Everything you need to know about Onam Sadhya

Indian festivals are incomplete without food and one such festival is Onam. The harvest festival is celebrated with a colourful feast served on a banana leaf called ‘Sadhya’. Sadhya is basically the term coined for the feast that is a part of the 10th day of the annual harvest festival Onam, which is also called ‘Onam Sadhya’. The feast is known for its flavours and varieties of dishes. Here’s everything you need to know about it. (Image: istock)

Onam Sadhya is the traditional multi-course vegetarian meal served on the festive occasion, on a banana leaf featuring over 25 dishes. The enormous meal calls for preparations beginning much in advance, which brings the community together in forging a memorable experience. According to experts, the meal consists of traditional dishes from across the state, including fried snacks, variety of curries, pickles, sweets served alongside red rice.

The 25 dishes meal served on plantain leaves include dishes like Kaaya Varuthatha (banana chips), Chenna Varuthathu (yam cut into slices and fried with spices), Choru (Boiled Rice), Sarkara Upperi (jaggery coated banana chips), Pulinji (tamarind-based chutney), Ada Pradhaman, Paal Payasam, Kichadi (gourd in a yoghurt curry), Pachadi (pineapple or bitter gourd in yoghurt), Olan (ash gourd with beans in a thick coconut milk gravy), Theeyal (mixed vegetable gravy), Avial (vegetables made with coconut and milk), Kalan, Sambar, Rasam, Thoran, Mor Curry, buttermilk and papad.

Traditionally, Sadhya is served on a banana leaf. Tanya S Kapoor, Wellness by Tanya informs that the fresh banana leaves are packed with a natural antioxidant called polyphenols. When warm food is served on the leaf, the antioxidant is absorbed in the food, which provides all necessary benefits. The leaf is also rich in antibacterial properties, vitamin A, calcium, and carotene. According to the traditional beliefs, the leaf should be folded and closed once the meal is finished. In some customs, closing the leaf towards you communicates satisfaction with the meal. While folding it outwards symbolises that the meal needs improvement.

If we go by the experts, Sadhya is meant to be relished with hands. Apart from the health benefits, it is believed that the practice helps the fingertips to connect with heart, third eye, solar plexus, throat, sexual and root chakras. And when the food is eaten with hands, the motion and touch activates the charkas and benefits us in attaining emotional and physical well-being.

To make this Onam Sadhya Sambar recipe, take 1/c cup toor dal in a pressure cooker, add 2 cups water to it along with ¼ tsp turmeric powder, ¼ tsp vegetable oil, 2 green chili, 1 cup onion, 1 cup mixed vegetables (pumpkin, brinjal, bottle gourd, carrot, beans, broad beans and cluster beans) and 1 tomato, Cook all these ingredients together for 2 whistle. Now, add 1 cup tamarind extract, 1 tbsp sambar masala, salt to taste and cook for 5 mins, adjust water if required. In a separate pan, add 2 tbsp coconut oil, 2 tsp mustard seeds, 2 dry red chilli, 2 tbsp curry leaves and allow all the ingredients to burn. Add 1 tsp red chilli powder and ½ tsp coriander powder and ½ tsp asafoetida. Once done add it to sambar and your Sadhya Sambar is ready. Garnish with coriander leaves and serve hot.

While the traditional 25 dishes vary from place to place in the Southern belt of India, there are a few popular ones that you can try at home. Have a look at these popular dishes:

This is a comfort food and an essential part of the Sadhya, which is made with tamarind, tomatoes, pepper and lentils.

Sadhya is incomplete without this main course dish that is made with red rice which is served along with a mélange of other side dishes.

It is also called Mor Kuzhambu or Pulissery and is a savoury side dish made of buttermilk and served with rice and dry veggies preparation.

It is basically a stir fry vegetable dish made of cabbage, beans, raw jackfruit or carrot and garnished with coconut.

It is a traditional Kerala curry recipe that is made with yogurt, yams, plantains and coconut.

Best served with red rice, it is a seamless blend of white pumpkin, coconut milk and cow peas.

Avial is a thick mixture of vegetables with curd and coconut paste tempered with curry leaves in coconut oil.

It's a dish made with rice, full cream milk, sugar and ghee and gives the meal a tasteful ending.