Onam, one of the grandest festivals of Kerala, is celebrated with immense joy and cultural pride. Falling in the month of Chingam (August–September) as per the Malayalam calendar, Onam 2025 began on 26 August and will continue till 5 September. Known as the harvest festival, it carries deep cultural and mythological significance, especially the story of King Mahabali, who is remembered with love and reverence.

The celebrations are marked with floral decorations, songs, dances, boat races, games, and above all, the traditional grand feast called Onam Sadhya. Served on fresh banana leaves, this meal includes a lavish spread of vegetarian delicacies, each with its own distinct flavor. The Sadhya not only reflects Kerala’s rich food heritage but also symbolizes abundance and togetherness.

During Onam, more than 20 different dishes are prepared, combining flavors of sweet, sour, tangy, and spicy in a perfect balance. Some of the most loved traditional recipes include Ada Pradhaman, Palada Pradhaman, Sambar, Parippu, Kalan, Vellarikka Khichadi, Paal Payasam, Erissery, Koottu Curry, Olan, Pineapple Pachadi, Cabbage Thoran, Moru, Mango Curry, Avial, Rasam, Pachadi, Banana Chips, Sharkara Varatti and many more.

Among these, some dishes hold a special place:

• Banana Chips (Uperi): A crunchy favorite, these golden slices of fried banana are a must-have in every Onam feast.

• Sharkara Varatti: Deep-fried raw banana pieces coated with jaggery syrup and flavored with cardamom, cumin, and dry ginger.

• Mango Curry: A delightful mix of sweet and tangy, this curry is made with ripe mangoes, curd, coconut, and spices, usually enjoyed with steamed rice.

• Pachadi: A curd-based side dish prepared with vegetables or fruits like cucumber, beetroot, raw papaya, or even ripe mango, adding freshness to the spread.

• Avial: A traditional mixed-vegetable curry cooked in a coconut-yogurt paste with coconut oil, usually served on banana leaves.

• Sambar: A South Indian classic, this lentil-based dish made with toor dal, vegetables, tamarind, and spices is loved with rice, idli, and dosa.

• Khichdi: A yogurt-spiced preparation that blends vegetables like ladyfinger, cucumber, or bitter gourd.

• Rasam: A light, spicy-sour dish made with tamarind, tomatoes, or dal, available in several varieties such as tomato rasam, paruppu rasam, and puli rasam.

From crunchy snacks to rich curries and creamy payasams, the Onam Sadhya is more than just a meal—it is a grand cultural experience that unites families and communities in the spirit of joy, gratitude, and celebration.