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Onam, an annual harvest festival in Kerala, is marked by vibrant celebrations and cultural events. The 10-day festival, which began on 6th September, features the famous Aranmula boat races, pookalam (flower rangolis), traditional dances, and other cultural festivities. A key highlight of Onam is the grand feast known as the sadhya, served on a plantain leaf. This meal is central to the festival and symbolises the celebration. According to folklore, Onam honours the mythical King Mahabali and Lord Vishnu. The sadhya is especially significant at the Vishnu temple in Trikakkara, where it is believed Lord Vishnu met King Mahabali.
An old saying suggests that one should prepare an Onam feast even if it means sacrificing all their assets. The sadhya uses minimal spices, and the variety of vegetables used depends on the region, resulting in slight differences in the menu across Kerala. However, the core dishes remain the same, including parippu, poppadom, ghee, sambar, kaalan, rasam, moru, aviyal, thoran, erissery, olan, kichadi, pachadi, and kootu curry, as well as pickles of ginger, lime, and mango. The feast also features plantain chips, sarkaravaratti, and various payasams (sweet desserts).
Onasadhya, a traditional feast during Onam, begins with lighting a lamp in the south-west corner of the house, called the "kannimoola," along with an incense stick. The feast is served on a banana leaf (thooshan ila) as an offering to Ganapathy and Mahabali. The first dish served is parippu, made from either green gram (moong dal) or pigeon peas (tuvar dal). Sambar, with variations across regions, is indispensable.
Aviyal is another key dish, while kootu curry holds importance in mid- and northern Kerala. Erissery, typically made with elephant foot yam and plantain, is common in many areas. Kichadi is significant in southern districts, while the northern regions prefer curd-based kalan, which is traditionally eaten with rice at the end of the meal. Ada pradhaman, a type of payasam, is the preferred dessert, often prepared with cow's milk instead of the traditional coconut milk.
There are distinct regional variations in the sadhya. Southern Kerala may omit erissery, opting for a diluted version of kalan instead of pulissery. In Valluvanad, in the far north, kalan is essential, while winter melon-based pulincurry is preferred in Thalassery. Kannur's sadhya stands out by including non-vegetarian dishes, with meat and seafood being common in northern Kerala’s Onasadhya. The celebration reflects the idea that all of one's favourite foods should be enjoyed during Onam, making the feast a diverse and rich culinary experience.
Different Types Of Sadhya Across Temples In Kerala
During the Onam season, many temples, much like homes, prepare elaborate Onam Sadhya for devotees. These temples attract thousands of visitors each year and often serve Onasadhya over two or three days during the festival. Let’s explore some of the prominent temples in Kerala where you can experience this grand Onam feast.
Vanara Sadhya
Vanara Sadhya is a feast for monkeys, which is a unique ritual observed at several temples in Kerala, symbolising equality among all living beings. At the Shri Dharma Sastha temple in Sasthamkotta, Kollam district, monkeys are served dishes from the Onasadhya, starting from Uthradam, in place of their regular food. The tradition, believed to date back to the time of Lord Sri Ram, links the monkeys to Lord Ayyappan and has been practiced for at least 50 years. Popular dishes among the monkeys include aviyal, payasam, pappadum, and banana chips.
Vanara Sadhya is also observed at the Sri Kallely Oorali Appooppan Kavu in Pathanamthitta district, where it is offered to Lord Hanuman as a prayer for protection. In Edailakkadu, Kasargod district, the tradition is carried out with community support, offering monkeys fruits and rice on banana leaves. This event draws crowds eager to witness this rare display of devotion and harmony with nature.
Urumbinulla Sadhya
Urumbinulla Sadhya, or "feast for ants," is a unique Onam ritual that embodies the festival’s core value of seeing all living beings as equal. This tradition takes place on the evening of Thiruvonam, where a special dish made of rice flour, scraped coconut, and jaggery is placed on banana leaves in the four corners of the house. It is believed that ants accompany King Mahabali on his yearly visit to the earth, so this offering is made to honour them.
Common in areas like Kuttanad, Kottayam, and northern Malabar, variations of this ritual exist—some use rice flour mixed with water, while others create Athapookalams (flower arrangements) or handprints using rice flour. In central Travancore, the offering is directed to house geckos instead of ants. Meanwhile, in southern Travancore, cattle are honoured during Onam with oil baths and decorative tilaks. Urumbinulla Sadhya highlights the inclusive spirit of Onam by extending the celebration to even the smallest creatures.
Guruvayoor Sadhya
Guruvayoor Onasadhya, held at the Guruvayoor Sree Krishna Temple during Onam, is a significant part of the festival, second only to the Onasadhya at Thrikkakara Temple. The celebration begins on the morning of Thiruvonam with Nirmalyam darshan and the offering of Onapudava (new clothes) to Lord Krishna. The feast starts at 10 AM and continues until 1 PM at Annalakshmi Hall and the northern walkway of the temple.
The Onasadhya at Guruvayoor features traditional dishes like kalan, olan, erissery, aviyal, varutha upperi, poppadom, uppilittathu, and the special pazha pradhaman, a payasam made with ripe bananas offered during Uthradam. Unlike many temples, Guruvayoor’s Onasadhya has a unique focus on pazha pradhaman, made from bananas presented in the Kazhcha Kula Samarpanam ritual. Devotees enjoy the feast after offering their prayers, and the temple is adorned with a grand athapookalam at its entrance, adding to the festive atmosphere.
Trikkakara Sadhya
The Thrikkakara Sadhya, held at the Thrikkakara Vamanamurthy Temple in Ernakulam, is one of the grandest Onam feasts in Kerala. The temple, which honours both Mahabali and Vamana, hosts a 10-day festival starting from Atham and concluding on Thiruvonam. A major highlight is the Onasadhya, served to thousands of devotees on Uthradam and Thiruvonam, a tradition that began in the 1990s to feed temple employees and has since expanded to include the public, with numbers now exceeding 20,000.
The Onasadhya is elaborate, featuring dishes like parippu, sambar, erissery, kalan, avial, pachadi, and the special palada pradhaman. The temple also serves the traditional injithairu (ginger in curd), a unique element considered the equivalent of 108 dishes. The festival includes cultural events like elephant processions, the hoisting of a ceremonial flag, and musical performances, with the sadhya being a central part of the festivities, symbolising devotion and community spirit.
Trikkakara Sadhya
The Thrikkakara Sadhya, held at the Thrikkakara Vamanamurthy Temple in Ernakulam, is one of the grandest Onam feasts in Kerala. The temple, which honours both Mahabali and Vamana, hosts a 10-day festival starting from Atham and concluding on Thiruvonam. A major highlight is the Onasadhya, served to thousands of devotees on Uthradam and Thiruvonam, a tradition that began in the 1990s to feed temple employees and has since expanded to include the public, with numbers now exceeding 20,000.
The Onasadhya is elaborate, featuring dishes like parippu, sambar, erissery, kalan, avial, pachadi, and the special palada pradhaman. The temple also serves the traditional injithairu (ginger in curd), a unique element considered the equivalent of 108 dishes. The festival includes cultural events like elephant processions, the hoisting of a ceremonial flag, and musical performances, with the sadhya being a central part of the festivities, symbolising devotion and community spirit.
Aranmula Valla Sadhya
Aranmula Valla Sadhya is a grand feast held annually at the Aranmula Parthasarathy Temple in Kerala's Pathanamthitta district, attracting nearly 200,000 people. It stands out for its scale, serving a vast array of 63 vegetarian dishes, and its deep connection to centuries-old rituals and legends. The feast is a special offering for the rowers of the palliyodams (snake boats) that accompany the ceremonial Thiruvonathoni.
The event begins with devotees making a ‘para’ offering to the deity and the palliyodams. The rowers, welcomed with songs known as ‘Vanjipattu,’ request each dish through verses, and every item must be served without refusal. The dishes, categorised into three varieties, include local specialities like parippu, pulissery, avial, erissery, thoran, and pickles. The Valla Sadhya is not just a meal but a blend of tradition, devotion, and community celebration, showcasing the unique culinary flavours of Central Travancore.
Sabarimala Onam Sadhya
At Sabarimala Temple, Onam Sadhya is a significant event, with feasts offered to devotees starting from Uthratam and continuing through Thiruvonam. Different groups, including Melshanthi, Devaswom Jeevankeer, Police, and Malikappuram Melshanthi, are usually responsible for preparing the Onasadhya on designated days. This tradition highlights the communal effort and devotion surrounding Lord Ayyappan, with the Onam feast being an integral part of the temple's celebration.
Vaikom Mahadeva Temple Onam Sadhya
The Vaikom Mahadeva Temple is traditionally attributed to the sculptor Vishwakarma. Onam is uniquely celebrated here, with a special ceremony where Onasadhya is prepared to Vaikathappan in front of the deity, known for his role in Annadana (food distribution). The festival includes a 10-days celebration from Atham to Thiruvonam, featuring daily floral decorations. On Uthratam and Thiruvonam, special Onasadhya is offered in honour of Vaikathappan.
Padmanabha Swamy Temple Onam Sadhya
At the Padmanabha Swamy Temple in Thiruvananthapuram, Onam is marked by distinctive rituals and celebrations. The temple's Onam festivities include church vill dedication, creating flower arrangements in the form of Anantashayana, and hosting cultural events like concerts and panchavadyam. This array of activities reflects the temple's rich tradition and the importance of Onam in its cultural and religious practices.
