Onam Sadhya 2026: A dish-by-dish guide to Kerala's legendary banana leaf feast

Onam is as much about food as it is about festivities, and no celebration feels complete without a traditional Onam Sadhya. Served on a fresh banana leaf, this vegetarian feast brings together an array of curries, vegetables, pickles, snacks, rice and desserts, with each dish adding a different flavour and texture to the meal.

For anyone unfamiliar with the spread, the number of dishes on a Sadhya can seem overwhelming. From the crisp bite of banana chips to the comforting combination of rice and parippu and the final spoonful of payasam, here are some of the classic dishes you can expect at an Onam Sadhya.

Banana chips

Known as upperi, banana chips are among the first things to appear on the leaf. Thin slices of raw banana are fried until crisp and golden, making them a simple but essential part of the Sadhya.

Sharkara varatti

For a sweeter bite, there is sharkara varatti. Fried banana pieces are coated in jaggery and with spices such as dry ginger and cumin, giving the snack its characteristic sweet-and-spiced flavour.

Pickles

A small serving of pickle brings a sharp, tangy contrast to the milder dishes. Mango and lemon pickles are commonly found on the Sadhya and add a burst of acidity to the meal.

Pachadi and kichadi

These yoghurt-based accompaniments bring a creamy, refreshing element to the leaf. Pachadi can have a mildly sweet or tangy profile, while kichadi is generally sharper. Cucumber, pineapple and beetroot are among the ingredients commonly used.

Avial

One of Kerala’s most recognisable dishes, avial is a thick preparation made with mixed vegetables, coconut and yoghurt. Mildly spiced and rich with coconut, it is one of the staples of a traditional Sadhya.

Thoran

Thoran is a dry vegetable preparation made with chopped vegetables, grated coconut, curry leaves and spices. Cabbage, beans and carrots are commonly used. Its dry and crunchy texture provides a welcome contrast to the curries.

Olan

Olan is one of the gentler dishes on the leaf. Made with ingredients such as ash gourd and cowpeas cooked in coconut milk, it has a delicate flavour and lets the creaminess of coconut milk come through without heavy seasoning.

Sambar

No Sadhya spread is complete without sambar. Made with lentils, vegetables, tamarind and spices, it is served with rice.

Parippu Curry

The first serving of rice is traditionally paired with parippu, a simple lentil curry. Mixed with rice and ghee, it makes for a comforting start to the main course.

Rasam

After the richer curries, rasam offers a lighter change of pace. Thin, tangy and peppery, it is typically made with ingredients such as tomato, tamarind and spices and is served with rice.

Moru curry

Moru curry, a lightly spiced yoghurt-based preparation, adds a cooling, mildly sour note towards the later part of the meal. Its delicate flavour balances the stronger curries that come before it.

Rice

At the centre of the Sadhya is rice, which ties the meal together. Unlike a regular meal where rice may be served once, a traditional Sadhya can involve multiple servings, each paired with different curries and accompaniments.

Payasam

Kerala’s traditional dessert comes in several varieties, including palada payasam, parippu payasam and ada pradhaman. Depending on the preparation, it can be made with milk or coconut milk and sweetened with sugar or jaggery.

An Onam Sadhya is about how contrasting flavours, textures and preparations come together on one banana leaf.

From crisp upperi and tangy pickles to creamy curries, rice and payasam, every part of the meal has its place in the celebration.