Onam 2025: All you need to know about traditional 26-course Sadhya

As Kerala celebrates the iconic festival of Onam all eyes are on the majestic Onam Sadhya a 26course vegetarian feast that arrives not on porcelain but on a glossy green plantain leafShimmering with tradition this is the star of the day in homes across Kerala On Thiru Onam the heart of Kerala beats in unison through flowers rituals games and most memorably through this Onam Sadhya The Sadhya is no ordinary mealIt is poetry composed in flavours colours and textures a culinary pageant that unfolds in courses each dish claiming its place with precisionThe very act of serving is ritualistic salt at the leafrsquos corner crisp banana chips and sweet sharkara upperi to awaken the palate followed by pickles that sting and soothe in equal measureThen come the dishes in a rhythmic procession avial with its medley of vegetables bound in coconut olan mellow with ash gourd and cowpeas thoran bursting with spice and crunch pachadi with a sweettangy swirl and erissery earthy and comfortingEach is distinct yet together they harmonise like instruments in an orchestra creating a balance that is the essence of Keralarsquos food philosophyRice is the canvas on which this grand artwork is paintedThe first round of rice is eaten with parippu and a drizzle of ghee golden and fragrant The second unfolds with sambar robust and hearty The third is rasam fiery and light before curd brings calmness to the leafAnd then comes the climax the payasam or rather payasamsFrom the caramel depths of ada pradhaman to the delicate sweetness of palada these desserts are liquid joy often served in generous abundanceWhat elevates the Sadhya beyond its flavours is its spirit It is eaten sitting side by side with no distinctions of rank or wealth an echo of the Onam legend when King Mahabalirsquos reign was marked by equality and prosperityPreparing it too is an act of communityFamilies bustle in kitchens for days chopping grinding and stirring their laughter and stories blending with the aromas of roasting coconut and simmering jaggeryOn Thiru Onam as families gather around the spread the plantain leaf becomes more than a plate it becomes a canvas of culture memory and togethernessIn every spoonful lies the essence of Keralarsquos greatest festival a feast as timeless as the spirit of Onam itselfYet with changing times the tradition of families labouring together in the kitchen to prepare the grand Sadhya has become a rarityToday it is caterers and restaurants that shoulder the task offering the full spread complete with the plantain leaf delivered to onersquos doorstep at the tap of a mobile screenConvenience however comes at a price What was once a lovingly homecooked feast now ranges anywhere from Rs 250 to as high as Rs 1000 for a single serving On the flip side is a plantain leaf on Thiru Onam day costs a record Rs 100This story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever