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An annual harvest festival of Kerala, Onam is celebrated with immense joy and enthusiasm across the state. Marking the homecoming of the mythical King Mahabali, who was just and good to his subjects, Onam is a time of unity, gratitude, and cultural pride. The festival spans ten days, with the most significant day being Thiruvonam, when families come together to honour their traditions and share in the festive spirit.
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Central to the celebrations is the Sadya, a traditional feast that shows off Kerala’s rich culinary heritage. The Sadya is a multi-course meal served on a banana leaf, symbolising the abundance and prosperity of the harvest season. It is typically a vegetarian feast that showcases a harmonious blend of flavours, textures, and colours, reflecting the diverse agricultural produce of the region.
The preparation of the Sadya is a meticulous process, with each item carefully crafted to contribute to the overall balance of the meal. From sweet to savoury, mild to spicy, and soft to crunchy, the Sadya offers a range of flavours and textures. The Sadya is traditionally served on a banana leaf, with each item placed in a specific order, following age-old customs.
The placement of the dishes on the leaf, the sequence in which they are eaten, and the combination of flavours all carry cultural and ritual significance. The meal begins with lighter, milder flavours and gradually progresses to richer, spicier dishes, before concluding with sweet treats. Here are some of the dishes that are an important part of the Sadya and can be made at home.
Erissery
Erissery is a quintessential Onam dish made from a combination of vegetables such as pumpkin and black-eyed peas, cooked with a coconut-based gravy. The vegetables are simmered until tender and then blended with a paste of grated coconut, cumin seeds, and green chillies. The dish is then tempered with mustard seeds, dried red chilies, and curry leaves in coconut oil. The final touch is that of fried coconut sprinkled on top. Erissery’s mild sweetness, balanced by the warmth of spices, makes it a comforting and satisfying part of the Sadya.
Avial
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Avial is a delicious medley of vegetables like carrots, beans, raw bananas, and drumsticks, cooked in a thick, yoghurt-based coconut gravy. What makes Avial special is its subtle yet flavourful blend of ingredients—fresh coconut, green chilies, and cumin ground to a paste and mixed with thick yoghurt. The vegetables retain their crunch, adding texture to the dish, while the final tempering of coconut oil and curry leaves has a delightful aroma. Avial is considered one of the heartiest dishes in a Sadya, with its perfect balance of flavours and nutritional value.
Kootu Curry
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Kootu Curry is a traditional Kerala dish made from a combination of chickpeas, black gram, and vegetables such as yam and raw plantains. The curry is thick and flavourful, with the lentils and vegetables cooked together in a spiced coconut paste. A tempering of mustard seeds, curry leaves, and grated coconut fried to a golden brown is added to the curry, giving it a rich and nutty flavour. Kootu Curry stands out for its wholesome, earthy taste.
Olan
Olan is a light and delicate dish made with white pumpkin (ash gourd) and cowpeas, cooked in a mildly spiced coconut milk base. This dish is known for its simplicity, both in preparation and flavour profile. The vegetables are cooked until just tender, allowing the natural sweetness to shine through. The addition of green chillies provides a gentle heat, while the coconut milk imparts a rich, creamy texture. A drizzle of coconut oil and a garnish of fresh curry leaves complete the dish. Olan’s subtle flavours provide a soothing contrast to the spicier dishes in the Sadya.
Thoran
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Thoran is a dry stir-fry dish made from finely chopped vegetables such as cabbage, beans, carrots, or beetroot, mixed with grated coconut, turmeric, and green chilies. The vegetables are cooked quickly to retain their crunch, and the coconut mixture is stirred in towards the end, absorbing the flavours of the spices. The coconut adds a touch of sweetness and richness, while the mild spices ensure that the natural flavours of the vegetables remain the highlight. Thoran’s simplicity and freshness make it a delightful addition to the Sadya.
Pachadi
Pachadi is a sweet and tangy dish made with vegetables or fruits such as cucumber, pineapple, or ripe mango, cooked in a yoghurt and coconut base. The dish is flavoured with mustard seeds and green chillies, with a hint of sweetness from the fruit balancing the tanginess of the yoghurt. It is garnished with fresh curry leaves and a drizzle of coconut oil. The creamy yoghurt provides a cooling effect, making Pachadi a soothing counterpart to the spicier dishes on the Sadya menu.
Payasam
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No Onam Sadya is complete without Payasam, a traditional Kerala style Kheer made from rice, lentils, or vermicelli, cooked in milk or coconut milk and sweetened with jaggery or sugar. The dish is flavoured with cardamom, and garnished with roasted cashews and raisins fried in ghee. It’s a dish that not only satisfies the sweet tooth but also carries the essence of Kerala’s culinary traditions, making it a fitting conclusion to the grand feast.
