish offers a complex mix of flavors, balancing tangy and spicy notes.

14. Kalan
Kalan is a thick yogurt-based curry with raw banana and yam, spiced with black pepper and green chilies. It’s a creamy and tangy dish that’s a staple in Kerala sadhya.

15. Mezhkkupuratti
This stir-fried vegetable dish is made with a variety of seasonal vegetables, spiced and sautéed to perfection. Mezhkkupuratti adds a crunchy and flavorful element to meals.

16. Thoran
Thoran is a dry vegetable dish made with finely chopped vegetables, coconut, and spices. It’s a versatile and healthy side that’s a must-have in Kerala cuisine.

17. Avial
Avial is a mixed vegetable curry cooked in coconut and yogurt, seasoned with curry leaves and coconut oil. It’s a thick and hearty dish that’s both nutritious and delicious.

18. Pumpkin Erissery
This dish combines pumpkin with black beans and grated coconut, seasoned with spices. Pumpkin Erissery is a sweet and savory dish that’s rich in flavor and texture.

19. Kootu Curry
Kootu Curry is a hearty dish made with a mix of vegetables and black chickpeas, cooked in a coconut-based gravy. It’s a flavorful addition to the traditional Kerala feast.

20. Chor-Rice
Steamed rice is the staple base for most Kerala meals, serving as the perfect companion to a variety of curries and side dishes. It’s simple yet essential.

21. Parippu Curry
A lentil curry made with moong dal and seasoned with spices, Parippu Curry is a comforting and nutritious dish. It’s often served with rice and a dollop of ghee.

22. Neyyu
Neyyu, or clarified butter, is used to enhance the flavor of rice and curries. A small spoonful adds a rich, buttery taste to Kerala dishes.

23. Varutharacha Sambar
This sambar is made with roasted coconut and a mix of vegetables, creating a rich and flavorful curry. It’s a quintessential part of a Kerala sadya.

24. Ada Payasam
A traditional dessert made with rice ada, jaggery, and coconut milk. Ada Payasam is a sweet and creamy pudding that’s a favorite in Kerala festivals.

25. Paal Payasam
Paal Payasam is a rice pudding made with milk, sugar, and cardamom. It’s a sweet and fragrant dessert that’s often served at special occasions.

26. Pulissery
Pulissery is a tangy yogurt-based curry with vegetables or fruits, spiced with turmeric and mustard seeds. It’s a refreshing and light dish that balances a meal.

27. Rasam
A spicy and tangy soup made with tamarind, tomatoes, and a mix of spices. Rasam is often served as a digestive aid and is a staple in South Indian cuisine.

28. Pacha Morru
Pacha Morru is a spiced buttermilk drink seasoned with ginger, green chilies, and curry leaves. It’s a refreshing and cooling beverage that complements spicy meals.

There is an order in which the Sadhya items are to be eaten. You can read about the perfect order of eating the Sadhya items here.

But on many occasions we can see that some people start with Aviyal, while others start with Payasams. Generally, the top half of the banana leaf on which the Sadhya is being served houses the accompaniments, while the bottom half consists of rice and staple side curries. A sumptuous Sadhya meal is very healthy, nutritious, and delicious. Although, Onam Sadhyas are traditionally vegetarian, in the northern parts of Kerala, meat dish like Kozhi Curry is also served along with the other vegetarian food items, proving yet again that food habits are totally governed by available food resources and cultural heritage.