Onam Sadya

Onam Sadya is a traditional vegetarian feast served in the Indian state of Kerala during the festival of Onam. Onam is a harvest festival that celebrates the homecoming of the mythical King Mahabali. The Sadya is the highlight of the Onam celebrations and is a grand and elaborate meal served on a banana leaf.

Here are some key features of an Onam Sadya:

Banana Leaf: The meal is traditionally served on a clean banana leaf, which is eco-friendly and adds to the overall dining experience.

Variety of Dishes: The Sadya consists of a wide array of dishes, usually served in a specific order. It includes various types of rice, curries, side dishes, desserts, and condiments.

Rice: Different varieties of rice, such as white rice and parboiled rice (red rice), are served as the main course.

Sambar: It is a lentil-based vegetable stew made with tamarind and various vegetables. It is a staple of any South Indian meal.

Avial: A delicious mixed vegetable curry made with coconut and yogurt.

Thoran: Various types of vegetables, like cabbage, beans, or carrots, are finely chopped and stir-fried with grated coconut and spices.

Olan: A simple curry made with ash gourd, cowpeas, coconut milk, and seasoned with coconut oil.

Kalan: A traditional Kerala curry made with yogurt, raw bananas, and yam.

Pachadi: A type of raita or yogurt-based side dish, often made with cucumber, pineapple, or beetroot.

Rasam: A tangy and spicy soup-like dish made with tamarind juice, tomatoes, and spices.

Payasam: A sweet dessert prepared with various ingredients like rice, vermicelli, or lentils cooked in milk, sugar, and flavored with cardamom and sometimes garnished with nuts.

Buttermilk: It is usually served at the end of the meal to aid digestion.

The Sadya is typically served by trained personnel who follow a specific serving order and arrangement of dishes on the banana leaf. It is a communal dining experience, and people usually eat with their hands, as is traditional in many parts of India.

Onam Sadya is not only a celebration of the harvest season but also an expression of Kerala’s rich culinary heritage and cultural identity. It brings people together and symbolizes unity, love, and the spirit of sharing.

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